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Chocolate Cake with Buttercream Frosting

Moist Chocolate Cake
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American

Equipment

  • 2 9 inch round cake pans, buttered and floured
  • 2 Large mixing bowl

Ingredients
  

Cake

  • 2 cups all purpose flour
  • 1.5 cups sugar
  • 3/4 cups cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder (optional, enhances chocolate flavor)
  • 1 cup milk (or buttermilk)
  • 1/2 cup vegetable, avocado or canola oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

Buttercream Frosting (chocolate)

  • 1.5 cups butter (room temperature)
  • 1 cup cocoa powder
  • 4-4.5 cups confectioner's sugar
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp espresso powder (optional)

Instructions
 

Cake

  • Preheat oven 350 degrees F.
  • Mix together dry ingredients in large mixing bowl or stand mixer.
  • Then add the milk, oil, eggs and vanilla to the flour mix. Then slowly add the boiling water to the batter until well combined.
  • Pour batter evenly into the 2 round cake pans and bake 30-35 minutes, until toothpick comes out dry.
  • Remove from oven and let cook before frosting.

Buttercream

  • In a large mixing bowl (or stand mixer), cream butter with cocoa powder, vanilla and espresso powder. Add once cup of confectioner's sugar one cup at a time, alternating with 1 tbs of heavy cream at a time until frosting is creamy. Set aside and frost cake when cake has cooled.
Keyword buttercream, cake, chocolate, Moist