Classic Chocolate Cake With Buttercream

Name: Classic Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ 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, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 2 teaspoons vanilla extract; Pinch of salt

Highlighted under: Cakes & Oven Treats

I love baking a classic chocolate cake, and nothing beats the combination of rich chocolate and creamy buttercream frosting. This recipe brings back fond memories of family gatherings where the cake was always the centerpiece. Over the years, I've refined the process to create a moist, fluffy cake that pairs perfectly with the velvety frosting. Whether it's for a birthday or just a special treat, this cake never fails to impress. Let me show you how to create this delicious dessert that everyone will love!

Created by

Chelsea Payne

Last updated on 2026-02-01T22:05:36.112Z

When I first mastered this chocolate cake recipe years ago, I felt like a true baker. The secret lies in the quality of the cocoa powder; a high-quality brand makes a world of difference in the flavor. I remember the first time I experimented with buttercream, adding a hint of vanilla and a touch of heavy cream to achieve that silky smooth texture. It has become my go-to frosting for any occasion.

As I continue to refine my skills, I’ve learned the importance of letting the cake layers cool completely before frosting them. This prevents the buttercream from melting and ensures a beautiful finish. The satisfaction of cutting into a well-made chocolate cake is unmatched, and I can't wait for you to experience the joy it brings!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy buttercream frosting
Moist and fluffy texture with a delightful sweetness
Perfect for celebrations or any chocolate lover's craving

Mastering the Chocolate Cake Batter

The secret to a moist chocolate cake lies in the balance of wet and dry ingredients. When mixing the dry ingredients, take care to whisk them thoroughly to eliminate any cocoa powder clumps, ensuring an even chocolate flavor throughout the cake. The addition of boiling water at the end not only helps to dissolve the cocoa powder but also activates the baking soda, allowing for a light and airy cake texture. This step is vital for achieving that fluffy result you desire.

If you prefer a richer flavor, consider substituting some of the boiling water with freshly brewed coffee; this enhances the chocolate taste without imparting any coffee flavor. Additionally, make sure to mix the batter gently after adding the boiling water. Overmixing at this stage can lead to a denser cake. I recommend using a spatula to fold the batter rather than the mixer.

Perfecting Buttercream Consistency

Buttercream frosting should be creamy and spreadable, not too stiff or runny. When softening your butter, aim for a consistency that is just spreadable but not melted; this will help achieve that perfect texture. Be sure to beat the butter thoroughly before adding the powdered sugar, as this incorporates air into the butter and gives your frosting that fluffy quality. If you find the frosting is too thick after adding the powdered sugar, a splash of heavy cream can be added gradually until the desired consistency is reached.

If you're looking to add a unique twist, consider infusing the buttercream with different flavors. A teaspoon of almond extract or a few tablespoons of fresh fruit puree can elevate the classic buttercream to new heights. However, be cautious with liquid additions; they can alter the consistency, so adjust by adding more powdered sugar if necessary.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ 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

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Carefully stir in the boiling water – the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared cake pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Prepare the Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and fluffy.

Assemble the Cake

Once the cakes are completely cool, spread a layer of buttercream on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

Decorate and Serve

If desired, decorate the cake with chocolate shavings or sprinkles. Slice and enjoy your delicious classic chocolate cake!

Pro Tips

For an extra chocolatey flavor, consider adding chocolate chips to the batter or using dark cocoa powder. Let the cake sit for a few hours after frosting
it allows the flavors to meld beautifully.

Serving and Storing the Cake

This chocolate cake is versatile, making it suitable for various occasions. To serve, consider pairing it with fresh berries or a scoop of vanilla ice cream for an elegant touch. You can also layer whipped cream between the cake layers for added flavor and texture. To store, wrap the cake tightly in plastic wrap and keep it in an airtight container at room temperature for 2-3 days. For longer storage, the cake can be frozen for up to three months; just make sure to double-wrap it in plastic wrap followed by aluminum foil.

If you find yourself with leftover cake, cutting it into individual slices and freezing those can make for an easy dessert option. To reheat, gently warm slices in the microwave for 10-15 seconds, watching carefully to avoid drying them out. The cake will retain its delicious flavor and texture even after freezing if properly wrapped.

Common Troubleshooting Tips

If your cake turns out denser than expected, it's often due to overmixing the batter or not using fresh baking powder and baking soda. Always check the expiration dates on your leavening agents, as stale ingredients can lead to poor rise. For future bakes, try measuring your flour using a spoon and leveling it off as scooping directly from the bag can compact the flour, resulting in too much in the mix.

Another issue could be uneven baking; if one side of the cake rises more than the other, consider rotating the cake pans halfway through the baking time. Each oven has hot spots, and rotating ensures even cooking. Use an oven thermometer to confirm accuracy in your baking temperature – this can make a significant difference in the final result.

Questions About Recipes

→ Can I use a different frosting?

Absolutely! Cream cheese frosting or ganache would be great alternatives.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I bake this as a sheet cake?

Yes! You can bake the batter in a 9x13-inch pan for about 30-35 minutes.

→ Can I make this cake in advance?

Yes, you can prepare the cake layers a day in advance, wrap them tightly, and refrigerate until ready to frost.