Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 2-4 tablespoons heavy cream

Highlighted under: Sugar & Whisk

I absolutely love baking, and there’s nothing more satisfying than creating a rich, decadent chocolate cake with velvety buttercream frosting. Each time I make this cake, I’m reminded of how the perfect balance between chocolate and creaminess can elevate any occasion. Whether it’s a birthday celebration or a simple family gathering, this cake never fails to impress. The aroma that fills my kitchen is heavenly, and every bite transports me to dessert paradise. Join me on this delightful culinary journey as we whip up this delectable treat together!

Created by

Natalie Briggs

Last updated on 2026-02-01T20:01:36.177Z

When I first baked this chocolate cake, I was amazed at how simple ingredients could come together to create such an indulgent dessert. The key is in the quality of the cocoa powder—opting for a rich, Dutch-processed cocoa really takes the flavor to new heights. I remember the first time I decorated it with buttercream; the swirls add such a delightful presentation that always brings a smile.

Moreover, I experimented with different mixing techniques and discovered that folding in the dry ingredients gently preserves the cake's airiness. This not only keeps the cake light and fluffy but also enhances its moist texture. It’s this special touch that makes each slice a luxurious experience!

        Why You Will Love This Recipe
        Intensely flavorful chocolate paired with creamy buttercream enchant the palate
A visually stunning cake that impresses at any event
Perfectly balanced sweetness ensures it’s a favorite for all ages

      

Understanding the Ingredients

Each ingredient in this chocolate cake contributes to its ultimate indulgence. The unsweetened cocoa powder is crucial, as it determines the chocolate intensity; opt for high-quality cocoa for a richer flavor. Whole milk adds fat content, ensuring a moist texture, while the vegetable oil keeps the cake tender. The balance of sugar not only sweetens but also helps create a fine crumb texture. Substituting with a lighter oil like canola can alter texture slightly but still work in a pinch.

Eggs serve multiple roles in this recipe: they provide structure, moisture, and act as a binding agent. For a vegan alternative, consider using flax eggs or unsweetened applesauce for similar moisture. Remember, the use of boiling water in the batter is a game-changer; it helps to bloom the cocoa powder, enhancing the chocolate flavor while creating a more liquid batter that results in a soft, airy cake.

Frosting Techniques

Creating the perfect buttercream frosting involves more than just mixing ingredients. Start with the butter; it must be softened to room temperature for optimal creaminess. When adding powdered sugar, do so gradually to prevent the mixture from becoming too dry or fluffy. Achieve a silky texture by incorporating heavy cream only as needed. The goal is a spreadable consistency that holds its shape while being soft enough to spread easily on the cake layers.

As you layer the frosting on your cake, consider chilling it briefly between applications. The first thin layer, often called the crumb coat, helps trap any crumbs and gives a smooth base for the final layer. This technique not only enhances the visual appeal but also prevents crumbling during the decorating process. If you want to add a decorative touch, try using a spatula or a piping bag to create swirls or peaks for a beautiful finish.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Buttercream Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons heavy cream

Directions

Instructions

Follow these simple steps to create your chocolate cake.

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add in the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water until the batter is well combined. It will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Buttercream

In a bowl, beat the butter for the frosting until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla and cream until you reach your desired consistency.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread buttercream on top, then place the second layer on top and frost the entire cake.

Enjoy your delicious homemade chocolate cake!

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh berries on top of your frosted cake.

Make-Ahead Suggestions

This chocolate cake can be made in advance, which is perfect for busy days. You can bake the cakes, let them cool completely, and then wrap them tightly in plastic wrap. Store them at room temperature for up to two days or freeze them for up to three months. To thaw, simply leave them in the refrigerator overnight before frosting. This way, you can enjoy the fresh taste of homemade cake without the last-minute rush.

The buttercream can also be prepared ahead of time. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, let it come back to room temperature and re-whip to restore its creamy consistency. This makes managing your baking tasks much easier when preparing for gatherings or special occasions.

Serving Ideas and Variations

When serving this chocolate cake, consider pairing it with fresh berries or a scoop of vanilla ice cream for added flavor contrast. The tartness of the berries complements the rich chocolate, making each bite even more delightful. If you’re feeling adventurous, try drizzling warm chocolate ganache over the frosted cake for an extra layer of indulgence.

Feel free to experiment with flavors in your buttercream frosting. Try adding a hint of espresso powder or a splash of almond extract to elevate the taste. You could also mix in some crushed nuts or sprinkle them on top for added texture and nuttiness. These variations not only enhance the flavor profile but also give your cake a unique twist each time you bake.

Questions About Recipes

→ Can I use a different type of flour?

Using cake flour can give a lighter texture, but all-purpose flour works well for this recipe.

→ How do I store leftover cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Make sure it's completely cooled and wrapped tightly.

→ What can I substitute for eggs?

You can use flax eggs or unsweetened applesauce as a substitute for eggs in this recipe.