creamy chocolate cake



1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup vegetable oil

3/4 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

3/4 cup hot water

For the Chocolate Frosting:


1/2 cup (1 stick) unsalted butter, softened

2/3 cup unsweetened cocoa powder

3 cups confectioners’ sugar

1/3 cup milk

1 teaspoon vanilla extract



Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the oil, buttermilk, eggs, and vanilla extract, and mix until well combined.

Slowly pour in the hot water, and mix until the batter is smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the Chocolate Frosting:


In a large bowl, beat the softened butter until creamy.

Add the cocoa powder, confectioners’ sugar, milk, and vanilla extract, and beat until the frosting is smooth and creamy.

Once the cakes have cooled, spread a generous layer of frosting onto the top of one cake layer.

Place the second cake layer on top, and spread frosting on top and around the sides of the cake.

Serve and enjoy your delicious creamy chocolate cake!




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