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 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup milk; 2 teaspoons vanilla extract

Highlighted under: Home-Baked Happiness

I absolutely adore baking, and there's something truly magical about making a classic chocolate cake. The rich aroma of cocoa fills the kitchen, and as the cake rises in the oven, my excitement grows. Pairing it with silky buttercream frosting makes it an irresistible treat for any occasion. I've spent countless hours perfecting this recipe, and I'm thrilled to share my tips for achieving the most decadent and moist chocolate cake you've ever tasted. Trust me, it’s worth every minute spent in the kitchen!

Created by

Erin Wallace

Last updated on 2026-02-01T22:09:38.040Z

After trying various recipes for chocolate cake and never being completely satisfied, I decided to develop my own. The secret is in balancing high-quality cocoa powder with just the right amount of sugar, and incorporating buttermilk for a moist texture. It took a few experiments, but I finally found the perfect combination.

Once I perfected the cake, I moved onto the buttercream. I learned that using room temperature butter is crucial for achieving a smooth consistency. My friends and family declare this cake a showstopper, and I agree! It's a true crowd-pleaser that never fails to impress.

Why You Will Love This Recipe
Rich chocolate flavor that satisfies every sweet tooth
Moist and tender crumb that melts in your mouth
Perfectly balanced sweetness with creamy buttercream frosting

Key Techniques for Success

One of the secret weapons in achieving a rich chocolate flavor in this cake is high-quality cocoa powder. Look for Dutch-processed cocoa for a deeper flavor and a darker cake. I find that sifting the dry ingredients together not only eliminates lumps but also incorporates air, which helps create a lighter texture in the final cake. Don't skip this step as it significantly enhances the cake's fluffiness.

When combining the wet and dry ingredients, it’s crucial not to overmix. I suggest mixing just until no flour pockets remain. Overmixing can lead to a dense cake that lacks the delightful tenderness you're aiming for. Remember, that the thin batter after adding boiling water is actually a good sign; it helps create a moist cake that rises beautifully.

Buttercream Frosting Tips

For the perfect buttercream, ensure your butter is at room temperature, which allows it to beat up fluffy and creamy. If your kitchen is cool and the butter doesn’t soften, you can cut it into cubes and microwave it for 10-second intervals, checking constantly to prevent melting. Achieving the right consistency is key; it should be spreadable yet hold its shape when piped, so add milk incrementally to reach your desired texture.

If you prefer a lighter frosting, consider replacing half of the unsweetened cocoa powder with milk chocolate cocoa. This will change the flavor profile slightly, creating a sweeter buttercream that pairs beautifully with the decadence of the chocolate cake. Additionally, you can play with flavor extracts, such as almond or espresso, to add a unique twist that complements the chocolate.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
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
1/2 cup unsweetened cocoa powder
1/4 cup milk
2 teaspoons vanilla extract

Instructions

Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily.

Combine Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.

Incorporate Boiling Water

Carefully stir in the boiling water (the batter will be thin) and mix until 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 the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Make the Buttercream

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk and vanilla, mixing on low until smooth.

Frost the Cake

Once the cakes are completely cooled, place one layer on a serving plate and spread some buttercream on top. Place the second layer on top and frost the entire cake.

Pro Tips

For extra chocolate flavor, consider adding chocolate chips to the batter. Also, let the cakes cool completely before frosting to avoid melting the buttercream.

Serving and Storage Suggestions

Once your cake is assembled and frosted, let it sit at room temperature for about 30 minutes to set the frosting before slicing. This allows the buttercream to firm up a little, making cleaner cuts easier. You can also sprinkle some chocolate shavings or fresh berries on top for a visually appealing presentation. It’s an excellent way to enhance the flavor profile while adding a pop of color.

If you're planning to store leftovers, keep the cake in an airtight container at room temperature for up to three days. A cake stand with a dome works beautifully for this purpose. To extend the life of your cake, refrigerate it, but I recommend bringing it back to room temperature before serving, as the flavors and texture will be at their best when slightly warmed.

Make-Ahead and Freezing Tips

You can bake the cake layers ahead of time and freeze them. After they’ve cooled completely, wrap each layer tightly in plastic wrap and then in aluminum foil. This method can help retain moisture and flavor. When you’re ready to serve, simply thaw them in the fridge overnight and frost as desired. The layers will be just as delicious as when freshly baked.

If you're concerned about time on the day you’re serving your cake, the buttercream can also be made a day in advance. Just store it in an airtight container in the fridge. When ready to use, let it come to room temperature and rewhip to restore its creamy texture. This can save you precious time, allowing you to focus on other aspects of your celebration.

Questions About Recipes

→ Can I use a different type of flour?

For best results, it's recommended to use all-purpose flour, but cake flour can work for a lighter texture.

→ What can I substitute for buttermilk?

You can make buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and store them wrapped in plastic. Frost them the day you're serving.

→ How should I store leftovers?

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