Classic Chocolate Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that’s okay – it’s what makes the cake moist.
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Frosting:

In a large bowl, beat the softened butter until creamy and smooth.
Gradually add powdered sugar and cocoa powder, beating until combined.
Add vanilla extract, salt, and milk, and continue to beat until smooth and fluffy. If the frosting is too thick, add a little more milk to reach your desired consistency.
Once the cakes have cooled, frost the top of one cake layer with a generous amount of frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Serving and Storage Tips: