Homemade Chocolate Cake with Chocolate Buttercream Frosting

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Homemade Chocolate Cake with Chocolate Buttercream Frosting is an indulgent dessert that everyone is sure to love. With a deep rich chocolate flavor and silky smooth buttercream frosting, this chocolate cake will surely impress! 

I’m back and it feels darn good. Who knew having a baby was so much work? ha. ha. 😉 Little Miss Raya Mae came a wee bit early and needless to say, I wasn’t prepared. I was prepared to bring the baby home, but I had yet to schedule some blog posts for ya’ll to enjoy while I took a little time to get the whole mom thing down. Because she came a little early, I also had to have an emergency c-section. Hello! I wasn’t prepared for that either, but it’s been two weeks and I’m ready to talk about food again. yay!

The good news is that I made this chocolate cake before I headed to the hospital! The day before actually. It worked out perfectly because we obviously had guests coming. My crazy must have a dessert when guests are over subconscious must have known.

So chocolate…I freaking love chocolate. I know there are people out there who don’t “like” it. I actually know a few of these people and although, I love them, I am completely dumbfounded by there chocolate distaste. You agree?

I love making cakes and sharing them with friends and family. Who doesn’t love a cake, especially a homemade one? I also love the idea of making birthday cakes or celebration cakes versus going out and buying one, unless it’s Glorious Desserts Almond Cake…I face plant into that cake so hard.

There’s something special and meaningful about baking a homemade cake for someone ya know? I made this cake…well for Vin and me because I wanted chocolate (remember I was pregnant), but now that I have the recipe down, I will be making it for special occasions in the future.

You can’t have cake without frosting so I made a delicious fluffy Chocolate Buttercream Frosting to accompany the chocolate cake.

Chocolate on top of chocolate? Heck yes.

This Chocolate Buttercream Frosting is light and fluffy. I whipped the heck out of it which adds air, thus making it fluffy! If you make this recipe, the color of your cake and frosting may look a little different than mine depending on what cocoa powder you use. I used King Arthur Flour Bensdorp Dutch-Process Cocoa – it’s deeeelicious! It has an authentic chocolate flavor and it wasn’t too bitter or dark. Very very happy with how it turned out!

You should totally get some and try it out for yourself!

This chocolate cake cuts like butter – it’s moist and crumbly and almost melts in your mouth. The combination of boiling water, milk and vegetable oil is key to creating a “buttery” cake without the butter.

It’s seriously SO good.

See those crumbs in the picture? You don’t want a cake that is too dense or sticks to the roof of your mouth. Although, I love a that because I have a sweet tooth the size of China, but traditionally a good cake is moist and slightly crumbly all at the same time.

Yes, it’s possible!

This cake is just that! It’s well-balanced and flavorful.

Hungry for cake yet?

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Yield: 10-12

Homemade Chocolate Cake with Chocolate Buttercream Frosting

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Made with simple pantry staples, this cake boasts a deep cocoa flavor and a soft, tender crumb. It's complemeneted by a smooth, creamy chocolate buttercream, forsting that melts in your mouth with every bite!

Prep Time 15 minutes

Cook Time 33 minutes

Additional Time 10 minutes

Total Time 58 minutes

Ingredients

Chocolate Cake

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• 2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 cups granulated sugar
• 3/4 cup brown sugar, packed
• 1/2 cup vegetable oil (refined coconut oil would work, too)
• 2 large eggs, room temperature
• 1 cup milk, room temperature (whole milk preferred)
• 1 cup boiling water

Chocolate Buttercream Frosting

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• 1 1/2 cups unsalted butter, room temperature
• 4 1/2 cups confectioners sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 tablespoons high fat milk or cream (whole or half&half)
• pinch of salt

Instructions

1. Preheat oven to 350 degrees and line 2, 8 or 9 inch baking pans with parchment paper, (I trace the bottom of the pans on the parchment paper then cut out circles) and then lightly spray with baking spray. If you don’t have parchment paper, spray pans with baking spray then lightly flour the pans. Set aside.
2. In a stand-alone mixer fitted with a paddle attachment (Hand-held mixer works, too), Mix together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar and brown sugar.
3. Next, mix in vegetable oil, milk, eggs and vanilla extract until combined, scraping down the sides of the bowl as necessary.
4. Lastly, with your mixer on low-speed, very slowly pour in the boiled water until incorporated, again scraping down sides of bowl as necessary.
5. Pour batter evenly between the baking pans and bake for 31-33 minutes. Cake should slightly pull away from the edge and a tooth pick should come out clean when inserted into the cake. Let cool completely.
6. To make the frosting, in a stand-alone mixer fitted with a whisk attachment, add butter and sugar and whip until light and fluffy, about 3-4 minutes. With the mixer off, add cocoa powder and salt and mix for an additional minute, scraping down sides of bowl as necessary. Lastly, add vanilla extract and milk and mix, scraping down the sides of bowl. Lastly, turn your mixer on medium-high speed and whip frosting for 3-5 minutes until light and fluffy.
7. Use a serrated knife to gently cut the rounded top off the cakes before frosting. This will help the cakes lay flat on eachother. Frost and enjoy!

Notes

Cake can be frozen unfrosted for up to 3 months. Cake will last 3-4 days in an airtight container.

Did you make this recipe?

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