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 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 cups sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup evaporated milk; 3 cups powdered sugar; 1 tsp vanilla extract; 1/4 cup unsweetened cocoa powder

Highlighted under: Cozy Recipes

When I think of comfort food, this Chocolate Cake With Milk Frosting is always at the top of my list. The rich chocolate cake, paired with the creamy milk frosting, creates a delightful combination that's hard to resist. I love making this cake for special occasions or just to treat myself after a long week. It’s surprisingly easy to whip up, and the result is a moist, indulgent cake that delights everyone who tries it. Trust me, once you make this cake, it will become your go-to dessert!

Created by

Juniper Hale

Last updated on 2026-02-01T21:10:36.019Z

Making this Chocolate Cake With Milk Frosting has been a tradition in my family for years. I remember the first time I baked it for a friend's birthday. The blend of dark cocoa and the smooth milk frosting made everyone rave about its taste. I’ve learned that letting the cake cool completely before frosting is key; it ensures the frosting doesn't melt and lose its structure.

Another important tip is to sift the cocoa powder before mixing it into the batter. This helps prevent lumps and gives a smoother texture, resulting in a rich, decadent cake. Each bite is filled with a creamy, chocolatey goodness that leaves you wanting more!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with smooth milk frosting
Moist texture that's perfect for any occasion
Great for baking with kids or honing your skills

      

Mastering Texture and Bake Time

Achieving the perfect moistness in your chocolate cake largely relies on the proper mixing and baking times. After incorporating your wet ingredients into the dry, mix just until combined to avoid overworking the batter. Over-mixing can lead to a dense cake rather than the desired light and airy texture. When baking, start checking for doneness a few minutes before the suggested time; look for a toothpick inserted into the center to come out clean or with a few moist crumbs clinging to it.

Be mindful of your oven temperature. Even a small variance can alter the outcome, so consider investing in an oven thermometer for accuracy. If you find your cakes browning too quickly on top, simply cover them loosely with aluminum foil halfway through baking. This will allow the centers to bake without over-browning the tops. It's a small trick that can save your cake from an undesired finish.

Frosting Insights

For the frosting, ensuring your butter is softened to room temperature is crucial. Cold butter can cause lumpy frosting and prevents it from achieving that perfect creamy consistency. If you forget to soften it in advance, you can cut it into smaller pieces and microwave it on low in short bursts, checking regularly until it's just softened—avoid melting it entirely to preserve the texture.

Evaporated milk in the frosting helps create a rich, creamy taste without being overly sweet. If you don't have evaporated milk on hand, you can use whole milk as a substitute, but be aware that the frosting may be a tad thinner. Adjust the powdered sugar gradually to achieve the desired spreadable consistency while maintaining stability in warmer conditions.

Storing and Serving Tips

If you're planning to make the cake ahead of time, the layers hold up beautifully in the fridge for a few days. Make sure to wrap them tightly in plastic wrap to maintain moisture. Alternatively, this cake freezes wonderfully. Once cooled, wrap the layers individually in plastic wrap followed by aluminum foil to prevent freezer burn. They can last up to three months in the freezer—just thaw in the refrigerator overnight before frosting and serving.

When it comes to serving, consider garnishing with fresh berries or a sprinkle of chocolate shavings for a touch of sophistication. This cake pairs excellently with a scoop of vanilla ice cream or a dollop of whipped cream, balancing the rich chocolate flavor beautifully. For those looking to get creative, you can also infuse variations into the frosting by incorporating peanut butter or peppermint extract for a fresh twist.

Ingredients

Gather all your ingredients before starting to ensure a smooth baking process.

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup evaporated milk
3 cups powdered sugar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps closely for a perfect 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. Add eggs, milk, oil, and vanilla to the bowl and mix until smooth. Gradually stir in boiling water until the batter is well blended.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Pour in the evaporated milk and vanilla extract, beating until you reach a spreadable consistency.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.

Let the cake set for at least 30 minutes before serving for optimal flavor.

Pro Tips

For an extra touch, sprinkle some chocolate shavings on top of the frosting before serving. Also, try adding a layer of fruit preserves between the cake layers for a delightful surprise.

Ingredient Functionality

Each ingredient in this chocolate cake plays a critical role. The all-purpose flour provides the structure you'll need for a sturdy cake, while the unsweetened cocoa powder contributes that beloved rich chocolate flavor. Baking powder and baking soda act as leavening agents, helping the cake rise and attain that fluffy texture, so be sure to use them fresh for best results.

The vegetable oil is key to moisture; it results in a tender crumb and prevents the cake from becoming dry. However, if you’d like a healthier alternative, you can substitute it with applesauce or even melted coconut oil, keeping in mind that these swaps may slightly alter the flavor profile of your cake.

Troubleshooting Common Issues

A common problem when baking a chocolate cake is ending up with a dry texture, often due to overbaking. Always monitor your cakes closely, and if your oven runs hot, adjust the temperature down by 25°F (about 15°C) to prevent overbaking. Remember, cakes can continue to cook slightly even after being pulled from the oven, so err on the side of underbaking as necessary.

Another potential concern is a frosting that is too thick or thin. If your frosting is too thick, add a teaspoon of milk at a time until it reaches the desired consistency. Conversely, if it's too thin, sprinkle in additional powdered sugar gradually until it thickens up. These adjustments will ensure your frosting is just right for spreading or piping.

Questions About Recipes

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

Yes, cake flour can give you a lighter and fluffier texture.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months.

→ What can I substitute for the eggs?

You can use applesauce or a flaxseed meal as a replacement for eggs.