If you are in the mood for a chocolate cake with the richest chocolate buttercream frosting, you just gotta make this. Bruce has been baking cakes from scratch for years, and this cake is the one that our son’s ask for. He uses dutch processed dark cocoa powder and espresso powder in the cake to give its rich flavor.

If you are more in the mood for baking cupcakes, instead of a cake, give our Chocolate Cupcakes with Buttercream Frosting a try. These will be easy to share for a party!

Originally Posted January 27, 2021

Modified April 20, 2025

🍫 3 Reasons You’ll Love This Recipe

Deep, Rich Chocolate Flavor
The cake incorporates Dutch-processed dark cocoa powder and espresso powder, intensifying the chocolate taste and adding depth to each bite.
Moist and Tender Texture
Ingredients like buttermilk and boiling water contribute to a moist and tender crumb, ensuring the cake remains soft and flavorful.
Luscious Buttercream Frosting
The buttercream is made with softened butter, Dutch-processed cocoa, confectioners’ sugar, heavy cream, vanilla extract, and a touch of espresso powder, resulting in a creamy and indulgent frosting that complements the cake perfectly.

Ingredients for Chocolate Cake

Flour: Provides structure to the cake, ensuring a sturdy but tender crumb.
Sugar: Sweetens the cake and helps retain moisture for a soft texture.
Cocoa Powder: Dutch-processed for a deeper, richer chocolate flavor.
Baking Soda and Baking Powder: Work together to leaven the cake, giving it a light and fluffy texture.
Espresso Powder: Enhances the chocolate flavor without overpowering it.
Salt: Balances sweetness and enhances the overall flavor profile.
Vegetable Oil: Keeps the cake moist and tender over time.
Eggs: Bind the ingredients together while adding richness.
Buttermilk: Contributes to the cake’s tender crumb and subtle tangy flavor.
Vanilla Extract: Adds warmth and depth to the chocolate flavor.
Boiling Water: Activates the cocoa powder and ensures a moist texture.

Ingredients for Chocolate Buttercream

Unsalted Butter: Softened to create a creamy, smooth frosting.
Cocoa Powder: Sifted for a rich chocolate flavor without lumps.
Confectioners’ Sugar: Sweetens and provides a silky texture to the frosting.
Heavy Cream: Adds richness and allows you to adjust the frosting’s consistency.
Vanilla Extract: Enhances the frosting’s flavor with a sweet, aromatic touch.
Espresso Powder: Subtly deepens the chocolate flavor in the frosting.

Instructions for Chocolate Cake

Preheat oven to 325º F.
Spray inside of 2 round 8 inch cake pans with baking spray. If you use parchment rounds, place in pan and spray the parchment as well.
Measure all dry ingredients into the bowl of a stand mixer. Mix dry ingredients with a whisk to blend.
Add buttermilk, vegetable oil, egg, and vanilla to dry mixture on medium speed until well combined.
Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Pour half the batter into each pan. Bake for 25 minutes on the middle rack, turning pans half way. Test doneness by inserting a toothpick into the center of the cake. If it comes out clean, cake is done
Allow cakes to cool in pans for 10 minutes. At this point, remove cakes from pan and allow to cool completely on a wire rack.

Instructions for the Chocolate Buttercream:

Add cocoa to bowl of stand mixer. Using a whisk or fork, get rid of any lumps.
Cream butter and cocoa powder until combined. Turn off mixer.
One cup at a time, add in the confectioner’s sugar and about a teaspoon of the cream. Slowly bring mixer up to speed to avoid the sugar from flying out of the bowl. Between each addition, bring up to fast speed to fully whip the frosting. Repeat until all the sugar and cream are added. Add vanilla extract and espresso powder and combine well.
At this point, check the consistency of the frosting. If too stiff, add a bit more of the cream, and beat until fluffy.

🧊 How to Store the Chocolate Cake

Refrigerator: Store the assembled cake in the refrigerator for up to one week. Before serving, allow it to sit at room temperature for at least 30 minutes to enhance flavor and texture.
Freezer: While the original recipe doesn’t specify freezing instructions, generally, you can freeze the cake (either whole or in slices) by wrapping it tightly in plastic wrap and placing it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

💡 Tips for Success

Leveling Layers: Use a serrated knife or cake leveler to trim the tops of the cake layers, ensuring a flat surface for stacking and frosting.
Frosting Consistency: If the buttercream is too stiff, add a bit more heavy cream and beat until fluffy.
Clean Slicing: For neat slices, heat a sharp knife under hot water, wipe it dry, and cut the cake. Repeat this process for each slice.