You may not think you’re a cake person … but I guarantee you’ll rethink that after you try this chocolate cake recipe. It is SO easy, SO moist and just amazingly delicious.

I can’t take any personal credit for this recipe. It comes from the ‘Keeping Up Cookbook’ by Grace Ivory Rock and Amy Henriksen Fougler. I have searched everywhere for this cookbook and it seems to be out of print! I wish I could link you to it, because this cookbook and it’s predecessor, ‘Favorites Cookbook’, are amazing. I received them both as gifts and know they were once available for purchase at the Make A Wish Foundation in Murray, UT, but I don’t believe that’s the case anymore.

We stumbled on this recipe a few years ago, and it’s definitely our go-to. No other chocolate cake seems to compare! This cake has a very runny batter because you add 2 cups of boiling water to the batter. But, don’t be alarmed! That’s what makes it so moist and delicious once it’s baked.

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5 from 1 vote

The Best Chocolate Cake

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Ingredients

Cake

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup butter softened
• 2 cups sugar
• 2 tsp vanilla
• 2 cups boiling water
• 2 eggs

Frosting

• 1/2 cup butter softened
• 3-4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 cup milk
• 2 tsp vanilla

Instructions

Cake

• Sift together dry ingredients and set aside.
• Cream together butter, sugar and vanilla.
• Mix in boiling water, then add eggs and mix well.
• Gradually add dry ingredients and mix until well combined.
• Pour into greased 9"x13" pan.
• Bake at 350 degrees for 25 to 30 minutes, or until toothpick come out clean.

Frosting

• Sift powdered sugar and cocoa powder together in a bowl.
• Cream butter in a mixer, then beat in powdered sugar, cocoa, milk and vanilla.
• Continue adding powdered sugar or more milk until desired consistency is reached.
• While cake is still warm, use half of the frosting to spread on the cake.
• When cake is almost completely cool, add the rest of the frosting to the cake.

What I Used