Growing up in the vibrant city of Chicago, my childhood was filled with the comforting aroma of baked goods wafting through our cozy kitchen. My mother, with her Polish roots, had a knack for creating the most delectable desserts, but it was my grandmother Elizabeth who truly mastered the art of baking. Her apple cake was legendary, but it was her moist chocolate cake with buttercream frosting that stole my heart. This cake was a staple at every family gathering, a symbol of celebration and love. Today, I’m thrilled to share this cherished recipe with you, hoping it brings as much joy to your family as it has to mine.
There’s something magical about a moist chocolate cake topped with a rich, creamy buttercream. It’s the kind of dessert that makes you close your eyes and savor each bite. This recipe is not just about satisfying a sweet tooth; it’s about creating memories and indulging in a little slice of happiness. So, let’s dive into the world of chocolatey goodness and discover why this cake is a must-try for every dessert lover.
Why You’ll Love This Recipe
This moist chocolate cake with buttercream is a game-changer for several reasons. First and foremost, it’s incredibly easy to make, requiring only a handful of ingredients that you probably already have in your pantry. The cake itself is rich and moist, with a tender crumb that melts in your mouth. The buttercream frosting is silky and smooth, providing the perfect balance to the deep chocolate flavor.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof. It’s perfect for birthdays, anniversaries, or just because you’re craving something sweet. Plus, it’s a great way to get the kids involved in the kitchen. My daughter Ella loves helping me mix the batter, while Peter is always eager to lick the spoon clean.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened (for buttercream)
- 3 to 4 cups powdered sugar (for buttercream)
- 1/4 cup heavy cream (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Step-by-Step 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, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but that’s what makes the cake moist.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter on medium speed until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.
- Once the cakes are completely cool, spread a generous layer of buttercream on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your chocolate cake turns out perfectly moist every time, here are a few expert tips:
- Use room temperature ingredients for a smoother batter and better texture.
- Don’t overmix the batter; mix just until the ingredients are combined.
- Let the cakes cool completely before frosting to prevent the buttercream from melting.
COOKING TOOLS
When I make this moist chocolate cake with buttercream, a few simple tools always make prep faster and cleaner. My go-to tool is the Silicone Utensils Set. The spatula is perfect for mixing the batter and scraping down the sides of the bowl. For chopping chocolate or any other ingredients, the MOSFiATA 8″ Professional Chef’s Knife is a must-have in my kitchen. These tools not only make the process easier but also add a touch of professionalism to your baking experience.
Variations and Substitutions
If you’re looking to put your own spin on this classic recipe, here are a few variations and substitutions you can try:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add a teaspoon of espresso powder to enhance the chocolate flavor.
- For a twist, mix in a handful of chocolate chips or chopped nuts into the batter.
- Try using almond extract instead of vanilla for a different flavor profile.
Serving Suggestions
This moist chocolate cake with buttercream is a showstopper on its own, but you can elevate your dessert experience by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot cup of coffee or a glass of cold milk for the ultimate indulgence. Whether it’s a cozy family dinner or a festive celebration, this cake is sure to impress your guests.
FAQs
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make the cake in advance?
Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Frost the cake on the day you plan to serve it for the best results.
What if my buttercream is too thick?
If your buttercream is too thick, add a tablespoon of heavy cream at a time until you reach the desired consistency.
Final Thoughts
I hope this moist chocolate cake with buttercream becomes a beloved recipe in your home, just as it has in mine. It’s a testament to the power of simple ingredients coming together to create something truly special. Remember, baking is all about love and creativity, so don’t be afraid to make this recipe your own. Share your results with me, and let’s continue to create sweet memories together.
👉 I hope you loved making this moist chocolate cake with buttercream—it’s like a chocolatey hug on a plate. If you’re in the mood for more delightful desserts, check out these recipes: Chocolate Chip Cookies, Vanilla Cupcakes, and Red Velvet Cake. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Easy Moist Chocolate Cake Buttercream: 7 Tips for Success
A rich, moist chocolate cake topped with creamy buttercream frosting, perfect for any celebration.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to dry ingredients. Beat on medium speed until well combined.
- Stir in boiling water until batter is smooth. Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For buttercream, beat softened butter on medium speed until creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.