This classic dessert features a rich and moist chocolate cake topped with a light, fluffy 7-minute frosting. The perfect balance of chocolatey goodness and sweet, creamy frosting makes this cake a crowd-pleaser for any occasion. Whether it’s a birthday, holiday, or just a treat to enjoy at home, this cake will surely satisfy your sweet tooth.
Why You’ll Love This Recipe
Chocolate Cake with 7-Minute Frosting is the perfect combination of rich chocolate flavor and creamy, sweet frosting. The cake itself is incredibly moist and tender, thanks to the combination of boiling water and butter. The 7-minute frosting adds a light, marshmallow-like texture that beautifully contrasts with the richness of the cake. With simple ingredients and straightforward steps, this dessert is both easy to make and a showstopper when served.
Ingredients
For the Cake:
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2 cups boiling water
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½ cup butter, slightly softened
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2 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 ¾ cups sugar
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6 tablespoons cocoa powder
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
For the 7-Minute Frosting:
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1 cup sugar
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¼ teaspoon salt
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½ teaspoon cream of tartar
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2 egg whites
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3 tablespoons water
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1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
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Preheat the oven to 350°F (175°C).
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Mix wet ingredients: In a medium mixing bowl, whisk together the boiling water and softened butter. Add the vanilla extract and eggs, whisking to combine.
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Combine dry ingredients: In a separate small bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and whisk until fully combined and smooth.
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Prepare the pan: Spray a 9×13-inch pan with non-stick spray. Pour the batter into the prepared pan.
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Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking. Let the cake cool on a cooling rack for 30 minutes.
For the 7-Minute Frosting:
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Prepare the frosting mixture: In a heavy-bottomed stainless steel saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
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Beat the frosting: Place the saucepan over medium-low heat. Using an electric hand mixer, beat constantly for 5-7 minutes or until the frosting becomes fluffy and forms stiff peaks.
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Add vanilla: Remove from heat and stir in the vanilla extract.
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Frost the cake: Spread the 7-minute frosting over the cooled cake.
Serve:
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Let the frosting set for a few minutes before slicing and serving. Enjoy!
Servings and Timing
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Servings: 12 servings
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
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Chocolate Ganache Topping: If you prefer a richer, more decadent topping, drizzle a layer of chocolate ganache over the frosting.
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Flavored Frosting: Add a bit of almond or mint extract to the frosting for a different flavor twist.
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Cupcake Version: You can easily turn this cake into cupcakes by dividing the batter into a cupcake pan and adjusting the baking time to 18-22 minutes.
Storage/Reheating
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Storage: Store leftovers in an airtight container at room temperature for up to 2 days. The frosting will keep its fluffy texture for a few hours, but after that, it will start to soften.
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Reheating: If you want to warm the cake, place slices in the microwave for 10-15 seconds, but be careful not to overheat and melt the frosting.
FAQs
Can I make this cake in advance?
Yes, you can make the cake a day in advance and store it covered at room temperature. Add the frosting just before serving to keep it fresh.
Can I use a different type of frosting?
Absolutely! You can substitute the 7-minute frosting with traditional buttercream frosting, cream cheese frosting, or whipped cream if preferred.
Why is it called “7-minute frosting”?
The name “7-minute frosting” comes from the time it takes to make the frosting, as you beat it over heat for about 7 minutes until it forms stiff peaks.
Can I make this frosting without a hand mixer?
If you don’t have a hand mixer, you can use a whisk, but it will take longer and require more effort to achieve stiff peaks.
Can I freeze this cake?
While it’s not recommended to freeze the frosting, you can freeze the cake itself. Once cooled, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw in the fridge before frosting.
How can I make the cake more moist?
To make the cake even more moist, you can substitute a part of the water with milk, or add ¼ cup of sour cream to the batter.
How can I tell when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, bake for a few more minutes and check again.
Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. The texture may vary slightly, but the flavor will still be great.
Can I use egg whites from a carton?
Yes, you can use liquid egg whites from a carton, but ensure that you use the equivalent of two large egg whites.
Can I make this cake into a layer cake?
Absolutely! Simply divide the batter between two round cake pans and bake for 25-30 minutes, or until the cake layers are done. Frost as usual.
Conclusion
Chocolate Cake with 7-Minute Frosting is a timeless dessert that brings together the best of both worlds: a rich, moist chocolate cake and a light, fluffy, sweet frosting. With its simple ingredients and easy-to-follow steps, this cake is perfect for any occasion. Whether you’re celebrating a special event or just indulging in a sweet treat, this cake will leave everyone asking for seconds!
Print
Chocolate Cake with 7-Minute Frosting
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Chocolate Cake with 7-Minute Frosting features a rich, moist chocolate cake topped with a fluffy, sweet 7-minute frosting. A perfect balance of chocolate and sweetness, this classic dessert is a creamy, indulgent treat that everyone will love.
Ingredients
- For the Cake:
- 2 cups boiling water
- ½ cup butter, slightly softened
- 2 large eggs
- 2 tsp Farm Stand Pure vanilla extract
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the 7-Minute Frosting:
- 1 cup sugar
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 2 egg whites
- 3 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Combine Wet Ingredients: In a medium mixing bowl, whisk together the boiling water and butter until the butter melts. Add the vanilla extract and eggs, whisking to combine.
- Mix Dry Ingredients: In a separate small bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until fully combined and smooth.
- Prepare the Pan: Spray a 9×13-inch baking pan with non-stick spray and pour the batter into the pan.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the middle is set. Avoid overbaking. Remove the cake from the oven and let it cool on a cooling rack for 30 minutes.
- Frost the Cake: Once the cake has cooled, spread the 7-minute frosting evenly over the top of the cake.
- For the 7-Minute Frosting: Combine Ingredients: In a heavy-bottomed stainless steel saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
- Cook the Frosting: Place the saucepan over medium-low heat. Beat constantly with an electric hand mixer for 5-7 minutes, or until the frosting becomes fluffy and forms stiff peaks.
- Finish the Frosting: Remove from heat and stir in the vanilla extract.
- Frost the Cake: Spread the fluffy frosting over the cooled cake and serve.
Notes
- For an extra touch, you can sprinkle some chocolate shavings on top of the frosting.
- Be sure to beat the frosting for the full 7 minutes for the best texture—this is what gives it its light, fluffy consistency.
- This cake is best enjoyed the same day, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 50g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
