Description
This Red Lobster Chocolate Wave Cake recipe delivers a rich, moist chocolate cake layered with a smooth cocoa buttercream frosting. Perfectly soft and decadent, it’s topped with chocolate shavings, syrup, and served with vanilla ice cream for an indulgent dessert experience reminiscent of restaurant favorites.
Ingredients
Cake 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
Frosting Ingredients
- 1 cup butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2 tsp vanilla extract
- 3–4 tbsp milk
For Decoration and Serving
- Chocolate shavings
- Chocolate syrup
- Vanilla ice cream
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
- Mix the Dry Items: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, sugar, and salt. Stir well to combine all dry ingredients evenly.
- Add the Wet Items: Crack in the eggs and pour in the milk, vegetable oil, and vanilla extract. Beat the mixture thoroughly until it becomes smooth and slightly thick.
- Add Hot Water: Slowly pour in the hot water while mixing gently. The batter will thin out considerably, which is intentional and helps create a soft, moist cake texture.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes. Use a toothpick inserted into the center of the cakes to check doneness—it should come out clean when the cakes are ready.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. After this, remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Using a mixer, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and milk, mixing until the frosting achieves a smooth and spreadable consistency.
- Frost the Cake: Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Carefully place the second cake layer over it and cover the entire cake with the remaining frosting, smoothing the sides for a polished look.
- Decorate and Serve: Garnish the frosted cake with chocolate shavings and drizzle chocolate syrup over the top. Serve slices alongside vanilla ice cream for that classic chocolate wave experience.
Notes
- Line the cake pans with parchment paper for easy cake removal.
- Ensure the butter for frosting is softened to avoid lumps.
- The hot water makes the batter thin but results in a moist and tender cake.
- Use a toothpick test to avoid over or under baking.
- For best flavor, allow the cake to cool completely before frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
