Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease the baking pan with butter or cooking spray.
Step 2: Prepare the Cocoa Mixture
In a medium bowl, whisk together cocoa powder and boiling water until smooth. Allow it to cool slightly.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix together flour, baking soda, baking powder, and salt.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Step 5: Add Eggs and Vanilla
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 6: Alternate Adding Cocoa and Dry Ingredients
Gradually add the cooled cocoa mixture to the batter, then alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
Step 7: Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Prepare the Frosting
In a medium bowl, beat together softened butter, cocoa powder, and powdered sugar, adding milk as needed to achieve a spreadable consistency.
Step 10: Frost the Cake
Once the cake is completely cooled, spread the frosting evenly on top and around the sides of the cake.
Notes
Tip 1: Cake Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tip 2: Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tip 3: Make Ahead
You can bake the cake a day in advance; just frost it on the day you plan to serve.
Tip 4: Variations
Consider adding nuts or chocolate chips to the batter for added texture and flavor.
