Description
This Moist Chocolate Cake with Easy Whipped Chocolate Frosting is a rich, fluffy, and deeply chocolatey dessert that’s perfect for birthdays, holidays, or whenever you need a show-stopping treat. The cake is soft and tender thanks to buttermilk, oil, and hot water or coffee, while the whipped chocolate frosting is light, creamy, and perfectly spreadable.
Ingredients
- For the chocolate cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee
- For the whipped chocolate frosting:
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (more as needed)
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Make the cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot water or coffee until fully incorporated (batter will be thin).
- Divide batter evenly into pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the whipped frosting:
- Beat softened butter until light and fluffy.
- Sift in powdered sugar and cocoa powder. Mix on low until combined.
- Add vanilla, salt, and gradually mix in heavy cream.
- Beat on medium-high for 2–3 minutes until fluffy and smooth.
- Frost cooled cake layers and decorate as desired.
Notes
- For extra richness, add melted chocolate to the frosting.
- Try layering with raspberry preserves for a fruity touch.
- Use brewed coffee instead of water for deeper chocolate flavor.
- Make cupcakes by baking 18–20 minutes in lined muffin tins.
- Cake layers freeze well—wrap tightly and store up to 2 months.