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 ¾ cups all-purpose flour; 2 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 buttermilk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup heavy cream; 2 tsp vanilla extract; A pinch of salt

Highlighted under: Golden Bakes

I absolutely adore baking chocolate cake, especially when it's topped with creamy buttercream. There's something so satisfying about watching the cake rise in the oven and filling the kitchen with its delightful aroma. This Chocolate Cake With Buttercream recipe is my go-to for birthdays and special occasions. The rich chocolate flavor combined with the silky frosting creates a heavenly bite that everyone will love. It's truly a labor of love, but every step is worth it for that perfect slice of delight!

Created by

Stella Cameron

Last updated on 2026-02-01T19:01:37.464Z

When I first learned to make this chocolate cake, it quickly became a family favorite. The chocolate flavor is deep and satisfying, and I love how moist the cake stays even after a few days. I experimented with different types of cocoa powder and found that using a high-quality, Dutch-processed cocoa brings out the best flavor and color. Also, I use buttermilk to add a lovely tang and moisture, which makes all the difference!

My favorite part of making this cake is whipping up the buttercream frosting. It's incredibly simple, yet so luxurious. I like to incorporate a touch of vanilla bean paste for added texture and flavor. When spreading the buttercream, I try to create swirls for a homemade look that feels extra special. Everyone is always asking for the recipe, and I’m more than happy to share it!

Why You'll Love This Recipe
Decadent chocolate cake that's incredibly moist.
Velvety buttercream that complements every bite.
Perfect for impressing guests at any gathering.

Mastering the Chocolate Cake

The secret to a moist chocolate cake lies in the balance of wet and dry ingredients. The buttermilk not only adds moisture but also enhances the cake’s flavor with a subtle tang. If you don't have buttermilk on hand, you can easily create a substitute by adding one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for about five minutes before using it in the recipe. This small adjustment will ensure your cake remains tender and fluffy.

Mixing the batter properly is crucial for the cake’s texture. It's important to beat the wet and dry ingredients together for the recommended two minutes to develop a nice structure. However, when you add the boiling water, make sure to stir gently until combined. This step not only helps the cocoa powder to fully dissolve but also makes the batter thinner, which leads to a more tender cake. Be careful not to over-mix after adding the water, as this can lead to a denser cake.

While baking, keep an eye on the cakes. Ovens can vary in temperature, and I recommend checking for doneness a minute or two early. The cakes should spring back when lightly pressed and a toothpick inserted should come out with a few moist crumbs, not wet batter. Allowing the cakes to cool for at least 10 minutes in the pans before transferring them to a rack can prevent them from breaking apart.

Creating the Perfect Buttercream Frosting

Buttercream is all about the ratio of butter to sugar. For this recipe, using one cup of softened unsalted butter gives a rich flavor and a creamy texture. If you're looking for something slightly lighter, consider substituting half of the butter with shortening. This not only impacts the texture but also helps the frosting hold its shape in warmer conditions. Mixing the sugar gradually will help to avoid a cloud of powdered sugar in your kitchen and ensure smooth incorporation.

When it comes to achieving that perfect fluffy consistency, beating the butter until creamy is key. This process should take about 2-3 minutes at medium-high speed, and you'll know it's ready when it turns a pale, light shade and feels light and airy. For additional flavor, you can experiment with different extracts such as almond or coffee, which pair wonderfully with chocolate. Add these flavors after the initial mixing of the sugars to avoid affecting the structure of the frosting.

Storing buttercream can be practical if you're making the cake ahead of time. Once prepared, you can store the frosting in the refrigerator for up to a week. Just make sure to keep it in an airtight container. When you're ready to use it, simply let it sit at room temperature for about 30 minutes, then re-whip to restore its fluffy texture before frosting the cake.

Ingredients

Gather these ingredients to create a rich chocolate cake paired with smooth buttercream:

For the Chocolate Cake

1 ¾ cups all-purpose flour
2 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 buttermilk
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
¼ cup heavy cream
2 tsp vanilla extract
A pinch of salt

Make sure to have all ingredients measured and ready before starting the preparation!

Instructions

Follow these steps to create a delightful chocolate cake with buttercream frosting:

Preheat the Oven

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

Mix the Dry Ingredients

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

Add the Wet Ingredients

Add eggs, buttermilk, vegetable oil, and vanilla extract into the dry mixture. Beat on medium speed for about 2 minutes. Stir in the boiling water until the batter is smooth.

Bake the Cakes

Pour the batter evenly into the prepared cake pans and bake for 30 minutes, or until a toothpick inserted comes out clean.

Cool and Prepare Frosting

Allow the cakes to cool for about 10 minutes before removing them from the pans. In the meantime, whip up the buttercream by beating the softened butter until creamy, then gradually add in powdered sugar and cream until fluffy.

Frost the Cake

Once the cakes are completely cooled, spread a layer of buttercream on top of one layer, place the second layer on top, and frost the entire cake with the remaining buttercream.

Enjoy your homemade chocolate cake with buttercream frosting!

Pro Tips

For an extra touch, consider adding chocolate shavings or sprinkles on top of the frosted cake. This can elevate its presentation and appeal!

Serving Suggestions

This Chocolate Cake With Buttercream is perfect for any occasion, but a personal touch can elevate it even further. Consider garnishing the top with chocolate shavings, fresh berries, or even a drizzle of chocolate ganache for an eye-catching presentation. If you’re serving it at a party, slice the cake into small pieces; this allows guests to savor every bite and makes it easier to adapt to varying tastes.

Another fun serving idea is to create individualized desserts. You can bake the batter in cupcake pans for 24 cupcakes instead of two cake layers. Adjust the baking time to about 18-20 minutes. This format is great for parties, as they are easy to serve and eat. Top them with the same buttercream for an elegant yet fun alternative to a traditional cake.

Storing and Freezing

If you find yourself with leftover cake, storing it properly will help maintain its deliciousness. Keep leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can wrap the cake layers tightly in plastic wrap and freeze them for up to three months. Thawing is easy; just leave them at room temperature for a few hours or overnight in the refrigerator before serving.

Buttercream can also be frozen, but make sure to place it in a freezer-safe container. When you're ready to use it, thaw it in the refrigerator overnight and then re-whip to restore its original consistency. This makes it incredibly convenient if you plan on baking multiple cakes for different events or want to meal prep sweet treats ahead of time.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will give the cake a finer crumb, but make sure to adjust the liquid if necessary.

→ How long can I store the cake?

You can store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cakes tightly in plastic wrap and freeze for up to 3 months.

→ What if I don't have buttermilk?

You can substitute buttermilk with a mix of milk and vinegar or use yogurt thinned with water.