Chocolate Cake With Milk Frosting

Name: Chocolate Cake With Milk Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; 2 ½ cups powdered sugar; ⅓ cup milk; 1 teaspoon vanilla extract

Highlighted under: Heavenly Confections

I absolutely adore this Chocolate Cake With Milk Frosting! With layers of moist chocolate cake paired with a rich, creamy frosting, it’s my go-to dessert for any occasion. Every bite is a delightful combination of sweetness and depth, satisfying my chocolate cravings perfectly. I love how the straightforward process yields such impressive results, making me feel like an accomplished baker. Whether it’s a birthday celebration or a simple family dinner, this cake never fails to impress and leave everyone wanting more.

Created by

Aubrey Whitman

Last updated on 2026-02-06T18:29:36.312Z

My journey to perfecting this Chocolate Cake With Milk Frosting began with experimentation. I tried various cocoa powders and baking techniques before settling on a method that truly allows the cake to shine. I found that incorporating buttermilk makes the cake incredibly moist and adds a subtle tang that balances the sweetness.

When it comes to the frosting, I discovered a unique ratio of milk to butter that creates a silky texture that complements the cake beautifully. The key is to mix the frosting until it’s fluffy, ensuring it spreads without being too runny.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Cake Batter

The batter for this chocolate cake is unique due to the combination of dry and wet ingredients along with boiling water. The boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and resulting in a moist, tender crumb. It's crucial to mix the batter until it's just smooth; overmixing can lead to a dense cake. Using a whisk for the initial mixing, followed by a spatula to combine any remaining dry ingredients ensures even consistency without overworking the batter.

When adding the boiling water, you may notice the batter becomes quite thin. This is normal! The thin batter contributes to the cake’s moistness and soft texture. Just be careful while pouring it into the cake pans to avoid spills. If you're worried about temperatures affecting your baking, remember that a cake baked at 350°F (175°C) will rise beautifully and develop a great crust. Keep an eye on the time, as ovens can vary— my cakes usually take about 28-32 minutes.

Frosting Techniques

Achieving creamy, perfectly spreadable frosting depends on the temperature of your butter and the order of mixing. Softened butter should be at room temperature—if it's too warm, the frosting can become too runny, while cold butter will make it hard to mix smoothly. Start beating the butter until fluffy before gradually incorporating the powdered sugar; this minimizes lumps. You can also sift the sugar beforehand, which helps create a finer texture in the frosting.

For the milk, use full-fat or whole milk for a richer flavor and creaminess. If you prefer a thicker frosting, reduce the milk slightly; if it’s too thick, add more milk, one teaspoon at a time. To enhance the frosting's flavor, consider adding a touch of espresso powder or a bit of orange zest to complement the chocolate, as I often do. When frosting, use an offset spatula to get smooth, even coverage without disturbing the layers of cake underneath.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

½ cup unsalted butter, softened
2 ½ cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla, mixing until smooth. Gradually stir in the boiling water until the batter is well combined. Pour the batter into prepared pans.

Bake the Cake

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with milk, until you reach the desired consistency. Stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake as desired.

Pro Tips

For an extra touch, consider adding a sprinkle of sea salt on top of the frosting or drizzling melted chocolate for decoration.

Storage and Make-Ahead Tips

This chocolate cake can be baked ahead of time and stored in the refrigerator for up to three days, wrapped tightly in plastic wrap. It’s best to frost the cake on the day of serving to ensure a fresh texture. If you want to freeze it, wrap the cooled cake layers individually in plastic wrap and aluminum foil, then freeze for up to three months. When you're ready to enjoy it, thaw overnight in the fridge before frosting and serving.

The frosting itself can be made ahead and stored in an airtight container in the refrigerator for up to one week. Before using, let it sit at room temperature for 15-30 minutes to soften, then re-whip it briefly to restore its creamy texture. This make-ahead strategy allows you to enjoy the cake with minimal last-minute effort.

Serving Suggestions

For a delightful serving experience, consider pairing this chocolate cake with fresh berries, whipped cream, or even a scoop of vanilla ice cream. The tartness of fresh berries contrasts nicely with the sweetness of the cake and frosting, creating a balanced dessert. Another great option is a drizzle of chocolate sauce over the top for added decadence—perfect for chocolate lovers like me!

When presenting your cake, I recommend using a cake stand or plate that complements its rich chocolate color. A simple garnish of chocolate shavings or a light dusting of cocoa powder can make it visually stunning without much effort. This cake is versatile enough for casual family dinners or elegant celebrations, making it a true crowd-pleaser whenever you serve it.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature, and frost it just before serving.

→ What can I substitute for buttermilk?

You can use regular milk with a tablespoon of vinegar or lemon juice added. Let it sit for 5 minutes before using.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before frosting.

→ How do I adjust the sweetness of the frosting?

If you find the frosting too sweet, add a pinch of salt. Alternatively, you can reduce the amount of powdered sugar slightly.