Moist Chocolate Cake with Creamy Milk Frosting

Moist Chocolate Cake with Creamy Milk Frosting

Author: tinsuf
Yield: two 8-inch layers (8–12 servings) •
Prep: •
Cook: •
Total:

This Moist Chocolate Cake with Creamy Milk Frosting delivers deep cocoa flavor with a tender, soft crumb and a silky, milk-powder-based buttercream. The frosting—made from powdered milk, sweetened condensed milk, and whipped butter—adds a smooth, lightly caramelized sweetness that complements the chocolate cake without overpowering it. It’s a dependable show-stopper for birthdays, celebrations, or any time you want a surprisingly easy yet impressive homemade cake.

Table of Contents

Recipe Details

Cuisine: International • Category: Dessert / Cake • Difficulty: Easy–Intermediate

Keywords: moist chocolate cake, milk powder frosting, condensed milk buttercream, easy chocolate cake

Ingredients

For the Chocolate Cake

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 2 cups (400 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water

For the Creamy Milk Frosting

  • 1 cup (120 g) powdered milk
  • ½ cup (60 g) powdered (confectioners’) sugar
  • 1 can (397 g) sweetened condensed milk
  • 250 g unsalted butter, softened (about 1¼ cups)

Optional decorations: chopped nuts, chocolate shavings, cocoa dusting, or fresh berries.

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Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment rounds. Set aside.
  2. Combine dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
  3. Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes with an electric mixer (or whisk vigorously by hand) until the batter is smooth and homogenous.
  4. Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin — this is expected. The boiling water blooms the cocoa and makes the cake remarkably moist.
  5. Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Ovens vary—start checking at 28 minutes.
  6. Cool: Let the cakes cool in their pans for 10 minutes, then run a thin knife around the edges and invert onto wire racks to cool completely before frosting.
  7. Make the frosting: In a large bowl, beat the softened butter until smooth and pale (about 2–3 minutes). Add the powdered milk and powdered sugar; beat briefly to combine. Gradually stream in the sweetened condensed milk while whipping on medium speed. Continue to beat for 4–6 minutes until the frosting is light, silky, and spreadable. Taste and adjust sweetness/texture by adding a little more powdered milk (to thicken) or a splash of milk (to loosen).
  8. Assemble the cake: Place one cake layer on a serving plate. Spread an even layer of frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting. Smooth with an offset spatula or create swirls for texture. Chill for at least 30–60 minutes to set the frosting before slicing.
  9. Decorate and serve: Garnish with chopped nuts, chocolate shavings, or a dusting of cocoa if desired. Bring to room temperature before serving for the best flavor and texture.

Tips for Best Results

  • Bloom the cocoa: Stirring in boiling water intensifies chocolate flavor and keeps crumbs moist.
  • Room-temperature ingredients: Eggs and milk at room temperature blend more evenly and produce a smoother crumb.
  • Check doneness: Look for a toothpick with a few moist crumbs rather than purely dry crumbs to avoid overbaking.
  • Frosting consistency: If the frosting is too soft, chill it briefly and re-whip; if too thick, add a teaspoon of milk at a time until spreadable.
  • Chill before slicing: The frosting firms slightly when chilled, making clean slices easier.

Variations & Substitutions

  • Mocha boost: Dissolve 1 tsp instant coffee in the boiling water for deeper, darker chocolate notes.
  • Chocolate buttercream: Fold 2–3 tbsp unsweetened cocoa into the frosting for a chocolateed milk frosting.
  • Gluten-free: Substitute a 1:1 gluten-free flour blend and reduce liquid slightly if needed.
  • Less sweet: Reduce granulated sugar to 1¾ cups and/or decrease powdered sugar in the frosting to taste.

Storage & Make-Ahead

Store the frosted cake covered and refrigerated for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. The cake layers can be baked and wrapped in plastic wrap up to 2 days ahead and frosted just before serving.

Why This Recipe Works

The combination of baking powder and baking soda provides reliable rise, while the boiling water blooms the cocoa, unlocking more chocolate flavor and creating a moister crumb. Vegetable oil keeps the cake tender and extends freshness compared with butter-based cakes. The milk-powder frosting achieves a silky texture because powdered milk acts as a stabilizer and intensifier of dairy flavor, while sweetened condensed milk contributes body and a caramel-like sweetness that sets into a smooth finish when whipped with butter.