If you are craving a truly indulgent dessert that feels like a warm hug in cake form, this Decadent Chocolate Cake with Chocolate Buttercream Frosting Recipe is going to be your new best friend. Rich, moist, and bursting with deep chocolate flavor, this cake has that perfect crumb you dream about, and the silky-smooth buttercream frosting takes it to an entirely new level of deliciousness. Whether you’re celebrating a special occasion or just treating yourself because you deserve it, this recipe will guide you to cake heaven without any fuss.
Ingredients You’ll Need
Creating a cake this luscious is surprisingly simple thanks to these essential ingredients. Each one brings its own magic—flour gives structure, cocoa powder injects that unmistakable chocolate punch, eggs provide moisture and lift, and the vegetable oil keeps the crumb tender. Together, they create a harmonious blend of flavors and textures that will have you coming back for seconds.
- 1 3/4 cups plain / all purpose flour: The base that holds your cake together with a tender crumb.
- 3/4 cup unsweetened cocoa powder: This is where the deep chocolate flavor originates—make sure it’s good quality.
- 1 1/2 tsp baking powder: Helps give the cake a light and airy rise.
- 1 1/2 tsp baking soda (bi-carb soda): Works alongside the baking powder to aid the perfect texture.
- 2 cups white sugar: Sweetness that balances the cocoa’s bitterness.
- 1 tsp salt: Enhances all the flavors, especially the chocolate.
- 2 eggs (~55-65g each): These bind and enrich the batter with moisture and depth.
- 1 cup milk (low or full fat): Adds creaminess and helps dissolve dry ingredients.
- 1/2 cup vegetable oil: Keeps the cake super moist and tender for days.
- 2 tsp vanilla extract: Elevates the chocolate notes with a subtle sweetness.
- 1 cup boiling water: Intensifies the cocoa flavor and ensures a luscious batter.
- 1 1/2 batches Chocolate Buttercream Frosting: The grand finale, providing that smooth, rich topping everyone loves.
How to Make Decadent Chocolate Cake with Chocolate Buttercream Frosting Recipe
Step 1: Preheat the Oven and Prepare Your Pans
Start by heating your oven to 180°C/350°F (160°C fan). This steady heat will help your cake bake evenly and develop a gorgeous crust. While the oven warms up, grease two 22cm (9″) cake pans with butter and line the bases with parchment paper to ensure your cakes pop out smoothly after baking. If you’re using springform pans or different sizes, adjust accordingly to maintain the perfect cake thickness.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together your plain flour, unsweetened cocoa powder, baking powder, baking soda, salt, and white sugar. This step is crucial because it breaks up the cocoa and flour lumps, giving your cake that uniform texture and beautiful crumb. The sugar blends in to sweeten the deep chocolate layers perfectly.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. These wet ingredients combine to give your batter moisture and richness. The eggs help trap air, contributing to a fluffy texture. Mixing these well ensures your cake will be light and tender.
Step 4: Combine Wet and Dry Mixes
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon just until everything is incorporated. Over-mixing can lead to a dense cake, so a few lumps are okay. Once combined, carefully pour in the boiling water and stir until smooth. The hot water intensifies the cocoa flavor while loosening the batter for a moist outcome.
Step 5: Bake to Perfection
Divide the batter evenly between the prepared cake pans and place them on the middle oven rack for balanced heat exposure. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too often as this might cause the cake to sink.
Step 6: Cool and Frost
Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks. Once completely cool, spread your luscious Chocolate Buttercream Frosting between the layers and all over the cake. This frosting creates a dreamy finish that’s creamy and rich yet never feels too heavy.
How to Serve Decadent Chocolate Cake with Chocolate Buttercream Frosting Recipe
Garnishes
To elevate your cake’s presentation, consider adding some fresh berries, a sprinkle of chocolate shavings, or even a light dusting of cocoa powder for contrast. Toasted nuts or edible flowers can add a delightful texture and visual interest. These garnishes complement the chocolate while adding a touch of elegance.
Side Dishes
This cake pairs beautifully with simple sides like a dollop of fresh whipped cream or a scoop of vanilla ice cream to contrast the richness. A cup of robust coffee or freshly brewed tea balances the sweetness perfectly, making your dessert experience even more memorable.
