Classic Chocolate Cake With Buttercream

Name: Classic Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 2 teaspoons vanilla extract; 1/4 cup unsweetened cocoa powder (for chocolate buttercream, optional)

Highlighted under: Modern Baking Collection

I absolutely love whipping up a Classic Chocolate Cake with Buttercream for any celebration. The rich chocolate flavor combined with the creamy buttercream frosting creates a delightful balance that leaves everyone wanting more. It’s surprisingly simple to make, and I always find joy in watching the layers come together. What I admire most about this recipe is its adaptability; you can easily customize it with different flavors or decorations depending on the occasion. Trust me, after trying this cake, it will become your go-to dessert for all memorable moments.

Created by

Ophelia Turner

Last updated on 2026-02-01T21:45:35.714Z

One of the best moments in my baking journey was mastering this Classic Chocolate Cake with Buttercream. Initially, I struggled with getting the texture just right, but I learned that the key is to ensure your ingredients are at room temperature. This subtle detail prevents the cake from becoming dense and allows it to rise beautifully in the oven.

Additionally, I experimented with different cocoa powders, and I found that Dutch-processed cocoa gives the cake a deeper flavor. It’s those little tweaks that make such a huge difference and transform a standard cake into something truly exceptional.

Why You Will Love This Recipe
Decadent chocolate flavor that satisfies your cravings
Luxurious buttercream that adds a perfect finishing touch
Ideal for birthdays, anniversaries, or just a sweet treat

Understanding Key Ingredients

Each ingredient in this Classic Chocolate Cake plays a critical role in achieving the perfect texture and flavor. All-purpose flour provides the structure, while cocoa powder infuses that rich chocolate taste. Granulated sugar not only sweetens but also contributes to the cake’s moisture, ensuring it stays tender. If you’re short on granulated sugar, you can substitute it with brown sugar, which will also enhance the cake's depth of flavor and create a slightly denser texture.

The use of buttermilk is another secret to a moist and fluffy cake. If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about 5-10 minutes before adding it to the batter. This acid activates the baking soda, creating bubbles that lift the cake and make it beautifully light.

Frosting Techniques and Variations

When making the buttercream frosting, it's essential to ensure the butter is softened but not melted, as this will create a grainy texture. Use an electric mixer on medium speed and beat the butter until it becomes light and fluffy; this usually takes about 2-3 minutes. If you prefer a less sweet frosting, consider using only 3 cups of powdered sugar and adding a touch more heavy cream until you reach the desired consistency.

For a chocolate buttercream variation, sift the cocoa powder before incorporating it. This helps prevent lumps and allows the cocoa to blend seamlessly into the frosting, resulting in a silky smooth texture. To elevate the flavor even more, consider adding a pinch of espresso powder; it enhances the chocolate flavor without imparting a strong coffee taste.

Ingredients

Gather the following ingredients to make a delightful Classic Chocolate Cake with Buttercream:

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
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
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder (for chocolate buttercream, optional)

Make sure to have everything ready before you start the baking process for optimal results!

Instructions

Follow these steps to create your Classic Chocolate Cake with Buttercream:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until just combined. Gradually stir in the boiling water until fully incorporated.

Bake the Cake

Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Buttercream Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, and beat until smooth. Mix in the vanilla and cocoa powder if making chocolate buttercream. Adjust the consistency with more cream if needed.

Frost the Cake

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

Enjoy your beautifully frosted Classic Chocolate Cake with Buttercream!

Pro Tips

For added flavor, consider incorporating espresso powder into the cake batter or adding some chocolate shavings on top of the frosting for decoration.

Make-Ahead Tips

This Classic Chocolate Cake can be made in advance, making it a perfect choice for busy occasions. You can bake the cake layers a day before serving. Allow them to cool completely, wrap them tightly in plastic wrap, and store them at room temperature for up to 24 hours. For longer storage, freeze the layers; they can be frozen for up to 3 months. Just remember to let them thaw in the refrigerator before frosting.

If you choose to make the buttercream frosting ahead of time, store it in an airtight container in the fridge. Before using, let it sit at room temperature for about 30 minutes and re-whip it for a light and fluffy texture. This way, you can have your cake ready to frost just when you need it!

Common Troubleshooting

If your cake layers come out domed rather than flat, it may be due to overmixing the batter or using too much baking powder. To remedy this, ensure you gently mix the ingredients until just combined and use a kitchen scale for precise baking powder measurement. If you find yourself in this situation, simply level your cakes with a serrated knife after they have cooled.

Another common issue is a dry cake, which could happen if the baking time is too long or the oven temperature is too high. Always set an oven thermometer to ensure accurate baking temperatures and check for doneness around the lower end of the suggested baking time. Remember, cakes continue to bake slightly even after being removed from the oven, so it’s best to take them out as soon as a toothpick shows only a few moist crumbs.

Questions About Recipes

→ Can I use a different type of flour?

You can try using cake flour, but it may slightly change the texture of the cake.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I freeze the cake?

Yes, you can freeze the cake layers tightly wrapped for up to 3 months. Thaw in the refrigerator before frosting.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as an egg substitute, but the texture may vary.