OMG this cake.
I’m back and it feels darn good. Who knew having a baby was so much work? ha. ha. 😉 Little Miss Raya Mae came a wee bit early and needless to say, I wasn’t prepared. I was prepared to bring the baby home, but I had yet to schedule some blog posts for ya’ll to enjoy while I took a little time to get the whole mom thing down. Because she came a little early, I also had to have an emergency c-section. Hello! I wasn’t prepared for that either, but it’s been two weeks and I’m ready to talk about food again. yay!
The good news is that I made this chocolate cake before I headed to the hospital! The day before actually. It worked out perfectly because we obviously had guests coming. My crazy must have a dessert when guests are over subconscious must have known.
So chocolate…I freaking love chocolate. I know there are people out there who don’t “like” it. I actually know a few of these people and although, I love them, I am completely dumbfounded by there chocolate distaste. You agree?
I love making cakes and sharing them with friends and family. Who doesn’t love a cake, especially a homemade one? I also love the idea of making birthday cakes or celebration cakes versus going out and buying one, unless it’s Glorious Desserts Almond Cake…I face plant into that cake so hard.
There’s something special and meaningful about baking a homemade cake for someone ya know? I made this cake…well for Vin and me because I wanted chocolate (remember I was pregnant), but now that I have the recipe down, I will be making it for special occasions in the future.
You can’t have cake without frosting so I made a delicious fluffy Chocolate Buttercream Frosting to accompany the chocolate cake.
Chocolate on top of chocolate? Heck yes.
This Chocolate Buttercream Frosting is light and fluffy. I whipped the heck out of it which adds air, thus making it fluffy! If you make this recipe, the color of your cake and frosting may look a little different than mine depending on what cocoa powder you use. I used King Arthur Flour Bensdorp Dutch-Process Cocoa – it’s deeeelicious! It has an authentic chocolate flavor and it wasn’t too bitter or dark. Very very happy with how it turned out!
You should totally get some and try it out for yourself!
This chocolate cake cuts like butter – it’s moist and crumbly and almost melts in your mouth. The combination of boiling water, milk and vegetable oil is key to creating a “buttery” cake without the butter.
It’s seriously SO good.
See those crumbs in the picture? You don’t want a cake that is too dense or sticks to the roof of your mouth. Although, I love a that because I have a sweet tooth the size of China, but traditionally a good cake is moist and slightly crumbly all at the same time.
Yes, it’s possible!
This cake is just that! It’s well-balanced and flavorful.
Hungry for cake yet?
Don’t forget to pin this recipe onto your Pinterest board by clicking the image below!
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- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1¼ cups granulated sugar
- ¾ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- 2½ teaspoons pure vanilla extract
- 1 cup boiling water
- 1½ cups (3 sticks) unsalted butter, room temperature
- 4½ cups confectioners sugar (aka powdered sugar)
- ¾ cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 4 tablespoons cream, ½ & ½, or milk (the more fat, the creamier the frosting)
- a pinch of salt
- Preheat oven to 350 degrees and line 2 (could use 3 if you want) baking pans with parchment paper (I trace the pans then cut out circles) and then lightly spray with baking spray. If you don't have parchment paper, spray pans with baking spray then lightly flour the pans. Set aside.
- Mix together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar and brown sugar in a large bowl or the bowl of your stand-alone mixer fitted with a paddle attachment.
- Next, mix in vegetable oil, milk, eggs and vanilla extract until combined, careful not to over mix. Lastly, with your mixer on low, slowly pour in the boiled water until incorporated, again scraping down sides of bowl as necessary.
- Pour batter evenly between the baking pans and bake for 31-33 minutes. Cake should slightly pull away from the edge and a tooth pick should come out clean when inserted into the cake. Let cool completely.
- To make the frosting, in a stand-alone mixer fitted with a whisk attachment, add butter and sugar and whip until light and fluffy, about 3-4 minutes. With the mixer off, add cocoa powder and salt and mix for an additional minute, scraping down sides of bowl as necessary. Lastly, add vanilla extract and cream or milk and mix, scraping down the sides of bowl. Lastly, turn your mixer on medium-high speed and whip frosting for 3-5 minutes until light and fluffy. Now all you have to do is frost your cake!