Decorated Chocolate Cake at Home
This Decorated Chocolate Cake at Home is rich, moist, and made to celebrate — with easy-to-follow steps, simple ingredients, and flexible decorations for any occasion.
Equipment
- Two 9-inch Cake Pans
- Mixing Bowls
- Whisk or Electric Mixer
- Offset Spatula
- Cooling Rack
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 1/2 cup vegetable oil or coconut oil
- 1/2 cup melted dark chocolate slightly cooled
Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/3 cup heavy cream plus more as needed
- 1 1/2 tsp vanilla extract
- 1/4 cup melted chocolate for extra richness
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, sugar, milk, and oil until smooth. Stir in melted chocolate.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make frosting, beat softened butter until fluffy. Gradually add powdered sugar, then mix in vanilla, cream, and melted chocolate. Beat until smooth and spreadable.
- Level cake layers if needed. Add a crumb coat, chill for 15 minutes, then apply the final frosting layer.
- Decorate as desired: swirls of frosting, ganache drizzle, sprinkles, chocolate shavings, or berries.
Notes
This cake keeps well at room temperature (covered) for 3 days, or refrigerated for up to 5. Freeze unfrosted layers for up to 2 months. For extra depth, add 1 tsp espresso powder to the batter.