Hey there, my friend. If you love chocolate, you are in for a treat. This double chocolate cake is rich, moist, and topped with the creamiest buttercream frosting. It’s the kind of cake that makes you close your eyes after the first bite.
And the best part? You don’t need any fancy skills to make it. I’ll walk you through everything step by step so you can bake a cake that tastes like it came straight from a bakery. Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sieve
- Spatula
- 9-inch cake pans (2)
- Parchment paper
- Cooling rack
- Offset spatula or butter knife
Important Info
- Servings: 12 slices
- Estimated Cost to Make This Recipe: About $12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Additional Time: 30 minutes (cooling time)
- Calories per Serving: About 450 calories
- Cook Method: Baking
- Season: All seasons
- Courses: Dessert
- Cuisine: International
- Diets: VegetarianDiet
How to Make Double Chocolate Cake with Buttercream Frosting
Now I am going to tell you what ingredients you need to make this cake and how to make it.
Ingredients You Need
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup heavy cream (or as needed)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Gluten-free flour (1:1 ratio) |
| Whole milk | Almond milk or oat milk |
| Vegetable oil | Melted butter |
| Unsweetened cocoa powder | Dutch-process cocoa |
| Heavy cream | Whole milk or half-and-half |
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Sift the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, and salt) into a large mixing bowl.
- Add the wet ingredients (eggs, milk, oil, and vanilla) and mix until combined.
- Pour in the boiling water slowly while mixing. The batter will be thin, but that’s what makes the cake moist.
- Divide the batter evenly between the two pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Make the frosting by beating the butter until creamy. Add the powdered sugar, cocoa powder, salt, and vanilla, then mix until smooth. Add heavy cream, a tablespoon at a time, until the frosting reaches a spreadable consistency.
- Frost the cake by spreading an even layer of frosting on one cake layer, placing the second layer on top, and covering the whole cake with frosting.
- Slice and enjoy.
Helpful Tips
- Use room-temperature eggs and milk for a smoother batter.
- Don’t overmix the batter, or the cake may turn out dense.
- If your frosting is too thick, add a splash of cream. If it’s too thin, add more powdered sugar.
- Freeze the cake layers before frosting to prevent crumbs from mixing into the frosting.
- Use an offset spatula for smooth frosting.
What to Serve with Double Chocolate Cake
This cake is perfect on its own, but if you want to take it up a notch, serve it with:
- A scoop of vanilla ice cream
- A drizzle of chocolate or caramel sauce
- A cup of coffee or hot chocolate
How Do You Serve the Cake?
Use a sharp knife to cut clean slices. Wipe the blade with a warm, damp cloth between slices for a neat cut. You can also serve it on a cake stand for a fancy touch.
Where Do You Serve This Recipe the Most?
This cake is perfect for birthdays, holidays, and any celebration. It’s also a great treat for a cozy night at home. If you want to impress guests at a dinner party, this cake will do the trick.
Storage
Short-Term Storage (Room Temperature)
- Store the cake in an airtight container at room temperature for up to 3 days.
- Keep it in a cool, dry place away from direct sunlight.
Refrigeration
- Place the cake in an airtight container and refrigerate for up to 5 days.
- Let it sit at room temperature for 30 minutes before serving.
Freezing
- Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
- Thaw in the fridge overnight or at room temperature for an hour before eating.
Frequently Asked Questions
Can I use a different type of cocoa powder?
Yes, you can use Dutch-process cocoa, but it may result in a slightly different flavor. Regular unsweetened cocoa powder works best for this recipe.
What if I don’t have an electric mixer?
You can mix the cake batter with a whisk and a little arm strength. For the frosting, use a hand whisk or a sturdy spatula, but it may take longer to get it fluffy.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day before and store them wrapped at room temperature. Frosting can also be made ahead and stored in the fridge for up to 3 days.
Can I make cupcakes instead of a cake?
Yes, pour the batter into lined muffin tins and bake at 350°F for about 18-20 minutes.
Why is my cake dry?
A dry cake may be due to overbaking or adding too much flour. Always measure ingredients accurately and check the cake a few minutes before the baking time is up.
Meta Description
This double chocolate cake with buttercream frosting recipe is rich, moist, and easy to make. Perfect for birthdays, holidays, or any sweet craving.