Growing up in Chicago, the heart of our home was always the kitchen. I remember my babcia’s warm embrace and the comforting aroma of her apple cake wafting through the air. Those memories are deeply etched in my heart, and they’ve inspired my love for baking. Today, I’m excited to share a recipe that’s become a staple in my own family gatherings—a moist chocolate cake with buttercream. This cake is a nod to my Polish heritage, infused with a touch of American indulgence. It’s the kind of dessert that brings everyone to the table, eager for a slice of rich, chocolaty heaven.
This moist chocolate cake with buttercream is special to me because it’s a recipe that combines the best of both worlds: the rich, decadent flavors of American chocolate cakes and the delicate, buttery textures that remind me of my grandmother’s baking. It’s a cake that celebrates family, tradition, and the simple joy of sharing something delicious with those you love.
Why You’ll Love This Recipe
This moist chocolate cake with buttercream is the epitome of comfort and indulgence. It’s incredibly easy to make, with a rich, fluffy texture that melts in your mouth. The buttercream frosting is smooth and creamy, adding the perfect touch of sweetness to the deep, chocolaty base. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and sure to impress. Plus, it’s a versatile dessert that can be dressed up for special occasions or enjoyed as a simple weeknight treat. No matter the occasion, this cake is a guaranteed crowd-pleaser.
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 and 1/2 cups powdered sugar (for buttercream)
- 1/4 cup heavy cream (for buttercream)
- 2 teaspoons 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, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Carefully stir in the boiling water until the batter is smooth. It will be thin, but that’s okay!
- 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 in a large bowl until creamy.
- Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Once the cakes are completely cool, spread a layer of buttercream on top of one cake. Place the second cake on top and frost the top and sides with the remaining buttercream.
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 is perfectly moist, make sure not to overmix the batter. Overmixing can lead to a dense cake. When adding the boiling water, mix just until combined. Also, be sure to use room temperature ingredients for the buttercream to achieve the smoothest texture possible. If your buttercream is too thick, add a bit more heavy cream until you reach the desired consistency.
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 for mixing the batter. It’s perfect for scraping down the sides of the bowl and ensuring everything is well combined. For slicing the cake, I rely on the MOSFiATA 8″ Professional Chef’s Knife, which gives me clean, precise cuts every time. These tools make baking this cake a breeze!
Variations and Substitutions
If you’re looking to switch things up, consider adding a teaspoon of espresso powder to the cake batter to enhance the chocolate flavor. For a nutty twist, fold in a cup of chopped walnuts or pecans. You can also substitute the whole milk with almond milk for a dairy-free version. For a festive touch, sprinkle the frosted cake with colorful sprinkles or shaved chocolate curls.
Serving Suggestions
This moist chocolate cake with buttercream is perfect on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Pair it with a hot cup of coffee or a glass of cold milk for the ultimate dessert experience. It’s also a delightful addition to any celebration, from birthdays to holiday gatherings.
FAQs
Can I make this cake in advance? Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it.
How do I store leftovers? Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but bring it to room temperature before serving for the best texture.
Final Thoughts
I hope this moist chocolate cake with buttercream becomes a cherished recipe in your home, just as it is in mine. It’s a cake that brings joy and togetherness, a sweet reminder of the simple pleasures in life. Whether you’re making it for a special occasion or just because, I encourage you to share it with those you love and savor every bite.
👉 I hope you loved making this moist chocolate cake with buttercream—it’s like a warm, chocolaty hug in cake form! If you’re in the mood for more sweet treats, check out these delightful recipes: Classic Vanilla Cupcakes, Lemon Drizzle Cake, and Raspberry Swirl Cheesecake. 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 and fluffy chocolate cake topped with creamy buttercream frosting, perfect for any occasion.
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, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Mix until well combined.
- Stir in boiling water until batter is smooth.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack.
- For buttercream, beat softened butter until creamy.