Chocolate Cake With Boiled Frosting
Decadent chocolate cake with a silky boiled frosting that melts in your mouth—perfect for celebratory gatherings or a comforting treat for chocolate lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 13 x 9 inch pan.
- Sift together flour, sugar, cocoa, baking soda, and salt.
- Add the sifted dry ingredients to the wet ingredients: vegetable oil, buttermilk, boiling water, vanilla, and eggs.
- Beat the batter for 4 minutes until smooth.
- Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa powder. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Make sure to mix the batter thoroughly to avoid lumps for a smoother cake texture.
Serving Suggestions
This chocolate cake is delicious on its own, but it pairs beautifully with Joy'S Rocky Road Cookies for a fun dessert platter. Consider serving it with a scoop of vanilla ice cream or fresh berries for a delightful contrast. A drizzle of chocolate sauce or a sprinkle of powdered sugar can elevate the presentation.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or you can enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake With Boiled Frosting contains roughly 424 calories, with 13g protein, 61g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (36% of the Daily Value), and protein (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1332mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before wrapping it in plastic wrap and storing it at room temperature. Frosting it the day you plan to serve will ensure it looks fresh and delicious.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help maintain moisture and bind the ingredients together, making it suitable for vegetarian recipes.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If there is wet batter on the toothpick, give it a few more minutes in the oven and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).