Description
This moist and fluffy chocolate cake is the kind of dessert you can bake any day of the week — tender, light, and full of cocoa flavor. Paired with a smooth vanilla buttercream filling, it’s pure homemade comfort in every bite.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
- 1 cup (230 g) unsalted butter, softened (for Vanilla Buttercream)
- 2½ cups (300 g) powdered sugar, sifted
- 1½ tsp vanilla extract (for Vanilla Buttercream)
- 2–3 tbsp heavy cream or milk (for Vanilla Buttercream)
- Pinch of salt (for Vanilla Buttercream)
- Light dusting of powdered sugar on top (optional for garnish)
Instructions
- Preheat oven to 175°C (350°F).
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, cream butter, granulated sugar, and brown sugar together until fluffy (about 2 minutes).
- Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until smooth — don’t overmix.
- Divide batter evenly between pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
- In a large bowl, beat butter until creamy and pale for the Vanilla Buttercream.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Add vanilla, cream (or milk), and salt, then beat on high speed for 2–3 minutes until fluffy.
- Adjust consistency — add more sugar for stiffness or more cream for softness.
- Place one cooled cake layer on a serving plate.
- Spread a generous layer of vanilla buttercream evenly over the top.
- Add the second cake layer and gently press down.
- Optionally, dust the top with powdered sugar for a classic finish.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 3 months; wrap tightly in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg