The Best Chocolate Cake with Chocolate Buttercream Frosting Today!
Are you a chocolate fanatic? Look no further! In this article, I will guide you through making the ultimate chocolate cake with chocolate buttercream frosting. This delicious cake recipe will satisfy all your chocolate cravings and is perfect for any occasion.
This cake recipe calls for the best chocolate to create a rich and decadent chocolate flavor. The buttercream recipe is the best you’ll ever taste. It will leave your taste buds longing for more with its silky smooth and luscious chocolate buttercream. This go-to chocolate cake recipe guarantees to become your favorite homemade chocolate cake recipe ever.
Don’t just take my word for it; make this cake yourself. Follow my step-by-step recipe to indulge in a cake with chocolate buttercream frosting that you will indeed love.
Key Takeaways:
- Chocolate cake with chocolate buttercream frosting is a perfect treat for any chocolate lover.
- The cake recipe calls for the best chocolate to deliver a rich and decadent chocolate flavor.
- The buttercream recipe is the best you’ll ever taste, providing silky smooth and luscious frosting.
- This easy-to-follow recipe guarantees to become your go-to chocolate cake recipe.
- Enjoy a homemade chocolate cake with chocolate buttercream frosting that will leave everyone wanting more.
The Perfect Chocolate Cake Recipe
When it comes to baking a delicious chocolate cake, the right recipe and equipment are essential. From cake pans to baking powder, every ingredient plays a vital role in creating a moist and flavorful cake that will leave you wanting more.
Baking the Cake
Whether you prefer a round cake, bundt cake, or 3-layer cake, the process is relatively similar. The key is to ensure that the cake batter is mixed well and baked to perfection.
While baking, make sure the cake layer is not too thick, as it may not cook through evenly. Also, remember to add baking powder to help the cake rise and become fluffy.
The Best Chocolate Cake Recipe Ever
If you’re looking for a go-to chocolate cake recipe, try this one out for size. It’s a triple chocolate cake that is sure to satisfy any chocolate lover’s cravings.
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
Mix the dry ingredients in a large bowl. Add the buttermilk, oil, eggs, and vanilla extract and mix well. Add the boiling water and mix until smooth. Pour the batter into the greased cake pan and bake according to the baking instructions for your chosen cake type.
Chocolate Zucchini Cake
If you’re looking for a healthier chocolate cake option, try making a chocolate zucchini cake. It’s a delicious way to sneak some vegetables into your dessert, and it tastes just as good as any other chocolate cake.
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated zucchini
- 1/2 cup chocolate chips
Ingredients Chocolate Buttercream and Chocolate Cake
Mix the dry ingredients in a large bowl. Add the oil, granulated sugar, brown sugar, eggs, and vanilla extract and mix well. Fold in the grated zucchini and chocolate chips. Pour the batter into the greased cake pan and bake according to the baking instructions for your chosen cake type.
How to Make Chocolate Buttercream Frosting
Nothing complements a delicious chocolate cake quite like a smooth and creamy chocolate buttercream frosting. Follow these simple steps to create the perfect frosting to top off your homemade chocolate cake.
Assembling and Decorating Your Chocolate Cake
Now that you have the chocolate cake and chocolate buttercream frosting ready, it’s time to assemble and decorate your masterpiece. Follow the steps below to ensure your cake looks and tastes amazing.
Preparing the Cake
Before you begin, make sure your cake is cooled completely. You can place it in the refrigerator for 15-20 minutes to speed up the process. If you’re making a 3-layer cake, use a serrated knife to level off the tops of each cake layer to ensure they are even. This will make it easier to stack and frost the layers.
Layering and Frosting the Cake
Place one cake layer on a cake stand or plate and spread a layer of frosting over the top. Repeat with the remaining layers, spreading frosting between each layer. Once you have stacked all the layers, spread a thin layer of frosting over the entire cake. This is called a “crumb coat” and will help prevent crumbs from getting into your final layer of frosting.
After the crumb coat has set (usually takes about 10 minutes in the refrigerator), spread a thick layer of frosting over the entire cake using an offset spatula. Make sure to smooth out the frosting so that it is even on all sides.
