Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3-4 cups powdered sugar; 1/4 cup milk; 2 teaspoons vanilla extract; 1/2 cup cocoa powder (for chocolate frosting, optional)

Highlighted under: Oven-Made Sweets

I love making this Chocolate Cake With Buttercream for special occasions, as it never fails to impress. The rich chocolate flavor combined with the creamy buttercream frosting creates a delightful treat that's hard to resist. I find that using high-quality cocoa powder and real butter elevates the cake's taste and texture, making it incredibly moist and decadent. It's perfect for birthdays or as a sweet indulgence with coffee, and I can’t wait to share this recipe with you!

Created by

Ruby Lawson

Last updated on 2026-02-01T20:45:37.545Z

When I first experimented with this cake, I was amazed at how the flavors developed with each ingredient I added. The combination of the rich cocoa and the fluffy buttercream creates a texture that’s simply irresistible. Each slice reveals a moist crumb, which I’ve achieved by alternating the dry ingredients with wet, folding them gently to retain airiness.

One tip I discovered along the way is to let the cake cool completely before frosting it. This prevents the buttercream from melting and allows for a beautifully smooth finish. Trust me, this step is crucial if you want your cake to turn out just right!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Mastering the Chocolate Cake

To achieve the perfect chocolate cake, the order in which you mix the ingredients is crucial. Start by whisking the dry ingredients separately before gradually incorporating the wet components. This helps ensure an even distribution of the leavening agents, cocoa, and sugar. When beating the batter, aim for a consistent and smooth texture; this will enhance the cake’s tenderness once baked. The addition of boiling water at the last stage may seem unusual, but it intensifies the chocolate flavor and ensures the cake remains moist throughout.

When baking, keep an eye on the cakes during the last few minutes in the oven. Depending on your oven's calibration, baking times can vary. You'll know they are done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out with a few moist crumbs. If you find that your cake is doming in the center, gently press it down after removing from the oven to achieve a level surface for frosting.

The Art of Buttercream Frosting

Creating a smooth, creamy buttercream frosting hinges on the temperature of your butter. Make sure it’s softened, but not overly melted, as that can lead to a runny consistency. Whipping the butter until pale and fluffy before adding the powdered sugar is key; this introduces air, making your frosting light and spreadable. You can adjust the thickness of the frosting by varying the amount of milk and powdered sugar. Keep it thicker for piping details and looser for spreading.

If you’re looking to flavor the frosting further, consider adding orange zest or espresso powder for a delightful twist that pairs beautifully with the chocolate. Alternatively, for a deeper chocolate flavor, increase the cocoa powder. If you're making this for a warmer climate, refrigerating the assembled cake for about 30 minutes prior to serving can help set the frosting and prevent it from sliding off.

Ingredients

Gather the ingredients before starting the recipe to ensure a smooth baking process.

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Buttercream Frosting

1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup cocoa powder (for chocolate frosting, optional)

Make sure you have all your ingredients measured and ready to go.

Instructions

Follow these simple steps closely to ensure the best results.

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well blended.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove from the oven and let the cakes cool in the pans for 10 minutes, then remove from pans and allow to cool completely on a wire rack.

Prepare the Frosting

Beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, alternating with milk, and vanilla extract until smooth and spreadable.

Frost the Cake

Once the cake layers are completely cool, spread a layer of frosting on top of one layer. Place the second layer on top and frost the top and sides of the cake.

Serve and Enjoy

Slice the cake and serve. Enjoy the rich chocolate flavor and the creamy buttercream frosting!

Tips for serving: Let the cake sit for about 30 minutes before slicing; it helps the flavors meld.

Pro Tips

For an extra touch, add some chocolate shavings on top of the frosting for garnish.

Storage Tips

To keep your Chocolate Cake fresh, store it in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for about a week, but be mindful that refrigeration may dry out the cake slightly. Bringing it to room temperature before serving can help enhance the flavor and texture. If you have leftovers, you can also freeze the unfrosted cakes. Wrap them tightly in plastic wrap and aluminum foil, and they can last up to three months in the freezer.

When ready to enjoy frozen cake, simply thaw it in the fridge overnight. Be sure to frost it after thawing; this helps the frosting adhere better and ensures a beautiful presentation. If you wish to freeze frosted slices, wrap them individually in plastic wrap followed by foil to avoid freezer burn.

Serving Suggestions

This Chocolate Cake With Buttercream can be adorned with various toppings before serving. Fresh berries not only add a pop of color but also provide a refreshing counterbalance to the rich chocolate flavor. Sliced strawberries or raspberries are particularly delightful. Alternatively, a dusting of cocoa powder or chocolate shavings can elevate its presentation and draw attention to the chocolatey goodness within.

For an extra indulgent treat, consider serving the cake with a scoop of vanilla ice cream. The contrasting temperatures and textures make for a delightful experience. Drizzling a bit of warm chocolate sauce over the top can further enhance the dessert experience, making it a sure hit for gatherings.

Questions About Recipes

→ Can I use a different frosting?

Absolutely! Cream cheese frosting or ganache also pairs well with this chocolate cake.

→ How do I store leftover cake?

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

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time. Just wrap them tightly in plastic wrap and refrigerate or freeze.

→ What type of cocoa powder should I use?

Use unsweetened cocoa powder for the best flavor. Dutch-processed cocoa can also be used for a richer taste.