Rich Chocolate Cake With Chocolate Buttercream

Name: Rich Chocolate Cake With Chocolate Buttercream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup fresh brewed coffee; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ¾ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1-2 tablespoons milk or cream, as needed

Highlighted under: Classic Sweet Baking

I love whipping up this Rich Chocolate Cake with Chocolate Buttercream when I'm in the mood for something indulgent! The combination of rich cocoa and velvety buttercream takes me back to my childhood, offering a deliciously sweet escape. I find that using high-quality cocoa powder makes a remarkable difference in flavor. It’s perfect for celebrations or just a cozy night in. When I serve it, I love seeing the smiles on my friends' faces as they savor each bite. It’s truly a treat worth sharing!

Created by

Summer Blake

Last updated on 2026-01-24T08:46:08.775Z

When I set out to create this cake, I was determined to find the perfect balance between richness and sweetness. After several test bakes, I discovered that using freshly brewed coffee in the batter truly enhances the chocolate flavor. It adds depth without overpowering the cake. I highly recommend not skipping this step!

The chocolate buttercream was another adventure – I experimented with the ratios of cocoa and sugar until I achieved a creamy consistency that spreads like a dream. It’s intensely flavored yet smooth, and I always, always make extra just in case!

Here’s Why You’ll Love It:
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Perfecting Your Chocolate Cake

To achieve a moist and fluffy texture in this Rich Chocolate Cake, it’s crucial to accurately measure your ingredients, especially the flour. Spoon the flour into your measuring cup and level it off with a knife rather than scooping straight from the bag, which can pack it down and result in a drier cake. Additionally, incorporating the eggs and milk at room temperature enhances the emulsion and gives the batter a silky consistency, ensuring even baking.

When adding boiling water and coffee to the batter, it might seem counterintuitive, but this step intensifies the chocolate flavor while helping to hydrate the dry ingredients. The heat activates the cocoa powder, resulting in a richer cake. Mix the batter just until combined to prevent overworking the flour, which could lead to a denser texture. Look for a smooth and glossy batter as your cue that you're ready to pour it into the pans.

Crafting the Ultimate Chocolate Buttercream

The chocolate buttercream is crucial for both flavor and decoration, so using room temperature butter is key. It should feel soft but not greasy, and when whipped, it should become fluffy and pale in color. This process will create a light and airy texture for your frosting. Depending on the humidity in your kitchen, you may need to adjust the amount of milk or cream slightly; aim for a spreadable yet thick consistency that holds its shape without being too stiff.

A common issue when making buttercream is over or under-mixing. If your frosting seems grainy, it likely needs more mixing; if it’s too loose, add a bit more powdered sugar. To achieve a stunning finish, consider using an offset spatula to create swirls or add chocolate shavings for an elegant touch. If you’re keen on variations, adding a dash of espresso powder can amplify the chocolate flavor further, making each bite irresistible.

Storing and Serving Your Chocolate Cake

To properly store your Rich Chocolate Cake, ensure it’s completely cool before covering it with plastic wrap or storing it in an airtight container. This prevents the moisture from making the frosting soggy and maintains the cake's flavor. It can be kept at room temperature for up to three days or refrigerated for about a week. For longer storage, freeze the cake layers before frosting; just wrap them tightly in plastic wrap, followed by aluminum foil. They can last up to three months in the freezer.

When ready to serve, let the cake sit at room temperature for approximately 30 minutes to an hour, so the buttercream softens slightly. For an added layer of flavor, consider serving it with fresh berries or a scoop of vanilla ice cream, which complements the richness of the cake beautifully. This balance of flavors and temperatures will elevate your dessert experience, making it even more delightful for guests and family alike.

Ingredients

For the Cake:

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh brewed coffee

For the Chocolate Buttercream:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1-2 tablespoons milk or cream, as needed

Instructions

Preheat and Prepare

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix on medium speed for 2 minutes. Stir in boiling water and coffee until smooth.

Bake the Cakes

Evenly distribute the batter between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Make the Buttercream

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, and beat until smooth. Mix in vanilla and enough milk or cream to reach desired consistency.

Assemble the Cake

Once the cakes are completely cool, spread a layer of buttercream on the top of one cake layer. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.

Pro Tips

For an extra touch, try garnishing the cake with chocolate shavings or fresh berries. You can also refrigerate the cake for an hour after frosting for a firmer texture when slicing.

Ingredient Substitutions and Variations

If you're seeking a dairy-free version of this Rich Chocolate Cake, substitute almond milk or coconut milk for the whole milk and use a plant-based butter for the frosting. The unsweetened cocoa powder can stay the same, but make sure to use a dairy-free chocolate if you're topping your cake with chocolate shavings.

For those who prefer a sweeter chocolate experience, you can try adding espresso powder to the cake batter, which enhances the chocolate flavor without making it taste like coffee. Alternatively, for a layered twist, consider incorporating raspberry jam or orange zest into the buttercream, giving an unexpected fruitiness that brightens the dish.

Troubleshooting Common Issues

A common issue when baking chocolate cakes is achieving the right moisture balance. If the cake sinks in the middle, it may have been underbaked or had too much leavening. Always check for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs. If it’s too dry, make sure to accurately measure your flour and check your oven's calibration.

If your buttercream doesn’t seem to hold its shape or feels too soft, try chilling it for about 15-20 minutes in the fridge. This can help it firm up. Additionally, on extremely humid days, you may need to add more powdered sugar to stabilize it. Remember, patience is key – let the frosting settle for a few moments before applying it to the cake to achieve that perfect finish.

Questions About Recipes

→ Can I use a different type of cocoa powder?

Yes, but for the best flavor, use high-quality unsweetened cocoa powder.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! The cake layers can be baked a day in advance and stored covered at room temperature. Just frost before serving.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as a substitute for eggs if you're looking for an egg-free option.