Classic Chocolate Cake With Buttercream

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

Highlighted under: Oven-Made Sweets

I’ve always been a fan of a rich, indulgent treat, and this Classic Chocolate Cake with Buttercream has become a staple in our home. Its delightful layers combined with the smooth buttercream make any occasion special. Each bite offers a perfect balance of sweetness and depth, with the chocolate flavor truly shining through. Whether it’s for a birthday, a celebration, or just a sweet craving, this cake is a sure winner that impresses family and friends alike. Plus, it’s surprisingly simple to whip up!

Created by

Ruby Lawson

Last updated on 2026-02-01T20:49:35.544Z

Making this Classic Chocolate Cake was a delightful experience that always fills my kitchen with a sweet aroma. I experimented with various cocoa powders, and I found that using a high-quality dark cocoa greatly enhances the chocolate flavor. This has quickly become my go-to recipe for gatherings.

The method of whipping the buttercream to a fluffy consistency made a noticeable difference. I learned that using room temperature butter creates a smoother, creamier texture, making the buttercream easy to spread. Trust me, your guests will appreciate this extra touch!

Why You Will Love This Recipe
Rich chocolate flavor paired with smooth buttercream
Moist and tender cake that melts in your mouth
Perfect for birthdays, celebrations, or simply as a sweet treat

Understanding the Ingredients

The key to achieving a rich, moist chocolate cake lies in the quality of your ingredients. Using high-quality cocoa powder enhances the chocolate flavor significantly. Look for brands that are labeled 'unsweetened' and ideally 'Dutch-processed' for a smoother flavor profile. Additionally, the combination of all-purpose flour and granulated sugar not only gives structure but also contributes to the cake’s tender crumb when mixed correctly.

Don’t underestimate the role of the eggs in this recipe. They act as a binding agent and contribute to the cake's rise and moistness. For a substitute, consider using flaxseed meal mixed with water as a vegan option; however, keep in mind that the texture may vary slightly.

Mastering the Baking Process

Baking at the right temperature is crucial for the success of this cake. Ensure your oven is preheated to 350°F (175°C) for even baking. An oven thermometer can help maintain accuracy, as many home ovens can have temperature discrepancies. Once the cakes are in the oven, avoid opening the door during the first 20 minutes, as this can cause them to sink.

When checking for doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs, but not wet batter. If the cakes need extra time, check every 2-3 minutes to prevent overbaking, which could lead to dry layers.

Ingredients

Gather these ingredients before you start:

For the Cake

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

For the Buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 tsp vanilla extract
2-4 tbsp heavy cream or milk

Make sure you have everything ready and don’t forget to preheat your oven!

Instructions

Follow these steps to achieve the perfect cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and beat for 2 minutes. Stir in boiling water until well combined.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Buttercream

While the cakes are cooling, prepare the buttercream. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Incorporate vanilla extract and enough cream to achieve desired consistency.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.

Enjoy your delicious creation with family and friends!

Pro Tips

Using high-quality cocoa powder will enhance the flavor of your cake significantly. Moreover, ensure all ingredients are at room temperature for the best results.

Buttercream Tips and Tricks

The buttercream is an essential component of this cake, providing not only sweetness but also a smooth texture that contrasts beautifully with the cake's richness. It's important to beat the butter until it's creamy and light in color, which can take about 3-5 minutes. This step incorporates air, ensuring a light and fluffy consistency.

If your buttercream is too thick after adding the dry ingredients, gradually incorporate heavy cream or milk—2 to 4 tablespoons is a good range. Starting with less ensures you achieve the desired spreadable consistency without making it runny.

Assembling for Success

When assembling the cake, ensure each layer is completely cool. If the cakes are slightly warm, the buttercream can melt, leading to a messy finish. I often place them in the refrigerator for about 30 minutes after cooling to ensure firmness before frosting.

To create a smooth finish on the buttercream, use a cake scraper or an offset spatula. Start by applying a thin layer (a crumb coat) on the entire cake to trap any crumbs, chill for 15-20 minutes, and then follow with your final layer of frosting for a clean look.

Questions About Recipes

→ Can I use vegetable shortening instead of butter for the frosting?

Yes, but the flavor and texture will differ. Butter gives a richer taste.

→ How should I store the cake?

Keep it in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

→ Can I make this cake in advance?

Absolutely! You can bake the cake layers a couple of days ahead and frost them right before serving.

→ What can I use instead of milk?

You can use a non-dairy milk substitute like almond or oat milk, but it may alter the flavor slightly.