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–+ servings
A chocolate cake slice with buttercream frosting and sprinkles on a white plate, accompanied by a fork.

Chocolate Cake with Chocolate Buttercream

Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 12 slices

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

Tips & Tricks
  • 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.
Make the frosting thicker or thinner: 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.
Storage: 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.

Nutrition

Calories: 613kcal | Carbohydrates: 87g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 262mg | Potassium: 276mg | Fiber: 5g | Sugar: 64g | Vitamin A: 622IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 3mg
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