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 ¾ cups all-purpose flour; 1 ¾ 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 whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Simple Baking Collection

I can’t resist a slice of rich, moist chocolate cake topped with creamy milk frosting. Every bite transports me back to my childhood, where birthday celebrations always included this classic treat. The combination of the deep, fudgy chocolate and the light, sweet frosting creates an irresistible contrast that I love. This recipe is a timeless favorite in my family and perfect for any occasion, be it a party or a simple dessert to indulge in after dinner.

Created by

Serena Whitaker

Last updated on 2026-02-01T17:29:36.188Z

Each time I bake this chocolate cake, I’m reminded of my grandmother’s secret technique: carefully folding the batter instead of mixing it vigorously. This simple step ensures the cake remains tender and fluffy. I find that using high-quality cocoa powder makes a significant difference in flavor, elevating this dessert from good to extraordinary.

When the cake comes out of the oven, I let it cool completely before icing it to prevent the frosting from melting off. It’s a personal touch that guarantees a beautifully assembled cake, perfect for displaying at gatherings or enjoying with a cup of coffee.

Why You Will Love This Recipe
Rich chocolate flavor paired with creamy milk frosting
Moist and fluffy texture that everyone will adore
Perfect for birthdays, anniversaries, and every celebration in between

The Importance of Ingredient Quality

When making the Chocolate Cake With Milk Frosting, the quality of your ingredients can significantly impact the final outcome. Use high-quality unsweetened cocoa powder for a deep, rich flavor; the better the cocoa, the more intense and complex your cake will taste. Similarly, choosing fresh eggs ensures a better rise and fluffiness in your cake, essential for that ideal moist texture. Don't skimp on the vanilla extract either—its aromatic qualities enhance the overall flavor profile beautifully.

Additionally, consider the role of whole milk in this recipe. Whole milk provides fat that not only tenderizes the cake but also contributes to its moistness. If you're in a pinch, you can substitute with buttermilk for a slight tang, which can also enhance the cake's flavor and keep it moist. Each ingredient serves a purpose, so using them wisely can elevate your cake to new heights.

Perfecting the Baking Process

Baking time and temperature are crucial when making this chocolate cake. Ensure your oven is preheated to 350°F (175°C) before placing the cake pans inside. Bake them until they spring back when lightly pressed or a toothpick inserted in the center comes out with only a few moist crumbs. This typically takes around 30 minutes, but ovens can vary, so keeping an eye on the cake is vital for preventing overbaking, which can lead to dryness.

To perfectly level your cakes for stacking, use a serrated knife to trim any domed tops once they are fully cooled. Staying patient during this step yields a more aesthetically pleasing cake and prevents stability issues when frosting. If your cakes do dome slightly during baking, don’t worry; just make sure they cool completely before frosting to maintain structural integrity.

Frosting Tips and Variations

When making the milk frosting, the temperature of your butter is key; it should be softened but not too warm. Beat the butter until it’s light and fluffy for about 2-3 minutes; this creates a nice airy texture for your frosting. Gradually incorporating the powdered sugar helps minimize splatter and ensures a smooth finish. If your frosting is too thick, add an additional tablespoon of milk at a time until you reach your desired consistency.

For a twist on the classic milk frosting, consider infusing it with flavors like orange zest or almond extract. You can also add a pinch of sea salt to elevate the flavor profile further. If you desire a chocolate twist, incorporate a few tablespoons of cocoa powder into the frosting for a delightful contrast that complements the cake’s rich chocolate layers.

Ingredients

Ingredients for Chocolate Cake

For the Cake

1 ¾ cups all-purpose flour
1 ¾ 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 whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Milk Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup whole milk
1 teaspoon vanilla extract

Instructions for Preparation

Instructions

Step-by-Step Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large mixing bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes. Carefully stir in the boiling water until smooth.

Bake the Cake

Pour the batter into two greased round 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, then transfer to wire racks to cool completely.

Make the Milk Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, and vanilla extract. Beat until the frosting is smooth and spreadable.

Assemble the Cake

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

Enjoy Your Chocolate Cake!

Pro Tips

For added flavor, consider mixing in a teaspoon of espresso powder with the dry ingredients. This enhances the chocolate taste without any coffee flavor. Also, let the frosted cake sit for a few hours before serving for the best flavor development.

Make-Ahead Storage

One of the great things about this chocolate cake is that it can be made ahead of time. You can bake the cakes, let them cool completely, and wrap each layer tightly in plastic wrap. Store them in the refrigerator for up to three days or freeze them for longer storage. Thaw frozen cakes in the refrigerator overnight before frosting to ensure they remain moist and easy to handle.

In addition to the cakes, you can prepare the milk frosting in advance as well. Store it in an airtight container in the refrigerator for up to one week. When you're ready to use it, let it sit at room temperature for about 30 minutes and then whip it again to restore its smooth consistency before spreading on the cooled cake layers.

Common Troubleshooting Tips

If your cake turns out dense or dry, it might be due to overmixing the batter. The key to a fluffy cake is to mix only until the ingredients are just combined. Avoiding excessive mixing ensures that the gluten in the flour doesn’t develop too much, which can lead to a tougher cake.

Another common issue is frosting that is too runny. If this happens, add more powdered sugar gradually until you achieve the desired thickness. A good frosting should hold its shape when spread between cake layers and across the surface without dripping. Remember, if it starts to melt while you're working with it, popping it back in the fridge for a few minutes can help regain that structure.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for a finer texture, but you may need slightly less flour.

→ How do I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I use a different frosting?

Absolutely! Cream cheese frosting or ganache would also pair wonderfully with this chocolate cake.

→ Is this cake suitable for freezing?

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