Chocolate Cake with Warm Chocolate Frosting

Chocolate Cake with Warm Chocolate Frosting is the ultimate comfort dessert. Soft, moist, and crowned with a glossy, fudgy topping, it’s easy to make and impossible to resist. Bake it once, and it’ll become part of your regular dessert rotation.

Print Recipe

Prep Time 15

Cook Time 30

Frosting & Cooling Time 30

Total Time 1 15

Servings 12

Ingredients

For the Chocolate Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup light brown sugar packed
2 large eggs
1/2 cup vegetable oil
1 cup whole milk
2 tsp vanilla extract
1 cup hot water

For the Warm Chocolate Frosting:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup milk
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment.
In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk sugars, eggs, oil, milk, and vanilla. Mix until smooth.
Add dry ingredients to wet, stir until just combined.
Slowly mix in hot water until batter is smooth. It will be thin.
Pour batter into the prepared pan. Bake 28–32 minutes or until a toothpick comes out clean.
While the cake bakes, make the frosting: Melt butter in a saucepan over medium heat.
Stir in cocoa powder and milk until smooth. Remove from heat.
Whisk in powdered sugar and vanilla until glossy and well combined.
Pour warm frosting over the slightly cooled cake. Let sit for 10–15 minutes before serving.

Notes

Pour the frosting while the cake is still slightly warm so it seeps into the surface.
Don’t overmix the batter—just stir until combined.
Use room temperature eggs and milk for the best texture.
For a twist, top with chopped nuts or mini chocolate chips before the frosting sets.