Dark Chocolate Cake with Cream Frosting

Dark Chocolate Cake with Cream Frosting

This birthday cake has been a tradition in my family for years. The cake would be great as cupcakes or with other frostings. This cream frosting pairs beautifully with this cake.
Course:  Dessert
Prep Time:  2 hours
Cook Time:  40 minutes
Total Time:  2 hours 40 minutes


Dark Chocolate Cake

  • cups AP flour
  • 2 cups sugar
  • ¾ cup cocoa
  • tsp baking soda
  • tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 2 tsp vanilla
  • ½ cup vegetable oil
  • 1 cup boiling water

Cream Frosting

  • 3 Tbsp AP flour
  • ¾ cup milk
  • 6 Tbsp butter
  • 6 Tbsp shortening
  • ¾ cup sugar
  • 1 Tbsp vanilla


For the cake:

  1. Preheat oven to 350 degrees.
  2. Grease and flour two 9-inch cake pans or one 13x9 inch pan.
  3. Combine dry ingredients in a large bowl and whisk together.
  4. Add eggs, milk, vanilla, and oil. Mix at medium speed for 2 minutes.
  5. Remove batter from mixer and stir in the boiling water. The batter will be thin.
  6. Bake 30-35 minutes for layer cakes or 40 minutes for 13x9 inch pan.
  7. Cool in pan for 10 minutes.
  8. Remove from pan and cool on wire racks.

For the frosting:

  1. Whisk flour and milk together in a small saucepan. Cook slowly over low heat, stirring constantly until thickened. Cool slightly.
  2. Cream butter and shortening.
  3. Gradually add sugar to shortening mix and continue to mix for 4 minutes with a hand mixer.
  4. Add flour mixture and mix another 4 minutes.
  5. Add vanilla and mix to combine.

Recipe Notes

My Gram was always good about keeping track of who gave her recipes. This cake is credited to Margie Hinchliffe, her sister-in-law. The frosting is from Edna Bagley, a dear friend.