Homemade Chocolate Cake with Chocolate Buttercream Frosting

This classic chocolate cake is soft, moist, and deeply chocolatey — layered with a smooth and fluffy chocolate buttercream that melts in your mouth. Whether for birthdays, celebrations, or just because, this cake never disappoints!

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Ingredients

Dry Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour

• 1 and 1/2 cups (300g) granulated sugar

• 3/4 cup (65g) unsweetened cocoa powder

• 1 and 1/2 teaspoons baking powder

• 1 and 1/2 teaspoons baking soda

• 1/2 teaspoon salt

Wet Ingredients:

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 teaspoons vanilla extract

• 1 cup (240ml) boiling water

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For the Chocolate Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened to room temperature

• 3 and 1/2 cups (440g) powdered sugar (sifted for smoothness)

• 1/2 cup (45g) unsweetened cocoa powder

• 1/4 cup (60ml) whole milk (plus more if needed)

• 2 teaspoons vanilla extract

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Tools You’ll Need:

• Two 9-inch round cake pans

• Electric mixer or hand whisk

• Mixing bowls

• Rubber spatula

• Wire cooling racks

• Offset spatula or butter knife (for frosting)

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‍ Step-by-Step Instructions

Step 1: Prep Your Pans & Oven

• Preheat your oven to 350°F (175°C).

• Grease two 9-inch round cake pans with butter or nonstick spray, then dust with flour or line the bottoms with parchment paper circles to ensure easy release.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  This ensures even distribution of leavening agents and prevents lumps.

Step 3: Add the Wet Ingredients

• Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture.

• Using an electric mixer (or whisk), beat the mixture on medium speed for about 1–2 minutes until smooth and well-combined.

• Slowly stir in the boiling water. The batter will be thin — this is normal and key to a moist, soft texture.

Why boiling water? It “blooms” the cocoa, intensifying the chocolate flavor and helping the cake stay moist.

Step 4: Bake the Cakes

• Divide the batter evenly between the two prepared pans.

• Tap the pans lightly on the counter to remove air bubbles.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 5: Cool the Cakes

• Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and carefully invert onto wire racks.

• Allow them to cool completely before frosting — at least 30–40 minutes.

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Make the Chocolate Buttercream Frosting

Step 6: Beat the Butter

• In a large bowl, beat the softened butter on medium-high speed for 3–4 minutes until it’s creamy, pale, and fluffy.

Step 7: Add Cocoa & Sugar

• Gradually sift in the cocoa powder and powdered sugar, mixing on low to avoid a dust cloud.

• Once incorporated, beat on medium speed. Add the milk 1 tablespoon at a time until you reach your desired consistency.

• Mix in the vanilla extract.

• Beat the frosting for another 2–3 minutes until it’s smooth, spreadable, and airy.

Too thick? Add more milk, 1 tsp at a time.
Too thin? Add a little more powdered sugar.

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Assemble the Cake

Step 8: Frost & Layer

• Place one cooled cake layer on your serving plate.

• Spread about 1 cup of frosting evenly across the top.

• Place the second layer on top and frost the top and sides of the cake using the remaining buttercream.

✨ Optional: Decorate with chocolate shavings, sprinkles, or a dusting of cocoa powder.

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️ Serving Suggestions

• Serve as-is or with a scoop of vanilla ice cream or whipped cream.

• Perfect for birthdays, holidays, or any celebration!

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Storage & Make-Ahead Tips

• Store: Covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Let it come to room temp before serving for best texture.

• Freeze Cake Layers (Unfrosted): Wrap cooled layers in plastic wrap and freeze up to 2 months.

• Make Frosting Ahead: Store in an airtight container in the fridge for up to 1 week. Bring to room temp and beat before using.

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Optional Variations

• Mocha Twist: Add 1 tablespoon of instant espresso to the boiling water.

• Chocolate Chip Layer: Fold mini chocolate chips into the batter before baking.

• Layered Ganache: Use chocolate ganache between layers for an ultra-decadent version.

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⏰ Total Time:

• Prep: 25 minutes

• Bake: 30–35 minutes

• Cool + Frost: 20–30 minutes
  ≈ 1 hour 15 minutes total