Chocolate cake with boiled icing is a rich, moist dessert topped with glossy, fluffy icing made from sugar syrup and whipped egg whites.
I have experience making chocolate cake with boiled icing and love the way the icing melts slightly into the cake, creating a delicate texture.
I made this chocolate cake with boiled icing after watching a recipe demonstration that inspired me to try it at home.
The main specialty of this chocolate cake with boiled icing is the shiny, cloud-like boiled icing that balances the deep chocolate flavor. I will now show step-by-step how to create this chocolate cake with boiled icing.
About This Chocolate Cake With Boiled Icing
This chocolate cake with boiled icing has a rich, deep chocolate flavor with a moist, tender crumb that melts in the mouth.
The boiled icing adds a light, glossy, and sweet layer, balancing the cake’s chocolate intensity with airy sweetness. The main ingredients include all-purpose flour, cocoa powder, granulated sugar, salted butter, eggs, buttermilk, baking soda, and vanilla for the cake.
The boiled icing is made with egg whites, granulated sugar, cream of tartar, and vanilla bean paste. Together, they create a classic dessert that is indulgent, elegant, and wonderfully textured.
How To Prepare Chocolate Cake With Boiled Icing?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Medium
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- 9×13-inch baking dish
- Mixing bowls
- Whisk and spatula
- Saucepan
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour, plus extra for dusting
- Nonstick cooking spray (for greasing the baking dish)
- 2 cups granulated sugar
- 1 cup boiling water
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) salted butter
- 2 large eggs, beaten
- 1/3 cup cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Boiled Icing:
- 1/2 teaspoon cream of tartar
- 1 1/4 cups granulated sugar
- 1 mounded tablespoon vanilla bean paste
- 2 large egg whites
- Large pinch kosher salt
How To Make Chocolate Cake With Boiled Icing
1. Prepare the oven and pan:
Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray, and then lightly dust it with flour to prevent sticking.
2. Mix dry ingredients:
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Stir them together so everything is evenly mixed.
3. Combine butter and water:
In a separate bowl, melt the butter and carefully stir in the boiling water. Pour this warm mixture over the dry ingredients and mix until the batter is smooth.
3. Add wet ingredients:
Beat the eggs, and then add them to the batter along with the buttermilk and vanilla extract. Stir until everything is fully combined and the batter is silky.
4. Bake the cake:
Pour the batter into the prepared baking dish. Bake in the preheated oven for 30–35 minutes. Test for doneness by inserting a toothpick into the center if it comes out clean, the cake is ready. Let the cake cool completely in the pan.
5. Make the boiled icing:
In a small saucepan, combine sugar, cream of tartar, and a few tablespoons of water. Heat over medium, stirring constantly until the sugar dissolves. Then raise the heat and bring the syrup to a boil until it reaches the soft-ball stage (around 235–240°F / 113–115°C).
6. Whip the egg whites:
While the syrup is boiling, beat the egg whites with a pinch of salt until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while continuing to beat. Add the vanilla bean paste and keep whipping until the icing is glossy and slightly cooled.
7. Ice the cake:
Spread the boiled icing evenly over the cooled cake with a spatula. Let it set for 15–20 minutes before cutting into slices and serving.
Notes:
❖ Boiling the Syrup: Be careful when boiling sugar syrup—it’s extremely hot. Use a candy thermometer if possible to reach the soft-ball stage (235–240°F / 113–115°C) for best results.
âť– Egg Whites: Make sure the mixing bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping properly.
❖ Cooling the Cake: The cake must be completely cooled before spreading the boiled icing. If it’s warm, the icing may melt and become runny.
âť– Consistency of Icing: If the icing starts to harden before spreading, you can briefly whisk it over low heat or re-whip to restore its texture.
Nutrition Facts Of Chocolate Cake With Boiled Icing
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 62 g |
| Sugars | 50 g |
| Fiber | 2 g |
| Protein | 5 g |
| Sodium | 180 mg |
Why You’ll Love This Recipe
You’ll love this chocolate cake with boiled icing because it brings together a rich, moist chocolate cake and a light, fluffy, glossy icing that feels luxurious without being heavy.
