Rich, moist chocolate layers paired with a silky, perfectly sweet vanilla buttercream. This from-scratch cake is a timeless masterpiece for birthdays, holidays, or any special day.
This is the chocolate cake of your dreams and the one you’ll turn to for every celebration. The cake layers are incredibly moist, deeply chocolaty, and have a tender crumb that comes from using both butter and oil. Paired with a classic vanilla buttercream that’s creamy, not too sweet, and ideal for spreading or piping, it creates a perfect balance of flavors.
This from-scratch recipe is straightforward but yields professional-looking results—a towering, beautiful cake that’s as much a joy to make as it is to share and eat.
The Science of the Moist Cake & Stable Frosting
This cake achieves its signature moistness through a combination of fats and the creaming method. Creaming butter and sugar incorporates air for lift, while oil ensures the crumb stays tender for days.
Buttermilk adds acidity that tenderizes gluten and reacts with baking soda for a reliable rise. The “reverse creaming” method (adding dry ingredients first) can also be used for an exceptionally fine, velvety crumb.
The vanilla buttercream is an American-style frosting, a simple emulsion of creamed butter and powdered sugar. The key to its smooth, non-grainy texture is properly softened butter and thoroughly sifted sugar.
Beating for several minutes after adding liquid is crucial; it whips in air, making the frosting light and fluffy, while the butter’s fat crystals stabilize the mixture into a spreadable, pipeable consistency that holds its shape at room temperature.
Ingredients
For the Chocolate Cake (Makes three 8-inch rounds):
- 2 ½ cups (312g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs, room temperature
- 1 ½ cups (360ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- ½ cup (1 stick / 113g) unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 1 cup (240ml) hot strong coffee or hot water
For the Vanilla Buttercream Frosting:
- 2 cups (4 sticks / 452g) unsalted butter, softened
- 7-8 cups (840-960g) powdered sugar, sifted
- ⅓ cup (80ml) heavy cream or milk, plus more as needed
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
Instructions
1. The Sifted Dry Ingredients: In the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine thoroughly.
2. The Combined Wet Ingredients: In a separate large bowl or measuring jug, whisk together the eggs, buttermilk, oil, melted butter, and vanilla extract until smooth and emulsified.
3. The Smooth Cake Batter: With the mixer on low, gradually pour the wet ingredients into the dry ingredients. Mix just until combined and smooth. Carefully stir in the hot coffee or water. The batter will be thin.
4. The Poured Cake Pans: Divide the batter evenly among three greased, floured, and parchment-lined 8-inch round cake pans. A kitchen scale ensures perfect layers.
5. The Baked & Cooled Cake Layers: Bake at 350°F (175°C) for 25-30 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. The Creamed Butter for Frosting: In a clean stand mixer bowl, beat the softened butter on medium-high speed for 5 minutes until it is very pale, creamy, and almost fluffy.
7. The Fluffy Vanilla Buttercream: With the mixer on low, gradually add 6 cups of sifted powdered sugar, the salt, vanilla, and heavy cream. Beat on low until combined, then increase to medium-high and beat for 3-4 minutes until very light and fluffy. Add more sugar or cream to reach desired consistency.
8. The Assembled & Crumb-Coated Cake: Place one cake layer on a cake stand. Spread with about ¾ cup of frosting. Repeat with remaining layers. Apply a thin “crumb coat” of frosting over the entire cake. Chill for 20 minutes to set.
9. The Frosted & Decorated Cake: Apply the final, thick layer of frosting to the chilled cake, smoothing the sides and top. Pipe decorative borders or swirls with remaining frosting.
Pro-Tips for Cake & Frosting Perfection
- Room Temperature is Key: Cold ingredients can cause the batter to curdle and the frosting to be lumpy.
- Don’t Overmix the Batter: Mix only until the ingredients are combined to avoid a tough, dense cake.
- Use Hot Coffee: The hot liquid “blooms” the cocoa powder, intensifying the chocolate flavor without adding coffee taste.
- Level Your Layers: For a professional look, use a serrated knife to level the domed tops of the cooled cakes so they stack evenly.
- Sift the Powdered Sugar: This is non-negotiable for a perfectly smooth buttercream without gritty sugar lumps.
- Beat the Frosting Long Enough: The extended whipping time incorporates air, making the frosting light and preventing it from being overly sweet.
- Crumb Coat: Don’t skip the crumb coat! It traps loose crumbs and creates a smooth base for the final layer of frosting.
- Make Ahead: Bake and freeze the cake layers up to a month ahead. Thaw before frosting. Frosting can be made 3 days ahead and stored covered in the fridge; let it come to room temp and re-whip before using.
- Storage: Store the finished cake covered at cool room temperature for 2 days, or in the fridge for up to 5 days. Let chilled cake sit at room temp for an hour before serving for best texture.
- Serving: For clean slices, use a sharp knife dipped in hot water and wiped between cuts.
This Classic Chocolate Cake with Vanilla Buttercream is the celebratory dessert you’ll make for a lifetime.
