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Double Chocolate Cake with Buttercream Frosting

A moist and rich double chocolate cake with smooth buttercream frosting, perfect for celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups sugar
  • 1 3/4 cups flour Ensure accurate measurement to prevent a heavy crumb.
  • 3/4 cup cocoa Sift or whisk to prevent clumps.
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 eggs
  • 1 cup buttermilk Softens the crumb and supports even rise.
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee (or boiling water) Enhances cocoa flavor.
Buttercream Frosting
  • 2 sticks (1 cup) butter, room temperature Whip until smooth before adding cocoa.
  • 1 cup unsweetened cocoa powder Add gradually to avoid graininess.
  • 1/2 cup milk Adjusts movement and spreadability.
  • 2 to 3 cups powdered sugar Add gradually for desired consistency.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease three round baking pans and set aside.
  2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, melted butter, and vanilla extract; beat 2 minutes on medium speed.
  4. Stir in hot coffee.
  5. Pour batter evenly between the three pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool completely on wire racks before frosting.
Frosting
  1. Whip the room temperature butter on medium speed until smooth.
  2. Shift to low and add cocoa powder slowly, one spoonful at a time, until fully incorporated.
  3. Still on low, add in the powdered sugar, alternating with the milk, to achieve the desired consistency and taste.
  4. Beat on medium speed until very light and fluffy, about 3 to 5 minutes. Add more sugar if the consistency is too thin.

Notes

For a cleaner presentation, use a long serrated knife wiped between cuts. Pair with fresh berries or unsweetened whipped cream for contrast. Can also be adapted with different extracts or a thin fruit layer between the cakes.