Moist Chocolate Cake with Vanilla Buttercream
A rich and moist chocolate cake layered with creamy vanilla buttercream frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup hot water or hot coffee
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 –3 tablespoon heavy cream or milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Slowly pour in hot water or coffee while mixing until the batter is well combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter until creamy.
- Gradually add powdered sugar, vanilla extract, and heavy cream or milk until smooth and fluffy.
- Frost the cooled cake with the vanilla buttercream.
Notes
- Use hot coffee instead of water for a deeper chocolate flavor.
- Room-temperature ingredients mix more evenly.
- Sift powdered sugar to avoid lumps in the buttercream.