Chocolate Buttercream Cake is the kind of dessert I make when I want a classic chocolate layer cake that tastes familiar in the best way. It’s moist, deeply chocolatey, and finished with a frosting that’s rich and smooth.
The cake has a soft crumb and that darker cocoa flavor I always want in a chocolate cake, especially when it’s paired with a thick chocolate buttercream. I like this version because it’s reliable, bakes up evenly, and slices clean once it’s had a quick chill.
For me, this is a great cake for birthdays, casual weekend desserts, and any time you need a straightforward two-layer cake that looks like you put in more effort than you did.
Why You’ll Love This Recipe
Real chocolate flavor: Cocoa in both the cake and frosting gives you a strong chocolate taste that doesn’t get lost once it’s frosted.
Moist, soft layers: This cake stays tender and plush, and it’s one of those recipes that still tastes great the next day.
Great frosting texture: The buttercream spreads easily but still sets up nicely, so you can get clean sides without fighting it.
Simple ingredients: Everything here is basic pantry-and-fridge stuff, and there’s nothing fussy in the method.
Make-ahead friendly: You can bake the layers in advance and frost later, which makes it a lot easier for parties and holidays.
Ingredients You’ll Need
Chocolate Cake
- All-purpose flour: I use regular flour here. Spoon and level it if you tend to pack flour into the cup.
- Granulated sugar: This is the straightforward choice and keeps the crumb soft.
- Unsweetened cocoa powder: Use a cocoa you like the taste of, since it’s doing most of the heavy lifting. Natural or Dutch-process both work here.
- Baking powder: Helps the layers rise evenly so the cake doesn’t bake up dense.
- Baking soda: Works with the buttermilk for lift and also deepens the color a bit.
- Fine salt: Don’t skip it. Chocolate needs salt to taste like chocolate.
- Eggs: Room temp is best if you can, since it mixes in more smoothly.
- Buttermilk: This is what gives the cake that softer, tender texture. If you don’t have it, the milk-and-lemon swap works fine.
- Vegetable oil: Oil keeps chocolate cake moist in a way butter doesn’t. Any neutral oil is fine.
- Vanilla extract: I like a full vanilla note in the background, even in a chocolate cake.
- Hot coffee or hot water: Coffee makes the cocoa taste more intense, but hot water is totally fine if that’s what you have.
Chocolate Buttercream
- Unsalted butter: Make sure it’s softened so it creams up light and doesn’t leave little butter lumps in the frosting.
- Powdered sugar: Sift if yours is clumpy. It makes the buttercream smoother with less mixing.
- Unsweetened cocoa powder: Same note as the cake—use one you like. It really changes the final flavor.
- Heavy cream: This loosens the frosting and makes it creamier. I usually keep a splash extra nearby for adjusting.
- Vanilla extract: Helps round out the cocoa so the frosting tastes finished.
- Fine salt: Just a little keeps the frosting from tasting flat.
Optional Garnish
- Chocolate shavings: Easy, classic, and they make the cake look dressed up fast.
- Cocoa powder: A light dusting is simple and works especially well if you want a more understated finish.
- Sprinkles: I use these when it’s a birthday cake or when kids are involved.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease and line two 9-inch round cake pans.
- Mix the dry ingredients: Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the wet ingredients: Add the eggs, buttermilk, oil, and vanilla. Mix until smooth and well combined.
- Add the hot coffee: Slowly mix in the hot coffee (or hot water) until the batter is thin and evenly mixed.
- Bake: Divide the batter between the pans. Bake for 28 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool the cakes in the pans for about 10 minutes, then turn out onto a rack and cool completely before frosting.
- Beat the butter: Beat the softened butter for 2 to 3 minutes, until pale and creamy.
- Add cocoa and sugar: Add the cocoa powder and powdered sugar in portions, alternating with the cream. Mix on low so it doesn’t puff everywhere.
- Whip the buttercream: Beat on medium-high for 2 to 4 minutes, until fluffy. Mix in the vanilla and salt, then adjust with a little more cream (thinner) or powdered sugar (thicker) if needed.
- Frost the cake: Level the cake layers if you want. Frost the first layer, add the second layer, then frost the top and sides.
