Decadent Chocolate Cake with Vanilla Buttercream
Indulge in a moist, professional-grade chocolate cake made from scratch. This recipe utilizes Dutch-processed cocoa powder and a hot-blooming technique to unlock deep, intense chocolate flavors. Paired with a luscious, creamy vanilla buttercream frosting, this dessert offers the perfect contrast of a dark, rich crumb and sweet, velvety topping. Ideal for birthdays or special gatherings, this cake stays moist for days thanks to the buttermilk and vegetable oil base, ensuring every bite is as delicious as the first.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 12 slices
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3/4 cup Dutch-processed cocoa powder
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp kosher salt
1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 large eggs
1 cup very hot water
3 sticks unsalted butter (softened)
4 1/4 cups confectioners’ sugar
1 tbsp vanilla extract
2 tbsp heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans, lining the bottoms with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the eggs, buttermilk, and vegetable oil to the dry ingredients and mix on medium speed until well combined.
Carefully stir in the hot water by hand; the batter will be thin.
Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a tester comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy.
Gradually add confectioners’ sugar, vanilla extract, and heavy cream, whipping until light and fluffy.
Frost the cooled cake layers once completely room temperature.
Notes
Ensure your buttermilk is at room temperature to prevent the batter from seizing. Sift the confectioners’ sugar for the smoothest buttercream texture. Store the finished cake in an airtight container at room temperature for up to 3 days.