Chocolate Cake With Milk Chocolate Frosting

Name: Chocolate Cake With Milk Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
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; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup milk chocolate chips, melted; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Decadent Desserts

I absolutely love indulging in a slice of Chocolate Cake with Milk Chocolate Frosting. This cake is my go-to dessert for any celebration or cozy family gathering. The rich, moist chocolate layers paired with a silky, creamy frosting create a perfect harmony that leaves everyone craving more. With simple ingredients and straightforward steps, I can whip this delightful treat together quickly, and it always impresses those who get to taste it. It’s truly a chocolate lover’s dream come true.

Created by

Olivia Hayes

Last updated on 2026-01-24T08:49:09.547Z

When I first baked this Chocolate Cake, it was for a friend's birthday, and I wanted something that would stand out. I decided to use high-quality cocoa powder and buttermilk instead of regular milk to intensify the chocolate flavor. The result was a moist and decadent cake that took everyone by surprise!

Over time, I've refined the frosting to ensure it complements the cake perfectly. Adding a touch of cream makes the milk chocolate frosting smoother and easier to spread. If you're ever in doubt about frosting consistency, keep some additional cream handy—it can make your frosting dreamier!

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 the Ingredients

In this Chocolate Cake, each ingredient plays a vital role in achieving the perfect texture and flavor. For instance, the buttermilk not only adds moisture but also reacts with the baking soda to create a tender crumb. If you don't have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly, which will mimic buttermilk's acidity.

The boiling water is a key component that may seem unusual but is essential for ensuring a rich, moist cake. It helps dissolve the cocoa powder and activates the dry ingredients, leading to a smoother batter. The result is a lighter cake that retains its rich chocolate flavor. Make sure your water is freshly boiled and added just before pouring it into the batter to maintain optimal heat and consistency.

Tips for Perfecting Your Cake

When baking, precision is critical. Ensure your oven is preheated adequately to the specified temperature of 350°F (175°C) before placing your cake pans inside. An oven thermometer is a fantastic tool to confirm that your oven maintains the correct temperature throughout the baking process. If your cake doesn’t turn out right the first time, consider checking the oven’s calibration, as incorrect temperatures can lead to cakes that are either too dense or dry.

Allowing the cakes to cool is just as important as the baking itself. After removing them from the oven, let them sit in the pans for about 10 minutes. This brief resting time helps the cakes firm up, which makes handling easier. When transferring to a wire rack, use a gentle touch to prevent breaking or crumbling. If you want to avoid domed tops, use a serrated knife to level the cakes before frosting.

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

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup milk chocolate chips, melted
1 teaspoon vanilla extract
Pinch of salt

Make sure all ingredients are at room temperature for best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.

Incorporate Water

Slowly add the boiling water to the batter. Mix until smooth. The batter will be thin.

Bake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, followed by the melted milk chocolate and vanilla. Beat until smooth and spreadable.

Assemble the Cake

Once the cakes are cooled, frost between the layers and around the sides and top of the cake as desired.

Let the cake set for a bit before serving to enhance the flavors.

Pro Tips

For a richer flavor, consider adding espresso powder to the cake batter.

Frosting Variations

The milk chocolate frosting complements the rich flavors of the cake, but you can personalize it further. For a richer frosting, consider adding a splash of brewed coffee or espresso to enhance the chocolate flavor. If you're feeling adventurous, incorporating a bit of orange zest can provide a delightful citrus note that pairs beautifully with chocolate, making for a sophisticated dessert twist.

If you're looking for a more decadent experience, try adding a layer of ganache beneath the frosting. To make ganache, simply heat equal parts cream and chocolate until melted and combined; pour it over the cooled cake for an indulgent layer before applying your frosting.

Storage and Make-Ahead Tips

This chocolate cake is fantastic for making ahead of time. If you prepare the cake a day or two in advance, store it tightly wrapped in plastic wrap at room temperature. This not only saves time but can enhance the flavor as the ingredients meld together. Just wait to frost it until you’re ready to serve, to prevent the frosting from softening and losing its structure.

For longer storage, you can freeze the unfrosted cake layers. Wrap them tightly in aluminum foil, and they can last in the freezer for up to three months. When you're ready to enjoy, let them thaw in the refrigerator overnight before frosting and serving. This method preserves the cake's moisture and flavor, ensuring it tastes freshly baked.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake layers in advance and store them in an airtight container for up to three days.

→ Can I use dark chocolate instead of milk chocolate for the frosting?

Absolutely! Dark chocolate will give your frosting a deeper flavor.

→ What should I do if my frosting is too thick?

You can add a tablespoon of milk at a time until you reach your desired consistency.

→ Can I freeze this cake?

Yes, you can freeze the cake layers. Just wrap them tightly in plastic wrap and store in the freezer for up to two months.