Classic Chocolate Cake
Rich, moist, and decadent chocolate cake with a smooth chocolate buttercream frosting. Perfect for any celebration or chocolate lover!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup unsalted butter, softened for frosting
- 3 cups powdered sugar for frosting
- ¾ cup unsweetened cocoa powder for frosting
- ⅓ cup milk for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
- Add wet ingredients to the dry ingredients and mix until just combined.
- Gradually add boiling water while mixing on low speed. The batter will be thin.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- To prepare frosting, beat softened butter until smooth. Gradually add powdered sugar and cocoa powder, mixing on low speed.
- Add milk and vanilla extract and beat until frosting is smooth and creamy.
- Once cakes are completely cool, level the tops if needed. Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the entire cake.
Notes
For a more intense chocolate flavor, use hot coffee instead of boiling water. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.