Adding Decorations
If you want to add additional decorations to your cake, there are many options to choose from. You can drizzle chocolate ganache over the top of the cake or sprinkle milk chocolate chips around the edges. If you want to make chocolate curls, heat 4 ounces of dark chocolate in a double boiler until melted. Spread the melted chocolate thinly over a baking sheet and refrigerate until firm. Once the chocolate has hardened, use a sharp knife to shave off the curls and place them on top of the cake.
Chocolate Bundt Cake Variation
If you’re making a chocolate bundt cake, you can still frost it with chocolate buttercream. Simply prepare the chocolate batter and pour it into a greased bundt cake pan. Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it and allowing it to cool completely on a wire rack. Once cooled, prepare the chocolate buttercream frosting and frost the top of the cake. You can also drizzle chocolate ganache over the top for an extra decadent touch.
The Best Chocolate Cake with Chocolate Buttercream Frosting Today!
Are you a chocolate fanatic? Look no further! In this article, I will guide you through making the ultimate chocolate cake with chocolate buttercream frosting. This delicious cake recipe will satisfy all your chocolate cravings and is perfect for any occasion.
This cake recipe calls for the best chocolate to create a rich and decadent chocolate flavor. The buttercream recipe is the best you’ll ever taste. It will leave your taste buds longing for more with its silky smooth and luscious chocolate buttercream. This go-to chocolate cake recipe guarantees to become your favorite homemade chocolate cake recipe ever.
Don’t just take my word for it; make this cake yourself. Follow my step-by-step recipe to indulge in a cake with chocolate buttercream frosting that you will indeed love.
Key Takeaways:
- Chocolate cake with chocolate buttercream frosting is a perfect treat for any chocolate lover.
- The cake recipe calls for the best chocolate to deliver a rich and decadent chocolate flavor.
- The buttercream recipe is the best you’ll ever taste, providing silky smooth and luscious frosting.
- This easy-to-follow recipe guarantees to become your go-to chocolate cake recipe.
- Enjoy a homemade chocolate cake with chocolate buttercream frosting that will leave everyone wanting more.
The Perfect Chocolate Cake Recipe
When it comes to baking a delicious chocolate cake, the right recipe and equipment are essential. From cake pans to baking powder, every ingredient plays a vital role in creating a moist and flavorful cake that will leave you wanting more.
Baking the Cake
Whether you prefer a round cake, bundt cake, or 3-layer cake, the process is relatively similar. The key is to ensure that the cake batter is mixed well and baked to perfection.
While baking, make sure the cake layer is not too thick, as it may not cook through evenly. Also, remember to add baking powder to help the cake rise and become fluffy.
The Best Chocolate Cake Recipe Ever
If you’re looking for a go-to chocolate cake recipe, try this one out for size. It’s a triple chocolate cake that is sure to satisfy any chocolate lover’s cravings.
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
Mix the dry ingredients in a large bowl. Add the buttermilk, oil, eggs, and vanilla extract and mix well. Add the boiling water and mix until smooth. Pour the batter into the greased cake pan and bake according to the baking instructions for your chosen cake type.
Chocolate Zucchini Cake
If you’re looking for a healthier chocolate cake option, try making a chocolate zucchini cake. It’s a delicious way to sneak some vegetables into your dessert, and it tastes just as good as any other chocolate cake.
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated zucchini
- 1/2 cup chocolate chips
Mix the dry ingredients in a large bowl. Add the oil, granulated sugar, brown sugar, eggs, and vanilla extract and mix well. Fold in the grated zucchini and chocolate chips. Pour the batter into the greased cake pan and bake according to the baking instructions for your chosen cake type.
How to Make Chocolate Buttercream Frosting
Nothing complements a delicious chocolate cake quite like a smooth and creamy chocolate buttercream frosting. Follow these simple steps to create the perfect frosting to top off your homemade chocolate cake.
Assembling and Decorating Your Chocolate Cake
Now that you have the chocolate cake and chocolate buttercream frosting ready, it’s time to assemble and decorate your masterpiece. Follow the steps below to ensure your cake looks and tastes amazing.
