Chocolate Cake With Milk Frosting

Name: Chocolate Cake With Milk Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 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; 1 cup unsalted butter, softened; 3-4 cups powdered sugar; ¼ cup whole milk; 2 teaspoons vanilla extract

Highlighted under: Oven Food

I absolutely love baking, and this Chocolate Cake With Milk Frosting has become a beloved classic in my kitchen. The rich chocolate layers paired with a creamy milk frosting create a perfect harmony of flavors that makes every bite a delight. Whenever I have friends or family over, this cake is my go-to dessert, and it never fails to impress. The best part? It’s surprisingly easy to whip up, allowing me to spend more time enjoying their company rather than slaving away in the kitchen.

Created by

Zadie Whitmore

Last updated on 2026-01-24T08:58:36.641Z

When I first attempted to bake this Chocolate Cake With Milk Frosting, I was amazed by how simple yet rewarding the process was. I experimented with the proportions to achieve a moist cake that wasn't overly sweet, and it paid off beautifully. Using high-quality cocoa powder made a noticeable difference in flavor, transforming the cake into something truly special.

As for the frosting, I’ve found that letting the butter come to room temperature ensures a smooth and creamy texture. I like to add a dash of vanilla extract to enhance the frosting’s flavor, providing a lovely contrast to the rich chocolate cake. Don’t skip the decorations; a sprinkle of chocolate shavings or a few fresh berries adds the perfect touch!

Why You'll Love This Recipe
Decadent chocolate richness complemented by a smooth milk frosting
Simple ingredients that come together in no time
A crowd-pleaser perfect for any celebration or sweet craving

Understanding the Cake’s Texture

The secret to achieving a moist and fluffy chocolate cake lies largely in the balance between wet and dry ingredients. When combining the boiling water with the batter, it might seem unusual, but this step ensures that the cocoa powder dissolves completely, unlocking its deep flavor and helping to create that coveted soft texture. Don’t be surprised if the batter appears thin; it's this consistency that contributes to a beautifully tender cake.

Another key factor is the creaming of the butter in your frosting. It should be done until it reaches a silky, fluffy consistency. This step is crucial because well-creamed butter allows your frosting to hold its shape while also providing a light texture that contrasts beautifully with the density of the chocolate cake. Keeping your ingredients at room temperature also enhances mixability, ensuring a smooth and homogenous frosting.

Frosting Tips for a Perfect Finish

Achieving the right consistency for your milk frosting is vital for both flavor and aesthetics. Start by adding powdered sugar gradually; this prevents clumping and allows for better control over the frosting's thickness. If your frosting feels too thick, incorporate additional milk, one tablespoon at a time, until you reach your desired texture. Conversely, if it becomes too runny, simply add more powdered sugar.

When frosting your cake, consider using an offset spatula for even layering. Start by applying a thin crumb coat to seal in the crumbs before applying a thicker layer of frosting. This foundational layer also helps form a clean and smooth surface, giving your final cake a professional look. For an extra touch, I like to use a bench scraper to smooth the sides for a pristine finish.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
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
3-4 cups powdered sugar
¼ cup whole milk
2 teaspoons vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.

Incorporate Boiling Water

Carefully stir in the boiling water until the batter is smooth. It will be thin, but that's okay!

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

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

Assemble the Cake

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

Decorate and Serve

Optionally, decorate the cake with chocolate shavings or fresh berries. Slice and enjoy your delicious chocolate cake!

Pro Tips

For a more intense chocolate flavor, you can add a teaspoon of espresso powder to the batter.

Ingredient Substitutions

If you're looking to make this cake dairy-free, consider substituting whole milk with almond milk or coconut milk, and use a dairy-free butter alternative in the frosting. These swaps will allow you to retain the cake’s rich flavor while accommodating dietary restrictions. Always check the consistency of your frosting, as these milk alternatives might alter the texture slightly, requiring adjustments in the amount used.

For a healthier option, you can substitute granulated sugar with coconut sugar or opt for a natural sweetener like agave nectar. Keep in mind that these alternatives may change the cake's final texture and flavor profile, so adjustments on liquid ratios might be necessary to maintain that desirable cake consistency.

Make-Ahead and Storage Tips

This chocolate cake can be made ahead of time, which makes it an excellent choice for busy bakers. After baking, allow the cake layers to cool completely and then wrap them tightly in plastic wrap. They can be stored at room temperature for up to two days or in the refrigerator for about a week. If you want to prepare even further in advance, you can also freeze the layers; simply place them in an airtight container, and they will remain fresh for up to three months.

Once frosted, this cake can be refrigerated for several days. To maintain its flavor and texture, cover it with a cake dome or store in an airtight container. If you anticipate needing to keep leftovers, this cake holds up surprisingly well for a few days, allowing the flavors to meld and improve. Just remember to bring it back to room temperature before serving for the best taste!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but adjust the amount slightly.

→ How long does the cake last?

The cake can be stored at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cake layers in plastic wrap and foil, and they can be frozen for up to 3 months.

→ What can I substitute for eggs?

You can use applesauce or flax eggs as an egg substitute in this recipe.