Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 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; 4 cups powdered sugar; 1/4 cup heavy cream; 2 tsp vanilla extract; Pinch of salt

Highlighted under: Oven Kitchen

I love making Chocolate Cake With Buttercream because it always brings a smile to my family and friends. The rich, moist chocolate cake serves as the perfect base, while the creamy buttercream frosting elevates each slice to a whole new level. Whenever I want to celebrate a special occasion or simply indulge in something sweet, this cake is my go-to recipe. The combination of chocolate and buttercream is irresistible, and I can't help but enjoy every bite. It's a classic dessert that never disappoints!

Created by

Maribel Hawthorne

Last updated on 2026-01-24T14:55:35.343Z

When I first tried baking a chocolate cake, I was nervous. To my surprise, the rich aroma filled my kitchen, and it turned out perfectly moist. I experimented with different ratios of cocoa powder to flour and discovered that a touch of espresso powder intensifies the chocolate flavor. This small addition makes a noticeable difference, and it's a trick I always recommend.

The buttercream frosting is equally important; I learned that gently whipping the butter until it's fluffy creates a smooth texture that enhances the cake. Applying the frosting in a thin layer before a thicker layer creates beautiful layers and depth of flavor. I can't get enough of this cake!

Why You Will Love This Recipe
Decadent chocolate flavor that satisfies cravings
Luscious buttercream frosting that complements every bite
Perfect for gatherings, celebrations, or just sweet indulgence

Perfecting the Texture

Achieving the right texture in your chocolate cake is key to its success. The combination of all-purpose flour and cocoa powder adds the appropriate structure and moisture. If you'd like a more tender crumb, consider substituting a portion of the all-purpose flour with cake flour, which has a lower protein content. Be sure to mix just until combined and avoid overmixing; this helps to prevent a dense texture and ensures a light and airy cake.

When adding boiling water to your batter, don't skip this step! It helps to bloom the cocoa powder, intensifying the chocolate flavor. You should notice a thin, pourable consistency in your batter after this addition. The added moisture from the boiling water also contributes to a moist cake, so trust the process and pour it in gradually while mixing.

Buttercream Tips and Tricks

For an ideal buttercream frosting, ensure your butter is at room temperature—this will make it easier to whip into a fluffy texture without lumps. If you're short on time, you can microwave it in short bursts of about 5 seconds, but be careful not to melt it. Beat the butter until it becomes pale and is noticeably fluffy, as this helps create a light, airy frosting that spreads beautifully on the cake.

The heavy cream in the frosting adds a silky texture that can also be adjusted. If the frosting becomes too thick, add more cream a tablespoon at a time until it reaches your desired consistency. Conversely, if you find it too runny, gradually mix in more powdered sugar. A pinch of salt will enhance the sweetness and chocolate flavors, balancing the overall taste.

Storing and Serving Suggestions

Once your cake is frosted, you can store it at room temperature for up to three days in an airtight container. This allows the flavors to meld beautifully. For extended storage, wrap the cake tightly with plastic wrap and freeze it for up to three months. You can also freeze unfrosted layers separately. Just be sure to thaw them in the refrigerator overnight before frosting and serving.

Serving the chocolate cake warm from the oven can create a delightful experience, especially when paired with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a fun twist, you can add chocolate chips to the batter for added texture. Experimenting with toppings, such as crushed nuts or fresh berries, will elevate your dessert and add a personal touch.

Ingredients

Gather these ingredients before you start making your cake to ensure a smooth baking process.

For the Chocolate 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 Frosting:

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

Ensure you have everything measured and ready to go for a seamless baking experience.

Instructions

Follow these steps carefully for a perfect chocolate cake with rich buttercream frosting.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract, and mix until well combined. Gradually stir in the boiling water until the batter is smooth.

Bake the Cakes

Pour the batter evenly into greased cake pans. 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 transfer them to a wire rack to cool completely.

Make the Buttercream Frosting

In a large bowl, beat the softened butter until fluffy. Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract. Beat until the frosting reaches a smooth and creamy consistency.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second cake layer. Use the remaining frosting to cover the top and sides of the cake, smoothing it out as you go.

Let the cake set for at least 30 minutes before slicing to allow the frosting to firm up.

Pro Tips

For a deeper chocolate flavor, consider using high-quality cocoa powder. Also, let the butter come to room temperature before creaming for a smoother frosting texture.

Ingredient Functionality

Understanding the role of each ingredient in your chocolate cake can significantly enhance your results. The granulated sugar not only sweetens the cake but also contributes to its structure by helping to aerate the batter when creamed with the butter. Likewise, baking powder and baking soda serve as leavening agents, ensuring that your cake rises properly. It’s crucial to ensure these ingredients are fresh, as stale leavening agents can lead to a flat cake.

Another important ingredient is the cocoa powder. Using high-quality, Dutch-process cocoa will yield a deeper, richer flavor and darker color compared to regular unsweetened cocoa. If you're aiming for a more intense chocolate flavor, consider adding a touch of espresso powder to the dry ingredients; it will enhance the chocolate without imparting a coffee flavor.

Customization Ideas

Customizing your chocolate cake can take it from ordinary to extraordinary. For instance, adding coffee extract or espresso powder enhances the chocolate flavor and makes it taste richer. You can also fold in melted chocolate or chocolate chips into the batter for molten pockets of chocolate throughout the cake. Swap the vanilla extract in your buttercream with almond extract for a different flavor profile that makes the frosting uniquely delicious.

Additionally, if you're looking for a lighter option, consider reducing the vegetable oil by half and substituting applesauce or Greek yogurt for the other half. This will maintain moisture while cutting down the fat content. This substitution is especially useful if you want to maintain the cake's moistness without it being overly rich.

Common Troubleshooting

If your chocolate cake ends up too dry, it may be a result of overbaking or measuring too much flour. To avoid this, use the spoon-and-level method for measuring flour—spoon flour into your measuring cup and level it off with a knife. Baking times can also vary depending on your oven, so keep an eye on the cake in the last few minutes of baking; check for doneness a few minutes early if you are unsure.

Conversely, if your cake sinks in the middle, it might have been underbaked or you may have opened the oven door too early. It's best to keep the oven door closed until the cake has set, which usually takes about 20 minutes of baking. If a sinkage happens, don't be discouraged; you can create a trifle by layering the cake with frosting and fruits in a glass dish, and it will still turn out delicious.

Questions About Recipes

→ Can I use a different type of frosting?

Absolutely! You can use cream cheese frosting or ganache if you prefer.

→ 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 up to a week.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and frost it just before serving.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.