Preparing the Cake
Before you begin, make sure your cake is cooled completely. You can place it in the refrigerator for 15-20 minutes to speed up the process. If you’re making a 3-layer cake, use a serrated knife to level off the tops of each cake layer to ensure they are even. This will make it easier to stack and frost the layers.
Layering and Frosting the Cake
Place one cake layer on a cake stand or plate and spread a layer of frosting over the top. Repeat with the remaining layers, spreading frosting between each layer. Once you have stacked all the layers, spread a thin layer of frosting over the entire cake. This is called a “crumb coat” and will help prevent crumbs from getting into your final layer of frosting.
After the crumb coat has set (usually takes about 10 minutes in the refrigerator), spread a thick layer of frosting over the entire cake using an offset spatula. Make sure to smooth out the frosting so that it is even on all sides.
Adding Decorations
If you want to add additional decorations to your cake, there are many options to choose from. You can drizzle chocolate ganache over the top of the cake or sprinkle milk chocolate chips around the edges. If you want to make chocolate curls, heat 4 ounces of dark chocolate in a double boiler until melted. Spread the melted chocolate thinly over a baking sheet and refrigerate until firm. Once the chocolate has hardened, use a sharp knife to shave off the curls and place them on top of the cake.
Chocolate Bundt Cake Variation
If you’re making a chocolate bundt cake, you can still frost it with chocolate buttercream. Simply prepare the chocolate batter and pour it into a greased bundt cake pan. Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it and allowing it to cool completely on a wire rack. Once cooled, prepare the chocolate buttercream frosting and frost the top of the cake. You can also drizzle chocolate ganache over the top for an extra decadent touch.
FAQ
How long does it take to make the chocolate cake?
The total time needed to make the chocolate cake, including preparation and baking, is approximately 1 hour and 30 minutes.
Can I use milk chocolate instead of dark chocolate in the buttercream frosting?
Yes, you can substitute milk chocolate for dark chocolate in the buttercream frosting if you prefer a milder chocolate flavor.
Can I make the chocolate cake ahead of time and freeze it?
Yes, you can make the chocolate cake ahead of time and freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
Can I add nuts or other mix-ins to the chocolate cake batter?
Yes, you can add nuts, chocolate chips, or other mix-ins to the chocolate cake batter for added texture and flavor.
How should I store the chocolate cake with buttercream frosting?
Store the chocolate cake with buttercream frosting in an airtight container at room temperature for up to 3 days. If refrigerated, bring it to room temperature before serving.
Can I use this chocolate cake recipe to make cupcakes?
Yes, you can use this chocolate cake recipe to make cupcakes. Adjust the baking time to approximately 15-20 minutes for standard-sized cupcakes.
Print
Chocolate Buttercream Cake with Chocolate Buttercream Frosting
- Total Time: 55
- Yield: 12 1x
Description
Homemade chocolate cake perfection! Discover the best chocolate cake recipe with chocolate buttercream frosting. Elevate it further with the ideal cake pan. Make this cake your masterpiece, a divine blend of rich flavors and delightful chocolate chips. Indulge in homemade goodness like never before.
Ingredients
Cake
- 1 and 3/4 cups 219g all-purpose flour (spooned & leveled)
- 3/4 cup 62g unsweetened natural cocoa powder
- 1 and 3/4 cups 350g granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder optional
- 1/2 cup 120ml vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml buttermilk, at room temperature
- 1 cup 240ml freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1 and 1/4 cups 2.5 sticks or 290g unsalted butter, softened to room temperature
- 3 and 1/2 cups 420g confectioners’ sugar
- 3/4 cup 65g unsweetened cocoa powder (natural or dutch process)
- 3 –5 Tablespoons 45-75ml heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
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Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
-
Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
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Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
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Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
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Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
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Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
-
Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
Prepare in advance! Up to step 4, wrap individual baked and cooled cake layers tightly. Refrigerate for 2 days or freeze for 3 months. Bring to room temperature before continuing to step 5. Chocolate buttercream can be made 2-3 days ahead, refrigerated, and brought to room temperature before spreading. Frosted cake freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. Enjoy the convenience!
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 544
Keywords: Chocolate Buttercream Cake with Chocolate Buttercream Frosting