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There’s something truly magical about an old-fashioned chocolate cake. Rich, moist, and blanketed in silky chocolate frosting, it’s the kind of dessert that brings back warm memories of birthdays, Sunday dinners, and cozy kitchen gatherings. This recipe captures the essence of that nostalgia with simple ingredients and decadent results.
Whether you’re celebrating or just indulging in a well-earned treat, this cake is sure to win hearts—and taste buds.
🍫 Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water (or hot coffee for extra richness)
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup heavy cream (plus more as needed)
🍰 Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Make the Cake Batter
In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Carefully stir in the hot water (or coffee) until the batter is smooth—it will be thin.
Step 3: Bake
Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Make the Frosting
Beat butter until creamy. Gradually sift in powdered sugar and cocoa powder, mixing well.
Add salt, vanilla, and cream. Beat until smooth and fluffy. Add more cream as needed for a spreadable consistency.
Step 5: Assemble
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and finish frosting the top and sides. Use a spatula to create swirls and finish with chocolate shavings or sprinkles for a nostalgic look.
💡 Tips & Variations
- Make it mocha: Replace boiling water with hot brewed coffee for a mocha twist.
- Layer it up: Add a thin layer of raspberry jam or whipped ganache between layers.
- Storage: This cake keeps well covered at room temp for 2–3 days, or refrigerated for up to 5.
