Chocolate Cake with Chocolate Buttercream Frosting
This rich chocolate cake recipe is ultra moist and decadent. The chocolate buttercream frosting is so easy and delicious, you'll want to keep eating it right out of the bowl!
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk shaken
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting
- 1.5 cups unsalted butter softened
- 4 cups confectioners sugar plus more as needed
- 3/4 cup unsweetened cocoa powder
- 1/4 cup milk plus more as needed
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon instant espresso powder
Instructions
Chocolate Cake
- Preheat the oven to 350℉. Prepare two 8-inch or 9-inch round cake pans lined with parchment paper. Spray with cooking oil or grease with butter.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. In a separate bowl, combine the buttermilk, eggs, oil and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the coffee and stir just to combine, scraping the sides and bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake for 35-40 minutes, or until the cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a wire rack and cool completely.While the cakes are cooling, make the frosting (instructions below).
- Place one layer flat side up on a plate or cake stand. With an offset spatula, spread the top with frosting. Place the second layer on top, rounded side up. Spread the frosting evenly on the top and sides of the cake.
Chocolate Buttercream Frosting
- Using the whisk attachment on a stand mixer, beat butter on high speed for 4 minutes until the butter is light and fluffy.
- Dissolve espresso powder in the vanilla extract. Add the sugar, cocoa, milk, vanilla and salt to the butter.
- Beat on low speed until the sugar is well incorporated. Increase the speed to medium-high speed and beat for 3 minutes. Scrape down the sides and bottom of the bowl as needed.
Notes
FROSTING NOTES:
If you like prefer a sweeter frosting, feel free to add more confectioners sugar.
To thin the frosting, add more milk (1 tablespoon at a time).
You can substitute instant espresso powder with instant coffee granules. Just use double the amount of instant coffee.
CAKE NOTES:
Do not over mix the wet and dry ingredients. The batter should be thin and runny.
The cake can be stored in the fridge for up to 5 days. You can freeze the cake for up to 3 months. If the cake has been in the fridge or freezer, let it come to room temperature before eating or pop it in the microwave for 30 seconds.