Moist Chocolate Cake with Vanilla Buttercream

There's something magical about slicing into a perfectly baked chocolate cake with vanilla buttercream – that first bite where rich cocoa meets sweet, creamy frosting is pure bliss. This recipe has been my go-to for birthdays, potlucks, and even those "I just need chocolate" days for years. It's surprisingly simple to make, yet tastes like you spent hours in the kitchen.

I'll never forget the first time I made this cake for my niece's birthday party. The kids devoured it (chocolate faces everywhere!), and the adults kept asking for the recipe. That's when I knew this chocolate cake with vanilla buttercream was something special. The secret? Using hot coffee in the batter – it intensifies the chocolate flavor without making the cake taste like coffee. Trust me, even coffee-haters love this cake!

Why you'll love this chocolate cake with vanilla buttercream

• Moist every time: The combination of buttermilk and oil keeps this cake tender for days
• Rich chocolate flavor: Cocoa powder plus hot coffee creates deep, complex chocolate notes
• Foolproof frosting: My vanilla buttercream comes together in minutes and pipes beautifully
• Crowd-pleaser: Equally perfect for fancy occasions and casual weeknight desserts
• Beginner-friendly: No fancy techniques required – just good old-fashioned mixing and baking

Ingredients for Chocolate Cake with Vanilla Buttercream

Gathering the right ingredients is half the battle when it comes to baking the perfect chocolate cake with vanilla buttercream. I learned this the hard way when I once tried substituting oil with melted butter in a pinch – let’s just say the texture was... interesting. Here’s exactly what you’ll need, measured and prepped just right:

• For the chocolate cake:
• 2 cups all-purpose flour (spooned and leveled – no packing!)
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (I prefer Dutch-process for extra richness)
• 2 teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt (don’t skip this – it balances the sweetness)
• 1 cup buttermilk, room temperature (shake the carton well!)
• ½ cup vegetable oil (or melted coconut oil if you’re feeling fancy)
• 2 large eggs, room temperature (cold eggs can make your batter curdle)
• 2 teaspoon vanilla extract (the real stuff, please!)
• 1 cup hot water or hot coffee (the coffee trick I swear by)
• For the vanilla buttercream:
• 1 cup unsalted butter, softened (leave it out for 30 minutes – no shortcuts here)
• 4 cups powdered sugar, sifted (unless you enjoy lumpy frosting)
• 2 teaspoon vanilla extract (yes, more vanilla!)
• 2–3 tablespoon heavy cream or milk (add slowly – you can always add more)

Pro tip: Measure everything before you start mixing. There’s nothing worse than realizing you’re out of eggs mid-recipe (ask me how I know). And if you’re missing buttermilk, don’t panic – I’ll share my easy substitution tricks later!

How to Make Chocolate Cake with Vanilla Buttercream

Okay, let's get baking! I know you're excited to dig into that chocolatey goodness, but first we've got to make it. Don't worry – I'll walk you through every step. The key is taking your time and enjoying the process. There's something magical about watching simple ingredients transform into something spectacular!

Baking the Chocolate Cake Layers

1. Preheat to perfection: Start by heating your oven to 350°F (175°C). While it warms up, grease two 9-inch round pans with butter or baking spray and dust with cocoa powder (no white flour streaks on chocolate cake!). Line the bottoms with parchment circles if you're extra paranoid about sticking (I usually am).
2. Whisk the dry team: In your largest mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Get it nice and uniform – no cocoa powder clumps allowed! I like to sift the cocoa if it's looking lumpy.
3. Mix the wet crew: In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Whisk until the eggs are fully incorporated. Pro tip: if your buttermilk is cold from the fridge, microwave it for 10 seconds to take the chill off.
4. Marry the mixtures: Pour the wet ingredients into the dry and mix just until combined. The batter will be thick at this point – that's normal! Now slowly pour in the hot water (or coffee) while mixing. The batter will thin out dramatically. Don't panic! This is how you get that moist, tender crumb.
5. Divide and conquer: Pour the batter evenly between your prepared pans. I like to use a kitchen scale to be precise, but eyeballing works too. Tap the pans gently on the counter to release any big air bubbles.
6. Bake with patience: Pop them in the oven for 30-35 minutes. Resist the urge to open the door before 25 minutes! Cakes are shy – they need time to set. They're done when a toothpick comes out with moist crumbs (not wet batter) and the edges pull slightly from the pan.
7. Cool it: Let the cakes cool in their pans for 10 minutes – this helps them firm up. Then run a knife around the edges and flip onto a wire rack. Peel off the parchment and let them cool completely before frosting (about 1 hour). Trying to frost warm cake is a recipe for melty disaster!

