chocolate cake and chocolate icing recipe

Written BySheba G Updated On
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The Best chocolate cake and chocolate icing recipe

I have been making this chocolate cake with chocolate icing for years and it is still the one my family asks for every birthday and holiday. The cake is moist and rich but not too heavy, and the icing is smooth and creamy without being overly sweet. My kids love helping me mix the batter and licking the spoon, and I love that it uses simple ingredients I usually have on hand. This recipe is perfect for a weeknight dessert or a special occasion because it comes together quickly and always gets compliments. Plus, dark chocolate has antioxidants, so I feel a little better about serving it to my family.

Ultimate Chocolate Cake with Chocolate Icing

4.6 from 508 votes

This is a foolproof chocolate cake recipe that yields a moist, tender crumb with deep chocolate flavor. The accompanying chocolate icing is silky and rich, perfect for frosting the cake or using as a filling.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 and 3/4 cups all purpose flour
1 and 1/2 cups granulated sugar
3/4 cup 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 whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Icing

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 350F. Grease and flour two 9 inch round cake pans.
2In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3Add eggs, milk, oil, and vanilla. Beat with an electric mixer on medium speed for 2 minutes.
4Stir in boiling water. The batter will be thin. Pour evenly into prepared pans.
5Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
6For the icing, beat softened butter in a large bowl until creamy. Sift in cocoa powder and powdered sugar alternately with milk, beating on low speed. Add vanilla and beat until smooth and spreadable.
7Once cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of icing over the top. Place the second layer on top and frost the top and sides of the cake with the remaining icing.

🔧Equipment

Two 9 inch round cake pans
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 480mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 6g

📝Notes

For a richer flavor, use buttermilk instead of whole milk. You can also add 1 teaspoon of instant coffee powder to the boiling water to enhance the chocolate taste.

Watch Video Of How Ultimate Chocolate Cake with Chocolate Icing Works

This chocolate cake with chocolate icing is a recipe I return to again and again because it never fails. It is simple enough for a busy weeknight yet impressive enough for a birthday party or holiday dinner. My family loves it, and I am sure yours will too.

❓ Frequently Asked Questions About Chocolate Cake with Chocolate Icing

1. Can I use this recipe to make cupcakes?

Yes. The batter works great for cupcakes. Fill lined muffin cups about two thirds full and bake at 350F for 18 to 22 minutes. You will get about 24 cupcakes.

2. How should I store the cake?

Store the frosted cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate it, but let it come to room temperature before serving for the best texture.

3. Can I substitute the oil with butter?

You can use melted butter instead of oil, but the cake may be slightly less moist. Use the same amount of melted butter, and let it cool slightly before adding to the batter.

4. Why is the icing so thick?

The icing consistency can vary. If it is too thick, add milk one tablespoon at a time until it reaches your desired spreadable consistency. If it is too thin, add more powdered sugar.

5. Can I freeze this cake?

Yes. You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before frosting. The frosted cake can also be frozen, but the texture may be slightly different after thawing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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