Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge in the timeless pleasure of a **Classic Chocolate Cake with Chocolate Buttercream Icing**, a decadent dessert that’s perfect for any celebration or sweet craving. This recipe features moist, fluffy layers of rich chocolate cake, crafted with high-quality cocoa powder and enhanced with boiling water for a deep, velvety texture. The creamy, homemade chocolate buttercream icing is whipped to perfection, combining unsalted butter, smooth confectioners’ sugar, and a hint of vanilla to create a luscious topping that will satisfy every chocolate lover's dream. With a quick prep time of just 30 minutes, this two-layer cake is the ideal centerpiece for birthdays, holidays, or simply a cozy dessert at home. Serve it with a scoop of vanilla ice cream or a fresh cup of coffee for an irresistible pairing. Whether you’re an experienced baker or a beginner, this recipe guarantees indulgence in every bite. Perfect for SEO, this recipe is your guide to mastering the ultimate chocolate cake!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup unsalted butter
- 3 cups confectioners' sugar
- 0.5 cup unsweetened cocoa powder (for icing)
- 0.25 cup whole milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, 3/4 cup cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and 2 teaspoons vanilla to the dry ingredients and beat with a mixer on medium speed for 2 minutes.
Stir in the boiling water (the batter will be thin) and pour it evenly into the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from oven and let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the icing, beat the butter in a medium bowl until creamy.
Gradually add in the confectioners' sugar and 1/2 cup cocoa powder, alternating with the 1/4 cup milk. Beat until the mixture is smooth and creamy.
Add 1 teaspoon vanilla extract and continue to beat until combined.
Once the cakes are completely cool, spread the icing evenly over the top of one cake layer. Place the second cake layer on top and spread icing over the top and sides.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 66.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 311 mg | 7% | |
*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.
