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 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 whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Soft Collection

I absolutely love making this Chocolate Cake with Milk Frosting because it brings back fond memories of baking with my grandmother. The rich aroma of cocoa fills the air, creating an inviting atmosphere that’s hard to resist. With its moist layers and creamy frosting, it's perfect for any occasion, whether it’s a birthday party or just a cozy family gathering. Plus, the simple ingredients make this recipe a breeze, allowing me to whip up something special in no time at all.

Created by

Briony Ashcroft

Last updated on 2026-01-24T09:09:34.257Z

When I first decided to make this Chocolate Cake with Milk Frosting, I knew I wanted a recipe that was both delicious and nostalgic. I experimented with different ratios of cocoa and sugar until I found the perfect balance that made the cake rich without being overly sweet. The frosting, made with simple ingredients like milk and powdered sugar, adds a delightful creaminess that perfectly complements the cake.

One of my favorite tips is to let the cake layers cool completely before frosting. This ensures that the frosting doesn’t melt, keeping it beautifully intact for that perfect slice. Each bite is a harmonious blend of flavors and textures that I simply can’t resist!

        Why You'll Love This Recipe
        Decadent chocolate layers that satisfy any sweet tooth
Creamy milk frosting that adds a velvety finish
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The ingredients for this Chocolate Cake are simple, but each plays a significant role in achieving that rich flavor and moist texture. For example, cocoa powder is not just a flavoring agent; it also adds depth and complexity to the cake. Unsweetened cocoa gives you control over the sweetness, allowing the frosting to balance the overall taste perfectly. Additionally, using whole milk enhances the cake’s moisture and richness, making each bite decadent.

When it comes to baking powder and baking soda, understanding their functions is crucial. Baking powder is a leavening agent that works by releasing carbon dioxide gas when it comes in contact with moisture and heat, helping the cake rise. The baking soda works in tandem with acidic components, resulting in a tender crumb. Using the right combination ensures your cake achieves the perfect lift and texture, avoiding a dense or gummy outcome.

Frosting Tips for Perfect Coverage

Achieving a smooth and creamy frosting is the key to a visually appealing cake. When making the Milk Frosting, ensure your butter is softened but not melted; it should be at room temperature and creamy, as this will create a fluffy texture when combined with powdered sugar. If your frosting seems too thick, you can gradually add more milk, a tablespoon at a time, until the desired consistency is reached. Conversely, if it’s too runny, add more powdered sugar until it thickens up.

When frosting the cake, consider using an offset spatula for easy spreading and smoothing. Apply a thin crumb coat first, which is a light layer of frosting that seals in crumbs and makes it easier to frost thereafter. Refrigerate the cake for about 20 minutes after this initial layer to set it before applying the final coat. This technique not only ensures a clean finish but also enhances the overall presentation of your cake.

Storing and Serving Suggestions

This Chocolate Cake can be stored in an airtight container at room temperature for up to three days, but it can be refrigerated for up to a week if you want to keep it fresh longer. If you need to prepare in advance, you can bake the cake layers a day ahead and keep them tightly wrapped at room temperature. The frosting can also be made ahead of time and stored in the refrigerator; just give it a quick beat to restore its fluffy texture before using.

For serving, pairing your cake with different accompaniments can elevate the dessert experience. A scoop of vanilla ice cream or a dollop of whipped cream complements the chocolatey richness beautifully. For a fun twist, consider topping slices with fresh berries or a drizzle of caramel sauce to add a fruity or buttery contrast that balances the chocolate flavors.

Ingredients

Gather the following ingredients before you start baking:

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 whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Milk Frosting

½ cup unsalted butter, softened
4 cups powdered sugar
¼ cup whole milk
1 teaspoon vanilla extract

Make sure to have these ingredients ready for a seamless baking experience!

Instructions

Follow these steps to bake and frost your chocolate cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, and mix 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 in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans 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, milk, and vanilla extract, beating until the frosting is smooth and fluffy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a cake plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the entire cake, smoothing it out for a beautiful finish.

Serve and Enjoy

Slice the cake into generous pieces and serve. Enjoy with a glass of milk or your favorite beverage!

Once you finish, take a moment to admire your beautiful chocolate cake before diving in!

Pro Tips

For an extra touch of flavor, consider adding a pinch of espresso powder to the cake batter. It enhances the chocolate taste beautifully.

Scaling the Recipe

If you're looking to feed a larger crowd, this recipe can easily be scaled up. Simply double the amount of each ingredient for a three-layer cake instead of a two-layer one. Make sure to adjust the baking time accordingly, as thicker layers typically require a few extra minutes in the oven. Remember to check for doneness using a toothpick; it should come out clean when inserted in the center.

Conversely, if you want to reduce the recipe, consider halving the ingredients. If you're using smaller cake pans, like 6-inch rounds, you'll need to adjust your bake time and possibly lower the temperature slightly to avoid overbaking. Keep a close eye on the cake as it approaches the minimum baking time.

Common Baking Mistakes

A common mistake when baking this chocolate cake is underestimating the importance of accurate measurements. Using packed flour or too much cocoa powder can lead to a dense cake. To ensure precision, consider using a kitchen scale to weigh your flour and cocoa. Alternatively, spoon flour into your measuring cup and level it off with a knife for accuracy.

Another pitfall is not allowing the cake to cool completely before frosting. Attempting to frost warm layers can result in melted frosting and a messy finish. Aim to let the cakes cool on a wire rack for at least 30 minutes, ensuring they are fully set and ready for that beautiful frosting layer.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them tightly wrapped in plastic wrap at room temperature.

→ How can I make the frosting thicker?

If your frosting is too thin, gradually add more powdered sugar until you reach your desired consistency.

→ Can I use dark cocoa powder instead?

Absolutely! Using dark cocoa powder will give the cake a richer chocolate flavor.

→ Is this cake suitable for freezing?

Yes, you can freeze the cake layers. Just wrap them tightly in plastic wrap and tin foil before placing them in the freezer.