Easter Chocolate Cake
This decadent Easter Chocolate Cake features layers of moist chocolate cake and luscious chocolate frosting, perfect for your festive gathering.
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 2 cups Granulated sugar Adds sweetness and moisture.
- 3/4 cup Unsweetened cocoa powder Gives the cake its rich chocolate flavor.
- 1 1/2 teaspoons Baking powder Helps the cake rise.
- 1 1/2 teaspoons Baking soda Works with baking powder for rise.
- 1 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 2 large Eggs Binds ingredients and adds moisture.
- 1 cup Whole milk Contributes to moist crumb.
- 1/2 cup Vegetable oil Keeps cake tender.
- 2 teaspoons Vanilla extract Provides aromatic flavor.
- 1 cup Boiling water Ensures a moist cake.
Frosting Ingredients
- 1 cup Unsalted butter, softened Foundation of the frosting.
- 3 1/2 cups Powdered sugar Sweetens and smooths the frosting.
- 1/2 cup Unsweetened cocoa powder Enhances chocolate flavor in frosting.
- 1/2 teaspoon Salt Balances sweetness.
- 1/4 cup Whole milk Adjusts frosting consistency.
- 1 teaspoon Vanilla extract Adds flavor to frosting.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well incorporated.
- In another bowl, beat the eggs, then add the whole milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined.
- Carefully stir in the boiling water. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate frosting by beating the softened butter until creamy. Gradually add the powdered sugar and cocoa powder.
- Add the salt, milk, and vanilla extract. Beat until light and fluffy.
- Once the cakes are cool, place one layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
- Decorate with chocolate shavings, sprinkles, or seasonal candies.
Notes
Store leftover cake in an airtight container at room temperature for up to three days.