Friday, March 13, 2015

Cake, cake, and more cake !

I first made this recipe for a cake for my husband’s 50th surprise birthday party last June.  I received a lot of compliments about this rich and moist cake, and it’s now my go-to recipe for birthdays and other special occasions.  

Super easy to make, there’s no need for a boxed cake mix or canned frosting for this delicious chocolate layer cake!  

Since last June, I've made quite a few variations on this cake. 

My husband's choice was with vanilla frosting.  

In November, my middle child wanted a quasi-black forest cake with chocolate frosting and cherry pie filling.  This was quite messy to make, as the cherry pie filling kept oozing out the side while I was trying to frost it.  

In early March, my youngest child wanted chocolate on chocolate with sprinkles on top. Simple and delicious. 

I also used this cake (with vanilla frosting) for the cake in my Kit Kat Cake I made this past weekend.  This cake was a huge hit!

Note:  The recipe for the vanilla frosting is made exactly the same as the one below, except it omits the cocoa.  

I hope you enjoy this cake as much as we all do!
Super Easy and Delicious Chocolate Cake

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup natural cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tablespoons vanilla extract
1 cup boiling water


  1. Preheat oven to 350 degrees F. Grease and flour two nine inch round pans.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. 
  3. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. 
  4. Stir in the boiling water last. Batter will be thin. 
  5. Pour evenly into the prepared pans.
  6. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. 
  7. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

(makes enough for one 8” or 9” round layer cake, or about 30 cupcakes)

1 cup unsalted butter, softened
1/2 cup natural cocoa, sifted
5 cups icing sugar, sifted
1 teaspoon vanilla extract
1/4 cup milk or cream


  1. In a large bowl, beat butter and cocoa together until smooth.
  2. Stir in vanilla and icing sugar.
  3. Slowly add milk, a little at a time, until frosting reaches desired consistency.
  4. Scrape sides of bowl and whip until light and fluffy, about 2 minutes.

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