Rich Chocolate Cake With Chocolate Buttercream

Name: Rich Chocolate Cake With Chocolate Buttercream
Prep time: 20 min
Cook time: 35 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 tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ tsp vanilla extract; 1/4 cup heavy cream

Highlighted under: Simply Sweet Bakes

I absolutely adore this Rich Chocolate Cake with Chocolate Buttercream! Baking it has become a cherished tradition in my household, as the deep chocolate flavor never fails to impress. I love that it’s an indulgent treat perfect for birthdays or any special occasion, yet it’s surprisingly easy to make. The velvety buttercream adds a luxurious touch that elevates the cake to a whole new level. Whether shared with friends or savored alone, this cake is sure to bring joy to any chocolate lover’s heart!

Created by

Marley Quinn

Last updated on 2026-01-24T10:46:20.388Z

When I first made this cake, I was surprised by how simple the process was. I decided to pair rich cocoa powder with high-quality dark chocolate, which created an intense chocolate flavor that I hadn’t experienced in other cakes. This specific combination truly sets the cake apart.

One of my favorite tips is to let the cake cool completely before frosting it. Not only does this help the buttercream maintain its shape, but it also prevents melting, so you can slice the cake elegantly while keeping those beautiful layers intact. Trust me; it's worth the wait!

Why You Will Love This Recipe
Decadent layers of chocolate cake that are incredibly moist
Smooth chocolate buttercream that complements every bite
A show-stopping dessert perfect for any celebration

Mastering the Chocolate Cake Technique

Creating a perfect chocolate cake depends greatly on your mixing technique. When combining the wet ingredients with the dry, it's essential to mix just until combined, as overmixing can lead to a dense cake. The boiling water added at the end of the mixing process is crucial; it helps dissolve the dry cocoa powder fully, enhancing the chocolate flavor and creating a moist texture throughout the cake layers.

Baking times can vary based on your oven and the altitude. Keep an eye on your cakes as they near the 30-minute mark. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, they're ready to cool. Avoid opening the oven door too soon to maintain a consistent temperature, which is vital for even rising.

Letting the cakes cool in the pans for about 10 minutes allows them to set, but be mindful of not leaving them in too long, as they could become difficult to remove. If you run a knife around the edges before flipping them, you minimize the risk of breakage, ensuring your layers are intact and ready for frosting.

The Art of Chocolate Buttercream

When making the chocolate buttercream, temperature is key. Ensure your butter is softened to room temperature for easy creaming; if it's too cold, the buttercream will be lumpy. Mix it until it’s light and fluffy, about 3-5 minutes, to incorporate plenty of air, which results in a smoother texture. The addition of cocoa powder and powdered sugar should be gradual to prevent clumping.

Adding heavy cream not only smooths the mixture but can also help achieve a glossy finish. If your buttercream appears too thick, you can whisk in an extra tablespoon of cream at a time until you reach the desired consistency. Conversely, if it’s too thin, adding a bit more powdered sugar can stabilize the frosting for spreading or piping.

For flavor variations, consider infusing your butter with espresso powder or flavored extracts to complement the chocolate. Just make sure to adjust the cocoa powder quantity accordingly if you’re adding additional extracts, ensuring the overall balance of flavors in your frosting remains intact.

Ingredients

For the Cake

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

For the Chocolate Buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ tsp vanilla extract
1/4 cup heavy cream

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, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well mixed.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix on medium speed for about 2 minutes. Carefully stir in the boiling water until smooth.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.

Prepare the Buttercream

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa, alternating with cream and vanilla while mixing until fluffy and well combined.

Frost the Cake

Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake. Decorate as desired!

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh berries on top of your cake before serving. This enhances both the presentation and flavor.

Storage and Make-Ahead Tips

This rich chocolate cake can be made ahead of time, making it perfect for celebrations. Once baked, allow the cake layers to cool completely, then wrap them tightly in plastic wrap. They can be stored at room temperature for up to 2 days or in the fridge for about a week. If you need to store them longer, freeze the layers for up to three months. Thaw the cake layers in the refrigerator overnight before frosting.

The chocolate buttercream can also be prepared in advance. After making it, store it in an airtight container in the refrigerator for up to a week. When ready to use, let the buttercream sit at room temperature for about 30 minutes and re-whip it for a creamy consistency. This frosting can also be frozen for up to three months; just make sure to bring it back to room temperature and re-whip to restore its fluffiness.

Serving Suggestions

This rich chocolate cake is a versatile dessert that fits perfectly into any occasion. Serve it plain for a simple yet elegant offering, or elevate it further by adding a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as raspberries or strawberries, add a nice contrast to the richness of the chocolate and brighten the presentation. Consider drizzling a berry sauce for an eye-catching finish that complements the cake's flavors.

For festive occasions, you can decorate your cake with chocolate shavings, edible gold leaf, or even colorful sprinkles for a celebratory touch. If making this cake for a birthday, try adding themed decorations or using cake toppers to match the celebration—it's a great way to personalize your dessert while still enjoying its decadent core.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes two days ahead. Just wrap them tightly in plastic wrap and store them at room temperature.

→ What if I don't have boiling water?

Hot water works just as well if you don’t have boiling water on hand.

→ Can I use a different frosting?

Definitely! Cream cheese frosting or whipped cream would be delightful alternatives.

→ How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week.