Chocolate Cake With Buttercream

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

Highlighted under: Modern Meals

I love the moment when I take a slice of chocolate cake, and it instantly melts in my mouth. This Chocolate Cake with Buttercream is my go-to recipe for satisfying any sweet tooth. It's rich, moist, and perfectly layered with silky buttercream frosting. I often whip this up for special occasions or whenever I crave a delightful treat at home. The combination of cocoa powder and sugar creates a beautiful balance, while the buttercream adds just the right amount of sweetness. It's an irresistible dessert that never fails to impress!

Created by

Theodora Blythe

Last updated on 2026-01-24T14:57:34.705Z

When I first attempted this cake, I was amazed at how moist it turned out—thanks to the buttermilk in the batter. It's essential to allow the cake layers to cool completely before frosting, which prevents the buttercream from melting and creates a perfect finish. I like to use high-quality cocoa for a deeper, richer flavor, which elevates this dessert beyond the ordinary.

What really makes this cake shine is the buttercream frosting. I whip it until it's fluffy and light, making sure to avoid overmixing, which can lead to a gritty texture. Adding a hint of vanilla extract enhances the overall taste, and this recipe has become my secret weapon for parties and potlucks!

        Why You'll Love This Recipe
        Decadent chocolate flavor that's hard to resist
Light and fluffy buttercream that complements the cake perfectly
Ideal for birthdays, gatherings, or just a cozy night in

      

Achieving the Perfect Cake Texture

To create a chocolate cake that's both rich and moist, the balance of wet and dry ingredients is crucial. The inclusion of buttermilk not only adds tanginess but also contributes to the cake's tenderness. If you don't have buttermilk on hand, you can make a quick substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This small tweak will still ensure a soft, intact crumb.

Another important factor is how you mix the batter. Overmixing can lead to a denser texture because it develops gluten in the flour. Aim to mix just until you see no dry flour remaining before adding the boiling water. The boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor while ensuring the batter retains a smooth consistency.

Perfecting Buttercream Frosting

Butter temperature is key for a perfectly fluffy buttercream. Make sure your unsalted butter is softened but not melted; it should hold a slight indent when pressed. If you're in a hurry, you can cut the butter into small cubes and let it sit at room temperature for 15-20 minutes. This ensures your frosting blends easily and achieves that light, airy quality.

When adding powdered sugar, do so gradually to avoid a cloud of sugar dust in your kitchen. Mixing each addition well before adding the next will help the frosting achieve a smooth, spreadable texture. If your buttercream becomes too thick, simply add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency.

Cake Storage and Serving Suggestions

This chocolate cake can be made a day ahead, which often enhances the flavor as the ingredients continue to meld. Store the unfrosted layers in an airtight container at room temperature. Once frosted, keep any leftovers in the refrigerator. Just make sure to cover it to avoid drying out the cake or affecting the frosting's texture.

For an elevated dessert experience, consider serving each slice with a drizzle of chocolate ganache or a scoop of vanilla ice cream. The warm, melty ganache paired with the cool ice cream creates a tantalizing contrast that takes your chocolate cake to another level!

Ingredients

For the Cake

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

For the Buttercream

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla; mix on medium speed for 2 minutes. Finally, stir in boiling water until well combined.

Bake the Cake

Divide the batter evenly between two greased round cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks.

Make the Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Pour in heavy cream, vanilla extract, and a pinch of salt, then beat until light and fluffy, about 3-5 minutes.

Frost the Cake

Once the cakes are completely cool, spread a layer of buttercream on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream. Decorate as desired.

Pro Tips

For an extra chocolatey kick, consider adding chocolate chips to the batter before baking. Also, always allow your cake to cool completely before frosting to achieve the best texture.

Troubleshooting Common Issues

If your cake comes out flat, it could be due to expired leavening agents. Always check the freshness of your baking powder and baking soda before use. They should be active enough to create that delightful rise during baking. An easy test is to mix a teaspoon of baking soda with vinegar. If it bubbles vigorously, it's still good.

For cakes that stick to the pan, ensure that you grease the pans adequately, using either butter or cooking spray. Dusting with flour afterwards can also help create a barrier between the cake and the pan, allowing for easy release after baking. If you do encounter a stuck cake, carefully run a knife around the edges before inverting it.

Scaling the Recipe

This chocolate cake recipe is easily scalable. If you want to bake a larger cake, you can double the recipe and use a 9x13-inch pan instead of round pans. Just extend the baking time by about 10-15 minutes. Keep an eye on the center; a toothpick inserted should come out clean, indicating it's done.

Conversely, if you only need a small cake, you can halve the recipe. Just be mindful when mixing the ingredients; sometimes, small measurements can be tricky. Using a kitchen scale may provide you with more accuracy for portions like flour and sugar, resulting in consistent cake quality.

Flavor Variations

While the classic chocolate cake is delicious on its own, you can experiment with flavor variations. Adding a teaspoon of espresso powder to the dry ingredients intensifies the chocolate flavor without imparting any coffee taste. Alternatively, you might consider folding in mini chocolate chips for added texture and bursts of chocolate.

For the buttercream, try infusing it with flavors like peppermint or almond extract. Just a half teaspoon of either can transform the buttercream. You can also mix in a few tablespoons of raspberry or strawberry puree for a fruity twist, making it an excellent accompaniment to the chocolate layers.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk. For a buttermilk substitute, add 1 tablespoon of vinegar to 1 cup of milk and let it sit for 5 minutes.

→ How can I make the buttercream less sweet?

You can reduce the amount of powdered sugar or add a little cocoa powder to balance the sweetness with a chocolate flavor.

→ Can I bake this cake in advance?

Absolutely! You can bake the cake layers a day ahead, wrap them in plastic wrap, and store them at room temperature until you’re ready to frost.

→ How should I store leftover cake?

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