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; 1 teaspoon vanilla extract

Highlighted under: Sweet Creations

I absolutely love baking this Rich Chocolate Cake with Chocolate Buttercream. There’s something so incredibly satisfying about the process, from sifting the cocoa powder to watching the layers rise perfectly in the oven. Each slice is pure delight, with deep chocolate flavors and a creamy, melt-in-your-mouth icing that brings the whole cake together beautifully. It’s the perfect treat for birthdays, anniversaries, or simply because you deserve a sweet indulgence. Join me in creating this decadent dessert that will surely impress anyone lucky enough to share it!

Created by

Piper Andrews

Last updated on 2026-01-24T10:10:20.690Z

Baking has always been a joy for me, especially when it comes to making this rich chocolate cake. The rich aroma of cocoa as it bakes is intoxicating, and I always make sure to use high-quality cocoa powder to enhance the flavor. I remember the first time I decorated this cake with buttercream; it was a bit messy, but the smiles on my family's faces made it worth every moment!

One tip I’ve learned is to let the cake layers cool completely before frosting them. This prevents the buttercream from melting and creates a beautiful finish. I also like to add an extra layer of chocolate chips in the batter for added texture. Trust me; these little details make a huge difference!

Why You Will Love This Recipe
Intensely rich chocolate flavor that satisfies every chocolate lover's craving
Luscious chocolate buttercream that creates a perfect creamy contrast
Beautifully decadent yet straightforward enough for home bakers to master

Understanding Textures and Flavors

The beauty of this Rich Chocolate Cake lies in its dual textures: a moist, dense sponge complemented by a silky, smooth chocolate buttercream. The addition of boiling water to the cake batter is an essential technique that unlocks the cocoa powder's full potential, resulting in a rich, flavorful cake that isn’t just about sweetness; it balances deep chocolate notes with a slight bitterness, making each bite incredibly satisfying.

Proper mixing technique also influences the final product. Overbeating can incorporate too much air and lead to a less dense cake. I find that beating the batter for just two minutes helps achieve the perfect consistency while keeping the cake’s structure intact. Remember, the goal is to have a smooth batter with no lumps, which will contribute to the cake's tender crumb.

Ingredient Insights

Using high-quality unsweetened cocoa powder is critical in this recipe. It not only contributes to the cake's dark color but also enhances its flavor. Brands like Valrhona or Ghirardelli can elevate your baking experience, delivering richer chocolate notes. If you can't find those, look for natural cocoa, avoiding Dutch-processed cocoa, as it has reduced acidity and won’t provide the same depth of flavor in this specific recipe.

When it comes to the buttercream, make sure your unsalted butter is at room temperature to achieve that creamy, fluffy texture. If you're in a hurry, you can cut the butter into smaller pieces and let it sit on the counter for about 15 minutes. Additionally, feel free to add a pinch of sea salt to enhance the richness of the buttercream, balancing the sweetness perfectly.

Ingredients

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

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
1 teaspoon vanilla extract

Instructions

Instructions

Follow these easy steps to create your rich chocolate cake.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, then stir in boiling water until fully combined.

Bake the Cake Layers

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Chocolate Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream, until you reach a smooth, spreadable consistency. Stir in vanilla.

Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving platter. Spread a layer of buttercream on top, place the second layer on top, and frost the entire cake with the remaining buttercream.

Your rich chocolate cake is now ready to be served!

Pro Tips

For an extra touch, consider sprinkling chocolate shavings on top of the frosting before serving. It adds a visual appeal and extra chocolatey goodness.

Baking Tips and Techniques

To ensure your cake layers rise evenly, consider using a kitchen scale to measure your ingredients accurately. This contributes to consistent texture and flavor. It also helps in reducing common baking issues, like a dense cake or uneven layers. If you notice the top of the cakes dome while baking, gently press it down with a spatula right after you remove them from the oven for a flat surface.

When assembling your cake, have a simple trick ready: use a serrated knife to level the tops of the cooled cake layers. This ensures your cake will stack neatly and be easier to frost. A turntable can also make frosting easier and gives you a smooth finish with minimal effort.

Storage and Make-Ahead Options

This cake is wonderfully forgiving when it comes to storage. You can bake and frost it up to three days in advance. Store it in an airtight container at room temperature to preserve its moisture; just be sure to keep it away from direct sunlight. If you're making it to celebrate a special occasion, I often freeze unfrosted layers for up to three months. Just wrap each layer tightly in plastic wrap before placing in the freezer.

If you have leftovers after your celebration, they can be stored in the same airtight container. When properly sealed, the cake remains fresh and delicious for several days. However, if you find it drying out, you can brush the layers with a simple syrup for extra moisture. Combine equal parts sugar and water, boil it until the sugar dissolves, and then cool to room temperature before applying.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour, but the texture might be slightly lighter and less dense.

→ How can I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost them just before serving.

→ What can I substitute for eggs if I'm vegan?

You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) as a substitute.