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Brick Street Chocolate Cake

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A nostalgic and decadent chocolate cake with dark, moist layers and creamy cocoa frosting, perfect for celebrations or a sweet treat.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup butter (softened)
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
  4. Gradually stir in the boiling water until the batter is smooth.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
  8. To make the frosting, beat together the cocoa powder, softened butter, powdered sugar, milk, and vanilla until smooth and fluffy.
  9. Once the cakes are cooled, spread frosting between the layers and over the top and sides of the cake.
  10. Finally, cut a generous slice and enjoy your delicious Brick Street Chocolate Cake!

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://ameliasweets.com/2026/04/30/brick-street-chocolate-cake-recipe/

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