A soft, moist chocolate cake layered with creamy frosting — this classic dessert is perfect for birthdays, celebrations, or anytime you crave something indulgent. Deep cocoa flavor, fluffy crumb, and a smooth chocolate buttercream make every bite unforgettable!
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water (or hot coffee for richer flavor)
For the Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup heavy cream (add more if needed)
Method – How to Make It
1. Bake the Cake Layers
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment paper).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla. Beat until smooth.
- Slowly pour in hot water (or hot coffee). The batter will be thin — this is normal.
- Divide the batter evenly between the cake pans.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Buttercream Frosting
- In a large bowl, beat softened butter until creamy and pale.
- Add powdered sugar, cocoa powder, and salt. Mix on low speed to combine.
- Add vanilla and heavy cream, then beat on high speed for 2–3 minutes until light and fluffy.
- If needed, add 1–2 more tablespoons of cream for a smoother texture.