If you’re someone who loves the combination of rich, moist chocolate cake with a smooth, creamy frosting, then you’re in for a treat!
Today, I’ll share my take on a chocolate cake with boiled frosting, a nostalgic recipe that brings together the perfect balance of sweet and decadent flavors.
Whether you’re baking for a birthday, a celebration, or just because you’re craving something indulgent, this chocolate cake with boiled frosting will surely become a family favorite.
This Chocolate Cake With Boiled Frosting features a classic chocolate cake that’s moist, tender, and full of deep chocolate flavor, topped with a boiled frosting that’s creamy, smooth, and just a little bit glossy.
The best part? The boiled frosting is easy to make, and it’s different from traditional buttercream, offering a more refined taste.
Let’s dive right into the details of this chocolate cake with boiled frosting delicious treat!
Is Chocolate Cake With Boiled Frosting Best Comfort Food?
Chocolate cake with boiled frosting can absolutely be considered the ultimate comfort food for many. The rich, moist cake pairs perfectly with the smooth, glossy frosting, which has a silky, melt-in-your-mouth quality.
The warm, sweet flavor of the frosting, often made with cocoa and a touch of vanilla, complements the dense, chocolatey cake beneath it.
Every bite feels like a warm hug, evoking nostalgia and the simple pleasure of indulgence—ideal for a cozy afternoon or a celebration with loved ones.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: 400
Yield: 10 servings
What You’ll Need For This Chocolate Cake With Boiled Frosting
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan (for boiling frosting)
- Measuring cups and spoons
- Rubber spatula or spoon
- Cooling rack
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (this adds moisture to the cake and helps enhance the chocolate flavor)
For the Boiled Frosting:
- 1 ½ cups granulated sugar
- ¾ cup evaporated milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Pinch of salt
Step-by-Step Instructions
1. For the Chocolate Cake:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk to mix everything well and ensure there are no lumps.
3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture on medium speed for about 2-3 minutes, until the batter is smooth and well combined.
4. Incorporate Boiling Water: Gradually pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry—this is perfectly normal and will yield a moist, tender cake.
5. Bake the Cake: Divide the batter evenly between the two cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack before frosting.
2. For the Boiled Frosting:
1. Prepare the Frosting Base: In a medium saucepan, combine the sugar, evaporated milk, butter, cocoa powder, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Boil and Stir: Allow the mixture to boil for 2-3 minutes while stirring frequently. The mixture should thicken slightly.
3. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
4. Beat the Frosting: Let the frosting cool for about 5 minutes. Then, use a hand mixer to beat it on high speed for 5-7 minutes until it becomes thick, smooth, and glossy.
5. Frost the Cake: Once the cake layers are completely cool, spread the frosting evenly over the top of one layer, then stack the second layer on top. Continue to frost the top and sides of the cake until fully covered.
Notes:
The boiled frosting can be a bit tricky if you don’t let it cool enough before beating, so be patient and make sure the frosting thickens before applying it to the cake.
Store the cake at room temperature for up to 3 days. If you need to store it longer, refrigerate it, but be sure to bring it to room temperature before serving for the best flavor.
Serving Suggestions
1. Serve with fresh fruit: A few berries like strawberries or raspberries are a perfect complement to the richness of the cake.
2. Pair with ice cream: A scoop of vanilla or chocolate ice cream on the side will take your dessert to the next level.
3. Garnish with chocolate shavings: For an extra touch of elegance, sprinkle some chocolate curls or shavings on top of the frosting.
Quick Tips To Help You Make
1. Use Room Temperature Ingredients: Always bring your eggs, milk, and other ingredients to room temperature before mixing. This ensures a smooth batter and helps the cake rise evenly.
2. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake.
3. Let the Frosting Cool Properly: After boiling the frosting, let it cool for about 5 minutes before beating. If it’s too hot, it won’t achieve the right consistency for spreading.
4. Add Boiling Water Gradually: When incorporating the boiling water into the cake batter, do it slowly while mixing. This helps keep the batter smooth and prevents it from splattering.
5. Check Cake Doneness with a Toothpick: Always test the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done. Avoid overbaking to keep it moist.
Conclusion
Making a chocolate cake with boiled frosting is one of those recipes that brings comfort and joy. The combination of a moist, fudgy chocolate cake with the creamy, slightly glossy boiled frosting is simply irresistible.
I hope this step-by-step guide helps you create the perfect cake for your next celebration, or simply for a delightful treat to enjoy with loved ones. Give it a try and let me know how it turns out!
Happy baking!
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Chocolate Cake With Boiled Frosting
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan (for boiling frosting)
- Measuring cups and spoons
- Rubber spatula or spoon
- Cooling rack
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water this adds moisture to the cake and helps enhance the chocolate flavor
For the Boiled Frosting:
- 1 ½ cups granulated sugar
- ¾ cup evaporated milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Pinch of salt
Instructions
For the Chocolate Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk to mix everything well and ensure there are no lumps.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture on medium speed for about 2-3 minutes, until the batter is smooth and well combined.
- Incorporate Boiling Water: Gradually pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry—this is perfectly normal and will yield a moist, tender cake.
- Bake the Cake: Divide the batter evenly between the two cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack before frosting.
For the Boiled Frosting:
- Prepare the Frosting Base: In a medium saucepan, combine the sugar, evaporated milk, butter, cocoa powder, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Boil and Stir: Allow the mixture to boil for 2-3 minutes while stirring frequently. The mixture should thicken slightly.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Beat the Frosting: Let the frosting cool for about 5 minutes. Then, use a hand mixer to beat it on high speed for 5-7 minutes until it becomes thick, smooth, and glossy.
- Frost the Cake: Once the cake layers are completely cool, spread the frosting evenly over the top of one layer, then stack the second layer on top. Continue to frost the top and sides of the cake until fully covered.