Super Easy Chocolate Cake Recipe with Super Easy Chocolate Frosting
The perfect combination of a moist, decadent, and chocolaty cake paired with a creamy, super easy chocolate frosting results in the Best Chocolate Cake Recipe with Super Easy Chocolate Frosting. No more searching for the perfect dessert to enjoy at your next celebration or simply to satisfy your sweet 'chocoholic' tooth
Servings: 12 Servings
Calories:
Ingredients
Best Ever Chocolate Cake Recipe
- 2 cups granulated sugar or healthy sugar like Lakanto or coconut sugar
- 1 - ¾ cups all-purpose flour or gluten free flour, like King Arthurs
- ¾ cup HERSHEY'S Cocoa
- 1 - ½ teaspoons baking powder
- 1 - ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk of choice
- ½ cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Super Easy Chocolate Frosting
- 1 cup butter softened
- ½ cup HERSHEY'S Cocoa
- 5 cups powdered sugar use Lakanto for sugar free healthy confectioners' sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk of choice or cream
Instructions
Super Easy Chocolate Cake Recipe
- Heat oven to 350°F. Grease and flour two 8 or 9-inch round baking pans, or use Baker’s Joy, it’s the best!
- Boil water in microwave for 2-3 minutes while you are making the cake.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt until well combined.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and whisk well to combine until smooth and lumpfree for about 30 seconds.
- If boiling water cools down, renuke and then pour boiling water into batter, mixing well with whisk. Cake batter will be thin.
- Pour batter into prepared pans and bake for 35-40 minutes for an 8-inch pan and 30-35 minutes for 9-inch pan or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Super Easy Chocolate Frosting
- Using mixer, whip softened butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency.
- Scrape sides and bottom of bowl and whip until light, fluffy and smooth, 1-2 minutes. Frosts 1-8 or 9 inch round layered cake or 24 cupcakes.
- If frosting is too thick, slowly add a little more milk to get the consistency you want.
- If frosting is too thin, add a little extra powdered sugar to get the consistency you want.
Notes
- For a healthier option: You can switch out the granulated sugar for Erythritol
, monk fruit sugar
easily when it comes to granulated sugar and confectioners' sugar!
- Gluten free option? Use King Arthur or Bob's Red Mill gluten free flour!
One Pan Cake: Grease and flour 9x13-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely before frosting.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
Bundt Cake: Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely before frosting.
Cupcakes: Line muffin cups (2-½ inches in diameter) with paper bake cups. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely before frosting.