Chocolate Cake With White Icing
This chocolate cake with white icing delivers a rich, deep chocolate flavor that is both intense and smooth. The cake itself is moist and tender, melting gently on the tongue, while the white icing adds a creamy sweetness that balances the chocolate’s richness.Small pockets of melted chocolate within the batter create bursts of additional chocolate flavor, enhancing the overall experience. The texture is soft yet slightly dense, allowing the frosting to complement each slice.
Equipment
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Whisk and spatula
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Saucepan or kettle (for boiling water)
Ingredients
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 2 large eggs
- 1 cup milk low-fat or whole
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the White Icing:
- 1 1/2 cups 3 sticks unsalted butter, at room temperature
- 6 cups powdered sugar
- 2 to 4 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
Oven and Pan Prep
- Heat the oven to 350°F (175°C). Grease two 9-inches round pans and dust lightly with flour, or line with parchment paper for easy removal.
Dry Ingredients
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl. Stir until everything is evenly mixed.
Wet Ingredients
- Beat the eggs in a separate bowl. Add milk, vegetable oil, and vanilla, mixing until smooth.
Combine Wet and Dry
- Pour the wet mixture into the dry ingredients. Stir gently until the batter is smooth and lump-free. Avoid over mixing.
Add Boiling Water
- Pour in the hot water slowly while stirring. The batter will thin out, which is normal and helps make the cake moist.
Bake
- Divide the batter evenly between the prepared pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
White Icing
- Beat butter in a bowl until creamy. Add powdered sugar gradually, 1 cup at a time, mixing well. Stir in 2 tablespoons milk and vanilla extract. Adjust with extra milk if needed to get a smooth spreading consistency.
Assemble the Cake
- Place one cooled cake layer on a plate. Spread a generous layer of icing on top. Add the second cake layer and cover the whole cake with remaining icing. Smooth with a spatula and decorate as you like.
Notes
Notes: For extra richness, use whole milk. The chocolate cake with white icing can be made a day ahead and stored in an airtight container at room temperature. Boiling water in the batter intensifies the chocolate flavor.
Nutrition Facts Of Chocolate Cake With White Icing
Calories: 480 kcal | Fat: 22 g | Saturated Fat: 13 g | Carbohydrates: 65 g | Sugar: 50 g | Protein: 5 g | Sodium: 300 mg