Chocolate Cake with Chocolate Buttercream Frosting

Why You’ll Love This Recipe

This recipe delivers a flawless chocolate cake with a rich, moist crumb that stays tender even after a few days. The chocolate flavor is robust, yet not overwhelming, providing a perfect balance with the creamy chocolate buttercream frosting. Whether you're celebrating a special occasion or just craving a slice of indulgent dessert, this chocolate cake offers an unforgettable experience. It's easy to make and yields impressive results, with both the cake and frosting recipes designed to complement each other perfectly.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
1 ½ cups (300g) granulated sugar
½ cup (110g) packed light-brown sugar
¾ cup (70g) unsweetened cocoa powder (scoop and level to measure)
1 teaspoon baking soda
¾ teaspoon salt
1 cup (235ml) boiling water
¾ cup (175ml) vegetable oil or canola oil
¼ cup (56g) unsalted butter, melted
2 large eggs
3 large egg yolks
1 tablespoon vanilla extract
2 cups (256g) all-purpose flour (spoon and level to measure)
½ cup (116g) sour cream
⅓ cup (80ml) milk

For the frosting:
1 recipe Chocolate Buttercream Frosting

Directions

1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, then line the bottoms with parchment paper. Butter the parchment paper as well.

2. In a large heatproof mixing bowl, whisk together the granulated sugar, brown sugar, cocoa powder, baking soda, and salt.

3. Carefully pour the boiling water into the cocoa mixture and immediately whisk to combine. Let it cool for about 5 minutes.

4. Using an electric hand mixer on low speed, blend in the vegetable oil and melted butter until combined. Add the eggs, egg yolks, and vanilla extract, and blend until just combined.

5. Add the flour and mix until combined. Then, add the milk and sour cream and mix until the batter is smooth.

6. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 29 to 34 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

7. Allow the cakes to cool in the pans for 5 minutes. Run a butter knife around the edges of the cakes, then invert them onto a wire rack to cool completely.

8. Trim the tops of the cakes if needed to level them. Spread frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake. Store in an airtight container.

Servings and Timing

• Servings: 16

• Prep time: 30 minutes

• Cook time: 30 minutes

• Cooling time: 1 hour

• Ready in: 2 hours

Variations

1. Cupcakes: You can transform this cake into cupcakes. Simply divide the batter among 24 paper-lined muffin cups, filling each about ¾ full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

2. Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

3. Flavor Variations: Add a teaspoon of coffee or espresso powder to enhance the chocolate flavor. Alternatively, mix in some mini chocolate chips for added texture.

Storage/Reheating

• Store the cake in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate the cake, where it can last for up to a week.

• To freeze, wrap the cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

• Reheat individual slices in the microwave for 15-20 seconds or enjoy it cold.

FAQs

How do I prevent my chocolate cake from being dry?

To ensure a moist cake, be careful not to overmix the batter or overbake the cake. Also, using sour cream and milk in the batter helps to retain moisture.

Can I use a different type of oil for this recipe?

Yes, you can use vegetable oil, canola oil, or even melted coconut oil as a substitute.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.

Can I make this cake ahead of time?

Yes! You can bake the cake a day ahead, wrap the cooled cake layers tightly in plastic wrap, and refrigerate them. Frost the cake the next day.

Can I use a different type of frosting?

Absolutely! You can use vanilla buttercream, cream cheese frosting, or even whipped ganache for a different twist.

How long should I let the cake cool before frosting it?

Make sure the cake has completely cooled to room temperature before frosting to prevent the frosting from melting.

Can I use a different pan size for this recipe?

Yes, you can use 8-inch pans, but you may need to adjust the baking time. Check for doneness using the toothpick test.

Can I freeze the cake?

Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

What is the best way to level the cakes?

Use a serrated knife to carefully trim the tops of the cakes so that they’re even and level for stacking.

Can I make this cake without the chocolate buttercream frosting?

Of course! You can enjoy this cake without frosting, or try a different frosting, such as a whipped cream topping.

Conclusion

This Chocolate Cake with Chocolate Buttercream Frosting is the ultimate treat for any chocolate lover. With its rich flavor, moist crumb, and decadent frosting, it's the perfect dessert for celebrations or whenever you're craving something indulgent. Whether you stick to the original recipe or experiment with variations, this cake will surely satisfy any sweet tooth. Happy baking!

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