Here’s a classic, bakery-style Chocolate Cake with Vanilla Buttercream—moist, rich, and perfectly balanced with a light, creamy frosting 🍫🎂
🍫 Chocolate Cake with Vanilla Buttercream
Ingredients (serves 8–10)
For the chocolate cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
For the vanilla buttercream:
- 1 cup (225 g) butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp milk
- 2 tsp vanilla extract
Instructions
1. Bake the cake
- Preheat oven to 180°C (350°F) and grease two 8-inch cake pans.
- In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in hot water/coffee (batter will be thin—this is normal).
- Pour into pans and bake for 30–35 minutes.
- Cool completely before frosting.
2. Make the buttercream
- Beat butter until creamy and fluffy.
- Gradually add powdered sugar, mixing well.
- Add vanilla and milk; beat until smooth and spreadable.
3. Assemble the cake
- Place one cake layer on a plate.
- Spread a layer of buttercream on top.
- Add the second layer and frost the top and sides.
- Decorate as desired (sprinkles, chocolate shavings, etc.).
🎂 Tips
- Hot coffee enhances the chocolate flavor (you won’t taste coffee)
- Chill cake slightly before frosting for cleaner layers
- Don’t overbake—check with a toothpick
- For extra moisture, brush layers with simple syrup
✨ Variations
- Add chocolate ganache drip for a fancy look
- Mix chocolate chips into the batter
- Turn into cupcakes (bake 18–20 minutes)
If you want, I can give you a super moist bakery secret version or a no-oven chocolate cake recipe 🍰
