Butter Cake with Creamy Chocolate Frosting
Indulge in the rich, velvety perfection of this Butter Cake with Creamy Chocolate Frosting—a timeless treat that combines a tender, buttery cake with a luscious, homemade chocolate frosting. This recipe is a dessert lover’s dream, featuring a moist, golden crumb balanced by a silky, chocolatey finish that’s both decadent and elegant. With a straightforward preparation process and ingredients like real vanilla extract, cocoa powder, and heavy cream, this cake is perfect for birthdays, celebrations, or simply satisfying your sweet tooth. Whether you create smooth, flawless layers or playful swirls on top, this classic dessert guarantees a showstopping centerpiece that's designed to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.75 cup Unsalted butter (softened, for frosting)
- 0.75 cup Unsweetened cocoa powder
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 3 tablespoons Heavy cream
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, prepare the frosting. In a medium bowl, beat the softened butter and cocoa powder until smooth.
Gradually add the powdered sugar, beating well after each addition.
Mix in the vanilla extract, heavy cream, and a pinch of salt. Beat until the frosting is light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake.
Smooth the frosting with an offset spatula or create decorative swirls. Serve and enjoy!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 64.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
