A rich super moist chocolate cake with a chocolate buttercream frosting. This is the best cake in the world!
Ingredients
- white sugar: 2 cups
- ¾ cups all-purpose flour: 1 piece
- unsweetened cocoa powder: 0.75 cup
- ½ teaspoons baking soda: 1 piece
- ½ teaspoons baking powder: 1 piece
- salt: 1 tsp
- eggs: 2 piece
- milk: 1 cup
- vegetable oil: 0.5 cup
- vanilla extract: 2 tsp
- boiling water: 1 cup
- unsalted butter, at room temperature: 0.75 cup
- ⅓ cups confectioners' sugar: 5 piece
- ½ cups unsweetened cocoa powder: 1 piece
- milk: 0.66667 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
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Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Dotdash Meredith Food Studios
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Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Pour evenly into the prepared pans. Dotdash Meredith Food Studios
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Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely. Dotdash Meredith Food Studios
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While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency. Dotdash Meredith Food Studios
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Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Frost the outside of the cake with remaining frosting. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
