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Carefully stir in boiling water (or hot coffee). The batter will be thin—that’s normal! It helps make the cake ultra-moist.
Pour batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the Frosting:
- Cream the Butter
In a large bowl, beat butter until fluffy. - Add Cocoa and Sugar
Mix in cocoa powder, then gradually add powdered sugar and milk, beating until smooth and spreadable. - Finish with Vanilla and Salt
Stir in vanilla and a pinch of salt. Add a splash more milk if needed for consistency.
🎂 Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides. For a clean finish, chill the cake for 15–20 minutes before serving—or dive right in!
🍴 Tips & Variations
- For extra indulgence: Add a layer of chocolate ganache or chocolate chips between the layers.
- Make it a sheet cake: Bake in a 9×13″ pan and frost right in the dish.
- Add espresso: A teaspoon of instant coffee intensifies the chocolate flavor.
- Go dairy-free: Use almond milk and vegan butter substitutes.
Final Thoughts
This chocolate cake recipe is a guaranteed crowd-pleaser. It’s everything a chocolate cake should be—soft, moist, rich, and coated in a luscious, creamy frosting. Once you taste it, you’ll understand why homemade always beats boxed mixes.
So preheat that oven, grab your mixing bowls, and get ready to fall in love with chocolate cake all over again.
Want a printable version or ideas for turning it into cupcakes? I can help with that too!
