Simple Chocolate Cake with Buttercream Icing
This Simple Chocolate Cake with Butter Cream Icing is a delicious, moist cake that is perfect for any occasion.
It’s an old-fashioned thing, but perhaps I am old-fashioned. But I love to make my daughter’s birthday cake. This is one she asks for almost every year without fail. For good reason too. It is a perfectly chocolatey moist cake and the icing sends it over the top. It is one I am sure you will make over and over so be sure to page-mark this one.
If you love this cake another great one to try for the fall season is my Pumpkin Spice Cake. Another moist, flavorful cake that is a real crowd-pleaser.
What You Will Need To Make It
For the Chocolate Cake
1 cup of cocoa powder
1 ¾ cup of all purpose flour
2 tsp of baking powder
½ cup of olive oil
2 tsp vanilla
2 cups of sugar
1 cup milk
2 eggs
1.5 tsp of baking soda
1 cup boiling water
1 tsp salt
Buttercream Frosting
1 lb powdered sugar (or 4 cups)
1 tbsp vanilla
4 tbsp milk
1 cup of butter
Tools You Might Need
2- 9-inch cake tins or 9 x13 cake pan
Directions For Cake
Preheat oven to 350°F.
In a mixing bowl or using a stand mixer mix together the sugar, oil, vanilla, milk, and eggs.
Boil 1 cup of water either in a saucepan or using a kettle. Take the hot cup of water and slowly combine it with the wet mixture..
In a separate bowl, combine the flour, baking soda, baking powder, salt, and cocoa powder.
Slowly pour the dry mixture in with the wet. Mix until completely combined. The batter will be thin. That is what you want.
Pour the batter evenly into your waiting greased cake tins or cake pan. Bake for about 30 to 35 minutes.
You can poke it in the center with a toothpick to make sure it comes out clean and is done.
Let it cool completely before frosting.
Bring butter to room temperature and with a whip attachment cream the butter, vanilla, milk, and sugar together until it is fully incorporated and a fluffy texture. Frost as desired.
Baking Notes
- Using a sifter for the dry ingredients will create a fluffier cake
- Be sure to use room-temperature butter for the frosting
- You can either do a layered 9-inch cake or a 9 x 13 cake with this recipe
- Bake until the center is no longer wobbly. You can insert a toothpick in the center to check but be sure not to over bake
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If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
Simple Chocolate Cake with Butter Cream Icing
A delicious simple chocolate cake with butter cream icing.
Ingredients
- Chocolate Cake:
- For the Chocolate Cake:
- 1 cup of cocoa powder
- 2 tsp vanilla
- 1 cup of milk
- ½ cup of olive oil
- 2 cups of sugar
- 2 eggs
- 2 tsp of baking powder
- 1.5 tsp of baking soda
- 1 ¾ cup of all-purpose flour or whole wheat flour
- 1 cup boiling water
- 1 tsp salt
- Butter Cream Frosting
- 4 cups of powdered sugar
- 1 tbsp vanilla
- 2 sticks of unsalted butter
- 4 tbsp milk
Instructions
Chocolate Cake
- Heat the oven to 350°.
- In a mixing bowl or using a stand mixer mix together the sugar, oil, vanilla, milk, and eggs.
- Boil 1 cup of water either in a saucepan or using a kettle.
- Take the hot cup of water and slowly combine it with the wet mixture with a whisk.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
- Slowly pour the dry mixture in with the wet. Mix until completely combined. The batter will be thin. That is what you want. Pour the batter evenly into your waiting greased cake tins or cake pan. Bake for about 30 to 35 minutes.
- You can poke it in the center with a toothpick to make sure it comes out clean and is done.
- Let it cool completely before frosting.
Butter Cream Frosting:
- Bring butter to room temperature and with a hand mixer cream the butter while slowly adding a cup of sugar at a time.
- Add the vanilla and milk. The texture should be creamy, not stiff. If stiff you can add another tbsp of milk.
- I don’t put mine in the fridge otherwise it gets too stiff and tends to tear the cake when frosting. Instead, I make it when the cake is just about cooled and ready to be frosted. Frost as desired.
Notes
- Using a sifter for the dry ingredients will create a fluffier cake
- Be sure to use room-temperature butter for the frosting
- You can either do a layered 9-inch cake or a 9 x 13 cake with this recipe
- Bake until the center is no longer wobbly. You can insert a toothpick in the center to check but be sure not to over bake.
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Looks amazing, making it this weekend