Our Favorite Chocolate Cake + Frosting

Many years ago, I picked up a cookbook at one of my favorite kitchen stores, intending it as a gift for someone, but somehow it never made it to that person, and instead became a treasured resource in my home, with the dog-eared, splattered-on, and well-worn pages to prove it.  One of the recipes that I have made countless times is this chocolate cake and frosting; it is often requested by my children at every birthday and has been made into countless cupcakes* for pitch-ins as well.  If you're used to picking up a boxed mix at the store, I encourage you to give this recipe a try...I promise it comes together easily (despite how lengthy this may look!) and tastes GREAT! 

Cake Ingredients

• 2 c sugar
• 1 ¾ c all-purpose flour
• ¾ c unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 c whole milk
• ½ c vegetable oil
• 2 tsp pure vanilla extract
• 1 c boiling water

Cake Directions

1. Preheat oven to 350°F.
2. Spray the inside of two 9” round cake pans with non-stick cooking spray.
3. In the bowl of an electric mixer, add the dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder, and salt). Using the paddle attachment, mix together until nicely combined. Then, add in the eggs, milk, oil, and vanilla. On medium speed, mix for 2 minutes. Next, add in the boiling water and mix on medium speed for another 2 minutes. Using a rubber spatula, scrape down the batter and divide equally between the two prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. 
4. Remove the cake pans from the oven and place on a cooling rack for 10 minutes. Then, set the cake pans aside momentarily while placing a sheet of parchment paper on the cooling rack. Using an offset spatula, gently run the spatula along the edge of each cake and then one pan at a time, invert the pan, so each cake is now on the parchment-lined cooling rack. Allow the cakes to completely cool (which will take at least 30 more minutes).  While the cakes are cooling, prepare the frosting.

*If making as cupcakes, use paper liners or spray a standard-sized muffin pan and reduce baking time to 20-22 minutes per batch. (yield: ~18-24 cupcakes)

Frosting Ingredients

• 4 c powdered sugar
• 1/3 c unsweetened cocoa powder
• 2 tsp vanilla extract
• 1 stick butter (softened, not melted)
• 1/3 c sour cream

Frosting Directions:

1.  In the bowl of an electric mixer, add the powdered sugar and cocoa powder. Using the paddle attachment, mix briefly to combine.
2. Next, add the vanilla, softened butter, and sour cream and mix on medium-high speed until the mixture is well-combined and is at a spreadable consistency (this should take around 2 to 3 minutes). If the frosting is too thick, add a bit more sour cream.

Assembly Directions:

1.    1. Once the cakes are completely cooled, use scissors to cut the piece of parchment paper on the cooling rack, so each cake is now on its own section of parchment paper.

2.  Gather a plate/platter large enough to fit your cake, as well as a cake board and/or decorative liner, if using. Transfer the bottom cake layer onto the platter. If using a cake board and liner, this can easily be done by placing the board/liner on top of one of the cakes and lifting the cake with its section of parchment paper, quickly flipping it over, so the cake us now right-side-up on the cake board/liner. Position this onto your platter. If not using a cake board, you can use the same flip-over technique with the platter itself or just gently lift the cake layer onto the platter.  Use whatever method you feel most comfortable with.

3.  Using an offset spatula, place enough frosting onto the top of the bottom cake layer and spread it evenly across the surface of the cake. Ideally, this frosting layer should be between 1/4 and 1/2 inch thick, depending on personal preference. 

4.     Next, gently lift the second cake layer from the cooling rack and position it on top of the bottom cake layer you just prepared. Depending on how decorative you want the top layer to look, you can use a piping bag/tool to apply the frosting, or if you are satisfied with a more rustic look, simply use the offset spatula to cover the top and sides (if desired) of the cake. Add any sprinkles/embellishments. Enjoy and cover any leftovers (with a cake dome, foil, etc.)