- Chill and garnish: Chill the frosted cake for about 20 minutes to set the frosting, then add chocolate shavings, a dusting of cocoa, or sprinkles before slicing.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room-temp eggs and buttermilk. They mix in faster and you’re less likely to end up with a lumpy batter. It’s a small thing, but it helps.
Don’t stress about the thin batter. Once the hot coffee goes in, this batter is supposed to look loose. That’s part of what gives you a moist cake.
Pull the cakes as soon as they test done. Overbaking dries chocolate cake out fast. Start checking on the early side if your oven runs hot.
Let the layers cool all the way. Even slightly warm cake can melt buttercream and make the frosting slide. If you’re short on time, a quick chill in the fridge helps.
Beat the frosting long enough. Give it a couple minutes at the end so it gets lighter and easier to spread. If it feels too thick, add cream a spoonful at a time.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is simple and classic with a slice of this cake. I like whole milk, but anything works.
- Coffee: This is especially good with hot coffee or a latte, since the cake already has that deeper cocoa flavor. It’s a nice dessert-after-dinner combo.
- Fresh berries: Raspberries or strawberries on the side are a good contrast to the rich frosting. I’ll do this when I want the plates to feel a little lighter.
- Ice cream: Vanilla ice cream is the easy choice here. A small scoop is plenty next to a generous slice.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftover cake covered in the fridge. I like to keep it in a cake carrier or covered slices in a container so the frosting doesn’t pick up fridge smells. Let slices sit at room temp for a bit before serving if you want the buttercream softer.
You can make the cake layers ahead, wrap them well once cooled, and frost the next day. This is handy if you’re baking for a party and don’t want to do everything at once.
To freeze, I usually wrap cooled layers tightly and freeze for up to 1 month, then thaw in the fridge overnight. Frost after thawing so the buttercream goes on clean and smooth.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use hot water instead of coffee?
Yes. Hot coffee deepens the chocolate flavor a bit, but hot water works just fine and still gives you a great cake.
What’s the easiest buttermilk substitute for this cake?
I use 1 cup milk mixed with 1 tablespoon lemon juice (or white vinegar) and let it sit for about 5 minutes. It won’t taste exactly like true buttermilk, but it works well in this recipe.
How do I know when the cake layers are done?
A toothpick should come out clean, and the tops should spring back lightly when you press the center. Start checking around 28 minutes, since chocolate cakes can go from done to overbaked pretty quickly.
Why is my buttercream too thick or too thin?
If it’s too thick, add a little more cream, a spoonful at a time, until it spreads the way you want. If it’s too thin, add a little more powdered sugar and beat again.
Can I freeze the finished frosted cake?
You can, but I usually prefer freezing the unfrosted layers. If you do freeze it frosted, chill it until the frosting is firm, wrap it well, and thaw in the fridge so you don’t get condensation all over the buttercream.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Buttercream Cake
INGREDIENTS
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water.
Chocolate Buttercream
- 1 1/2 cups unsalted butter softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/3 cup heavy cream plus more as needed
- 2 tsp vanilla extract
- 1/4 tsp fine salt.
Optional Garnish
- chocolate shavings
- cocoa powder for dusting
- sprinkles.
INSTRUCTIONS
Bake Cake Layers
- heat oven to 350 F and grease and line two 9 inch round cake pans
- whisk flour sugar cocoa baking powder baking soda and salt
- add eggs buttermilk oil and vanilla and mix until smooth
- slowly mix in hot coffee or hot water until the batter is thin and evenly combined
- divide batter between pans and bake until a toothpick comes out clean 28 to 35 minutes
- cool in pans 10 minutes then turn out and cool completely.
Make Buttercream And Assemble
- beat butter until pale and creamy 2 to 3 minutes
- add cocoa and powdered sugar in portions alternating with cream and mix on low then beat on medium high until fluffy 2 to 4 minutes
- mix in vanilla and salt and adjust consistency with a little more cream or powdered sugar
- level cake layers if needed then frost the first layer add the second layer and frost the top and sides
- chill 20 minutes to set then garnish and slice.
