Classic Chocolate Cake With Buttercream

Name: Classic 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; 1 ¾ cups sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/3 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Studio

I absolutely love baking, and nothing brings me more joy than whipping up a classic chocolate cake with buttercream frosting. There’s something incredibly satisfying about watching the ingredients transform into a moist, rich cake. The first time I made this recipe, I couldn't believe how easy it was to create such a showstopper. The smooth buttercream not only adds a delicious finish but also elevates the chocolate flavor to new heights. Trust me, adding this cake to your baking repertoire will make you the star of any gathering.

Created by

Ainsley Harper

Last updated on 2026-02-01T21:06:36.035Z

Baking this Chocolate Cake with Buttercream took me back to my childhood. I remember watching my mom bake cakes for every family occasion, and I always felt excited to help. This cake is a nod to those cherished memories, and it brings the same joy to my gatherings today. Each bite is filled with nostalgia!

The key to the moistness of this cake is not just in the ingredients but also in the mixing technique. I found that mixing the batter until just combined ensures a lighter texture. Don't forget to let it cool completely before icing; your buttercream will glide on smoothly, making it even more decadent!

Why 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

Each ingredient in this classic chocolate cake plays a crucial role in creating the perfect texture and flavor. For instance, the combination of all-purpose flour and cocoa powder is essential for the cake's structure and rich chocolatey taste. Avoid using cake flour, as it may result in a more delicate structure that might not hold up well under the buttercream frosting. The boiling water in the batter not only helps to bloom the cocoa powder but also contributes to the moistness of the cake, making each bite an indulgent experience.

The use of unsweetened cocoa powder is vital; it allows you to control the sweetness of the cake while still delivering a deep chocolate flavor. If you prefer a richer chocolate taste, dark cocoa powder could be a great substitute. Additionally, make sure the eggs are at room temperature before mixing them in, as this helps in creating a uniform batter that rises evenly when baked.

Frosting Tips for Perfect Buttercream

Achieving the right consistency for your buttercream is essential for a beautiful finish. When beating the softened butter, aim for a creamy texture that is light in color—this process should take approximately 2-3 minutes on medium speed. It's important to add the powdered sugar gradually; this method helps avoid a sugar cloud and ensures a smooth integration. If your buttercream is too thick, a tablespoon of additional heavy cream can help reach your desired consistency.

While decorating, use an offset spatula for the best control and a professional look. Start by applying a thin crumb coat on the cake to lock in any crumbs, followed by a thicker layer of frosting. For a more artistic touch, consider using a bench scraper to smooth the sides and a piping bag fitted with a star tip for a decorative edge. Let your creativity shine while ensuring every inch of cake is covered with that luscious buttercream.

Ingredients

Gather the following ingredients to create this delightful chocolate cake:

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla extract

Make sure to use fresh ingredients for the best results!

Instructions

Follow these simple steps to bring your cake to life:

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, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix on medium speed for about 2 minutes. Stir in the boiling water until well combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Buttercream Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in the heavy cream and vanilla extract, then beat until fluffy and spreadable.

Frost the Cake

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

Enjoy your homemade classic chocolate cake with buttercream!

Pro Tips

For an extra flavor boost, consider adding a splash of coffee to the batter. It enhances the chocolate taste beautifully!

Make-Ahead and Storage

This chocolate cake can be baked in advance and stored for up to three days, wrapped tightly at room temperature. To preserve its moisture, consider wrapping it in plastic wrap once it has cooled completely. If you prefer, the cake layers can also be frozen for up to three months. Just ensure they are well-wrapped to prevent freezer burn. When you're ready to use them, let the layers thaw in the refrigerator overnight before frosting.

The buttercream also holds up well in the fridge for about a week. If refrigerated, just give it a quick beat with your mixer before using—this helps restore its fluffy texture. If you find that your buttercream has thickened too much, a splash of milk or heavy cream can bring it back to the right consistency without sacrificing flavor.

Serving Suggestions and Variations

To elevate the experience, consider pairing the chocolate cake with fresh fruit like raspberries or strawberries. Their tartness contrasts beautifully with the sweetness of the buttercream and adds a refreshing touch. Another option is to sprinkle some sea salt on the frosting before serving to enhance the chocolate flavor—a trendy technique that many bakers swear by.

For a twist on the classic recipe, try adding a hint of espresso powder to the batter. This will intensify the chocolate flavor without making the cake taste like coffee. You could also experiment with flavored extracts—peppermint or almond extract can bring a delightful change of pace during the holiday season.

Questions About Recipes

→ Can I use a different type of flour?

You can use cake flour for a lighter texture, but all-purpose flour works best for this recipe.

→ How should I store the cake?

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?

Yes! You can freeze the unfrosted cake for up to 3 months. Just wrap it tightly in plastic wrap.

→ Is there a dairy-free option?

You can substitute the butter with coconut oil and use almond or soy milk in the recipe.