Classic Chocolate Cake With Buttercream

Name: Classic Chocolate Cake With Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup heavy cream; 2 teaspoons vanilla extract; Pinch of salt

Highlighted under: Golden Crust & Crumbs

I absolutely love baking this Classic Chocolate Cake with Buttercream for special occasions and gatherings. The rich, chocolatey flavor combined with the creamy buttercream frosting creates a dessert that is simply irresistible. I find that using high-quality cocoa powder makes a significant difference in taste, ensuring a deep, satisfying chocolate experience. Whether it's for a birthday party or just a sweet treat after dinner, this cake never fails to impress my family and friends. Let’s dive in and create this delightful cake together!

Created by

Imogen Price

Last updated on 2026-02-01T22:57:36.878Z

Making a classic chocolate cake has always been a cherished kitchen ritual for me. I remember the first time I baked this cake, and it instantly became a family favorite. The process of creaming butter and sugar, watching the batter come together, is both therapeutic and rewarding. A little tip I’ve found is to allow the eggs to come to room temperature before mixing; this ensures a fluffier texture.

Recently, I experimented with adding a splash of espresso to the batter, and it elevated the chocolate flavor to new heights! The buttercream frosting is another star; I prefer to use real vanilla extract for a more aromatic and delicious finish. Trust me, once you try this recipe, you’ll want to make it again and again!

Why You Will Love This Recipe
Rich chocolate flavor paired with creamy buttercream
Perfectly moist texture that melts in your mouth
Ideal for birthdays, celebrations, or cozy family dinners

Understanding the Ingredients

Each ingredient in this Classic Chocolate Cake plays a vital role in achieving the rich flavor and perfect texture. The all-purpose flour provides the structure, while the cocoa powder is not just for taste—its quality can greatly affect the cake's color and depth of chocolate flavor. I recommend using Dutch-processed cocoa powder for a smoother, more intense taste. If you're unable to find it, natural cocoa can still work, but the cake may have a slightly different flavor profile.

The eggs in this recipe are crucial for binding the ingredients together and adding moisture. If you're looking for an egg substitute, consider using unsweetened applesauce; about 1/4 cup can replace one egg effectively. Additionally, the use of boiling water not only enhances the cocoa's flavor but also helps to create a moist crumb by activating the cocoa and hydrating the dry ingredients.

Baking Tips for Success

To ensure your cakes rise perfectly, pay close attention to your oven's temperature. An oven thermometer can help you confirm that it's at the right temperature, as an oven that's off by even a few degrees can lead to uneven baking. When the cakes are in the oven, resist the urge to open the door too often, as this can create a dip in temperature, causing the cakes to collapse or bake unevenly.

After baking, the cooling process is equally important. Let the cakes rest in the pan for about 10 minutes—just enough time to firm up slightly, making it easier to remove them without breaking. Once out of the pans, transferring the cakes to a wire rack allows air to circulate, ensuring that the bottoms don’t become soggy. Don't rush to frost the cakes; they should be completely cooled to prevent the frosting from melting.

Ingredients

Gather these ingredients to make the cake and frosting:

Ingredients for the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Ingredients for the Buttercream Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

Once you have gathered all the ingredients, it's time to bake!

Instructions

Follow these steps to create your Classic Chocolate Cake:

Preheat and Prepare

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Stir in boiling water until well combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25 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 before removing them from the pans to cool completely on a wire rack.

Prepare the Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, beating until fluffy. Stir in vanilla and salt.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread frosting on top and add the second layer. Frost the top and sides of the cake.

Enjoy your homemade Classic Chocolate Cake with Buttercream!

Pro Tips

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

Frosting Mastery

When preparing the buttercream frosting, ensure that your butter is at room temperature for the best texture—soft, but not melting, which helps create a light and airy frosting. Gradually adding the powdered sugar will prevent a cloud of sugar from filling your kitchen and ensures a smoother consistency. If you find the frosting too thick, add a bit more heavy cream, one tablespoon at a time, until you achieve your desired spreadable consistency.

To achieve the perfect finish, I recommend chilling the frosted cake for about 30 minutes before serving. This helps the buttercream set slightly, making it easier to slice and ensuring it holds its shape. If you wish to decorate the cake with additional toppings like chocolate shavings or sprinkles, do this immediately after frosting, as the slight chill will help them stick better.

Storing and Serving Suggestions

This chocolate cake stores well in an airtight container at room temperature for up to three days, making it a convenient option for meal prep or gatherings. If you need to keep it longer, consider refrigerating it, although this may affect the texture slightly. To keep the cake moist, wrap it tightly in plastic wrap before refrigerating. For even longer storage, you can freeze individual slices wrapped in foil for up to three months; just thaw at room temperature before serving.

When serving, consider pairing slices with fresh berries or a scoop of vanilla ice cream to complement the rich chocolate flavor. For an extra special touch, drizzle the pieces with warm chocolate sauce or a sprinkle of sea salt for depth. This cake also lends itself well to variations such as adding espresso powder for a mocha twist or mixing in chocolate chips for added texture.

Questions About Recipes

→ Can I use a different type of flour?

You can try using gluten-free flour, but the texture may vary slightly.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and place them in an airtight container for up to 3 months.

→ What can I use instead of eggs?

You can use flax eggs or applesauce as egg substitutes for a vegan option.