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 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 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; 4 cups powdered sugar; 1/4 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Oven Ideas

I absolutely love making this Chocolate Cake with Milk Frosting for special occasions. The combination of rich, moist chocolate cake paired with a creamy, sweet frosting is simply irresistible. Every time I bake it, I’m reminded of the joy it brings to my family and friends. Trust me, once you try this recipe, you’ll want to make it again and again. It’s perfect for parties or just a cozy weekend dessert, and it’s surprisingly easy to whip up—making it a go-to favorite in our household.

Created by

Lorna Whitcombe

Last updated on 2026-02-01T16:01:35.460Z

When I first attempted this Chocolate Cake with Milk Frosting, I knew I wanted a dish that was not only visually appealing but would also taste heavenly. After a few trials, I found that using high-quality cocoa powder significantly enhanced the chocolate flavor, making each bite a delightful experience.

Additionally, I learned that letting the cake cool completely before frosting it helps the frosting set beautifully and prevents it from melting off. It’s these little tips that can elevate a dessert from good to unforgettable, and I’m excited to share this method with you!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy milk frosting
Decadent texture that balances moistness with sweetness
Perfect for birthdays, celebrations, or simply as a treat

Mastering the Chocolate Cake Batter

When preparing the chocolate cake batter, it's essential to mix the dry ingredients thoroughly before adding the wet ones. This ensures even distribution of the baking powder and soda, which are key for a well-risen cake. Mixing the batter until smooth helps incorporate air, giving the cake a light and fluffy texture. Be careful not to overmix after adding the boiling water; just stir until combined to avoid a dense cake.

The order of adding ingredients is equally important: start with the dry ingredients, then incorporate eggs, milk, and oil, followed by the vanilla extract. The boiling water is a game-changer—it activates the cocoa powder and creates a velvety batter. A hint: use freshly boiled water, as it helps to dissolve the cocoa powder better, enhancing the chocolate flavor throughout the cake.

Perfecting the Milk Frosting

Creating the milk frosting is all about achieving the right consistency. Start with softened butter; if it's too cold, your frosting will be lumpy. Beat the butter until it's creamy and light before gradually adding powdered sugar. This slow incorporation helps prevent powder clouds and ensures a smooth, glossy frosting. If you find your frosting too thick, adjust it with more milk, one tablespoon at a time.

A flavorful frosting can elevate your chocolate cake. Consider adding a pinch of salt or a tablespoon of cocoa powder to enhance the chocolate notes. For a twist, a splash of almond extract instead of vanilla can introduce a lovely nuttiness. Don't forget to taste as you go; adjusting sweetness and flavors will allow you to achieve the perfect balance that complements the rich chocolate cake.

Ingredients

Gather the following ingredients for a delightful Chocolate Cake with Milk Frosting:

For the Chocolate Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 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 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract

Once you have all the ingredients ready, you’re set to create a delicious cake!

Instructions

Follow these simple steps to bake and frost your cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well. Then add the eggs, milk, oil, and vanilla. Beat until smooth. Finally, stir in the boiling water until the batter is well combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Milk Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar while beating, then mix in the milk and vanilla extract until the frosting is smooth and fluffy.

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 of the first. Frost the top and sides of the cake with the remaining frosting.

Enjoy your delicious Chocolate Cake with Milk Frosting!

Pro Tips

For an added touch, you can sprinkle chocolate shavings or fresh berries on top of the frosting before serving. This will enhance the visual appeal and add a burst of flavor.

Storage and Make-Ahead Tips

This chocolate cake can be made ahead of time and stored for later enjoyment. Once fully cooled, wrap each cake layer in plastic wrap and refrigerate for up to three days, or freeze for up to three months. If freezing, it’s best to freeze without frosting to maintain the texture. When you’re ready to serve, allow the cake to thaw overnight in the fridge before frosting and serving, ensuring that it remains moist.

If you've already frosted the cake, cover it with a cake dome or loosely with plastic wrap to keep it fresh. The cake will last for about five days in the refrigerator. Remember that refrigerating can slightly alter the consistency of the frosting, making it firmer. If this happens, let it sit at room temperature for about 30 minutes before slicing.

Common Troubleshooting Tips

If your cake doesn’t rise as expected, double-check the freshness of your baking powder and baking soda. These leavening agents lose potency over time, which can result in a dense texture. Ensure they are within the expiry date for best results, and consider keeping a calendar to track when you purchased them.

Another common issue is a dry cake. This can occur from overbaking or too high of an oven temperature. Invest in an oven thermometer to ensure that your oven's internal temperature is accurate. To combat dryness, avoid opening the oven door too frequently while baking—only do so towards the end of the cooking time to check for doneness with a toothpick.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use gluten-free flour, but the texture may vary slightly.

→ How should I store the cake?

Keep it in an airtight container at room temperature for up to 3 days. Refrigerate if you want to keep it fresh longer.

→ Can I freeze the cake?

Absolutely! You can freeze the un-frosted cakes for up to 2 months. Just make sure they are wrapped well.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a substitute.