Description
A rich and moist chocolate cake topped with creamy vanilla frosting.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2–4 tablespoons milk or cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt to prevent lumps and ensure even baking.
- In another bowl, whisk sugar and eggs until slightly lightened. Add buttermilk, vegetable oil, and vanilla extract, mixing until just combined.
- Divide batter evenly between prepared pans. Bake 30-35 minutes until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Beat softened butter until creamy. Gradually add powdered sugar, alternating with small amounts of milk or cream, until the frosting is smooth and spreadable. Add vanilla extract and beat until fluffy.
- Place one cake layer on a serving plate, spread vanilla frosting evenly on top. Add the second layer and cover the entire cake with remaining frosting, smoothing as desired.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use high-quality cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg