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A delectable chocolate cake adorned with rich frosting and sprinkles.

Proven Way to Grow a 5-star Chocolate Cake

This recipe details how to bake a rich, moist, and decadent chocolate cake with a creamy chocolate buttercream frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (240g)
  • ¾ cup unsweetened cocoa powder (75g)
  • 1 ¾ cups granulated sugar (350g)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk (240ml)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water (240ml)
Chocolate Buttercream Frosting
  • 1 cup unsalted butter, softened (226g)
  • 3 cups powdered sugar, sifted (360g)
  • ¾ cup unsweetened cocoa powder (75g)
  • ¼ cup milk (60ml)
  • 1 teaspoon vanilla extract
  • salt Pinch of

Equipment

  • 9-inch round cake pans
  • Large bowl
  • Medium bowl
  • Electric mixer
  • Wire rack
  • Wooden skewer
  • Whisk

Method
 

Cake Preparation
  1. Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined, avoiding overmixing.
  5. Carefully add boiling water and mix until the batter is smooth and well combined; the batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
  7. Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
Frosting Preparation & Assembly
  1. Beat softened butter in a large bowl until creamy, then gradually add sifted powdered sugar and cocoa powder until combined.
  2. Add milk, vanilla extract, and salt, then beat on high speed until light and fluffy.
  3. Once cakes are completely cool, level them if needed, then place one layer on a serving plate and spread a generous layer of frosting.
  4. Place the second cake layer on top and frost the top and sides of the entire cake.

Notes

For an extra rich flavor, use dark cocoa powder. Don't overmix the batter to avoid a tough cake. Ensure cakes are completely cool before frosting. This recipe can be scaled; for a three-layer cake, increase all ingredients by 50%. Store leftover cake at room temperature for up to 3 days, or refrigerated for up to 5 days.