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 elevate 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 cupcakes instead of cake, this recipe can easily be made in 24 muffin cups instead. I have included both caking 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 3/4 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 9×13. 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 Cupcakes:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup granulated sugar
- ¾ cup cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- ½ cup oil canola or coconut
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- 1 cup hot water
Chocolate Buttercream:
- 1½ cups butter room temperature
- 1¼ cups cocoa powder
- 5 cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp espresso powder
- ¼-½ cup 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.
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! 👏🏻