Chocolate Cake with Chocolate Buttercream
This luscious Chocolate Cake with Chocolate Buttercream is a rich, indulgent treat perfect for any chocolate lover. This moist, fluffy cake is topped with a creamy, velvety frosting that melts in your mouth. Whether for a special occasion or a simple sweet craving, it's sure to satisfy any chocoholic.
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Chocolate Cake Recipe with Chocolate Buttercream
I love an easy cake recipe, especially one that’s rich, moist and comes together without any fuss. Who has the time for fussy recipes?!
Chocolate Cake with Chocolate Buttercream is one of my family's all-time favorite desserts. The best part? You can mix up the frosting to suit your mood — keep it classic with chocolate buttercream (recipe below!) or go for something fun and flavorful like peanut butter frosting or whipped cream frosting.
This recipe is simple yet decadent, perfect for birthdays, celebrations or just because you’re craving chocolate. Trust me, once you make it, you’ll be looking for excuses to bake it again!
Why You'll Love This Recipe
This chocolate cake is perfect for any chocolate lover!
- Chocolate cake is a classic, and every baker needs this cake recipe in their arsenal!
- You can serve it for birthday cake or as dessert for any special occasion.
- The buttercream is super-duper easy — no need for store-bought frosting!
Can't get enough chocolate desserts? Try these Chocolate Cheesecake Cookies!
Easy Chocolate Cake Ingredients
To bake up this easy cake recipe, you will need to snag these ingredients at the grocery store:co
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Espresso powder
- Baking soda
- Salt
- Buttermilk
- Sour cream
- Vegetable oil
- Eggs
- Vanilla extract
- Boiling water
- Chocolate buttercream frosting
- Chocolate sprinkles
Chocolate Buttercream Frosting Ingredients
For the ultimate chocolatey dessert, top your cake with this chocolate buttercream. It's delicious! You'll need:
- Unsalted butter
- Unsweetened cocoa powder
- Espresso powder
- Powdered sugar
- Milk
- Vanilla extract
- Salt
Variations and Substitutions
Gluten-free chocolate cake: You can try using a 1:1 gluten-free flour substitute. I haven't tried it myself, but I have no reason to believe it wouldn't work!
No espresso powder? You can substitute instant coffee for espresso powder in the cake batter. Use it at the same quantity as specified in the recipe for the frosting. You could also use 1 cup hot coffee instead of the boiling water.
No buttercream: Don't want to make frosting? A dusting of powdered sugar or chocolate ganache would be just as lovely. You could also serve a naked cake with fresh berries and homemade whipped cream.
Frosting fun: Chocolate cake is great with chocolate buttercream frosting, but it's also a blank slate to pair with all kinds of other flavors, such as vanilla buttercream or strawberry buttercream.
Chocolate cupcakes: You can make this chocolate cake into chocolate cupcakes, too!
How to Make Chocolate Cake
Here's how to make this easy chocolate cake! It is oh-so-easy but tastes better than a bakery cake.
Preheat your oven to 325°F. Grease a 9x13-inch baking pan.
Then, get out a large mixing bowl, and whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda and salt. In a separate bowl, combine the buttermilk, sour cream, vegetable oil, eggs and vanilla extract. Mix well.
Add the dry ingredients to the wet ingredients and stir until just combined. Gradually add the boiling water to the batter, mixing well. The batter will be thin, but that's okay.
Evenly pour the batter into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. The center may puff up a bit, but do not press down on it. Allow the cake to cool completely before frosting. If needed, refrigerate the cake for a short time before applying the frosting.
How to Make Chocolate Buttercream Frosting
Once the cake has cooled, you can make the frosting.
In the bowl of a hand or stand mixer, beat the softened butter until creamy and smooth. Add the sifted cocoa powder and espresso powder to the butter and mix until well combined.
Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is smooth and fluffy. Stir in the vanilla extract and a pinch of salt, and beat for an additional 1-2 minutes until the frosting is light and creamy.
Once the cake has cooled, spread the chocolate espresso buttercream frosting evenly over the top of the cake using a spatula.
Sprinkle chocolate sprinkles generously over the frosting. Slice and serve. Enjoy your triple chocolate cake: It's chocolate cake with chocolate buttercream frosting and chocolate sprinkles!
Tips for Success
Here are some tips and tricks for making this recipe:
- The boiling water is added to enhance the cake's texture. Don't worry if the batter appears thin after adding it; it will bake into a moist cake.
- Espresso powder has a strong flavor, so don’t add too much. A little goes a long way.
- If the frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar. Adjust until you reach your desired consistency.
What to Serve With Chocolate Cake
It's great all by itself, but you can serve chocolate cake so many fun ways! Add a birthday candle if needed, too. Add a sprig of mint or a drizzle of chocolate syrup or caramel on top for a restaurant-esque look. And a scoop of ice cream is always welcome!
It's always a good time for cake! Chocolate cake is the perfect dessert for any meal, whether it's Christmas dinner, a birthday or just a regular Friday night. Enjoy it after something as simple as hamburgers or as elegant as grilled pork chops.
FAQ
Store the frosted cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate it, but bring it to room temperature before serving.
Ensure the cake is completely cool before frosting. If needed, refrigerate the cake for a short time before applying.
Yes, you can substitute instant coffee for espresso powder in the cake batter. Use it at the same quantity as specified in the recipe for the frosting.
More Chocolate Recipes
Chocolate Cake with Chocolate Buttercream
Equipment
- 9”x13” Rectangle Pan
- Icing Spatula Set
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon espresso powder adjust to taste
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2½ to 3 cups chocolate buttercream frosting recipe below
- ¼ cup chocolate sprinkles for topping (optional)
For the chocolate buttercream frosting:
- 1 cup unsalted butter softened
- ⅔ cup unsweetened cocoa powder sifted
- ¼ teaspoon espresso powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Chocolate Cake
- Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking pan.
- To make the cake: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, sour cream, vegetable oil, eggs, and vanilla extract. Mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gradually add the boiling water to the batter, mixing well. The batter will be thin, but that's okay.
- Evenly pour the batter into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. The center may puff up a bit, but do not press down on it.
- Allow the cake to cool completely before frosting.
Chocolate Buttercream Frosting
- In the bowl of a hand or stand mixer, beat the softened butter until creamy and smooth.
- Add the sifted cocoa powder and espresso powder to the butter and mix until well combined.
- Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is smooth and fluffy.
- Stir in the vanilla extract and a pinch of salt, and beat for an additional 1-2 minutes until the frosting is light and creamy.
- Once the cake has cooled, spread the chocolate espresso buttercream frosting evenly over the top of the cake using a spatula.
- Sprinkle chocolate sprinkles generously over the frosting.
- Slice into 12 pieces and serve. Enjoy your delicious chocolate cake with chocolate buttercream frosting and chocolate sprinkles!
Notes
- The boiling water is added to enhance the cake's texture. Don't worry if the batter appears thin after adding it; it will bake into a moist cake.
- Espresso powder has a strong flavor, so don’t add too much. A little goes a long way.
- Ensure the cake is completely cool before frosting. If needed, refrigerate the cake for a short time before applying.
Nutrition
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