Name: Red Lobster Chocolate Wave Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1½ cups sugar; ¾ cup cocoa powder; 1½ tsp baking powder; 1½ tsp baking soda; ½ tsp salt; 2 eggs; 1 cup milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water; 1 cup butter, softened; 3 cups powdered sugar; ½ cup cocoa powder; 2 tsp vanilla extract; 3–4 tbsp milk; Chocolate shavings; Chocolate syrup; Vanilla ice cream

Jump to Recipe· 4.2 from 32 reviews

If you have a sweet tooth and crave a decadent, moist chocolate cake that feels both nostalgic and indulgent, the Red Lobster Chocolate Wave Cake Recipe is your new best friend. This cake is a luscious wave of chocolatey goodness, combining a rich, tender crumb with smooth, velvety frosting that’s simply irresistible. It’s not just any chocolate cake; it carries a wonderful sense of warmth and celebration in every bite, making it perfect for sharing with loved ones or satisfying your own dessert cravings. Get ready to dive into this charmingly classic dessert that’s as impressive in flavor as it is easy to make.

Ingredients You’ll Need

A slice of three-layer chocolate cake is shown on a white plate over a white marbled surface. The cake has three thick, dark brown layers of moist chocolate sponge separated by two smooth, glossy chocolate frosting layers. The top layer features the same shiny chocolate frosting, decorated with small pieces of chocolate chunks. Chocolate sauce drips down the sides of the cake slice and is spread in thin lines on the plate. A scoop of what looks like vanilla ice cream is placed to the side of the cake slice. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, pantry-friendly ingredients that come together beautifully to create the irresistible Red Lobster Chocolate Wave Cake Recipe. Each one plays a vital role—flour and cocoa powder form the cake’s rich base, while eggs and milk ensure moisture and structure. The frosting’s blend of butter and powdered sugar makes the perfect silky topping that ties everything together.

1¾ cups all-purpose flour: Provides the essential structure for a tender crumb.
1½ cups sugar: Sweetness that balances the cocoa and enhances flavor.
¾ cup cocoa powder: Adds deep chocolate intensity throughout the cake.
1½ tsp baking powder: Helps the cake rise with a light texture.
1½ tsp baking soda: Works with the baking powder to create softness.
½ tsp salt: Enhances all the flavors and cuts through the sweetness.
2 eggs: Bind ingredients and give richness and moisture.
1 cup milk: Moistens the batter and keeps the cake soft.
½ cup vegetable oil: Adds moistness without overpowering flavor.
2 tsp vanilla extract: A hint of warmth that lifts the chocolate notes.
1 cup hot water: Slims the batter to ensure a moist, tender crumb.
1 cup butter (soft): The creamy base for the frosting.
3 cups powdered sugar: Sweetens and thickens the frosting beautifully.
½ cup cocoa powder: Infuses the frosting with rich chocolate flavor.
2 tsp vanilla extract: Enhances the frosting’s depth and aroma.
3–4 tbsp milk: Adjusts frosting to a smooth, spreadable consistency.
Chocolate shavings: Perfect for decorating and adding texture.
Chocolate syrup: Adds an extra drizzle of chocolate goodness.
Vanilla ice cream: A delightful chilled contrast when serving.

How to Make Red Lobster Chocolate Wave Cake Recipe

Step 1: Prepare the Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper to make sure your cake layers come out perfectly smooth and intact. This small step ensures the cake doesn’t stick and makes cleanup easier.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, sugar, and salt. Taking the time to mix these dry ingredients thoroughly distributes the cocoa and leavening agents evenly, which helps your cake bake uniformly with a consistent chocolate flavor and rise.

Step 3: Add the Wet Ingredients

Now add the eggs, milk, vegetable oil, and vanilla extract to your dry ingredients. Beat the mixture until it becomes smooth and slightly thick. This combining process is crucial—it melds the richness and moisture sources that will give your cake that luscious, melt-in-your-mouth texture.

Step 4: Incorporate Hot Water

Slowly pour in the hot water while stirring gently. It’s normal for the batter to thin out considerably—this is exactly what makes the cake incredibly moist and tender. The heat realigns the cocoa and helps dissolve sugars for a deeper chocolate flavor.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared pans and pop them into the oven. Bake for about 30 to 35 minutes, but start checking at 30 minutes by inserting a toothpick in the center—it should come out clean or with just a few crumbs attached, signaling that your cakes are baked to perfection.

