How to Make Milk Chocolate Cake: A Recipe for Pure Indulgence

Milk chocolate cake. Just the name itself evokes a feeling of warmth and happiness. It’s a classic for a reason: the rich, chocolatey flavor, the melt-in-your-mouth texture, and the pure indulgence of every bite. Whether it’s a birthday celebration, a potluck with friends, or just a simple weeknight dessert, this cake always hits the spot.

This recipe will guide you step-by-step in creating a moist and delicious milk chocolate cake that will impress your family and friends. I’ll even share some tips and tricks I’ve learned over the years to make sure your cake turns out perfect every time. So, are you ready to get baking? Let’s get started!

Milk Chocolate Cake Ingredients:

Here’s what you’ll need to gather before you put on your apron:

For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ cup milk
• 1 teaspoon vanilla extract

You can use your favorite milk chocolate frosting instead of making your own. Feel free to experiment with different brands and flavors to find the perfect match for your cake!

Equipment You’ll Need:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Measuring cups and spoons
• Mixing bowls
• Rubber spatula
• Toothpick or cake tester
• Wire rack
• Serrated knife
• Piping bag and tip (optional, for frosting)

Step-by-Step Baking Instructions:

1. Prep your pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For an extra layer of protection against sticking, line the bottoms of the pans with parchment paper.

2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures that all the dry ingredients are evenly distributed, creating a consistent cake texture.

3. Mix wet ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well until the ingredients are thoroughly combined.

4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients while mixing on low speed. Mix until just combined, being careful not to overmix.

5. Add boiling water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry, that’s how it should be! The boiling water helps to bloom the cocoa powder, resulting in a richer chocolate flavor.

6. Pour and bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.

7. Cool completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from breaking apart when you frost them.

8. Make the frosting: While the cakes are cooling, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the cocoa powder, milk, and vanilla extract and mix until smooth.

9. Frost and decorate: Once the cakes are completely cool, frost the bottom layer with about half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting. You can get creative with decorating by using a piping bag and tip, sprinkles, or chocolate shavings.