Name: Moist Chocolate Cake with Chocolate Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ teaspoon salt; 2 teaspoons vanilla extract; ¼ cup heavy cream (plus more if needed for texture)

Why You’ll Love This Recipe

I love how incredibly moist and soft this cake turns out every single time. The boiling water added to the batter is the secret to its unbeatable texture—it thins the batter just enough to create a light yet rich crumb. And the frosting? It’s smooth, creamy, and chocolatey without being overly sweet. It’s one of those no-fail cakes that looks impressive but doesn’t require fancy techniques.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup heavy cream (add more if needed)

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.
In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
I add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, then beat the mixture until smooth.
Carefully, I stir in the boiling water—the batter becomes thin at this point, and that’s exactly how it should be.
I pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
I allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
For the frosting, I beat the softened butter until creamy, then gradually add the powdered sugar, cocoa powder, salt, and vanilla. I slowly mix in the heavy cream until the frosting becomes light and fluffy.
Once the cakes are fully cooled, I spread the frosting between the layers and over the top and sides of the cake.

Servings and timing

Yield: 12–14 slices
Preparation time: 20 minutes
Baking time: 30–35 minutes
Total time: About 1 hour (plus cooling time)

Variations

When I want to switch things up, I sometimes add a layer of raspberry jam or fresh sliced strawberries between the cake layers. I’ve also swapped the cocoa powder for dark cocoa to intensify the chocolate flavor. For a little crunch, I sprinkle chocolate chips or chopped nuts on top of the frosting. If I’m short on time, I bake this as a sheet cake instead—it’s just as delicious.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want that fresh-from-the-oven softness again, I let it come to room temperature or microwave a slice for about 10–15 seconds. This cake also freezes beautifully—unfrosted layers can be wrapped and frozen for up to 3 months.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead and store them tightly wrapped at room temperature or in the fridge. I frost it the day I plan to serve it.

Why is boiling water added to the batter?

The boiling water blooms the cocoa powder, intensifying the chocolate flavor and creating a thin batter that bakes into an ultra-moist cake.

Can I use buttermilk instead of whole milk?

Absolutely. I’ve swapped in buttermilk for an extra tender crumb and a slightly tangier flavor. It’s a great variation.

How do I keep the layers from sticking to the pan?

I grease and flour the pans well and often line the bottoms with parchment paper rounds to ensure they release cleanly.

What if my frosting is too thick or too runny?

If the frosting is too thick, I add more cream a tablespoon at a time. If it’s too thin, I mix in a bit more powdered sugar until it reaches the right consistency.

Conclusion

This Moist Chocolate Cake with Chocolate Frosting is one of those recipes I keep coming back to. It’s deeply chocolaty, incredibly tender, and topped with the kind of frosting I could eat by the spoonful. Whether I’m celebrating or just treating myself, this cake never lets me down. It’s simple, reliable, and always a hit with anyone who gets a slice.

Moist Chocolate Cake with Chocolate Frosting