Chocolate Cake With Milk Frosting

Name: Chocolate Cake With Milk Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 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; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Classic Sweet Baking

I absolutely love baking this Chocolate Cake With Milk Frosting during special occasions and family gatherings. The rich chocolate flavor combined with the creamy milk frosting creates a delightful contrast that everyone adores. I often add a touch of vanilla to enhance the chocolate's depth, while the moisture from the cake ensures it's never dry. After a few tries, I've perfected the baking times and techniques, making it easier to whip up when I want to impress my guests without spending hours in the kitchen.

Created by

Summer Blake

Last updated on 2026-02-01T23:05:35.632Z

Baking this Chocolate Cake With Milk Frosting has quickly become one of my most cherished traditions. Each time I mix the ingredients, the rich scent of cocoa fills my kitchen, reminding me of the joy this cake brings. The secret is letting the cake cool completely before frosting it — this prevents the milk frosting from melting and ensures a perfect layer.

I also love how customizable this recipe is! Sometimes, I add espresso powder for a deeper flavor or swap the milk for almond milk for a nutty twist. It’s always a hit, and I enjoy experimenting different variations every time I bake it.

Why You Will Love This Chocolate Cake
Deeply rich chocolate flavor that satisfies any chocoholic.
Silky milk frosting that adds a creamy texture and sweetness.
A classic dessert that’s perfect for birthdays or celebrations.

Understanding the Ingredients

The foundation of this Chocolate Cake is built on high-quality ingredients, each playing a crucial role in achieving that rich flavor and moist texture. The unsweetened cocoa powder is essential for delivering a deep chocolate taste without the added sugars that could alter the cake's balance. Using whole milk instead of a lower-fat option contributes to the cake’s moisture, ensuring it remains tender even after baking. If you're looking for a dairy-free alternative, you could substitute with almond or oat milk, though this may slightly alter the flavor profile.

It's important to note the role of boiling water in the batter. Adding boiling water activates the cocoa powder, enhancing its flavor and helping to create a smooth, luscious batter. This technique not only enriches the cake's chocolate intensity but also aids in achieving a lighter crumb. Make sure not to skip this step; it truly makes a difference in the final cake texture.

Perfecting Your Technique

When baking the cake, precision matters. I recommend using an oven thermometer to ensure that your oven is at the correct temperature of 350°F (175°C). Baking at the right temperature allows the cake to rise properly without drying out. Keep an eye on the cakes during the last few minutes of baking; you're looking for a slight spring back when lightly touched and edges that start to pull away from the pan. This visual cue indicates your cake is perfectly baked.

Cooling the cakes properly before frosting is equally crucial. After transferring your layers to a wire rack, allow them to cool completely—about 1 hour. If you frost a warm cake, the frosting could melt, leading to a messy final presentation. If you need to speed up the cooling process, placing the cakes in the fridge after they reach room temperature can help, just be mindful not to leave them too long or they may dry out.

Ingredients

Gather these simple ingredients to create a decadent chocolate cake with a lush milk frosting!

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
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 Milk Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps closely to create your delicious chocolate cake.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, mixing until well combined. Gradually stir in the boiling water until the batter is smooth.

Bake the Cake

Pour the batter into two greased and floured 9-inch round cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Make the Milk Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, mixing until smooth. Stir in the vanilla extract.

Frost the Cake

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

Enjoy your homemade chocolate cake with family and friends!

Pro Tips

For an extra flavor boost, consider adding a pinch of espresso powder to the batter. Also, always sift your dry ingredients for a lighter cake texture.

Storage and Make-Ahead Tips

This Chocolate Cake can be made ahead of time, which is a lifesaver when preparing for celebrations. Once baked and cooled, wrap the individual cake layers tightly with plastic wrap and store in the fridge for up to three days, or freeze for up to three months. If freezing, ensure the layers are entirely cooled and place a piece of parchment between the cake and the wrap to prevent sticking. Thaw overnight in the refrigerator before you frost them.

The milk frosting can also be prepared in advance. After making it, store it in an airtight container in the refrigerator for up to a week. Just remember to let it sit at room temperature for about 30 minutes before using, as it tends to firm up when chilled. You can rewhip it for a couple of minutes if it appears too stiff.

Serving Suggestions and Variations

This Chocolate Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, which balances the richness of the cake and frosting. For an extra layer of flavor, consider sprinkling some sea salt on top of the frosting or incorporating finely chopped nuts between the layers for added texture. You can also serve it with a side of fresh berries for some acidity that complements the sweetness.

If you’re feeling adventurous, think about transforming this cake into a layered dessert. Simply cut each cooled layer in half horizontally, and add more frosting or fresh fruit between the layers. This not only elevates the presentation but gives each slice an appealing layered look. Lastly, for a mocha twist, try adding a tablespoon of instant espresso powder to your boiling water—this enhances the chocolate flavor significantly.

Questions About Recipes

→ Can I use dark cocoa powder instead of unsweetened cocoa?

Yes, using dark cocoa powder will give your cake a richer flavor and darker color.

→ How can I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I freeze this cake?

Yes, you can freeze the un-frosted cake layers for up to 3 months. Wrap them tightly in plastic wrap.

→ What can I substitute for eggs in this recipe?

You can use a chia seed or flaxseed mixture as an egg replacement, or use 1/4 cup applesauce per egg.