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Delicious Chocolate Cake With Vanilla Buttercream: Recipe

Delicious Chocolate Cake With Vanilla Buttercream: Recipe
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★★★★★

4.9 from 5 reviews

This delicious chocolate cake with vanilla buttercream is a moist, rich dessert perfect for any celebration. The cake combines deep cocoa flavor with a tender crumb, while the smooth vanilla buttercream adds a creamy, sweet finish. Easy to bake and frost, this recipe yields a classic, crowd-pleasing treat.

Ingredients

Scale

Moist Chocolate Cake

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water or hot coffee

Vanilla Buttercream Frosting

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 2 tsp vanilla extract
  • 2–4 tbsp heavy cream or milk
  • Pinch of salt (optional)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and fully incorporated.
  4. Incorporate hot liquid: Gradually add the boiling water or hot coffee to the batter while mixing. The batter will become thin, which is normal and will result in a moist cake.
  5. Divide batter and bake: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting.
  7. Prepare vanilla buttercream: Beat the softened unsalted butter on medium speed until creamy and pale, about 2 to 3 minutes. Gradually add powdered sugar one cup at a time, beating well after each addition.
  8. Add flavor and consistency: Mix in the vanilla extract and 2 tablespoons of heavy cream or milk. Adjust the frosting consistency by adding more cream or milk until smooth and spreadable. Optionally, add a pinch of salt to balance sweetness.
  9. Assemble the cake: Level the cake layers with a serrated knife if needed. Spread a layer of buttercream between the two cakes, then frost the top and sides evenly.
  10. Chill and finish: Chill the assembled cake for 15 minutes to set the first coat of frosting. Apply a second, smoother coat of buttercream for a polished finish.

Notes

  • For richer flavor, substitute boiling water with hot coffee in the cake batter.
  • Make sure cake layers are completely cool before frosting to prevent melting the buttercream.
  • Use a serrated knife to level cake layers for even stacking and appearance.
  • Chilling the cake between frosting coats helps achieve a smooth and professional finish.
  • The pinch of salt in the buttercream helps balance the sweetness but can be omitted based on preference.
  • Store the cake covered at room temperature for up to 2 days or refrigerate up to 5 days.

Nutrition

Keywords: chocolate cake, vanilla buttercream, moist chocolate cake, easy chocolate cake, homemade cake, dessert recipe

Find it online: https://maicook.com/delicious-chocolate-cake-with-vanilla-buttercream-recipe/