Chocolate Cake with Creamy Chocolate Frosting
If you’re searching for the best chocolate cake recipe, you’ve come to the right place! This moist chocolate cake is rich, indulgent, and packed with deep chocolate flavor. Topped with a creamy two-ingredient chocolate frosting, this cake is incredibly easy to make and perfect for birthdays, special occasions, or just when you’re craving something sweet.
Why You’ll Love This Chocolate Cake
- Perfect for Any Occasion – Serve as a birthday cake, sheet cake, or even cupcakes.
- Super Moist Texture – Bakes up soft, fudgy, and rich.
- Easy to Make – No complicated steps, just simple ingredients.
- Incredible Frosting – A light, fluffy chocolate frosting with only two ingredients.
How to Make Moist Chocolate Cake
Step 1: Prepare the Cake Batter
- Preheat oven to 300°F (150°C). Grease a 9-inch baking pan and line it with parchment paper.
- In a bowl, sift together flour, cocoa powder, salt, and baking powder. Set aside.
- In another bowl, beat butter, sugar, and oil until smooth and well combined.
- Add egg and vanilla extract, then beat for 3 minutes on high speed (or 4 minutes by hand).
- Add half of the dry ingredients to the wet ingredients, mix briefly, then add water and mix again.
- Stir in the remaining dry ingredients until just combined.
Step 2: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 8 minutes, then transfer to a wire rack to cool completely.
How to Make Creamy Chocolate Frosting
Step 1: Melt the Chocolate
- In a saucepan over medium-low heat, melt chocolate chips and butter, stirring frequently.
- Once fully melted, remove from heat and let cool to room temperature.
Step 2: Whip the Frosting
- Once the mixture is solid but soft, transfer it to a mixing bowl.
- Beat on medium speed for 2-3 minutes until the frosting becomes fluffy and light in color.
Assembling the Cake
- Slice and serve!
- Spread the chocolate frosting evenly over the cooled cake.
Tips for the Perfect Chocolate Cake
- Want to make cupcakes? Double the recipe to fill a 12-cup muffin tin.
- Use high-quality cocoa powder for a deep chocolate flavor.
- Don’t overmix the batter – this keeps the cake soft and tender.
- Let the frosting cool before whipping for the best texture.
More Cake Recipes to Try
This easy homemade chocolate cake is a must-try! Whether you’re baking for a special occasion or just indulging your chocolate cravings, this rich and moist chocolate cake with creamy chocolate frosting will be a new favorite.
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Chocolate Cake with Chocolate Frosting Recipe
Moist and delicious chocolate cake with fluffy and light chocolate frosting!
Servings Slices
Ingredients
FOR THE CHOCOLATE CAKE
- 1 large egg
- 5 tablespoon room temperature butter
- 2 tablespoon cooking oil
- 1 cup sugar
- 1 cup all-purpose flour
- 7 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup water
FOR THE CHOCOLATE FROSTING
- 1 cup semi-sweet chocolate chips
- 1 cup butter
Instructions
FOR THE CHOCOLATE CAKE
- Preheat oven to 300F/ 170C. Line a 9-inch baking pan with parchment paper and keep aside.
- In a bowl, sift flour, cocoa powder, salt, and baking powder. Keep aside.
- In a different bowl, add the butter, sugar, oil, and beat until smooth and well combined.
- Add the egg and vanilla to the butter and sugar mixture and beat for three minutes on high or beat with a whisk for 4 minutes.
- Add half of the dry mix to the butter and egg mixture and beat gently for few seconds. Add the water and beat for few seconds.
- Add the rest of the dry ingredients to the previous mixture and mix gently for few seconds.
- Pour the batter in baking pan and bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 8 minutes, then place on cooling rack to cool completely.
FOR THE CHOCOLATE FROSTING
- In a saucepan, add the chocolate chips and butter. Melt on medium low heat and whisk frequently.
- Let the mixture cool, then cover and refrigerate until solid.
- Remove from the fridge and allow it to come to room temperature.
- Transfer the mixture to a mixing bowl and beat on medium for 2 to 3 minutes until light in color and fluffy.
- Spread the frosting evenly over the chocolate cake and serve.
Notes
- Want to make cupcakes? Double the recipe to fill a 12-cup muffin tin.
- Use high-quality cocoa powder for a deep chocolate flavor.
- Don’t overmix the batter – this keeps the cake soft and tender.
- Let the frosting cool before whipping for the best texture.
Nutrition
Serving: 1 Slice | Calories: 428kcal | Carbohydrates: 37g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 217mg | Potassium: 230mg | Fiber: 3g | Sugar: 24g | Vitamin A: 648IU | Calcium: 48mg | Iron: 2mg
Wow.. the frosting sounds interesting and I have bookmarked it.. thanks
Hey Shibani, I love the frosting too, let me know how you liked it 🙂
Wow, this looks amazing, Muna! A good chocolate cake (and chocolate frosting) recipe is something every baker needs to have in their back pocket. I’m really intrigued by that frosting recipe…sounds (and looks) delicious! Hope you have a great weekend ahead, my friend!
Thank you, David. I hope you enjoy it as much as we did. Wish you a great weekend 🙂
Oooh, my family would LOVE this! And I must try the easy 2-ingredient frosting!!!
Hey Liz, I’m sure you’ll love the frosting!
Hi Muna,
Thank you so much for stopping by my blog…
Your chocolate cake looks luscious…moist and rich, I love the idea of light and fluffy…thanks for sharing the recipe.
Have a wonderful weekend!
You are most welcome 🙂