Description
This rich chocolate cake is perfect for any occasion!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup unsweetened cocoa powder (sifted)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot tap water
- 1 cup butter (softened)
- 4 cups powdered sugar
- 4 tablespoons milk
- ½ cup unsweetened cocoa powder (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl, whisk the eggs, then add milk, vegetable oil, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Add the hot water and whisk until the batter is smooth.
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- In a large bowl, beat butter with an electric mixer until smooth and creamy.
- Add powdered sugar one cup at a time, alternating with 1 tablespoon of milk, beating until smooth after each addition.
- Add cocoa powder and vanilla extract.
- Beat until light and fluffy.
- Spread frosting evenly over the cooled cake.
- Slice and serve.
Notes
- This cake can be stored in an airtight container for up to 5 days.
- Feel free to add chocolate chips for extra chocolate flavor!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg