This is the best chocolate cake I’ve ever had and I will never change the recipe. This is the chocolate cake base I use for all of my chocolate cakes and I’ve probably mentioned it on 35 other posts but when something is this good, you have to continuously preach. It’s super chocolaty and moist. The buttercream is chocolaty but not overpoweringly chocolaty. I love chocolate but when things are too chocolaty I put them down. This cake is perfect.
Chocolate Buttercream Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 892
This chocolate cake recipe is the perfect go-to chocolate cake! It's moist and delicious, and the homemade chocolate buttercream is sinfully rich.
Ingredients
Cake
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 2 tsp vanilla extract
Chocolate Buttercream
- 12 ounces unsalted butter
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Butter and flour two 9" cake pans
- Sift the unsweetened cocoa powder, all purpose flour, baking soda, baking powder, and salt, set aside.
- In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.
- Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
- Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
- Bake the cakes for about 28-30 minutes or until fully cooked through
- Allow the cakes to completely cool
- To make the frosting, mix the unsalted butter until smooth then add the cocoa powder, powdered sugar, milk, and vanilla extract.
- Mix on medium high speed for about 3-4 minutes or until nice and fluffy.
- Frost the cooled cakes with the chocolate buttercream and enjoy
Video
Nutrition
Calories: 892kcal | Carbohydrates: 130g | Protein: 8g | Fat: 42g | Saturated Fat: 28g | Cholesterol: 109mg | Sodium: 460mg | Potassium: 425mg | Fiber: 5g | Sugar: 101g | Vitamin A: 955IU | Calcium: 121mg | Iron: 3.5mg
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The cake is really awesome. I made it the same way and shocked for the outcome. I made for my kids birthday and finally I got only one piece left for me. I made another one again but a single layer and it stayed fresh for 10 days with exactly same taste as we had on first day. Going to make again and again. Thank you
So glad you enjoyed it Ramya 🙂
I dont think i was paying attention i put 2 table sppen of bakong powder and 1 cup of vegitable oil instead of half and it did not join together. Inhave not made a second attempt yet
Can I use the same froasting for piping
Yes, of course.