Classic Chocolate Cake With Buttercream

Name: Classic Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 2 teaspoons vanilla extract; Pinch of salt

Highlighted under: Oven Recipes

I absolutely adore this Classic Chocolate Cake With Buttercream! It’s rich, moist, and incredibly satisfying. Baking this cake fills my kitchen with a delightful aroma that instantly brings back memories of family gatherings and celebrations. The combination of dark cocoa and velvety buttercream creates a wonderful harmony that elevates any occasion. Whether it’s a birthday, an anniversary, or just a weekend treat, this cake never disappoints! I can’t wait for you to try it and experience the joy it brings too.

Created by

Rosalyn Whitfield

Last updated on 2026-02-01T23:57:35.461Z

When I first embarked on making this Classic Chocolate Cake, I was eager to achieve that perfect balance of moisture and flavor. I meticulously adjusted the ratios of cocoa powder and sugar, ensuring that each bite was an explosion of chocolate bliss. After several tests, I found that using hot water in the batter really makes a difference in the cake's texture, making it incredibly light and fluffy.

What I love most about this recipe is the buttercream frosting. It’s decadent yet light, made with quality ingredients like real butter and vanilla extract. When spreading the frosting, I like to use a spatula and create swirls for a beautiful finish. Trust me, this cake is worth every bit of effort!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy buttercream frosting
Moist texture that keeps well for days
Perfect for any celebration or indulgent treat

Understanding the Ingredients

The key to a rich chocolate flavor in this Classic Chocolate Cake lies in using high-quality unsweetened cocoa powder. Brands like Valrhona or Ghirardelli not only enhance the taste but also contribute to the cake's dark color. Make sure to sift the cocoa powder with the dry ingredients to eliminate any clumps and ensure even distribution, which is crucial for achieving a smooth batter.

Eggs play an essential role in this recipe, providing structure, moisture, and richness. Always use large eggs, as specified, to maintain consistency in the proportions. If you're looking for a vegan alternative, you can substitute each egg with 1/4 cup of unsweetened applesauce or one tablespoon of ground flaxseed mixed with three tablespoons of water, allowing for perfect binding without compromising texture.

Perfecting the Baking Process

When it comes to baking, accuracy matters. Make sure your oven is fully preheated before placing the cakes inside; this ensures they rise evenly. I recommend using an oven thermometer to confirm that your oven's actual temperature matches the set temperature, which can vary in older models. Bake the cakes until a toothpick inserted in the center comes out clean—start checking at 28 minutes to prevent overbaking.

After baking, allowing the cakes to cool in the pans for 10 minutes is vital to prevent them from breaking apart when you transfer them. Use a thin knife to gently loosen the edges before inverting them onto a wire rack. This cooling process allows steam to escape, ensuring the cakes maintain their moist texture without becoming soggy.

Ingredients

Gather these ingredients to bake the perfect cake:

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot 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

Make sure to measure all ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla extract. Blend until smooth, then gradually stir in the hot water.

Bake the Cake

Divide the batter evenly between two greased 9-inch round cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Pour in heavy cream and vanilla, and mix until fluffy. Adjust consistency with more cream or sugar if necessary.

Assemble the Cake

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

Decorate as desired and enjoy your delicious creation!

Pro Tips

To enhance the chocolate flavor, try adding a teaspoon of espresso powder to the batter. You can also experiment with different extracts in the buttercream for unique flavors.

Buttercream Essentials

The buttercream frosting is a crucial complement to the chocolate cake, providing a creamy balance to the dense texture. Using unsalted butter is important here because it allows you to control the saltiness of your frosting more effectively. Ensure the butter is room temperature—soft enough to easily beat but not melted, which can lead to a runny consistency. If your frosting is too thick, add additional heavy cream a tablespoon at a time until you reach the desired spreadable texture.

As you mix the powdered sugar into the butter, do it gradually to avoid a sugar cloud. Adjusting the sweetness is important; if you find it too sweet, a pinch of salt can counterbalance this without altering the flavor significantly. You can also experiment by adding different flavors like espresso powder for a mocha twist.

Storage and Serving Tips

Once assembled, this Classic Chocolate Cake keeps well at room temperature for up to three days. If you plan to store it longer, refrigerate it but wrap it tightly in plastic wrap to maintain moisture. For extended storage, consider freezing individual slices. Wrap each piece tightly in plastic and place them in a freezer bag. This way, you can enjoy a sweet treat whenever the craving strikes! Simply let the slices thaw at room temperature before serving.

For an elegant presentation, consider adding fresh fruit like raspberries or strawberries on top of the buttercream. Chocolate shavings or a drizzle of chocolate ganache can elevate the cake for special occasions. If you're feeling adventurous, try adding a layer of jam or fruit compote between the cake layers for a tart contrast to the rich chocolate.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost them just before serving.

→ What can I substitute for eggs?

You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or unsweetened applesauce as an egg replacement.

→ How should I store leftovers?

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

→ Can I freeze this cake?

Yes, you can freeze the baked cake layers. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to three months.