Skip to content Skip to sidebar Skip to footer

Chocolate Cake with Chocolate Buttercream Frosting

Chocolate Cake with Chocolate Buttercream Frosting

A perfectly decadent, rich chocolate cake. It has the perfect texture, a moist crumb, an abundance of chocolate flavor, and its finished with tempting, creamy chocolate buttercream.


  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 3/4 cup (70g) unsweetened cocoa powder (scoop and level to measure)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (235ml) boiling water*
  • 3/4 cup (175ml) vegetable oil or canola oil
  • 1/4 cup (56g) unsalted butter, melted
  • 2 large eggs
  • 3 large egg yolks
  • 1 Tbsp vanilla extract
  • 2 cups (256g) all-purpose flour (spoon and level to measure)
  • 1/2 cup (116g) sour cream
  • 1/3 cup (80ml) milk
  • 1 recipe Chocolate Buttercream Frosting


  1. Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. If you'd like more level cakes wrap cake pans with baking strips (which have been soaked and fully saturated with water, see notes below recipe), or you can cut top to level after baking.
  2. In a large, heatproof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda, and salt. Carefully pour boiling water into the cocoa mixture and immediately whisk to blend well. Allow cooling 5 minutes.
  3. Using an electric hand mixer set on low-speed blend in vegetable oil and melted butter until combined. Add eggs, egg yolks, and vanilla extract and blend just to combine. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
  4. Divide mixture evenly among 2 prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, about 29 - 34 minutes. Allow to cool in pan 5 minutes, run a butter knife around edge of the cake and invert onto a wire rack and allow to cool completely.
  5. Trim cakes level if needed. Add frosting to the top of one round then top with second cake and frost top and sides of the cake. Store in an airtight container.

Recipe Notes

  • *Water should be carefully measured after boiling. If measured before you won't have the same amount as some water would evaporate.
  • Store cake in an airtight container. It can be stored at room temperature but for a longer shelf life store in the refrigerator or even freeze.
  • To make the batter into cupcakes divide batter among 24 paper-lined muffin cups in cupcake pans, filling about 3/4 full. Bake about 18 - 22 minutes until a toothpick inserted into the center comes out clean.
  • Nutrition estimate includes both cake and frosting.