The texture contrast between the dense cake and airy boiled icing makes every bite delightful. The recipe is approachable for bakers with some experience, and the result looks stunning on any dessert table.
The flavor is deeply chocolaty with just the right sweetness, while the boiled icing adds a smooth, creamy finish that melts in the mouth, making this cake a showstopper for gatherings or special treats at home.
Why My Recipe Works
My chocolate cake with boiled icing works because it balances the moisture of the chocolate cake with the light, airy texture of boiled icing. Boiling the sugar properly ensures the icing sets glossy and smooth without collapsing.
Beating the eggs correctly and combining them with the warm cake ingredients creates a tender, rich crumb. The addition of buttermilk and boiling water enhances the chocolate flavor while keeping the cake soft.
Following precise temperatures and mixing techniques allows the icing to hold its structure on the cake, resulting in a visually appealing dessert that tastes indulgent while maintaining a perfect contrast between dense cake and fluffy topping.
Serving Suggestions
Serve slices the chocolate cake with boiled icing alongside a warm cup of coffee, tea, or hot chocolate to enhance the chocolate’s richness.
Add a drizzle of chocolate or caramel sauce for extra sweetness, or layer with a few fresh mint leaves for a subtle, refreshing flavor.
Presenting the cake on a decorative platter elevates its visual appeal for gatherings. Individual servings can be accompanied by small scoops of ice cream or light custard to balance the dense chocolate.
Simple garnishes like powdered sugar, edible flowers, or a few chopped nuts make each slice look elegant and inviting.
When To Serve
Serve this chocolate cake with boiled icing after meals as a decadent dessert to impress family or guests. It works well for birthdays, celebrations, or holiday gatherings where a show-stopping sweet is desired.
Afternoon tea or coffee time is also ideal, offering a rich treat alongside warm beverages. The cake can be served slightly chilled or at room temperature, allowing the boiled icing to maintain its glossy, airy texture.
Chocolate cake with boiled icing makes a memorable centerpiece for special occasions and can be sliced and enjoyed anytime a luxurious, chocolaty indulgence is needed.
Expert Tips
1. Fresh, room-temperature eggs whip better for the boiled icing, giving it maximum volume and stability.
2. Don’t rush the sugar syrup. Gradual boiling ensures it reaches the soft-ball stage, preventing grainy icing.
3. Always wait until the cake is fully cooled before frosting; warm cake melts the icing and ruins its texture.
4. Whip egg whites to stiff peaks before adding syrup to get a fluffy, marshmallow-like icing.
5. For consistent results, a thermometer ensures the syrup reaches the correct temperature without guessing.
6. Boiled icing sets fast; spread it immediately after whipping to get a smooth, glossy finish.
Variations Chocolate Cake With Boiled Icing
âś” Layered Chocolate Cake: Bake the cake in two thinner layers and spread boiled icing between them for a taller, more elegant dessert.
âś” Nutty Chocolate Cake: Add chopped toasted almonds, walnuts, or pecans into the batter for added crunch and a nutty flavor.
âś” Mocha Chocolate Cake: Stir a teaspoon of instant coffee or espresso powder into the batter to deepen the chocolate taste.
âś” Berry-Infused Cake: Fold fresh raspberries or chopped cherries into the batter for a subtle fruity contrast with the sweet icing.
âś” Marbled Boiled Icing: Swirl melted chocolate or cocoa powder into the boiled icing for a marbled effect and richer flavor.
How To Make With More Delicious
➤ Add Espresso or Coffee: Mix a teaspoon of instant espresso powder into the cake batter to intensify the chocolate flavor and deepen the richness.
➤ Use Dark Chocolate Chunks: Fold small pieces of dark chocolate into the batter before baking for pockets of gooey, melted chocolate in every bite.
➤ Infuse Flavor in Icing: Add a hint of almond extract, orange zest, or a splash of liqueur to the boiled icing for a subtle, sophisticated twist.
