This chocolate cake with chocolate buttercream frosting is easy to make and perfect for birthdays and special occasions! With its rich, creamy chocolate buttercream and soft, moist layers, it’s a dream come true for chocolate lovers.
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This chocolate cake with buttercream frosting, just like my chocolate ganache cake, is a rich and classic treat that’s surprisingly easy to make.
With just two simple components—a soft, moist chocolate buttermilk cake and a smooth, creamy whipped chocolate buttercream—it’s the perfect frosting for layering, decorating, and creating a flawless finish.
This delicious chocolate cake is ideal for birthdays and special occasions, this chocolate cake is indulgent and can be easily customized with decorations or a stunning drip effect.
Why you'll love this recipe
Ingredients You Need
You’ll need these ingredients to make this chocolate buttercream cake :
- Cocoa Powder – Use unsweetened cocoa powder for a deep chocolate taste. Dutch-processed cocoa works well too.
- Flour – Cake flour makes the cake extra soft, but all-purpose flour can be used as a substitute.
- Eggs – Use room-temperature large eggs for a better texture and even mixing.
- Sugar – Granulated sugar adds sweetness and helps create a moist cake.
- Buttermilk – Essential for a soft texture. If you don’t have it, mix milk with 1 tbsp vinegar, sour cream or lemon juice as a substitute.
- Coffee – Hot coffee enhances the chocolate flavor, hot water can be used instead with espresso powder.
- Vegetable Oil – A neutral oil like canola, sunflower, or grapeseed keeps the cake moist.
- Leavening Agents – A mix of baking powder and baking soda gives the perfect rise.
- Butter – Unsalted and at room temperature for a smooth buttercream.
- Powdered Sugar – (icing sugar) sifted for a lump-free, silky frosting.
- Chocolate – Use high-quality semi-sweet, baking chocolate, or bittersweet chocolate for the best flavor.
- Heavy Cream – Full-fat heavy cream makes the frosting extra creamy and rich.
- Vanilla & Salt – Vanilla enhances the flavor, and a pinch of salt balances the sweetness.
How to make Chocolate cake with chocolate buttercream
Here are some quick step-by-step visuals. Remember, the full instructions with exact ingredient measurements are in the recipe card below!
In a large bowl with a hand mixer or in a large mixing bowl of a stand mixer, whisk together at medium speed the sugar, oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients and the buttermilk-coffee mixture in alternating additions in the wet ingredients, mixing between each until you get a smooth, pourable batter.
Pour the cake batter evenly into three prepared pans lined with parchment paper and bake in a preheated oven for about 40 minutes.
Let the cakes cool slightly before carefully removing them from the pans, then transfer them to a wire racks to cool completely.
In the bowl of your stand mixer, beat the softened butter with the whisk attachment for about 5 to 10 minutes until smooth and creamy. Gradually add the powdered sugar and mix again until fully combined and fluffy.
Pour in the butter mixture the heavy cream, vanilla extract, then add the melted dark chocolate (previously melted using a double boiler or microwave). Beat with a paddle attachment at low speed for a few more minutes until fully incorporated and the buttercream is smooth and silky.
If needed, trim the domed tops of the three chocolate cakes using a cake leveler. Place the first cake layer on a cake board set on a turntable.
Spread a layer of chocolate buttercream, then place the second cake layer on top. Add another layer of buttercream, followed by the third cake layer.
Cover the entire cake with buttercream using an offset spatula, then smooth it out with a cake scraper. Decorate with chocolate shavings and serve immediately.
Serving suggestions
- Classic Slice – Serve a generous slice with a glass of cold milk or a hot cup of coffee.
- With Fresh Berries – Add fresh raspberries, strawberries, or blueberries for a fruity contrast.
- Ice Cream Pairing – Enjoy with a scoop of vanilla, chocolate, or caramel ice cream.
- Drizzle with Ganache – Pour warm chocolate ganache over the top for an extra indulgent touch.
- Dust with Cocoa or Powdered Sugar – Lightly sprinkle cocoa powder or powdered sugar for a simple yet elegant finish.
- Whipped Cream Topping – Serve with a dollop of homemade whipped cream for added creaminess.
- Celebration Cake – Decorate with sprinkles, candles, or a chocolate drip for birthdays and special occasions.
Tips for this recipe
Storage and freeze
- Refrigerator: Store the layer cake in an airtight container or tightly wrapped for up to 5 days.
- Freezer: You can freeze the whole cake or individual slices, well wrapped in plastic wrap, for up to 3 months. Let it thaw slowly in the refrigerator before serving.
Variations & Substitutions
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I hope you enjoyed this chocolate buttercream cake recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
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Chocolate Cake with Buttercream Frosting
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Description
Chocolate cake with chocolate buttercream, a rich and decadent dessert perfect for any occasion (3-layer 6-inch cake serves about 8-10).
Ingredients
Chocolate Cake
- 225 g (1 ¾ cups) cake flour
- 80 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 160 ml (⅔ cup) neutral vegetable oil
- 340 g (1 ¾ cups) granulated sugar
- 3 eggs - room temperature
- 2 tsp vanilla extract
- 150 ml (⅔ cup) buttermilk
- 125 ml (½ cup) black coffee or warm water
Chocolate Buttercream
Instructions
Chocolate Cake:
- Preheat the oven to 165°C (325°F) and prepare three 6-inch (15 cm) cake pans by lining only the bottom with parchment paper.
- In a small bowl, mix the buttermilk with the warm coffee and set aside.
- In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In another large mixing bowl (or the bowl of a stand mixer), whisk together the sugar, vegetable oil, eggs, and vanilla extract using a hand whisk or an electric mixer.
- Gradually add the buttermilk/coffee mixture and the dry ingredients in alternating additions, mixing after each until you get a smooth and slightly liquid batter.
- Divide the batter evenly into the three prepared cake pans, or bake in batches if using a single pan.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for a few minutes, then run a knife around the edges and carefully unmold them. Place them upside down on a wire rack to cool completely.
- Use a cake leveler or a serrated knife to trim the domed tops and create three even cake layers.
Chocolate Buttercream
- Follow the chocolate buttercream frosting recipe and keep it at room temperature until ready for assembly.
Assembly
- Place the first chocolate cake layer on a cake board and set it on a cake turntable.
- Spread a generous layer of chocolate buttercream using an offset spatula, then place the second cake layer on top and repeat. Finish with the third layer.
- Apply a thin crumb coat of buttercream over the entire cake to trap any crumbs, then chill for 20 minutes.
- Mix the buttercream with a spatula to smooth it out, then apply a final layer of frosting and use a cake scraper for a clean finish.
- Decorate with sprinkles or chocolate shavings, then serve immediately or refrigerate. If chilled, let the cake sit at room temperature for about an hour before serving for a softer buttercream texture.
Notes
Storage: Keep the layer cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes to 1 hour before serving to restore its texture. It can also be frozen for up to 3 months if well wrapped in plastic wrap.
Tips:
- Use a kitchen scale for precise measurements and the best results.
- Sift the cocoa powder and flour for a light and even texture.
- Avoid overmixing the batter to prevent a dense cake.
- Make sure the cakes are completely cooled before assembling and frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: cake, dessert
- Cuisine: American
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