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Ultimate Chocolate Cake with Vanilla Buttercream Frosting

A rich and velvety chocolate cake layered with creamy vanilla buttercream frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water Used to thin the batter
For the Vanilla Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk To achieve desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed for 2 minutes until well combined.
  4. Slowly stir in the boiling water. The batter will be thin—this is normal!
Baking
  1. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool in their pans for 10 minutes, then move to wire racks to cool completely.
Making the Frosting
  1. In a separate bowl, beat softened butter until creamy.
  2. Gradually add powdered sugar and vanilla extract. Mix until fluffy, adding milk until you reach your desired consistency.
Assembling the Cake
  1. Once the cakes are completely cool, spread frosting on top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
  2. Optional—add sprinkles, nuts, or other toppings to personalize your cake!

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days or in the freezer for up to three months. Let it thaw overnight in the refrigerator before serving.