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Decadent Homemade Chocolate Cake with Rich Buttercream Frosting Recipe

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4 from 14 reviews

This classic Chocolate Cake recipe produces a rich, moist, and tender cake layered with creamy, homemade chocolate buttercream frosting. Perfect for special occasions and chocolate lovers, the recipe uses simple pantry ingredients and features a straightforward baking process with an option to enhance flavor using hot coffee. The fluffy chocolate frosting adds a luscious touch to each bite.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole milk (240mL)
  • 2 large eggs
  • ½ cup vegetable oil (120mL)
  • 1 tablespoon vanilla extract
  • 1 cup boiling water or hot coffee (240mL)

Chocolate Buttercream Frosting Ingredients

  • 1½ cups unsalted butter, room temperature (338g)
  • ¼ cup unsweetened cocoa powder (25g)
  • ¼ teaspoon salt
  • 6 cups powdered sugar (680g)
  • 3 to 4 tablespoons whole milk (45-60mL)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Using cake strips is recommended for an even bake.
  2. Mix Dry Ingredients: Sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Whisk well to combine.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together until smooth.
  4. Combine and Add Water: Pour the wet ingredients into the dry ingredients and whisk until the batter is combined. Gradually add the boiling water or hot coffee and whisk until the batter is smooth; it will be quite runny.
  5. Fill Pans: Divide the batter evenly between the prepared cake pans.
  6. Bake the Cake: Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 15 minutes.
  7. Cool Cakes: Carefully remove the cakes from the pans by inverting them onto the wire rack, peel off the parchment paper and allow them to cool completely.
  8. Make the Buttercream: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until soft and creamy, approximately 2 minutes.
  9. Add Cocoa and Salt: Add cocoa powder and salt to the butter and mix on low speed just until combined. Scrape down the sides of the bowl.
  10. Add Sugar and Milk: Gradually incorporate the powdered sugar alternately with the milk while mixing on low speed. Once fully added, beat in the vanilla extract. Increase the speed to medium-low and beat until the frosting is light and fluffy, about 1 minute.
  11. Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top.
  12. Layer and Frost: Place the second cake layer on top and cover the entire cake with the remaining frosting. Reserve some frosting if you wish to pipe decorative patterns on the cake.

Notes

  • Using hot coffee instead of boiling water enhances the chocolate flavor.
  • Make sure the cakes are completely cooled before frosting to prevent melting.
  • For a more even bake, wrap the cake pans with cake strips before baking.
  • You can adjust the milk in frosting to reach your preferred consistency.
  • Store the frosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://bitezly.com/decadent-homemade-chocolate-cake-with-rich-buttercream-frosting-recipe/