Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 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: Sweet Baking Recipes

I can’t resist a rich slice of chocolate cake, especially when it’s generously frosted with smooth buttercream. This recipe has quickly become a favorite in our home, not just for birthdays but for any celebration. The combination of a moist chocolate cake paired with the silky sweetness of buttercream is a match made in heaven. I love how simple it is to create this delightful dessert, yet it feels indulgent enough for special occasions. It’s a guaranteed crowd-pleaser, and your friends and family will be begging for seconds!

Created by

Jessica Brown

Last updated on 2026-02-01T14:49:35.890Z

I still remember the first time I baked this chocolate cake. The aromas wafted through my kitchen, and I couldn't wait to take that first bite. What I discovered is that cooling the cake adequately before frosting is vital. It allows the buttercream to sit perfectly on the layers without sliding off, creating a beautiful finish that’s as pleasing to the eye as it is to the taste buds.

Over the years, I’ve experimented with various flavors and fillings, but this classic chocolate and buttercream combination has remained a staple. I like to add a hint of vanilla to the buttercream for an extra layer of flavor. I promise, once you try it, you’ll keep coming back for this recipe!

Reasons You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The ingredients in this chocolate cake are essential for achieving a rich flavor and moist texture. All-purpose flour provides structure, while granulated sugar adds sweetness and helps create a tender crumb. Unsweetened cocoa powder is crucial for delivering that intense chocolate flavor, and the combination of baking powder and baking soda ensures a good rise. Incorporating boiling water into the batter not only helps to dissolve the cocoa but also activates the dry ingredients, resulting in a more airy cake.

When it comes to the buttercream, unsalted butter is preferred because it allows for better control over the salt content, letting you manage flavors more precisely. The heavy cream adds a luxurious mouthfeel and helps achieve that light, airy texture. If you're in a pinch, you can substitute the heavy cream with milk, but keep in mind that the frosting will be less rich.

Frosting Techniques for a Perfect Finish

Frosting the cake may seem straightforward, but there are techniques to ensure a professional-looking finish. Start with a crumb coat: apply a thin layer of buttercream around the sides and top of the cake to lock in any loose crumbs. Chill the cake for about 30 minutes before applying the final layer of frosting. This step prevents crumbs from mixing with the frosting, resulting in a clean, beautiful presentation.

To achieve that smooth buttercream finish, use a bench scraper or an offset spatula. After applying the final coat, hold the scraper at a slight angle and rotate the cake stand while smoothing the sides. This technique creates a flawless outer layer. For added texture, try using a cake comb or a fork to create swirls and patterns in the buttercream.

Ingredients

For the Chocolate Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons 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 teaspoons vanilla extract
Pinch of salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until combined. Carefully stir in the boiling water; the batter will be thin.

Bake the Cakes

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

Make the Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Pour in the heavy cream, vanilla extract, and salt, and beat until fluffy and smooth.

Frost the Cake

Once the cakes are cooled, place one layer on a serving platter. Spread a layer of buttercream on top, then place the second layer on top. Use the remaining buttercream to frost the sides and top of the cake. Decorate as desired.

Pro Tips

For an extra kick, try adding a tablespoon of espresso powder to the cake batter to enhance the chocolate flavor. Ensure your butter for the frosting is at room temperature to get that beautiful creamy texture.

Storing and Serving Your Cake

Once you’ve made this delectable cake, storing it properly is key to maintaining its freshness. Keep the frosted cake in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it for up to a week. Just be sure to bring it to room temperature before serving, as this will enhance the flavors and textures of the buttercream.

For an elegant serving option, consider pairing slices of this chocolate cake with a dollop of whipped cream and fresh berries. The tartness of the berries contrasts beautifully with the rich chocolate, creating a delightful balance. Additionally, a dusting of cocoa powder or a drizzle of chocolate ganache can elevate the presentation for special occasions.

Scaling the Recipe

If you're planning to feed a larger crowd, this recipe is easily scalable. Simply double the ingredients and use three or four cake pans to bake multiple layers. Keep an eye on baking time, as thinner layers will cook faster, typically taking about 25 minutes. If you're making a larger cake, adjust the toothpick test by inserting it in the center and checking until it comes out clean, which may take up to 40 minutes.

Conversely, if you’re looking to make a smaller cake, you can easily halve the recipe and bake in a single 9-inch round pan. Just ensure that you adjust the baking time accordingly, starting with 25 minutes and checking for doneness. This flexibility allows for a delicious treat tailored to various occasion sizes.

Questions About Recipes

→ Can I use a different type of flour?

You can use cake flour for a lighter texture, but the measurements may slightly differ.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months.

→ Is there a vegan option for this recipe?

You can substitute eggs with flax eggs and use almond or soy milk in the cake recipe for a vegan version.