Preparing the Vanilla Buttercream Frosting

1. Butter up: In a stand mixer or large bowl, beat the softened butter on medium speed for 2-3 minutes until it's pale and creamy. Scrape down the bowl – those sneaky unmixed bits love to hide!
2. Sweeten the deal: With the mixer on low, gradually add the powdered sugar about 1 cup at a time. I mean gradually – unless you enjoy powdered sugar clouds all over your kitchen (been there!). Once incorporated, bump up the speed to medium and beat for another minute.
3. Flavor time: Add the vanilla and 2 tablespoons of cream. Mix on medium-high for 3-4 minutes until light and fluffy. The frosting should hold stiff peaks when you lift the beater. Too thick? Add more cream 1 teaspoon at a time. Too thin? Add a bit more powdered sugar.
4. The moment of truth: Once your cakes are completely cool, place one layer on your serving plate. Spread about ¾ cup frosting on top. Gently add the second layer and frost the top and sides. If you're feeling fancy, pipe some decorative swirls on top!

There you have it – chocolate cake perfection! The hardest part now is waiting to slice it. But trust me, that first bite of rich chocolate cake with cloud-like vanilla frosting will be worth every minute.

Tips for the Perfect Chocolate Cake with Vanilla Buttercream

After years of baking this chocolate cake with vanilla buttercream (and a few hilarious disasters along the way), I've picked up some game-changing tricks. These little nuggets of wisdom will take your cake from "pretty good" to "oh my goodness, can I have the recipe?" Here's what I've learned:

• Room temp is your friend: Cold eggs and buttermilk can make your batter separate – not cute! Take them out 30 minutes before baking. In a pinch, place eggs in warm water for 5 minutes.
• Sift with purpose: Cocoa powder and powdered sugar love to clump. A quick sifting means no lumpy surprises in your cake or frosting. I use a fine mesh strainer – it's faster than digging out the big sifter.
• Hot coffee = magic: Even if you hate coffee (like my husband), use it! The heat helps bloom the cocoa powder, and the coffee enhances chocolate flavor without tasting like coffee. Just boil water and stir in instant coffee if you don't have brewed.
• Don't overmix: Once you add the dry ingredients, mix just until combined. Overworking the batter develops gluten, which equals tough cake. A few small lumps are fine – they'll bake out.
• Grease like you mean it: For foolproof release, I grease pans with butter, dust with cocoa powder, AND add a parchment circle. Three layers of protection means your cakes will slide out beautifully.
• Frosting too sweet? Add a pinch of salt to cut the sweetness. My grandma's trick was always adding ¼ teaspoon to the buttercream – it makes the vanilla flavor pop!
• Crumb coat first: Spread a thin layer of frosting over the cake and chill for 15 minutes before the final coat. This traps crumbs so your finished cake looks bakery-perfect.
• Slice with a hot knife: For clean slices, run your knife under hot water and wipe dry between cuts. The heat glides right through the frosting without dragging.

Remember, even my "failed" cakes still tasted amazing – that's the beauty of chocolate and vanilla! But with these tips, you'll avoid the common pitfalls and impress everyone with your baking skills. Now go forth and bake with confidence!

Ingredient Substitutions and Notes

Baking should be fun, not stressful – and sometimes you just don't have exactly what a recipe calls for. Over the years, I've tested every possible swap for this chocolate cake with vanilla buttercream (sometimes intentionally, sometimes in kitchen emergencies). Here's what works and what to watch out for:

When life gives you no buttermilk...

That carton of buttermilk always seems to disappear right when you need it! My favorite quick fix: mix 1 tablespoon white vinegar or lemon juice into 1 cup regular milk and let it sit for 5 minutes until slightly thickened. Sour cream or plain yogurt thinned with a bit of milk works great too – just use equal amounts. The acidity helps tenderize the cake, so don't skip it!

Cocoa powder choices

That half-empty tin of Dutch-process cocoa in your pantry? Go ahead and use it! The difference between Dutch-process and natural cocoa is chemistry (something about pH levels), but in this recipe, they're interchangeable. Dutch-process gives a deeper chocolate flavor, while natural cocoa has more bright notes. Just don't use hot chocolate mix – the sugar and milk powder will throw everything off!

The great butter debate

Ran out of unsalted butter for the frosting? Salted butter works in a pinch – just reduce any added salt in the recipe. For the cake itself, you can swap the vegetable oil with melted coconut oil (it adds a lovely subtle flavor) or even applesauce if you're feeling health-conscious (but expect a denser texture). Margarine works for the frosting too, though the flavor won't be quite as rich.

Egg-cellent alternatives

For egg allergies or shortages, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg (let it gel for 5 minutes first). I've also had success with mashed banana (¼ cup per egg), though it makes the cake slightly sweeter. Just know – these swaps change the texture a bit, so don't expect the exact same rise.

Frosting tweaks

No heavy cream? Any milk works – whole milk gives the creamiest results. Powdered sugar clumping? Give it a quick blitz in the blender. Want to get fancy? Substitute 1 teaspoon of the vanilla with almond extract for a subtle marzipan flavor. And if your frosting seems too soft after mixing, just pop it in the fridge for 15 minutes to firm up.

