Hi, Readers! Today I want to share a classic chocolate buttercream cake.

This recipe yields two 9-inch layers, generously filled and frosted with a silky chocolate buttercream. The cake itself is moist and deeply chocolatey, thanks to a combination of cocoa powder and hot coffee.

Let's get started.

Ingredients

For the cake:

2 cups (240g) all-purpose flour

2 cups (400g) granulated sugar

3/4 cup (60g) unsweetened cocoa powder (natural or Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup (240ml) buttermilk, at room temperature

1/2 cup (120ml) vegetable oil

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup (240ml) hot coffee (or hot water)

For the chocolate buttercream:

1 cup (226g) unsalted butter, softened

3 1/2 cups (400g) powdered sugar, sifted

1/2 cup (40g) unsweetened cocoa powder, sifted

1/4 teaspoon salt

1 teaspoon vanilla extract

3 to 4 tablespoons (45 to 60ml) heavy cream or milk

Instructions

Preheat 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 soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Reduce speed to low and slowly pour in hot coffee, mixing until just combined. Batter will be thin.

Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean. Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.

For buttercream: Beat softened butter on medium-high until smooth. Add sifted powdered sugar and cocoa powder one cup at a time, beating on low. Add salt, vanilla, and 3 tablespoons heavy cream. Beat on medium-high for 3 to 5 minutes until light and fluffy. Add more cream if needed.

Assemble: Place one cake layer on a serving plate. Spread about 1 cup buttercream evenly on top. Place second layer. Frost top and sides with remaining buttercream. Smooth or create decorative swirls.

Notes and Tips

Use Dutch-process cocoa for a deeper flavor. The hot coffee enhances chocolate without a coffee taste. For a buttermilk substitute, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes. Store frosted cake in refrigerator for up to 5 days; bring to room temperature before serving. Do not overmix after adding coffee to avoid a dense texture.

This chocolate buttercream cake is a crowd-pleaser. The moist crumb and rich frosting make it irresistible. Try it for your next celebration. Enjoy baking!