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Chocolate Moist Cake with Vanilla Buttercream

A decadent and moist chocolate cake topped with a creamy vanilla buttercream, perfect for any celebration or indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water Added to make the cake exceptionally moist.
For the Vanilla Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract
  • a pinch salt To enhance flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Add in the eggs, milk, oil, and vanilla extract. Mix everything together until well combined.
  4. Carefully add the boiling water to your batter, stirring until combined.
Baking
  1. Pour the batter evenly into two greased and floured 9-inch round cake pans.
  2. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
Making the Buttercream
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, alternating with heavy cream and vanilla. Beat until the frosting is light and fluffy. Add a pinch of salt.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of vanilla buttercream on top.
  2. Place the second layer on top and frost the top and sides with remaining buttercream.
  3. Decorate as desired.
Serving
  1. Slice your masterpiece, serve it up, and enjoy!

Notes

For the ultimate chocolate fix, consider drizzling some melted chocolate over the top before serving. The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.