Classic Chocolate Cake With Buttercream

Name: Classic Chocolate Cake With Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup milk; 1 teaspoon vanilla extract

Highlighted under: Whisked Wonders

I’ve always had a soft spot for chocolate cake, and this Classic Chocolate Cake With Buttercream is my ultimate indulgence. The rich flavor of the chocolate, combined with the smooth, creamy buttercream frosting, creates a dessert that is utterly irresistible. Each layer is moist and decadent, making it perfect for birthdays or any celebration. I love how the simple ingredients come together to create such a luxurious treat. Trust me, once you take a bite, you’ll understand why it’s a classic in my book!

Created by

Katherine Blake

Last updated on 2026-02-01T15:41:35.529Z

When I first attempted to make this chocolate cake, I was genuinely nervous. I remember experimenting with different types of cocoa powder until I found the perfect blend that produced a rich and velvety texture. The key is to choose a high-quality cocoa powder, as it really elevates the entire cake. Adding hot water to the batter may seem counterintuitive, but it activates the cocoa, creating a deeper flavor that you'll absolutely love.

After perfecting the cake, I turned my attention to the buttercream frosting. I learned that using unsalted butter at room temperature is crucial for achieving that creamy consistency. Be sure to beat it well with the sugar until it’s light and fluffy. The result? A cake that not only looks stunning but also tastes divine, making it a favorite at every gathering I host.

Why You Will Love This Recipe
Rich chocolate flavor paired with creamy buttercream
Moist and fluffy texture that delights every bite
Versatile for celebrations or cozy family gatherings

Understanding the Ingredients

The foundation of this Classic Chocolate Cake lies in the balance between dry and wet ingredients. All-purpose flour and unsweetened cocoa dust the cake with a rich chocolate flavor while providing structure. The baking powder and baking soda ensure a perfect rise, making the cake light and fluffy. A tip from my kitchen is to sift the dry ingredients together; this aerates the flour and cocoa, resulting in a more uniform batter and an even bake.

Another key player is the addition of boiling water, which might seem unusual but is vital for ensuring a moist cake. The heat activates the cocoa and helps to dissolve the sugar, leading to a silky batter. Don't be alarmed by the thin consistency—it’s meant to be that way! This extra moisture is what will yield a tender texture, so embrace it!

Perfecting Your Buttercream

Buttercream frosting is a classic pairing with chocolate cake, but achieving the right texture can be tricky. Start with room temperature unsalted butter to ensure it beats to a creamy consistency. Gradually incorporating powdered sugar will give you control over the sweetness and thickness; you may find adjusting the milk between tablespoons helps you reach your desired texture. If your buttercream is too stiff, add in extra milk, one teaspoon at a time until it reaches a spreadable consistency.

For a rich chocolate flavor, adding cocoa powder is essential. If you want a lighter sweetness, try swapping some of the powdered sugar with more cocoa, but this may alter the stability. I find that chilling the frosted cake briefly helps set the buttercream, making it easier to slice while maintaining that dreamy, glossy finish.

Ingredients

Cake Ingredients

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

Buttercream Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract

Ensure all ingredients are at room temperature to achieve the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Incorporate Boiling Water

Carefully stir in the boiling water. The batter will be thin; this is normal.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

Make the Buttercream

While the cakes are cooling, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until the desired consistency is reached.

Frost the Cake

Once the cakes are completely cool, spread a layer of buttercream on top of one layer, add the second layer, and frost the top and sides of the cake.

Serve and Enjoy

Slice and enjoy your delicious Classic Chocolate Cake With Buttercream!

Make sure the cake is completely cool before frosting to avoid the buttercream melting.

Pro Tips

For an extra touch, you can add chocolate shavings or sprinkles on top of the frosting for decoration.

Troubleshooting Tips

If your cake domes while baking, it may be due to an oven that runs hot. To counter this, check your oven's temperature with an oven thermometer and lower it by 25°F if necessary. You can also try reducing the baking time slightly or using the reverse creaming method to create a more even batter distribution.

For a dense or dry cake, over-mixing could be the culprit. Once you add the wet ingredients, mix until just combined to avoid activating too much gluten. Additionally, be sure to measure your flour correctly—spooning and leveling rather than scooping directly from the bag will lead to better accuracy.

Make-Ahead and Storage

This chocolate cake can easily be made ahead of time. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator for up to a week, or freeze for up to three months. If freezing, I suggest allowing the layers to cool completely before wrapping to avoid condensation, which can lead to sogginess.

When ready to serve, allow the cake layers to come to room temperature before frosting or serving. If you prefer, you can freeze the frosted cake as well, but make sure to use a cake carrier to protect it, or freeze it uncovered but covered once solidified. This will help preserve that gorgeous frosting texture and prevent any fridge odors from affecting the cake.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, cake flour can make the cake even more tender. Just adjust the measurement to 1 1/2 cups.

→ What can I use instead of cocoa powder?

You can substitute with carob powder, but the flavor will differ slightly.

→ How do I store leftover cake?

Store it in an airtight container at room temperature for up to three days.

→ Can I freeze the cake?

Absolutely! Just wrap the cake layers tightly in plastic wrap and store them in the freezer for up to three months.