This chocolate cake with chocolate buttercream is decadent, rich, and sinfully delicious! Made completely from scratch and decorated with fresh blueberries and mint.
If you’re looking for the ultimate chocolate cake recipe, look no further because you’ve found it.
This is the chocolate cake recipe base I use for all of my chocolate cakes and I’ve probably mentioned it before but when something is this good, you have to continuously preach.
It’s super chocolaty and moist. The buttercream is light and fluffy and not overly sweet.
Why This Chocolate Cake With Buttercream Recipe Is So Good:
- The chocolate cake bakes perfectly and it’s super moist and will not stick to the cake pans.
- This cake can be decorated with fresh fruit or mini chocolate chips. You may also warm up a slice of cake for 10-15 seconds in the microwave and serve it with a scoop of vanilla icecream.
- The chocolate frosting is super light and fluffy and isn’t too chocolaty.
- Best of all it’s a fail-proof recipe.
How To Make Chocolate Cake With Chocolate Buttercream Frosting
Making a two-layer chocolate cake and frosting from scratch is super simple, here’s all you have to do:
- Preheat oven to 350 degrees F.
- Prepare two 9 inch cake pans by greasing it with butter or adding some parchment paper.
- Mix all off the dry ingredients in a large bowl and then add the eggs, vanilla extract, vegetable oil, and milk.
- Add the hot water to the cake batter and mix until well combined.
- Divide the batter amongst both cake pans evenly. Bake for 28 minutes or until an inserted toothpick comes out clean.
- Allow the cakes to cool completely before preparing the chocolate buttercream.
To make the chocolate buttercream frosting, mix the unsalted butter until smooth and then add the unsweetened cocoa powder, vanilla extract, milk, and powdered sugar. Mix on high speed for 3-4 minutes or until light and fluffy.
What Other Ingredients Can I Decorate This Cake With?
- Rainbow Sprinkles
- Chocolate Sprinkles
What Do I Serve This With?
I highly recommend serving a slice of this cake with some coffee or tea. A cold glass of milk would seal the deal as well.
What Type Of Cocoa Powder Should I Use?
You definitely want to use a good quality unsweetened cocoa powder for this recipe. I used the same cocoa powder for both the cake and chocolate buttercream.
How Long Will This Cake Last For?
If properly stored in an airtight container this cake can last up to 3 days on the counter. If refrigerated, this cake can last up to 1 week. However, I highly recommend serving this cake at room temperature.
If you enjoyed this recipe, here are other chocolate recipes you may enjoy:
Chocolate Cake with Chocolate Buttercream
- 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
- 12 ounces unsalted butter
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla extract
- 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