Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 1/4 cup heavy cream; 2 teaspoons vanilla extract; Pinch of salt

Highlighted under: Oven Inspiration

I absolutely adore making this Chocolate Cake With Buttercream. The combination of rich, moist chocolate layers paired with creamy, luscious buttercream is simply irresistible. Over the years, I’ve perfected my method to achieve a cake that not only looks stunning but also tastes divine. Whether it’s for a birthday celebration or just a sweet treat for the weekend, this cake never disappoints. I love watching everyone's faces light up as they take their first bite. It's truly a crowd-pleaser that brings us together over something delicious.

Created by

Sybil Hawkes

Last updated on 2026-01-24T11:29:34.675Z

When I first began baking, I struggled with getting the chocolate flavor just right in my cakes. I discovered that using high-quality cocoa powder makes a remarkable difference, giving the cake a deeper flavor and richness. One of my favorite tips is to use buttermilk instead of regular milk, as it yields a wonderfully moist crumb that everyone loves.

Also, let’s talk about the buttercream! While many people opt for store-bought frosting, making your own yields a much creamier and flavorful buttercream. Adding a touch of vanilla extract elevates it even further. Trust me; this cake will become your go-to for celebrations!

Why You’ll Love This Recipe
Decadent chocolate flavor that’s utterly satisfying
Incredibly moist thanks to the special ingredients
Perfectly fluffy buttercream that complements the cake
A classic dessert that never goes out of style

Mastering the Baking Process

One of the crucial aspects of baking a perfect chocolate cake lies in the mixing method. After combining your dry ingredients, it's important not to overmix once you add the wet components. Overmixing can lead to a dense texture rather than a light, fluffy cake. Aim for about 2 minutes on medium speed, which should incorporate everything without undermining your cake’s rise.

Another key factor is the temperature of your ingredients. Using room temperature eggs and buttermilk helps integrate the batter smoothly. If you forget to take your buttermilk out, you can create a quick substitute by adding a tablespoon of vinegar to a cup of milk and letting it sit for about 5 minutes until it thickens slightly.

Creating the Perfect Buttercream

Achieving a light, fluffy buttercream is all about the texture of your butter. Ensure your unsalted butter is softened but not melting, as too much warmth can make your buttercream too loose. To check, press the butter with a finger; it should leave an indentation without being greasy. Beat the butter for 3-5 minutes before adding any sugar to incorporate air and create an airy base.

If your buttercream seems too thick, adding heavy cream can help achieve the perfect consistency while keeping its rich flavor. Conversely, if it’s too runny, gradually adding more powdered sugar will thicken it up. Remember, you can always store leftover buttercream in the fridge for up to a week, and it can be revived by a quick whip with a mixer before using.

Decorating and Serving Suggestions

For a visually stunning finish, consider using a bench scraper while frosting the sides of your cake. This tool helps achieve smooth edges and a professional-look finish. If you want to add extra flair, top the cake with chocolate shavings, fresh berries, or a drizzle of melted chocolate for an elegant touch that elevates the presentation.

When it comes to serving, this cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing the rich chocolate flavors. If you want to surprise your guests, consider layering the cake with a raspberry filling for a fruity contrast. It's a delicious way to balance the cake’s sweetness and add another flavor dimension.

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
1/4 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well. Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water until well combined. Pour batter evenly into the prepared pans.

Bake the Cake

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.

Make the Buttercream

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add heavy cream, vanilla, and a pinch of salt, mixing until fluffy and well combined.

Assemble the Cake

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

Pro Tips

For a chocolate ganache drizzle, melt equal parts chocolate and cream. This adds a lovely finish to your cake. Always use room-temperature eggs and butter for the best mixing results.

Make-Ahead Tips

This chocolate cake can be made ahead of time, which is perfect for planning ahead for events. After baking, allow the layers to cool completely, then wrap them tightly in plastic wrap. You can refrigerate the cakes for up to a week, or freeze them for up to three months—just be sure to double wrap to avoid freezer burn.

For the buttercream, it’s also a time-saver to prepare it in advance. Once it reaches the desired consistency, store it in an airtight container in the fridge. Before using it, take it out to warm slightly at room temperature and give it a quick whip to restore its fluffiness.

Troubleshooting Common Issues

If your cake domes too much while baking, it may be due to an overly hot oven. Ensure your oven temperature is accurate using an oven thermometer, as many ovens can run hotter than indicated. If this happens, you can level the cake with a serrated knife after it cools, making it easier to stack layers.

Another common issue is a dry cake, which can occur due to overbaking. To avoid this, start checking for doneness a few minutes before the recommended time. A toothpick inserted into the center should come out clean but with a few moist crumbs attached. This indicates your cake is perfectly baked without being dry.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake layers ahead of time and store them wrapped in plastic for up to 2 days before assembling.

→ What can I substitute for buttermilk?

You can substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How should I store the cake?

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

→ Can I freeze the chocolate cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before frosting.