How to Make a Classic Chocolate Cake with Velvety Frosting

How to Make a Classic Chocolate Cake with Velvety Frosting

There’s something timeless about a classic chocolate cake. Whether it’s for a birthday, a special celebration, or simply a sweet indulgence, this dessert never goes out of style. The richness of the chocolate combined with a velvety, smooth frosting creates the perfect balance of flavor and texture. Follow this simple recipe to make a classic chocolate cake with velvety frosting that will impress everyone.

Ingredients

For the Chocolate Cake:

• 1 and 3/4 cups (220g) all-purpose flour
• 1 and 1/2 cups (300g) granulated sugar
• 3/4 cup (65g) unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water

For the Velvety Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened
• 1/2 cup (45g) unsweetened cocoa powder
• 4 cups (480g) powdered sugar
• 1/2 cup (120ml) whole milk
• 2 teaspoons vanilla extract
• A pinch of salt

Instructions

Step 1: Preheat and Prepare Cake Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring that the batter will release easily once baked. You can also line the bottoms of the pans with parchment paper for an extra layer of protection.

Step 2: Mix Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine, ensuring that the dry ingredients are evenly distributed.

Step 3: Add Wet Ingredients

To the dry ingredients, add the eggs, milk, oil, and vanilla extract. Using a hand mixer or stand mixer, mix on medium speed for about 2 minutes until everything is well combined and smooth. The batter will be thick at this point.

Step 4: Incorporate Boiling Water

Reduce the mixer speed to low and gradually add the boiling water. This will make the batter thinner, but it’s completely normal. The addition of boiling water is key to making the cake moist and light.

Step 5: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Velvety Frosting

While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy and smooth. Sift the cocoa powder into the bowl to avoid any lumps, then mix until combined.

Add the powdered sugar, 1 cup at a time, alternating with the milk. Continue to beat the frosting until smooth and fluffy. Add the vanilla extract and a pinch of salt, then beat for another 1-2 minutes to make sure everything is fully incorporated.

Step 7: Frost the Cake

Once the cakes have completely cooled, it’s time to assemble the cake. Place one cake layer on a cake stand or serving platter. Spread a generous amount of frosting on top of the first layer. Place the second cake layer on top and press gently to secure it.

Frost the top and sides of the cake with the remaining frosting. Use a spatula to smooth out the frosting, or create a decorative swirl for a more rustic look. If desired, you can garnish the cake with chocolate shavings, sprinkles, or fresh berries for a decorative touch.

Step 8: Serve and Enjoy

Allow the cake to sit for a few minutes to let the frosting set before cutting. Slice and enjoy this rich, moist chocolate cake with velvety frosting. This cake is perfect with a cup of coffee, milk, or even a scoop of vanilla ice cream on the side.

Tips for Success:

• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps the ingredients combine more evenly and ensures a smoother batter.
• Don’t Overmix the Batter: While you want to thoroughly mix the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a dense cake.
• Use Quality Cocoa Powder: The flavor of your cocoa powder will greatly affect the taste of the cake. Choose a high-quality unsweetened cocoa powder for the best results.
• Allow the Cake to Cool Completely: If you try to frost the cake while it’s still warm, the frosting may melt and slide off. Make sure both layers of the cake are completely cool before applying the frosting.

Variations:

• Add Some Coffee: For an even richer chocolate flavor, you can replace the boiling water with hot coffee. The coffee enhances the depth of the chocolate flavor without making the cake taste like coffee.
• Different Frosting Flavors: While a classic chocolate frosting pairs perfectly with this cake, you can also try a vanilla buttercream, cream cheese frosting, or even a ganache topping for a different twist.
• Add Fillings: You can add a layer of raspberry jam, caramel, or fresh fruit in between the cake layers for extra flavor and texture.

Conclusion:

This classic chocolate cake with velvety frosting is a dessert that will never go out of style. It’s simple to make but delivers an impressive, decadent treat that will be the highlight of any occasion. Whether you’re celebrating a special event or just satisfying a chocolate craving, this cake will hit the spot every time.