Rich Chocolate Cake With Chocolate Buttercream

Name: Rich Chocolate Cake With Chocolate Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 and 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 2 teaspoons vanilla extract; A pinch of salt

Highlighted under: Oven Fresh Creations

I absolutely love making this Rich Chocolate Cake with Chocolate Buttercream for every special occasion. The decadent chocolate flavor combined with the smooth and creamy buttercream is simply irresistible. I find that using high-quality cocoa powder elevates the taste to a whole new level, and if time allows, letting the cake sit overnight enhances its flavor even further. Whether it's a birthday party or just a sweet treat for the week, I can't resist this indulgence!

Created by

Gwendolyn Reed

Last updated on 2026-01-24T11:34:16.283Z

When experimenting with this cake, I learned the importance of correctly measuring your ingredients. It may sound simple, but precision can make or break the final outcome. I combine my dry ingredients separately before mixing them with the wet ones, ensuring a uniform batter that rises beautifully in the oven.

I also love using a homemade chocolate buttercream that complements the cake perfectly. Making it from scratch allows me to control the sweetness and the chocolate intensity, creating a rich finish that makes every bite a delight.

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The quality of cocoa powder used is crucial for achieving that rich chocolate flavor. Using high-quality Dutch-processed cocoa can add a deeper, more complex taste to your cake compared to regular unsweetened cocoa. I also recommend sieving the cocoa powder before mixing to prevent any lumps, ensuring a smooth batter and a tender crumb in your cake.

Each ingredient serves a purpose in the final outcome of this cake. For instance, the baking soda and baking powder work together to create the perfect rise. The combination of both ensures that your cake is light and fluffy. If you want to reduce sugar, try using a sugar substitute that has a 1:1 ratio, but be mindful that it may alter the cake's texture and moisture.

Techniques for Perfect Cakes

For optimal mixing, it's important to incorporate the wet ingredients carefully. Beating the mixture on medium speed for two minutes aerates the batter, allowing it to rise beautifully when baked. Avoid overmixing later on, as this can lead to a denser texture. The real secret is to add the boiling water last; it enhances the cocoa's flavor and gives your cake a moist crumb.

When it comes to baking, keeping an eye on your cakes during the last few minutes is essential. Every oven is different, so start checking for doneness at the 25-minute mark by inserting a toothpick in the center. Once it comes out clean or with only a few crumbs attached, it’s time to take them out. Let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Ingredients

Ingredients for the Cake:

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Buttercream

1 cup unsalted butter, softened
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract
A pinch of salt

Check your pantry for these ingredients!

Instructions

Instructions:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes. Stir in boiling water last; the batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Buttercream

While the cakes are cooling, make the chocolate buttercream by beating the softened butter until creamy, then gradually add powdered sugar and cocoa powder, followed by heavy cream and vanilla. Beat until fluffy.

Assemble the Cake

Once the cakes are completely cool, spread a layer of buttercream between the two layers and frost the top and sides. Decorate as desired.

Enjoy your delicious creation!

Pro Tips

For added flavor, try adding a teaspoon of instant coffee to the boiling water before mixing it in
it enhances the chocolate richness.

Buttercream Tips

The texture of the chocolate buttercream is equally important as the cake itself. To achieve a light and fluffy consistency, ensure your butter is softened but not melted—around room temperature works best. If it’s too cold, the buttercream will be lumpy, and if melted, it will be runny. Start beating on low speed until combined, then increase to medium-high to whip air into it, creating that melt-in-your-mouth feel.

If you prefer a richer buttercream, consider adding more cocoa powder to taste. For a smoother finish, you can add extra heavy cream to thin it out if it’s too thick. Additionally, if you want a less sweet version, reduce the amount of powdered sugar by 1/2 cup and substitute it with an equal amount of more cocoa powder for a deeper flavor without the extra sweetness.

Serving and Storage

This Rich Chocolate Cake can be made ahead of time and stored in the refrigerator for up to five days, which allows the flavors to deepen further. When storing, wrap the cooled cake layers in plastic wrap or airtight containers to retain moisture. For the buttercream, it can also be stored in the fridge for up to a week—just re-whip it before using to bring back its fluffy texture.

Consider adding a twist when serving—fresh raspberries or a drizzle of orange-infused syrup can add an exciting flavor contrast to the chocolate. If you’re feeling adventurous, try using the same chocolate buttercream to fill and frost cupcakes or layer it between cookies for decadent treats. Freezing the cake is also an option; just ensure it’s wrapped tightly in plastic before placing it in the freezer for up to three months.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can make the cakes in advance and store them in an airtight container at room temperature for up to 2 days.

→ Can I freeze this cake?

Absolutely! You can freeze the un-frosted layers for up to 3 months. Just be sure to wrap them well.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, or use 1/4 cup of applesauce.

→ How can I make the buttercream less sweet?

To cut the sweetness, you can add a bit more cocoa powder or a pinch of salt to balance the flavors.