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 slices
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup milk; 1 teaspoon vanilla extract

Highlighted under: Oven Meals

I’ve always had a soft spot for chocolate cake, especially one topped with creamy milk frosting. This recipe is my go-to for satisfying that sweet tooth while also impressing friends and family. The perfectly moist chocolate cake is made from scratch, which really takes the cake to a new level. The milk frosting adds a delightful creaminess that balances the rich chocolate flavor beautifully. Best of all, it’s a straightforward process, making it accessible for bakers of any skill level.

Created by

Yvette Harrington

Last updated on 2026-01-24T14:27:34.627Z

When I first decided to bake a chocolate cake for my friend's birthday, I was determined to make it something special. After experimenting with different recipes, I discovered the perfect balance between moistness and richness. By incorporating hot water in the batter, I found that it keeps the cake unbelievably soft, which is a game-changer. The frosting, a simple yet luscious milk buttercream, complements the cake’s deep chocolate notes beautifully.

Every time I serve this cake, I’m met with smiles and requests for seconds. I’ve noticed that letting the cake cool completely before frosting it helps the layers maintain their integrity, preventing any melting or sliding. It’s a simple detail, but it makes all the difference, resulting in a stunning dessert that looks as good as it tastes.

Why You Will Love This Recipe
Rich chocolate flavor paired with creamy milk frosting
Moist and tender cake that pleases every palate
Perfect for birthdays, celebrations, or a sweet treat any day

Baking Tips for Success

To achieve the best results with this chocolate cake, it’s crucial to measure your ingredients accurately. I recommend using a kitchen scale for precision, particularly with the flour and cocoa powder. Too much flour can make the cake dense, while too little will fail to provide structure. When mixing the batter, combine the dry ingredients thoroughly to ensure even distribution of leavening agents, as this will promote a uniform rise during baking.

Another tip is to allow your eggs and milk to come to room temperature before mixing. This helps create a smoother batter, which leads to better aeration and, ultimately, a lighter cake. When combining the wet and dry ingredients, be careful not to overmix; a few small lumps are acceptable. Overmixing can lead to gluten development, making the cake tough instead of tender.

Understanding the Ingredients

The combination of high-quality cocoa powder and granulated sugar is key to the rich flavor of this chocolate cake. The cocoa powder not only imparts the deep chocolatey notes but also reacts with the baking soda and baking powder to create the cake's rise. I prefer Dutch-processed cocoa for its smooth, rich taste, but natural cocoa works just fine if that’s what you have on hand.

For those with dietary restrictions, there are ways to adjust the recipe. You can substitute the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water equals one egg) for a vegan option, or use non-dairy milk to make it lactose-free. However, keep in mind that these substitutions may slightly alter the texture and rise of your cake.

Ingredients

Gather these ingredients to get started:

Cake Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Make sure everything is measured out before starting!

Instructions

Follow these steps for a perfect chocolate cake:

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla. Mix for 2 minutes on medium speed until well combined.

Incorporate Boiling Water

Stir in the boiling water until the batter is smooth. It will be thin, which is normal.

Bake the Cakes

Pour the batter equally into the prepared pans and bake for 30 minutes or until a toothpick inserted comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Frosting

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

Assemble the Cake

Once completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.

Enjoy your homemade chocolate cake!

Pro Tips

For an extra touch, consider adding chocolate shavings or sprinkles on top of the frosting.

Storing and Freezing the Cake

This chocolate cake can be stored in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it; wrapped properly, it can last for about a week. However, if the frosting starts to lose its freshness, I recommend consuming within three to four days for the best taste and texture.

For longer storage, you can freeze the un-frosted cake layers. Wrap each layer tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. When you’re ready to enjoy your cake, allow the layers to thaw in the fridge overnight before frosting and serving. This method retains moisture and texture significantly better than simply refrigerating.

Serving Suggestions

This chocolate cake is delightful on its own but can be enhanced with various accompaniments. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic treat. Fresh berries, such as raspberries or strawberries, add a refreshing contrast to the rich chocolate and can elevate the presentation.

For an extra touch of indulgence, try drizzling a chocolate ganache over the top or layering in some chocolate chips between the cake layers. If you're feeling adventurous, you can even add a hint of espresso powder to the batter to amplify the chocolate flavor without making the cake taste like coffee!

Questions About Recipes

→ Can I use a different type of milk for the frosting?

Yes, you can substitute almond milk or oat milk if you prefer a non-dairy option.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance; just frost it on the day you plan to serve.

→ What can I do if my cake is too dry?

If your cake turns out dry, consider brushing it with simple syrup to add moisture before frosting.