Chocolate Cake with Chocolate Buttercream Frosting

It’s finals week. Ugh. Which means it’s prime time for eating chocolate! Before I go on complete lockdown for finals studying, I’m going to leave you with this recipe. Last weekend was my birthday (guess who’s 21 now!), as well as the LA Marathon, which my amazing roommate ran! Obviously, we had to celebrate, so I made a cake! It was so deliciously chocolate-y and moist, I’m wishing I had a piece right now to get me through finals studying.

I’m generally not a fan of cake, since it’s usually too dry for my taste. I prefer denser, fudgier desserts, like bars or brownies. However, this cake got a lot of good reviews, so I decided to give it a try. While I think I still would prefer a brownie, this was was delicious! It was quite moist, with a sweet chocolate flavor. Although there is coffee in the recipe, it only serves to deepen the chocolate flavor, the cake doesn’t actually taste like coffee. I think I’ll try other cake recipes in the future, just to find one that’s a little more dense and moist, but this was still delicious enough to post! I adapted it a little from this recipe over at Add a Pinch, and made some adjustments to the recommended buttercream recipe that went with it. Hope you enjoy this cake! Good luck studying for finals to everyone on the quarter system!

Chocolate Cake with Chocolate Buttercream Frosting

adapted from Add a Pinch

Makes one 2-tier, 9 inch cake



2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup skim milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup hot brewed coffee (I used one packet instant coffee dissolved in 1 cup boiling water)

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened

4-4 1/2 cups powdered sugar, to desired sweetness

2/3 cup unsweetened cocoa powder

1/4-1/3 cup milk, to desired consistency


Preheat the oven to 350˚F and grease 2 9-inch cake pans.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Pour the wet ingredients into the dry and mix until well combined. Carefully pour the hot coffee into the batter and beat vigorously for a minute or so, to incorporate air into the batter. Divide the batter evenly between the two pans and bake for 35-40 minutes, until a toothpick inserted in the center comes our clean. Allow to cool for at least 10 minutes, then flip out of the pans to cool completely. Meanwhile, make the frosting.

To make the frosting, cream together the butter, powdered sugar, and cocoa powder. Gradually add in the milk until the desired consistency is reached. You may add more powdered sugar if you want it sweeter.

To assemble the cake, spread about 1/3 of the frosting on top of one cake layer, then place the other on top of it. Spread the rest of the frosting evenly across the top and around the sides of the cake. Step back and appreciate your handiwork. Refrigerate until ready to serve. Enjoy!



The finished product



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