This chocolate cake is so rich, moist and so incredibly chocolatey! It’s topped with my favorite chocolate buttercream that I know you’ll absolutely LOVE!
Make this when you’re craving chocolate or use it in any recipe that calls for chocolate cake. This is the perfect base for any tiered cake, cake pops – ANYTHING YOU WANT.
This is the ultimate chocolate cake, you can stop looking.
You have found the one.
The PERFECT Chocolate Cake
This chocolate cake is so rich, moist and so incredibly chocolatey! It's topped with my favorite chocolate buttercream that I know you'll absolutely LOVE!
Ingredients
Cake batter:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder + extra for coating the pan
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Buttercream:
- 2 cups unsalted butter room temperature
- 4 cups powdered sugar
- 1 ½ cups cocoa powder
- 2 tbsp vanilla extract
- ½ cup milk
Instructions
Bake the cake:
- Place the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl and mix together.
- Add the milk, vegetable oil, eggs and vanilla extract and mix with an electric mixer until combined.
- Slowly add the boiling water and mix until well combined.
- Grease and flour four 6-inch round baking pans, but use cocoa powder instead of flour to coat the pans. This will keep the outsides of the cakes looking rich and chocolatey, instead of pale and floury.
- Divide the batter evenly between the pans and bake at 350F for 30-35 minutes, until a skewer inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack and cool completely.
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and milk and mix well. Add the powdered sugar and cocoa powder 1 cup at a time, beating with each addition.
Assembly:
- Slice the tops and bottoms off the cakes to smooth the surface and remove any excess browning.
- Stack the cakes and spread some buttercream between each layer.
- Coat the cake in a thin layer of buttercream, called a crumb coat. This will catch any excess cake crumbs. Chill the cake in the fridge for 20 minutes.
- Coat the cake in a thick, generous layer of buttercream.
- Place the remaining buttercream in a piping bag fitted with a large, star-shaped piping tip. Pipe little dollops of buttercream onto the top of the cake. Enjoy!
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
@pankobunny
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