Chocolate Cake with Vanilla Buttercream
This classic Chocolate Cake with Vanilla Buttercream features tender, moist chocolate layers paired with fluffy, sweet vanilla frosting. It's a go-to dessert for birthdays, holidays, or any celebration. The combination of cocoa-rich cake and creamy buttercream never goes out of style!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
For the Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 –3 tbsp heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually mix wet ingredients into dry until just combined.
- Slowly stir in hot water or coffee; batter will be thin.
- Divide batter evenly between pans and bake 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For buttercream, beat butter until creamy. Gradually add powdered sugar, then vanilla.
- Add cream or milk 1 tablespoon at a time until desired consistency is reached.
- Once cakes are fully cooled, frost the first layer, stack the second, and cover with remaining buttercream.
Notes
- Use hot coffee to deepen the chocolate flavor.
- Sift powdered sugar for smooth buttercream.
- Level cake layers with a serrated knife for a professional finish.
- Store frosted cake in an airtight container at room temp for 2 days or refrigerated up to 5 days.
- Cake layers can be frozen for up to 2 months; thaw before frosting.