Chocolate Cake with Chocolate Buttercream Frosting Recipe

Introduction

This rich and moist chocolate cake is a classic favorite that’s perfect for any occasion. With a deep cocoa flavor and tender crumb, it’s easy to make and sure to impress. Paired with creamy chocolate buttercream, it’s a real crowd-pleaser.

Ingredients

• 1 3/4 cups plain / all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda (bi-carb soda)
• 2 cups white sugar
• 1 tsp salt
• 2 eggs (about 55-65g / 2 oz each)
• 1 cup milk (low or full fat)
• 1/2 cup vegetable oil (or canola oil)
• 2 tsp vanilla extract
• 1 cup boiling water
• Chocolate Buttercream Frosting (1 1/2 batches)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven. Prepare two 22cm (9-inch) cake pans by greasing them with butter and lining the bases with parchment paper.
2. Step 2: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk briefly to combine.
3. Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk everything well for about 30 seconds until smooth and lump-free.
4. Step 4: Carefully pour in the boiling water and whisk to incorporate. The batter will be very thin—that’s normal.
5. Step 5: Divide the batter evenly between the prepared cake pans.
6. Step 6: Bake for approximately 35 minutes, or until a wooden skewer inserted into the center comes out clean. Adjust baking time if your pans are placed on different oven shelves.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks upside down to cool completely.
8. Step 8: Once cooled, frost the cakes with 1 1/2 batches of chocolate buttercream frosting, spreading it evenly over the top and sides.

Tips & Variations

• For an even richer flavor, use full-fat milk and high-quality cocoa powder.
• If you don’t have cake pans, springform pans or other sizes can work, but adjust baking time accordingly.
• Make sure to sift your dry ingredients well for a smooth batter and a tender crumb.
• Use room temperature eggs and milk to help the batter mix smoothly.

Storage

Store the frosted cake in an airtight container or under a cake dome at room temperature for up to 3 days. For longer storage, refrigerate for up to one week, but bring to room temperature before serving for best texture. You can also freeze the unfrosted layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your cocoa powder and other ingredients are also gluten-free.

Why is the batter so thin?

The boiling water thins the batter to help dissolve the cocoa and create a moist cake texture. This is normal and results in a lighter crumb.

Chocolate Cake with Chocolate Buttercream Frosting Recipe

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★★★★★

4.6 from 106 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 2 x 9-inch cake layers (serves 12) 1x

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Description

This moist and rich Chocolate Cake is an indulgent classic, featuring a thin, luscious batter that bakes into tender layers perfect for frosting. Made with cocoa powder, it delivers deep chocolate flavor, while the boiling water helps create a light texture. Paired with creamy chocolate buttercream frosting, this cake is ideal for celebrations or any sweet craving.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups plain / all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda (bi-carb soda)
• 2 cups white sugar
• 1 tsp salt

Wet Ingredients

• 2 eggs (~55-65g / 2 oz each)
• 1 cup milk (low or full fat)
• 1/2 cup vegetable oil (or canola)
• 2 tsp vanilla extract
• 1 cup boiling water

Frosting

• 1 1/2 batches Chocolate Buttercream Frosting (scale recipe up by 50%)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Ensure to consider oven shelf positions for even baking.
2. Prepare Cake Pans: Grease two 22cm/9-inch cake pans with butter and line the bases with parchment paper for easy removal.
3. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt, then whisk briefly to combine evenly.
4. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Whisk well for about 30 seconds until the batter is smooth and lump-free.
5. Incorporate Boiling Water: Carefully add the boiling water to the batter and whisk thoroughly. The batter will be very thin, which is normal for this recipe.
6. Fill Cake Pans: Divide the batter evenly between the prepared cake pans.
7. Bake the Cake: Place the pans in the oven and bake for approximately 35 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. Adjust baking time based on pan placement as needed.
8. Cool Cake: Allow the cakes to cool in the pans for 10 minutes. Then, carefully turn them out onto wire racks upside down to cool completely.
9. Frost: Once completely cooled, frost the cake layers with chocolate buttercream frosting scaled up by 50% for ample coverage.

Notes

• Note 1: Using white sugar balances the flavor against the cocoa’s bitterness.
• Note 2: Unsweetened cocoa powder is essential for the best chocolate flavor without added sweetness.
• Note 3: If using springform or different pan sizes, adjust the baking time accordingly as smaller pans may bake faster.
• Note 4: Shelf positioning in the oven affects cooking time; middle shelves are recommended for even heat distribution.
• Note 5: Cooling cakes upside down helps maintain a flat top, ideal for frosting.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Cake, Moist Chocolate Cake, Classic Chocolate Cake, Chocolate Layer Cake, Chocolate Buttercream