➤ Layer with Fruit or Jam: Spread a thin layer of raspberry or cherry jam between the cake and icing to introduce tartness and extra moisture.
➤ Top with Crunch: Sprinkle toasted nuts, crushed cookies, or chocolate shavings over the iced cake to add texture and a visually appealing finish.
Proper Storage
Proper storage of chocolate cake with boiled icing is essential to maintain its texture and flavor. Store the cake in an airtight container at room temperature for up to 2 days to keep the icing glossy and soft.
Avoid refrigeration, as cold can make the boiled icing grainy and less smooth. If you need to keep it longer, wrap individual slices tightly in plastic wrap and freeze for up to 1 month; allow them to thaw at room temperature before serving.
Always cover the chocolate cake with boiled icing well to prevent it from drying out and to preserve the rich, moist chocolate flavor.
FAQs About Chocolate Cake With Boiled Icing
Can I make this chocolate cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature in an airtight container. Apply the boiled icing just before serving for the best texture.
Can I use unsalted butter instead of salted?
Yes, use unsalted butter and add a pinch of salt to the batter to balance the flavors.
Can I freeze this cake?
The cake can be frozen without icing for up to two months. Thaw completely before adding boiled icing.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I use a different type of sugar for the icing?
Granulated sugar works best for boiled icing. Brown sugar or powdered sugar may change the texture and consistency.
Conclusion
This delicious and amazing chocolate cake with boiled icing is a treat everyone loves and enjoys. Every time I make this recipe, it brings joy to the table and is perfect for serving on any occasion.
I always enjoy the process as much as the result and sharing my easy, step-by-step method makes chocolate cake with boiled icing simple for others to recreate.
I hope this chocolate cake with boiled icing inspires you to try making it yourself, experience the rich chocolate flavor, and enjoy the light, fluffy boiled icing that makes this cake truly special.
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Chocolate Cake With Boiled Icing
Equipment
- 9Ă—13-inch baking dish
- Mixing bowls
- Whisk and spatula
- Saucepan
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour plus extra for dusting
- Nonstick cooking spray for greasing the baking dish
- 2 cups granulated sugar
- 1 cup boiling water
- 1/2 teaspoon kosher salt
- 1 cup 2 sticks salted butter
- 2 large eggs beaten
- 1/3 cup cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Boiled Icing:
- 1/2 teaspoon cream of tartar
- 1 1/4 cups granulated sugar
- 1 mounded tablespoon vanilla bean paste
- 2 large egg whites
- Large pinch kosher salt
Instructions
Prepare the oven and pan:
- Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray, and then lightly dust it with flour to prevent sticking.
Mix dry ingredients:
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Stir them together so everything is evenly mixed.
Combine butter and water:
- In a separate bowl, melt the butter and carefully stir in the boiling water. Pour this warm mixture over the dry ingredients and mix until the batter is smooth.
Add wet ingredients:
- Beat the eggs, and then add them to the batter along with the buttermilk and vanilla extract. Stir until everything is fully combined and the batter is silky.
Bake the cake:
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 30–35 minutes. Test for doneness by inserting a toothpick into the center if it comes out clean, the cake is ready. Let the cake cool completely in the pan.
Make the boiled icing:
- In a small saucepan, combine sugar, cream of tartar, and a few tablespoons of water. Heat over medium, stirring constantly until the sugar dissolves. Then raise the heat and bring the syrup to a boil until it reaches the soft-ball stage (around 235–240°F / 113–115°C).
Whip the egg whites:
- While the syrup is boiling, beat the egg whites with a pinch of salt until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while continuing to beat. Add the vanilla bean paste and keep whipping until the icing is glossy and slightly cooled.
Ice the cake:
- Spread the boiled icing evenly over the cooled cake with a spatula. Let it set for 15–20 minutes before cutting into slices and serving.
Notes
Nutrition Facts Of Chocolate Cake With Boiled Icing
Calories: 420 kcal | Fat: 18 g | Saturated Fat: 10 g | Carbohydrates: 62 g | Sugars: 50 g | Protein: 5 g | Fiber: 2 g | Sodium: 180 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.