Creative Ways to Present
Try slicing the cake into small, bite-sized squares to serve at parties or pile layers into a trifle bowl with extra frosting and berries for a stunning dessert centerpiece. You could also use cupcake-sized portions for an easy-to-handle individual treat that’s just as decadent.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored covered tightly at room temperature for up to 2 days to maintain moistness. Beyond that, refrigerate it in an airtight container for up to 5 days. Make sure the cake is completely cooled before storing to avoid condensation and sogginess.
Freezing
If you want to enjoy this delicious Decadent Chocolate Cake with Chocolate Buttercream Frosting Recipe later, slice the cake and wrap each piece individually in plastic wrap and foil before freezing. This method keeps the cake fresh and prevents freezer burn for up to 3 months. Thaw overnight in the fridge for best results before serving.
Reheating
To revive that just-baked feeling, warm slices gently in the microwave for 15 to 20 seconds on low power, or briefly in a warm oven. This helps soften the frosting and releases all those rich chocolate aromas, making your cake taste freshly made all over again.
FAQs
Can I use a different type of flour for this cake?
All-purpose flour works best for the texture of this cake, but you can substitute with cake flour for an even lighter crumb. Just use a little less if you do, as cake flour is finer and absorbs less liquid.
What if I don’t have vegetable oil? Can I substitute it?
You can replace vegetable oil with melted butter or even coconut oil for a slightly different flavor profile. Keep in mind that butter will lend a richer taste, while coconut oil may add a subtle coconut note.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture will remain moist and delicious, though the crumb might be a little different.
How do I know when the cake is properly baked?
The best test is inserting a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s done. Avoid opening the oven door too early to prevent the cake from sinking.
Can I use this recipe to make cupcakes instead of a layered cake?
Absolutely! Just fill cupcake liners about two-thirds full and bake at the same temperature for about 18-22 minutes. Keep an eye on them as baking times will be shorter.
Final Thoughts
There’s something magical about the way chocolate makes everything better, and this Decadent Chocolate Cake with Chocolate Buttercream Frosting Recipe is living proof. It’s simple enough to make any day feel special but impressive enough to wow guests at your next gathering. Trust me, once you try this recipe, it will become a beloved staple in your kitchen. So go on, mix up that batter and treat yourself—you deserve every bite of this chocolaty delight!
Print
Decadent Chocolate Cake with Chocolate Buttercream Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic chocolate cake recipe yields a moist, rich, and deeply chocolate-flavored cake perfect for celebrations or a decadent dessert. With a tender crumb and a smooth chocolate buttercream frosting, it’s a timeless favorite that is easy to prepare and bake in about 45 minutes total.
Ingredients
Dry Ingredients
- 1 3/4 cups plain / all purpose flour
- 3/4 cup cocoa powder, unsweetened
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda (bi-carb soda)
- 2 cups white sugar
- 1 tsp salt
Wet Ingredients
- 2 eggs (~55-65g / 2 oz each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 1/2 batches Chocolate Buttercream Frosting
Instructions
- Preheat the oven. Set your oven to 180°C/350°F (160°C fan) and allow it to reach the right temperature before baking. This ensures even cooking and a proper rise.
- Prepare the cake pans. Grease two 22cm/9″ round cake pans with butter, then line the base with parchment paper. This helps in easy removal of the cakes and prevents sticking.
- Mix dry ingredients. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. This distributes the leavening agents evenly for consistent rising.
- Add wet ingredients. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed until well combined and smooth.
- Incorporate boiling water. Carefully add the boiling water to the batter while mixing on low speed. The batter will be thin, but this step ensures the cake is moist and enhances the chocolate flavor.
- Pour batter and bake. Divide the batter evenly between the prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven too often to keep the temperature stable.
- Cool the cakes. Allow cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Frost the cake. Once cooled, spread 1 1/2 batches of chocolate buttercream frosting evenly between the two layers, then frost the top and sides of the assembled cake for a decadent finish.
Notes
- Note 1: Using white sugar gives the cake its sweetness and moisture; ensure it’s well measured for balanced flavor.
- Note 2: Use unsweetened cocoa powder to achieve a rich chocolate taste without extra sweetness.
- Note 3: Greasing and lining the pan helps prevent sticking. If using springform pans or different sizes, baking times may vary.
- Note 4: Position your oven racks in the middle for even heat circulation and the best baking results.
- Make sure boiling water is added carefully to avoid cooking the eggs prematurely.
- Allow cakes to cool fully before frosting to prevent melting or sliding of the buttercream.
