Rich Chocolate Cake With Chocolate Buttercream

Name: Rich Chocolate Cake With Chocolate Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated 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; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Sugar Crafted

I absolutely love how this Rich Chocolate Cake With Chocolate Buttercream perfectly combines deep, rich chocolate flavors with a smooth, decadent frosting. The layers are moist and fluffy, making every slice a heavenly experience. When I first baked this cake, I was blown away by the simplicity of the method, yet the result was so impressive. Whether for a special occasion or just to treat myself, this cake never disappoints. Every bite brings joy, and I find myself reaching for another slice!

Created by

Keira Dalton

Last updated on 2026-01-24T11:13:23.996Z

When I first attempted to bake a chocolate cake from scratch, I wanted something that would really impress my guests. This Rich Chocolate Cake not only met my expectations but exceeded them. Every layer is moist and rich, thanks to quality cocoa and the perfect balance of ingredients. I learned that using room-temperature ingredients made all the difference in achieving that light, fluffy texture.

The chocolate buttercream is where I think I truly nailed it. By heating the egg whites and sugar together before whipping them, I achieved a silky-smooth frosting that holds its shape beautifully. This cake has become a staple in my baking repertoire, and I can't wait for you to try it!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

Each ingredient in this Rich Chocolate Cake plays a vital role in achieving its luxurious texture and flavor. For instance, the combination of all-purpose flour and unsweetened cocoa powder gives the cake a sturdy foundation while allowing that rich chocolate flavor to shine through. I recommend using high-quality cocoa powder for the best results; Dutch-processed cocoa can lend a smoother taste and darker color compared to natural cocoa. Don't skip on the boiling water—this step activates the cocoa powder and helps the cake achieve an incredibly moist crumb.

The use of baking powder and baking soda together ensures maximum leavening, which is crucial for that light, fluffy texture. The sugar not only sweetens the cake but also aids in creating its tender structure by retaining moisture. For those looking to substitute, you can use plant-based milk and a flaxseed egg mixture to make this cake completely dairy-free. Just remember that different ingredients can slightly alter the final texture, so keep an eye on the baking time!

Mastering the Baking Process

Baking times can vary based on your oven’s calibration, so be sure to check the cakes a few minutes before the timer goes off. Look for the telltale signs: the edges should start to pull away from the sides of the pan, and when you insert a toothpick in the center, it should come out clean or with a few moist crumbs. If you accidentally overbake, don’t worry! A simple syrup can be brushed onto the cooled layers to help reintroduce moisture.

After removing the cakes from the oven, allow them to cool in the pans for about 10 minutes, as this helps to set the structure. It’s tempting to rush and remove them immediately, but this wait ensures the cakes won't break apart. If you're noticing that the cakes stick, running a thin knife around the edge will help release them without damage.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated 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

For the Chocolate Buttercream

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water until the batter is well combined.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

Make the Chocolate Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Pour in the heavy cream, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy.

Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of chocolate buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream. Decorate as desired.

Pro Tips

For an extra burst of flavor, consider adding a teaspoon of espresso powder to the batter. It enhances the chocolate flavor beautifully!

Storing and Serving Tips

This cake can be made a day in advance, which is ideal if you're preparing for a special occasion. Just make sure to store it in an airtight container after the buttercream has set to keep the frosting from becoming too soft. For longer storage, you can freeze the unfrosted cakes wrapped tightly in plastic wrap and then aluminum foil for up to three months. Thaw them in the refrigerator overnight before frosting to allow them to regain their texture.

When it comes to serving, I love pairing this cake with fresh fruit, like raspberries or strawberries, which add a lovely tart contrast to the rich chocolate. A dollop of whipped cream or a scoop of vanilla ice cream can elevate this dessert even further. You could also consider adding a sprinkle of sea salt on top of the buttercream for an extra dimension of flavor.

Troubleshooting Common Issues

If your cake sinks in the middle, it’s likely that it was underbaked or had too much liquid. Make sure to accurately measure your ingredients, especially the liquid components, and always follow the baking time closely. If this happens, try reducing your oven temperature by 25°F (about 13°C) the next time you bake to allow it to set more evenly.

For those who find their buttercream too thick, here’s a quick fix: simply add a tablespoon of heavy cream at a time until reaching the desired consistency. Conversely, if your buttercream is too loose, powdering it with more sugar will help thicken it. Remember to beat it thoroughly for the fluffiest texture!

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them in an airtight container at room temperature.

→ What can I substitute for the eggs?

You can use applesauce or a flaxseed mixture as a substitute for eggs if you're looking for an egg-free option.

→ How should I store leftover cake?

Store any leftover 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 assembled cake or individual slices. Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.