The Perfect Chocolate Cake


1 and 3/4 cups cake flour
2 cups granulated sugar
1 tsp salt
1 stick unsalted butter
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup cocoa
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup milk
1 cup water
2 eggs, slightly beaten
For the icing
1 lb confectioners sugar
1 stick unsalted butter
4 tbs cocoa
1/4 cup milk
1 tsp vanilla extract
Chopped pecans, optional
  • Preheat the oven to 350 degrees.
  • Grease and flour two (8 inch) round cake pans.
  • Mix the flour, sugar and salt together in a bowl.
  • Put the butter, water, oil and cocoa in a pan and bring to a boil.
  • Be sure to stir continuously, so the mixture doesn’t stick to the bottom of the pan.
  • When the mixture boils, pour it into the flour/sugar/salt mixture.
  • Add the milk, baking soda, baking powder, vanilla and eggs.
  • Mix for 2 minutes with on medium speed of mixer.
  • Pour the batter into the prepared pans, bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  • Remove from the oven, let cook in the pans for 10 minutes, and then transfer to a wire rack to cook completely.


  • Put the confectioners sugar in a medium bowl.
  • In a small sauce pan over high heat, combine the butter, cocoa, and milk and bring to a boil.
  • Pour the mixture over the confectioners sugar, and add the vanilla.
  • Stir until creamy.
  • Spread a small amount of the frosting on the top of one cake, and top with the second cake.
  • Cover both layers with the rest of the frosting.
  • If desired sprinkle the cake with chopped pecans and serve.




30 min


30 min


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