Classic Chocolate Cake With Buttercream

Name: Classic Chocolate Cake With Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 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

Highlighted under: Dessert Haven

I absolutely love baking, and one of my favorite recipes is this Classic Chocolate Cake with Buttercream. The combination of rich, chocolatey flavor with light and fluffy buttercream makes it a crowd-pleaser for any occasion. I've experimented with various techniques and found that using high-quality cocoa powder makes all the difference in achieving that decadent taste. Whether it’s for a birthday or just a treat for myself, this cake never disappoints and is something I truly enjoy making.

Created by

Margaret Hill

Last updated on 2026-02-02T00:35:36.092Z

Baking this chocolate cake has been a cherished tradition in my family. I remember the first time I made it for my sister’s birthday, and her eyes lit up as I presented the cake. The buttery frosting paired with the moist cake created a perfect harmony, and it's been my go-to recipe ever since. My secret tip? Always let the cake cool completely before frosting; it prevents the buttercream from melting and slipping off!

When testing different frostings, I found that adding a little vanilla extract to the buttercream elevates the flavor immensely. Using a stand mixer not only saves time but allows for a creamy texture that spreads effortlessly. This cake is perfect for any celebration, or simply to enjoy with a cup of coffee.

Why You Will Love This Recipe
Rich chocolate flavor that satisfies every craving
Light and fluffy buttercream that complements the cake perfectly
Versatile for any occasion, be it birthdays or casual gatherings

Baking Tips for Perfect Pans

Greasing and flouring the cake pans is crucial to ensure a smooth release once baked. I recommend using a pastry brush to spread softened butter around the inside of the pan, then dusting it lightly with flour. This method helps prevent any sticking, allowing your layers to come out intact and ready for frosting.

For added assurance, you may line the bottom of the pans with parchment paper after greasing. This extra step guarantees that even if there's any sticking, the parchment will help the cake slide out effortlessly.

Understanding Chocolate Cake Chemistry

The unsweetened cocoa powder is the heart of this chocolate cake, providing a rich flavor and dark color. Using high-quality cocoa can elevate the taste; brands like Valrhona or Ghirardelli are excellent choices. They contain more cocoa solids and less filler, resulting in a deeper flavor and better texture.

When mixing the wet ingredients with the dry, it’s important to not overmix. Doing so can create a denser cake due to the development of gluten in the flour. Mixing just until combined ensures your cake has that light and airy texture we all crave.

Frosting Techniques for a Flawless Finish

Achieving the perfect buttercream consistency is essential for a smooth frosted surface. If your frosting feels too thick, add additional cream by the tablespoon until you reach a spreadable, fluffy texture. Conversely, if it becomes too thin, adding more powdered sugar can help, but be cautious to maintain balance.

For a beautiful finish, consider using an offset spatula to spread the frosting evenly. Start by applying a thin layer (often called a crumb coat) to trap any crumbs, chill the cake for about 30 minutes, then apply a final, thicker layer of frosting for a polished look.

Ingredients

For the Chocolate Cake

2 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

Steps

Preheat the Oven

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

Combine Dry Ingredients

In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water last (the batter will be thin). Pour evenly into prepared pans.

Bake

Bake in preheated oven for 30 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pans before transferring to a wire rack.

Make the Frosting

Beat the softened butter for about 2 minutes until creamy. Gradually add powdered sugar and heavy cream, beating until light and fluffy. Stir in vanilla extract.

Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.

Pro Tips

For a more decadent flavor, add an extra tablespoon of cocoa powder to the frosting.

Make-Ahead and Storage

This chocolate cake can be baked a day or two in advance, making it perfect for party planning. Once cooled, wrap the layers in plastic wrap and store them at room temperature for up to two days or in the freezer for up to a month. This helps to enhance the flavors as they sit, making each bite even more scrumptious.

If you decide to freeze the cake, ensure it's completely cooled before wrapping. When you're ready to serve, allow the layers to thaw in the refrigerator overnight for the best texture before frosting.

Variations and Customization

Feel free to customize your chocolate cake by adding espresso powder to the batter, which enhances the rich chocolate flavor without imparting a coffee taste. Alternatively, you might incorporate different extracts like almond or orange for a unique twist.

Adding ingredients like chocolate chips or nuts can also bring more texture and visual appeal. Just be sure to fold them in gently after mixing the batter, as you want to maintain that lightness while enjoying extra flavors.

Troubleshooting Common Issues

If your cake layers dome in the center instead of baking evenly, try reducing the oven temperature by 25°F (about 15°C). This helps the outer edges set while allowing the center to bake through without rising too much.

Another issue to watch for is dryness. If you find your cakes turn out too dry, it could be due to overbaking or not measuring your flour correctly. Make sure to spoon the flour into your measuring cup rather than scooping directly, which can compact the flour and lead to using too much.

Questions About Recipes

→ Can I use gluten-free flour?

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

→ How can I store the cake?

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the un-frosted layers in plastic wrap and store in an airtight container for up to 3 months.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as an egg substitute.