Description
This chocolate milk cake blends warm cinnamon notes with rich cocoa for a moist, tender layer cake. It’s easy to pull together and finishes with a light whipped cream frosting — delicious and slightly spiced, perfect for celebrations or cozy nights in.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 tsp ground cinnamon
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup (240 ml) hot water
- ½ cup semi-sweet chocolate chips (optional)
For the frosting:
- 1 cup (240 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them lightly with flour, or line with parchment rounds.
- In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl whisk the milk, oil, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently on low speed (or fold by hand) until the batter comes together. Avoid overmixing.
- Carefully pour in the hot water and stir until incorporated — the batter will loosen, which helps produce a very moist cake.
- Fold in the chocolate chips if you’re using them.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for about 40–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and transfer the layers to a wire rack to cool completely.
- While the layers cool, make the frosting: whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a serving plate, spread a generous layer of whipped cream, set the second layer on top, and finish by frosting the top and sides with the remaining cream.
- Garnish if you like with chocolate shavings, a light dusting of cinnamon, or a few extra chocolate chips.
Notes
• The hot water step “blooms” the cocoa and gives the cake extra moistness — don’t skip it.
• For a deeper chocolate flavor, use brewed espresso instead of half the hot water.
• You can swap the whipped cream for a stabilized whipped topping or a light buttercream if you need a firmer frosting for decorating.
• Store covered in the refrigerator for up to 4–5 days; unfrosted layers freeze well for up to 3 months.