Chocolate Cake With Buttercream

Name: Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated 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 vanilla extract; 1 cup boiling water; 1 cup unsalted butter, room temperature; 4 cups powdered sugar; ¼ cup heavy cream; 2 teaspoons vanilla extract; Pinch of salt

Uitgelicht onder: Zoet eten

I absolutely love baking, and this Chocolate Cake with Buttercream is one of my all-time favorites. The rich, moist chocolate layers paired with the creamy buttercream frosting always brings a smile to my face. It’s a simple recipe that can be made for any occasion, and I often find myself sneaking a slice or two before it even makes it to the dessert table. With just the right amount of sweetness and a melt-in-your-mouth texture, this cake never fails to impress everyone who tries it.

Gemaakt door

Octavia Bellamy

Laatst bijgewerkt op 2026-01-24T12:43:34.956Z

When I first baked this Chocolate Cake with Buttercream, I was taken aback by how rich and flavorful it turned out. Perfecting the buttercream frosting took a few tries, but the key is using room-temperature butter and gradually adding the powdered sugar. This method ensures a creamy, lump-free consistency that spreads beautifully.

I love to add a splash of vanilla extract to the frosting, which enhances the chocolate flavor of the cake. It’s a great way to elevate the recipe and gives it that extra touch of deliciousness that keeps everyone coming back for seconds!

Why You Will 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

The Importance of High-Quality Cocoa

Using a high-quality unsweetened cocoa powder is crucial for achieving that rich chocolate flavor. I recommend choosing a brand that offers a deep, dark color, as this often indicates a more intense flavor profile. Cocoa powder impacts not only the taste but also the color of your cake, creating that irresistible dark hue that impresses visually as well as gastronomically. Look for Dutch-processed cocoa for an even smoothness and a hint of earthiness.

Don't overlook the importance of sifting the cocoa powder with the dry ingredients. Sifting helps break up any clumps and ensures an even distribution throughout the cake batter. If you find yourself with a lumpy mixture after combining the dry ingredients, this can lead to uneven baking or graininess in texture, affecting the overall quality of your chocolate cake.

Mastering the Buttercream Texture

The texture of your buttercream is as vital as the flavor. Beat the butter until it’s light and fluffy, almost pale in color. This aeration is key to achieving a buttercream that spreads like a dream and isn't overly greasy. If your frosting seems too soft after adding the powdered sugar, chill it in the refrigerator for 15-30 minutes to help it firm up before decorating.

For a lighter and more stable frosting, consider adding a bit of meringue powder to your buttercream. This ingredient stabilizes the mixture, especially in warmer conditions. Additionally, if you want to add a flavor twist, experiment with different extracts or citrus zests. Just remember to balance these additional flavors with the right amount of sugar and cream to maintain that creamy consistency.

Ingrediënten

Gather all your ingredients before you start for a smoother baking process.

For the Chocolate Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated 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 vanilla extract
1 cup boiling water

For the Buttercream Frosting

1 cup unsalted butter, room temperature
4 cups powdered sugar
¼ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

Make sure to sift the cocoa powder to avoid lumps in your batter.

Bereidingswijze

Preheat your oven and prepare the cake pans before starting.

Prepare the Oven and Pans

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

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water; the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.

Prepare the Buttercream Frosting

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with the cream, and mix until smooth. Stir in vanilla and salt.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.

Decorate and Serve

Decorate with chocolate shavings or sprinkles if desired, then slice and serve your delicious Chocolate Cake with Buttercream!

Store any leftovers in an airtight container at room temperature for up to 3 days.

Professionele Tips

For an even deeper chocolate flavor, consider adding a tablespoon of espresso powder to the batter.

Storing and Making Ahead

If you want to prepare your cake in advance, bake the layers a day ahead and wrap them tightly in plastic wrap. Stored this way at room temperature, they maintain their moistness. For longer-term storage, freeze the cake layers. Ensure they are thoroughly cooled, then wrap each layer in plastic wrap and aluminum foil before placing them in the freezer. They can be stored for up to three months, and thawing them at room temperature helps bring back their original texture without drying out.

When storing leftover cake, place it in an airtight container at room temperature for up to three days. If you have frosting left, store it separately in the refrigerator. Just give it a quick whip before reusing to restore its creamy texture.

Troubleshooting Tips

If your cake layers domed or cracked on top during baking, your oven may be too hot. Always check your oven's temperature with an oven thermometer, as home ovens can frequently be off by several degrees. For a perfectly flat layer, gently press down the center of the cake with a spatula just before taking them out, then cool them upside down on a wire rack to help maintain their shape.

For a denser cake, avoid overmixing once you add the wet ingredients. Overmixing can develop the gluten in the flour too much, producing a cake that’s more bread-like than fluffy. Aim to mix just until everything is combined and then let the boiling water take care of the rest to keep your cake moist and tender.

Vragen Over Recepten

→ Can I use cocoa powder instead of unsweetened chocolate?

Yes, unsweetened cocoa powder is a great substitute for unsweetened chocolate in this recipe.

→ How do I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for a blend that is suitable for baking.

→ Can I refrigerate the cake?

Yes, you can refrigerate the cake, but it tastes best at room temperature. Let it sit out for about 30 minutes before serving.

→ How can I store leftover frosting?

Store leftover buttercream frosting in an airtight container in the refrigerator for up to a week. Re-whip it before using again.