Indulge in this rich 3-layer chocolate cake with dreamy buttercream frosting for a decadent dessert. It’s an impressive cake but you’ll be delighted to know that it’s super easy to make!
This chocolate layer cake is the one you want to make for birthdays, anniversaries, graduations, bake sales, or any event that calls for a tall cake full of scrumptious cocoa goodness. It’s a homemade effort that’s easy to make and will certainly earn you rave reviews.
The batter is easily made with a stand mixer, which I recommend because you’ll be making enough batter for 3 9-inch round cake pans. The batter is extra moist and tender thanks to the buttermilk that’s added to the batter. Not only will you get a delightful tang from the buttermilk, but it adds a richness that enhances the cocoa powder which makes this the ultimate classic chocolate cake that’s always a crowd-pleaser.
The buttercream frosting is easily made by creaming softened butter with cocoa powder, sweetener, and vanilla. This smooth frosting is perfectly suited for the chocolate layer cake and will glide on like a dream as you ice between each layer, the sides, and the top. You may want to consider making a double-batch, especially if you want to decorate the top by piping on the additional frosting.
You can’t go wrong offering this scrumptious homemade chocolate cake with buttercream frosting. Don’t wait for a special occasion to make it – give it a test run and enjoy it just because you can!
Ingredients Needed
For the Cake:
Butter – To grease the pans.
Flour – Use all-purpose flour.
Cocoa Powder – Use unsweetened.
Baking Soda – To help the cake rise.
Baking Powder – Leavening agent to help with the volume and texture of the cake as it bakes.
Salt – Enhances the flavor.
Sugar – Use white granulated sugar to help sweeten the batter.
Eggs – Adds structure and moisture to the cake as it bakes.
Buttermilk – Adds a slight tang and helps create a tender crumb as the batter bakes.
Water – Helps add moisture to the batter.
Coconut Oil – Helps the cake stay moist and tender as it bakes.
Vanilla – Adds flavor to the cake.
For the Frosting:
Butter – Adds creaminess.
Confectioners Sugar – Adds sweetness.
Cocoa Powder – Use unsweetened for a rich chocolate flavor.
Salt – Flavor enhancer.
Milk – Helps with moisture and creaminess.
How To Make The Cake
Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.
- Preheat the oven and prep the 3 9-inch round cake pans. Set aside.
- Whisk together the dry ingredients.
- In a mixing bowl, beat wet ingredients and slowly add the dry ingredients to incorporate.
- Add equal amounts of the cake batter to the 3 prepared cake pans.
- Bake for approximately 30 minutes and then cool completely before frosting.
How To Make The Buttercream Frosting
Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.
- Whisk together the dry ingredients. Set aside.
- In a mixing bowl, beat the softened butter with a mixer until light and fluffy.
- Slowly add the dry mixture to the creamed butter and continue beating on low.
- Add the milk when the frosting begins to thicken and continue beating until smooth and fluffy.
- Refrigerate frosting until ready to use.
Pro Tips
- If possible, use a stand mixer for this cake. The volume of flour and other ingredients needs a large bowl and deep paddle beater that can handle the batter as it beats. Alternatively, you can use a hand mixer, but divide the ingredients in half and make two batches, separately, so that your smaller hand mixer can handle the volume.
- Use store-bought buttermilk rather than making your own from milk and vinegar. The store-bought will be thicker and creamier, which is what’s needed in this batter to help with the texture and structure as it bakes.
Decoration Ideas
Honestly, I think this cake is perfect as-is, with that luscious buttercream frosting that you can swirl on the sides and top for a gorgeous look. However, if you’re going for spectacular, consider one of the following edible enhancements.
- Add mini chocolate chips on top.
- Add chocolate shavings on top.
- Add chocolate sprinkles on top.
- Make extra chocolate buttercream frosting and pipe on rosettes around the top edges.
Can I Make Cupcakes With This Recipe?
Sure! However, since this recipe makes 3 9-inch round pans, I would consider dividing the recipe in half so you don’t end up with several dozen or more cupcakes!
Also, you’ll need to decrease the cooking time and watch the oven when the cupcakes start to rise. Do the toothpick test to determine when to remove them.
Is This Cake Freezer Friendly?
The baked cake rounds, when cooled, can be frozen if tightly wrapped in plastic and then foil. They will keep for up to 3 months in the freezer. Defrost in the fridge, overnight, before frosting.
Storage
You can store this cake on the countertop for 2-3 days in a sealed container. You can also store it in the fridge for up to 5 days in a sealed container.
More Cake Recipes
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Homemade Chocolate Cake With Buttercream Frosting
Indulge in this rich 3-layer chocolate cake with dreamy buttercream frosting for a decadent dessert. It's an impressive cake but you'll be delighted to know that it's super easy to make!
Ingredients
- For cake:
- ¼ cup butter for greasing pans
- 3 cups flour
- 1 ½ cups cocoa, plus extra for preparing pans.
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon salt
- 3 cups sugar
- 4 eggs
- 1 ½ cups buttermilk
- 1 ½ cups water
- ½ cup fractionated coconut oil or vegetable oil
- 2 teaspoons vanilla
- For frosting:
- 2 cups (4 sticks) butter, softened
- 2 (16 ounce) packages confectioners sugar
- 1 cup cocoa powder
- ½ teaspoon salt
- 3 tablespoons milk
Instructions
- Gather ingredients for cake and frosting.
- Preheat the oven to 350 degrees Fahrenheit. Prepare three 9-inch round cake pans by greasing and dusting them with cocoa powder.
- Whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
- In a large mixing bowl, beat the eggs, buttermilk, water, fractionated coconut oil, and vanilla at medium speed until smooth, about 3 minutes. Slowly add dry ingredients just until combined. Do not overmix.
- Divide the batter evenly between the three cake pans. Tap gently against the counter to remove the air bubbles.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center returns clean. Cool the cakes in pans for 10 minutes. Remove from pans and cool completely on wire racks.
- To make the frosting, whisk together the sugar, cocoa, and salt. Beat butter at medium speed until light and fluffy, about 5 minutes. Reduce speed to low and slowly add the sugar mixture. As the mixture thickens, slowly add the milk to make the frosting smooth and fluffy.
- The frosting will thicken when refrigerated and dry to form a crust when left at room temperature.
Notes
Note: For smaller mixers, divide the ingredients in half and make two batches.
Recommended Products
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KitchenAid Artisan Tilt-Head Stand Mixer
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 348Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 44mgSodium 507mgCarbohydrates 58gFiber 3gSugar 37gProtein 6g
