Chocolate Cake With Milk Frosting

Name: Chocolate Cake With Milk Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened dark cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup whole milk; 1 tsp vanilla extract

Highlighted under: Golden Favorites

I love indulging in a rich chocolate cake, especially when it's topped with a creamy milk frosting. This cake has become a family favorite, and I've spent countless evenings perfecting the recipe to ensure it’s moist, fluffy, and packed with chocolatey goodness. The joy it brings to our gatherings is unmatched, and I can't wait to share the secret behind its delightfully airy texture. Each slice is a little piece of heaven that combines sweetness, depth, and a nostalgic charm that makes it perfect for any occasion.

Created by

Selene Woodward

Last updated on 2026-01-24T09:17:34.364Z

When I first attempted this chocolate cake recipe, I was determined to find the perfect balance of flavor and texture. I experimented with various cocoa powders and discovered that using a high-quality dark cocoa makes all the difference. It adds richness that truly elevates the cake, ensuring a deep chocolate flavor that's irresistible.

Another tip I uncovered is the importance of letting the cake cool completely before frosting. This allows the milk frosting to set beautifully without melting. The result? A stunning cake that's as pleasing to the eyes as it is to the palate!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy milk frosting
Moist texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The core of a rich chocolate cake lies in the ingredients, particularly the cocoa powder. Using unsweetened dark cocoa powder adds a depth of flavor that sweet cocoa cannot replicate. It's perfect for achieving that almost bittersweet taste that balances the sugar. If you happen to run out of this vital ingredient, you can substitute it with an equal amount of unsweetened cocoa powder, but note that the flavor profile will be slightly different—less robust but still enjoyable.

Another critical ingredient is the boiling water, which might seem unusual but serves a crucial role in making the cake moist and enhancing the cocoa flavor. The heat activates the cocoa and helps dissolve any lumps, resulting in a smoother batter. For an exciting variation, consider replacing boiling water with freshly brewed coffee; this will intensify the chocolate taste without imparting a coffee flavor.

Baking Tips for Success

When baking the cakes, achieving the perfect rise is essential. To ensure the cakes do not sink or dome, make sure the oven is fully preheated before placing your cake pans inside. I recommend checking with an oven thermometer for accuracy. As you bake, keep an eye on the edges of the cakes; they should become golden, while the center should still bounce back when lightly pressed. A toothpick test can provide confidence, but watch for moisture without any wet batter clinging to it.

After removing the cakes from the oven, giving them time to cool in the pans for about 10 minutes is crucial. This allows the structure to set before transferring them to a wire rack. If you try to remove them too early, they may break apart. If you're worried about sticking, consider lining the bottoms of the pans with parchment paper for added security.

Ingredients

For the Chocolate Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened dark cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Milk Frosting

½ cup unsalted butter, softened
4 cups powdered sugar
¼ cup whole milk
1 tsp vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until smooth. Carefully stir in the boiling water until well combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Milk Frosting

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with milk, mixing until smooth and fluffy. Stir in the vanilla extract.

Frost the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake on top. Frost the top and sides of the cake with the remaining frosting.

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh berries to the top of the frosted cake. This not only enhances the visual appeal but also adds a delightful contrast in texture.

Frosting Variations

While the milk frosting complements the chocolate cake beautifully, experimenting with flavor variations can elevate your dessert game. Consider infusing the frosting with other flavors, such as mint extract or almond extract, to create a more complex taste. Adding a tablespoon of espresso powder to the frosting can also enhance the chocolate flavor, making it richer and deeper.

If you prefer a less sweet frosting, you can incorporate unsweetened cocoa powder into the milk frosting base. Start with an additional 1/4 cup and adjust the sugar to taste until you achieve the balance of sweetness and chocolaty goodness you're looking for. This will provide a balanced contrast to the cake without overwhelming it with sweetness.

Storage and Make-Ahead Tips

If you want to prepare the cake ahead of time, you can store the baked layers at room temperature, tightly wrapped in plastic, for up to two days. They can also be frozen for more extended storage. Just ensure they’re well-protected in an airtight container or wrapped tightly to prevent freezer burn. When you’re ready to serve, let them thaw in the refrigerator overnight before frosting to ensure they are very easy to work with.

Frosted cakes are best enjoyed fresh, but if you need to make it ahead, it can be stored in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and taste experience. Always slice with a sharp cake knife to maintain clean edges and presentation.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary slightly.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to three days. You can refrigerate it for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them when you’re ready to serve.

→ What can I substitute for milk in the frosting?

You can use almond milk or any non-dairy milk alternative if needed.