Step 6: Cool the Cakes

Once baked, allow the cakes to cool for 10 minutes in their pans—this gives them a chance to firm up so they don’t break apart. Then carefully remove them from the pans and let them cool completely on a wire rack. Patience here ensures your frosting won’t melt or slide.

Step 7: Make the Frosting

While your cake cools, whip up the frosting. Beat the softened butter until it’s creamy and light. Then gradually blend in powdered sugar, cocoa powder, vanilla extract, and milk until the frosting is smooth, fluffy, and spreadable. This luscious chocolate frosting is the crown jewel of the Red Lobster Chocolate Wave Cake Recipe.

Step 8: Frost the Cake

Place one cake layer on your serving plate and spread a generous amount of frosting over it. Then stack the second layer on top and continue covering the entire cake with frosting. Smooth the sides with a spatula for a clean finish. It’s all about that rich, creamy texture enveloping the cake.

Step 9: Decorate and Serve

Finally, shower your creation with chocolate shavings and an artistic drizzle of chocolate syrup. Serve slices with a scoop of vanilla ice cream to add a refreshing contrast that brightens the chocolate flavors and makes each bite more indulgent.

How to Serve Red Lobster Chocolate Wave Cake Recipe

A slice of two-layer chocolate cake is placed on a white plate with three lines of chocolate sauce. The cake has a thick, dark brown, moist texture with a smooth, rich chocolate frosting layer in the middle and on top. The top layer of frosting is decorated with small chocolate chunks and thin lines of chocolate sauce dripping down the sides. Next to the cake slice is a round scoop of creamy vanilla ice cream with a soft texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chocolate shavings are a classic topping that add bit of crunch and elegance, while a drizzle of chocolate syrup gives a glossy, inviting finish. Sprinkle some extra cocoa or even a few raspberries for a pop of color and a touch of tartness.

Side Dishes

The cake pairs beautifully with a scoop of creamy vanilla ice cream, which balances the rich chocolate and adds a cooling element. Fresh berries or a light espresso can also complement the dessert marvelously.

Creative Ways to Present

Try serving individual slices on elegant plates with a side of whipped cream or chocolate sauce artfully swirled around. Layer mini versions in clear glasses for a trifle effect, alternating cake crumbs with mousse or pudding for a playful twist on the classic.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Red Lobster Chocolate Wave Cake Recipe in an airtight container in the refrigerator. The cake will stay moist and fresh for up to 4 days, making it perfect for a little indulgence later in the week.

Freezing

You can freeze the cake layers before frosting to save time. Wrap them tightly in plastic wrap and foil; they keep well for up to 2 months. Thaw overnight in the fridge before assembling and frosting for the freshest taste.

Reheating

Since this cake is best enjoyed cool or room temperature, gently warm slices in the microwave for about 10 seconds if you prefer it slightly warmed. Pair with ice cream right after for that luscious contrast.

FAQs

Can I use milk alternatives in this recipe?

Yes! The Red Lobster Chocolate Wave Cake Recipe works well with almond milk, soy milk, or oat milk without compromising moisture or flavor. Just make sure your alternate milk is unsweetened to control sweetness levels.

Is this cake very sweet?

This cake strikes a lovely balance of sweet and rich chocolate flavor. The powdered sugar frosting adds classic sweetness, but the cocoa powder brings a hint of bitterness that prevents it from being overly sugary.

How can I make the cake extra moist?

Adding the hot water to the batter is key, but you can also replace half the vegetable oil with melted butter for a richer texture, or brush the cooled cake layers with simple syrup before frosting to lock in moisture.

Can I make this recipe into cupcakes?

Absolutely! Just adjust the baking time to about 18-22 minutes depending on your oven and cupcake size. The Red Lobster Chocolate Wave Cake Recipe’s batter maintains its moist texture beautifully in cupcake form.

What is the best way to transport this cake?

Use a sturdy cake carrier with a lid, and chill the cake for an hour prior to transport so that the frosting firms up. This will help it keep its shape and look gorgeous wherever you bring it.

Final Thoughts

Making the Red Lobster Chocolate Wave Cake Recipe is like giving yourself a big warm chocolate hug from the inside out. Whether you’re sharing it with friends or savoring a quiet slice solo, this cake never fails to impress with its moist texture and rich, creamy frosting. It’s a perfect pick-me-up or celebratory treat that feels both luxurious and inviting. Give it a try—you might just find your new favorite chocolate cake forever!