This chocolate cake with chocolate buttercream is every chocolate lovers dream. The cake is so light and moist with a rich chocolate flavor, and then topped with a smooth and creamy chocolate buttercream to take it to the next level.
CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM
Who doesn't love a chocolate cake with chocolate frosting? While I may not be the biggest chocolate lover around, this cake is so good, and one slice is never enough for me. Take that as your warning... one is never enough!
But if you are feeling like you're more in the mood for a cupcake instead of cake, this recipe can easily be made in 24 muffin cups instead. I have included both baking times below. Whatever you're in the mood for, this recipe is there for ya!
HOW TO MAKE THE CHOCOLATE CAKE
- Preheat the oven to 350 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
- In a large bowl, sift or stir together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
- Slowly add dry ingredients into wet ingredients while mixing.
- Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
- Pour batter evenly into all three pans, or 24 cupcake liners.
- Bake for 25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for about 15 minutes before removing from the pan.
HOW TO MAKE THE CHOCOLATE BUTTERCREAM
- In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt, espresso powder and milk. Beat until light and fluffy.
- You may end up needing to add more powdered sugar or cream to get your desired consistency.
- Once cake is completely cooled, frost.
TIPS FOR MAKING THE PERFECT CAKE EVERY TIME
You want to make sure and always use room temperature ingredients when making cakes, cupcakes and frosting. This helps the ingredients to mix well, and for the cakes or cupcakes to rise properly.
When filling your cupcake liners, make sure to only fill them ¾ full. If you fill them too much they will spread and run together while baking, leaving you with a sort of flat top, and nobody likes a flat top.
This can be made into a 2 layer cake as well, or even in a 9x13. Whatever pans you have will work great!
Allow cake or cupcakes to completely cool before frosting. And if its a hot or humid day I like to place my cake into the fridge right after frosting it for about 10 minutes to help the frosting set in place.
If you're looking for ways to use up any leftover buttermilk after you've made this cake, here are a few other recipes I have that call for buttermilk:
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Chocolate Cake with Chocolate Buttercream
Ingredients
Chocolate Cake:
- 2 cups (260 g) all-purpose flour
- 1 cup (220 g) brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (64.5 g) cocoa powder
- 1½ teaspoon (1.5 teaspoon) baking soda
- 1½ teaspoon (1.5 teaspoon) baking powder
- 1 teaspoon salt
- ½ cup (112 g) oil canola or coconut
- 3 large eggs room temperature
- 1 cup (240 g) buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 cup (236.59 g) hot water
Chocolate Buttercream:
- 1½ cups (340.5 g) butter room temperature
- 1¼ cups (107.5 g) cocoa powder
- 5 cups (600 g) powdered sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) espresso powder
- ¼-½ cup (61 g) milk
Instructions
To make the cake:
- Preheat the oven to 350 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
- In a large bowl, sift or stir together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
- Pour batter evenly into all three pans. Bake for about 24-27 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 24 cupcake liners for abour 20-22 minutes.
- Let the cakes completely cool before taking out of the pans and frosting.
To make the chocolate buttercream:
- In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting.
- Place the second cake layer, top side up, on top of the buttercream. Repeat the same frosting.
- Place final cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream.
Babs
My son wanted me to make this for his birthday. He loves all things chocolate. I am not a big cake person because I dislike dry, flakey cakes. But this cake? Far from dry!! So moist and creamy. Chocolate smiles all across the board over here! 👏🏻
Dayna Mattsson
Tried this for my son’s birthday. Chocolate cake is his favorite. I try different ones every year. He said this one was by far the best! Thank you! The search is over. Haha.
Erika Lakin
Can you make this in one big pan instead of 3 little ones?
brooke
Yes, you could bake this in a 9x13 instead. I would set the timer for about 28 minutes and then watch it and test with a toothpick to make sure it's done.
Kim
I have tried MANY chocolate cake recipes over the years and I can tell you this one is the best! Always a hit!
brooke
Thank you Kim! This is for sure a favorite of ours too!!
Dana Marchant
This chocolate buttercream frosting is THE BEST. Smooth. Not too sweet.
Kelly
Made this for my moms birthday! She loves chocolate and said this was the best chocolate cake she has ever had!!
Karen W
I have made this cake 4 times now, every time my family just loves! My youngest (18yrs) loves chocolate so I made it again, for Thanksgiving dessert to treat him, coming home from freshman year far away. I also caught him having it for breakfast the next day. Your desserts are all SO good, easy enough for an average baker like me, & you help us make beautiful family memories. Thank you!!
Erica
WOW, this cake is amazing! I made it for my mom’s birthday and everyone loved it. She prefers vanilla buttercream, so I did this cake with your vanilla buttercream from your funfetti cake - and it was a big hit! Thanks for another delicious recipe!
Ashley M
Fantastic cake! I made it for my mom’s bday and everyone loved it. I chose to use coconut oil and subbed hot coffee instead of hot water. I didn’t have espresso powder, so I elected to omit it from the icing. This will go in my cake recipe arsenal, for sure. Thank you!
Dana Marchant
This is my go to choc cake and frosting recipe now. I could eat this choc buttercream on a tire!