Name: Double Chocolate Cake with Buttercream Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot brewed coffee (or hot water); 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream (plus more as needed); 2 teaspoons vanilla extract; pinch of salt

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Get ready to fall head over heels for this Double Chocolate Cake with Buttercream Frosting! Each slice is a decadent invitation to chocolate paradise, boasting tender, moist layers enveloped in a dreamy cushion of cocoa-rich frosting. Whether you’re celebrating a special occasion or just craving an over-the-top treat, this cake is guaranteed to steal the show and satisfy every chocolate lover at the table.

Double Chocolate Cake with Buttercream Frosting Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy here, just simple staples that work together to create something truly unforgettable. Each ingredient in this Double Chocolate Cake with Buttercream Frosting is essential, contributing flavor, texture, or that luscious, fudgy color we all crave in a classic chocolate cake.

All-Purpose Flour: Provides the cake’s sturdy yet tender crumb, holding everything together without making it dense.
Unsweetened Cocoa Powder: Lays the foundation for that rich, double-chocolate punch and gives the cake its sultry dark color.
Granulated Sugar: Sweetens the batter and keeps the cake soft and moist as it bakes.
Baking Powder & Baking Soda: This dynamic duo ensures those cake layers rise beautifully and stay light.
Salt: Enhances all the chocolatey notes, keeping the dessert from tasting flat.
Large Eggs: Bind the batter for a silky consistency and contribute richness.
Buttermilk: Adds tender crumb and a subtle tang that balances out all the sweetness.
Vegetable Oil: Keeps the layers super moist for days, even after baking.
Vanilla Extract: Rounds out the flavors, making both cake and frosting taste even more luxurious.
Hot Brewed Coffee (or Hot Water): Deepens the chocolate flavor and keeps the cake extra tender—the secret behind every incredible chocolate cake.
Unsalted Butter (for frosting): Creamy, dreamy, and the backbone of an ultra-smooth buttercream.
Powdered Sugar (for frosting): Whips up with the butter for a silky, sweet finish.
Extra Cocoa Powder (for frosting): Ensures your buttercream is just as chocolatey as the cake itself.
Heavy Cream (for frosting): Adjusts your frosting’s texture, making it velvety and spreadable.
Pinch of Salt (for frosting): Just a pinch brings out the best in all that cocoa and butter.

How to Make Double Chocolate Cake with Buttercream Frosting

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease and flour two 9-inch round cake pans, making sure to line the bottoms with parchment paper for easy, drama-free removal. This small step guarantees the cakes stay brilliantly intact and release without sticking, every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. The secret here is a thorough mix—this ensures every slice has the perfect texture and flavor, without any lumps or pockets of cocoa.

Step 3: Combine the Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer on medium speed and beat until everything is silky smooth and well incorporated. The batter should already smell irresistible at this point!

Step 4: Add Hot Coffee

Slowly pour in the hot brewed coffee (or hot water, if you prefer) while continually mixing. The batter will seem a bit thin, but don’t worry—this is exactly how you get that ultra-moist texture in every bite of Double Chocolate Cake with Buttercream Frosting.

Step 5: Fill the Pans and Bake

Divide the luscious batter evenly between your prepared pans. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean or with a fudgy crumb or two. The aroma filling your kitchen at this stage is nothing short of magical!

Step 6: Cool the Cake Layers

Let the cakes cool in their pans for about 10 minutes—this helps them set. Then gently turn them out onto wire racks to cool completely. Patience pays off here; frosting a warm cake is a recipe for melting and mess.

Step 7: Make the Buttercream Frosting

For the buttercream, beat the softened butter in a large bowl until it’s light, creamy, and pale. Sift in the powdered sugar and cocoa powder, then add the vanilla, a pinch of salt, and heavy cream. Start on low speed, then increase to medium-high, beating another few minutes until your frosting is fluffy, glossy, and irresistible. If it’s too thick, add heavy cream one tablespoon at a time until spreadable.

Step 8: Assemble and Decorate Your Cake

Place one cooled cake layer on a serving plate, then lavish it with a generous layer of your chocolate buttercream. Add the second layer and cover the top and sides with the remaining frosting, swirling and smoothing as you go. Slice, serve, and prepare for applause!