Here's my golden rule: write down any substitutions you make! That way, when the cake turns out amazing (which it will), you'll remember exactly how you did it. Some of my favorite baking discoveries came from happy accidents in the kitchen!

Serving and Storing Chocolate Cake with Vanilla Buttercream

Now for the best part - eating your masterpiece! This chocolate cake with vanilla buttercream tastes absolutely heavenly at room temperature. The flavors bloom beautifully when the cake isn't too cold, and the frosting gets that perfect soft-but-not-melty texture. I always let refrigerated cakes sit out for about 30 minutes before serving - it makes all the difference.

Leftovers? Ha! Just kidding - though this cake tends to disappear fast in my house. If you do have some to save, here's how to keep it tasting fresh:

Short-term storage

Cover any cut edges with plastic wrap touching the cake surface (this prevents drying out) and store in an airtight container at room temperature for up to 2 days. The buttercream acts as a natural preservative. If your kitchen runs hot or it's humid, pop it in the fridge where it'll keep for 3-4 days.

Freezing for later

This cake freezes like a dream! I often make an extra to have on hand for surprise guests (or surprise cravings). For whole cakes, freeze uncovered until the frosting sets firm (about 1 hour), then wrap tightly in plastic wrap followed by foil. Individual slices can go straight into freezer bags. It'll stay perfect for up to 3 months.

Reviving your cake

Thaw frozen cake overnight in the fridge or at room temperature for a few hours. If it seems a bit dry (though it shouldn't!), brush the layers lightly with simple syrup before serving. For refrigerated cake that's too cold, microwave a slice for 5-8 seconds - just enough to take the chill off without melting the frosting.

Pro tip: Write the date on frozen cakes with a marker! Future you will thank present you when that midnight chocolate craving hits.

Nutritional Information for Chocolate Cake with Vanilla Buttercream

Okay, let's be real - we don't eat chocolate cake for its health benefits! But I know some of you like to keep track, so here's the scoop on what's in each delicious slice of this chocolate cake with vanilla buttercream. Just remember - these numbers are estimates, and your exact counts might vary depending on the specific brands you use.

Per serving (1/12 of the cake):

• Calories: About 450 (worth every one!)
• Total Fat: 20g (mostly from that glorious butter and oil)
• Saturated Fat: 10g
• Carbohydrates: 65g (the sweet stuff)
• Fiber: 2g (thank you, cocoa powder!)
• Sugar: 45g (it is cake, after all)
• Protein: 4g
• Sodium: 300mg

A little nutrition pro tip from me - if you're watching your sugar intake, you can reduce the frosting amount between layers or use a thinner coat. The cake itself is plenty flavorful! But personally? I say life's too short for skimpy frosting portions. Everything in moderation, including moderation, right?

Note: Nutrition information is calculated using generic brands and standard measurements. Values may vary based on specific ingredients used and exact portion sizes. If you have dietary restrictions, always check your individual product labels.

Frequently Asked Questions

Q1. Can I use regular milk instead of buttermilk in the chocolate cake?
Absolutely! Make an easy buttermilk substitute by mixing 1 tablespoon lemon juice or white vinegar into 1 cup regular milk. Let it sit for 5 minutes until slightly curdled. This works like magic and gives you that same tender crumb. I've also used plain yogurt or sour cream thinned with milk in equal amounts when I'm in a pinch.

Q2. How do I prevent my chocolate cake from turning out dry?
Three secrets: don't overbake (check at 30 minutes), use room temperature ingredients, and that hot liquid is crucial! The coffee or hot water helps "bloom" the cocoa powder for maximum moisture. Also, measure your flour correctly - spoon it into the cup and level it off. Packed flour leads to dense, dry cake every time.

Q3. Can I turn this recipe into cupcakes?
You bet! This batter makes about 24 perfect cupcakes. Fill liners ⅔ full and bake at 350°F for 18-22 minutes. They're done when a toothpick comes out clean. The vanilla buttercream pipes beautifully on top - I like using a star tip for that bakery-style swirl. Just watch them disappear at parties!

Q4. Why does my buttercream sometimes taste too sweet?
Ah, the powdered sugar overload! My trick is adding a pinch of salt (about ¼ teaspoon) to balance the sweetness. You can also substitute ½ cup of the powdered sugar with cocoa powder for chocolate buttercream, or add a teaspoon of lemon juice for brightness. The key is tasting as you go - stop adding sugar when it's sweet enough for you!

Q5. Can I make this cake ahead of time?
This cake actually gets better after resting! Bake the layers up to 2 days ahead - wrap them tightly in plastic once cool and store at room temp. The frosting keeps for 3 days in the fridge (just rewhip before using). Assembled cake lasts 1 day at room temp or 3-4 days refrigerated. Pro tip: freeze unfrosted layers for up to 3 months - they thaw perfectly!

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