Chocolate Cake With Milk Chocolate Frosting

Name: Chocolate Cake With Milk Chocolate Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened dark 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 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1 cup milk chocolate, melted; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Sweet Bakehouse

I absolutely love baking, and this Chocolate Cake With Milk Chocolate Frosting is one of my all-time favorites. The combination of dark cocoa and a silky milk chocolate frosting creates a dessert that's not only delicious but also visually stunning. Every bite is a melt-in-your-mouth experience that's perfect for any celebration or cozy gathering. The recipe is simple to follow, so I often find myself making it for birthdays or spontaneous dinner parties. Trust me, this chocolate cake will quickly become a staple in your dessert repertoire!

Created by

Jasmine Porter

Last updated on 2026-01-24T10:04:20.828Z

When I first made this chocolate cake, I was amazed at how rich and moist it turned out. I experimented with different cocoa powders, and I found that using a high-quality dark cocoa really elevates the flavor. It’s remarkable how the chocolate cake paired with the creamy milk chocolate frosting can satisfy even the most discerning chocoholic!

One important tip I've learned is to ensure your ingredients are at room temperature before you start. It helps to create a smoother batter and ensures even baking. I love to finish the cake with chocolate shavings on top for an elegant touch!

Why You'll Love This Recipe
Rich chocolate flavor balanced with creamy milk chocolate frosting
Easy to make yet impressive for any occasion
Perfectly moist texture that keeps well for days

Mastering the Baking Process

Baking is an art, and understanding the science behind it can dramatically enhance your chocolate cake's outcome. For this recipe, the combination of baking powder and baking soda creates a perfect lift, ensuring the cake is light yet rich. Make sure to sift your dry ingredients well; this not only mixes them uniformly but also aerates the flour, leading to a fluffier cake. Remember, overmixing after adding wet ingredients can lead to a denser texture — beat just until incorporated.

When baking, the accurate temperature is key. An oven thermometer can be a great tool to ensure that your oven heats to the set temperature, as even minor discrepancies can alter bake times. For this recipe, baking at 350°F (175°C) is essential for the chocolate cake to rise properly, with a golden-brown outer layer forming while keeping the center moist and decadent. Check your cakes for doneness with a toothpick, aiming for a few moist crumbs clinging to it, indicating the ideal bake.

Frosting Tips for Perfection

When making the milk chocolate frosting, ensuring that your butter is at the right consistency is crucial. It should be softened but not melted; aim for a cream-like texture that allows for proper incorporation of the powdered sugar and melted chocolate. If it’s too soft, the frosting can lose its structure and run off the cake. To fix this, you might need to refrigerate the frosting briefly to achieve the right spreadable consistency.

Melt your milk chocolate carefully to maintain its glossy appearance and prevent seizing. Use a microwave in short bursts, stirring between each interval, or melt it over a double boiler. This technique provides smooth chocolate without risk of burning. Once combined with the butter and sugar, ensure to beat until light and fluffy — this adds air to your frosting, making it creamy and easier to spread. A pinch of salt enhances the chocolate flavor, offering a delightful contrast that rounds out the sweetness.

Ingredients

Gather the following ingredients to make your chocolate cake:

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened dark 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

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 cup milk chocolate, melted
1 teaspoon vanilla extract
Pinch of salt

Make sure you have everything ready before you start baking!

Instructions

Follow these steps to create a delightful chocolate cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and flour or line them with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until well blended. Stir in the boiling water; the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let cool completely on a wire rack. Prepare the frosting by beating the butter, powdered sugar, melted chocolate, vanilla extract, and a pinch of salt until creamy. Frost the cooled cakes as desired.

Enjoy your homemade chocolate cake with friends and family!

Pro Tips

For an extra touch, you can add chocolate shavings or fresh berries on top of the frosting for garnish. Also, using fresh ingredients will enhance the overall flavor of the cake.

Storing and Serving Your Cake

Storing your chocolate cake properly can extend its deliciousness for days. After the cakes are completely cooled and frosted, place them in a tightly sealed container at room temperature for up to three days. If you plan to store it for longer, refrigerate it for up to a week or freeze it for up to three months. When freezing, wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Simply thaw in the refrigerator overnight when ready to enjoy.

Serving this cake can be as simple or as extravagant as you prefer. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. For added texture, consider sprinkling crushed nuts or chocolate shavings on top of the frosting. If you want to make it even more special, layer the cake with fresh berries between the layers or add a rich ganache drizzle over the frosting.

Variations to Explore

While this chocolate cake is undeniably rich on its own, you can modify the recipe to suit your palate. Consider adding espresso powder to the dry ingredients — just a teaspoon can intensify the chocolate flavor dramatically. Alternatively, swap some of the all-purpose flour with almond flour for a nutty twist that also adds moistness to the cake. For a fun, festive flair, try folding in some mini chocolate chips into the batter before baking for an added texture surprise with every slice.

If you're looking for a lighter version, you can substitute unsweetened applesauce for half of the oil in the cake. This will keep the cake moist while cutting down on calories. For a vegan-friendly option, use flax eggs and almond milk as substitutions for traditional eggs and dairy. These variations maintain the essence of the original recipe while catering to different dietary preferences without sacrificing taste.

Questions About Recipes

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

Absolutely! You can use dark chocolate or even white chocolate for a different flavor profile.

→ How do I store the leftover cake?

Store the cake in an airtight container at room temperature for up to three days. You can also refrigerate for extended freshness.

→ Can I freeze the cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil; it can be frozen for up to three months.

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

Make sure to measure your ingredients accurately and avoid overbaking the cake. You can also brush the cooled cake layers with a simple syrup for extra moisture.