How to Serve Double Chocolate Cake with Buttercream Frosting

Garnishes

Go the extra mile by showering the top of your Double Chocolate Cake with Buttercream Frosting with chocolate shavings, curls, or even a drizzle of glossy chocolate ganache. A handful of fresh berries or a sprinkle of flaky sea salt looks gorgeous and adds a playful pop of color and flavor to every plate.

Side Dishes

This cake stands tall on its own, but if you want to add a little something, serve alongside a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a spoonful of tart raspberry coulis. Each one brings out a different note in the cake and makes every forkful new and exciting.

Creative Ways to Present

You can go classic and rustic with swoops of buttercream, or get artistic by piping rosettes and flourishes. For parties, try slicing the cake into slim tall wedges or cutting out mini rounds and stacking them for adorable individual “cakes.” Your Double Chocolate Cake with Buttercream Frosting can be dressed up or down to fit any occasion!

Make Ahead and Storage

Storing Leftovers

If by some miracle you have leftovers, store your Double Chocolate Cake with Buttercream Frosting covered at room temperature for up to three days. Simply cover with a cake dome or wrap loosely with plastic to keep every slice tender and fresh.

Freezing

For longer storage, individual slices (or even whole layers, unfrosted) can be wrapped tightly in plastic wrap and foil, then frozen for up to three months. Let them thaw at room temperature and add fresh buttercream for a just-baked taste whenever you crave it.

Reheating

While this cake is lovely at room temperature, you can gently microwave a slice for 10-15 seconds to wake up that fudgy texture. Just be careful not to overheat, so the buttercream doesn’t melt away.

FAQs

Can I make the Double Chocolate Cake with Buttercream Frosting ahead of time?

Absolutely! The cake layers can be baked up to two days in advance and stored wrapped tightly at room temperature. Prepare the buttercream fresh when you’re ready to assemble, then frost and serve for a fabulous, stress-free dessert.

Do I have to use coffee in the batter?

No worries if you’re not a coffee fan! The hot coffee simply enhances the chocolate flavor and won’t taste like coffee in the finished product. If you prefer, hot water works just as well and is a perfectly fine substitute.

Can I use this recipe to make cupcakes?

You bet! Portion the batter into lined muffin tins, filling each about two-thirds full, and bake for 18–22 minutes. Top cooled cupcakes with a swirl of buttercream for the tastiest Double Chocolate Cake with Buttercream Frosting cupcakes ever.

What can I add to make it extra decadent?

If you’re an extreme chocolate lover, fold in chocolate chips to the batter, or drizzle a rich chocolate ganache over the frosted cake. Chopped nuts or caramel sauce are also fantastic for adding new flavor layers and crunch.

How do I get perfect, even layers?

For flawless layers, weigh your batter before dividing between pans and use a small offset spatula to level the tops before baking. If needed, trim domed tops after cooling, then stack and frost for a professional look every time.

Final Thoughts

This Double Chocolate Cake with Buttercream Frosting packs all the joy of home baking and celebration into one ultra-chocolatey delight. It’s a recipe that never fails to impress—so grab your mixing bowls, invite a friend over, and treat yourself to a slice (or two) of pure chocolate bliss.

Double Chocolate Cake with Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

Author: Emma
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent delight of this Double Chocolate Cake with Buttercream Frosting. This moist and luscious cake is a chocolate lover’s dream, with layers of cocoa goodness topped with a creamy buttercream frosting.

Ingredients

Scale

For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee (or hot water)

For the Buttercream Frosting:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream (plus more as needed)
2 teaspoons vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add wet ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until well combined. Slowly add hot coffee and mix until smooth.
Bake the cakes: Divide batter between pans. Bake for 30–35 minutes. Cool in pans for 10 minutes, then cool completely on wire racks.
Make the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, salt, and cream. Beat until fluffy.
Assemble the cake: Place one cake layer on a plate, spread buttercream, add second layer, and frost the top and sides. Slice and serve!