Chocolate Buttercream Birthday Cake

Name: Chocolate Buttercream Birthday Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 2-4 tablespoons heavy cream

Highlighted under: Dessert Magic

I absolutely love making this Chocolate Buttercream Birthday Cake for special celebrations. The rich chocolate flavor along with the creamy buttercream frosting creates a delightful combination that everyone adores. Each bite is a blend of moist chocolate layers and sweet frosting that truly elevates any occasion. I find that using high-quality cocoa powder makes a significant difference in flavor. Whether it's a birthday or just a weekday treat, this cake always puts a smile on my face and those of my loved ones.

Created by

Harriet Mason

Last updated on 2026-02-10T22:29:36.258Z

When I first tried baking a chocolate cake from scratch, I was amazed by how much more indulgent it tasted compared to anything store-bought. The joy of measuring out flour, cocoa, and sugar with my own hands made every cupcake and cake that followed feel like a little work of art. I remember adding a splash of coffee to the batter to enhance the chocolate flavor, and it’s now a non-negotiable step in my recipe.

The frosting is another story. Experimenting with different ratios of butter to powdered sugar helped me achieve that perfect creamy texture. I also love adding a touch of vanilla extract for warmth in the buttercream. Trust me, this cake will impress anyone lucky enough to have a slice at your next gathering!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy butter frosting
Perfectly moist layers that melt in your mouth
A show-stopping centerpiece for any celebration

Baking Tips for Perfect Cakes

When baking the Chocolate Buttercream Birthday Cake, the preparation of your cake pans is essential for easy removal. I recommend greasing and flouring them thoroughly to prevent sticking. Instead of flour, you could also use cocoa powder, which keeps the layers rich and chocolatey. To prevent overmixing, combine your wet and dry ingredients until just blended; this will help ensure a light texture without losing moisture.

Always check your cakes a few minutes before the suggested baking time. Ovens can vary, and you want to pull the cakes out just as a toothpick inserted in the center comes out clean. Overbaking can lead to dry layers, so consider doing a quick visual check for a slightly domed top and a gentle spring back to touch for perfect doneness.

Perfecting Your Buttercream Frosting

The key to a luxurious buttercream lies in the temperature of your butter. It should be softened but not melted—think of the texture of a creamy cheese. If you accidentally over-soften it, chill the butter slightly before mixing. This will help your frosting to hold its shape and not become too runny, ensuring the cake layers remain upright without smudging.

Gradually incorporating the powdered sugar helps prevent a cloud of sugar from engulfing your kitchen. Mix on low speed until the sugar is combined, then increase to high for a fluffy finish. If your frosting seems too thick, add heavy cream one tablespoon at a time until reaching your desired consistency. A well-whipped buttercream should be glossy and hold peaks, making it easy to spread and decorate.

Ingredients

Cake Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Buttercream Frosting Ingredients

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons heavy cream

Instructions

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well. Add eggs, milk, oil, and vanilla to the dry ingredients, mixing until combined. Slowly add the boiling water and pour the batter into the prepared pans. Bake for 25 minutes or until a toothpick comes out clean. Allow cooling in the pans for 10 minutes, then transfer to wire racks.

Make the Buttercream Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined. Add vanilla and enough heavy cream to reach your desired consistency. Beat on high for 2-3 minutes until fluffy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of buttercream on top, then place the second layer on top. Frost the entire cake with the remaining buttercream. Decorate as desired.

Pro Tips

For a more intense chocolate flavor, consider adding coffee or espresso powder to the cake batter. Let the cake cool completely before frosting to prevent the buttercream from melting.

Storing and Freezing the Cake

After assembling your cake, if you're not serving it immediately, it can be stored at room temperature for up to two days. To maintain its freshness, cover it with a cake dome or wrap it in plastic wrap. Be cautious about humidity, as it can affect the cake’s texture. If you need to keep it longer, consider freezing the layers before frosting; wrap each layer tightly in plastic cling film, and store in an airtight container.

If freezing the frosted cake, it’s best to freeze it uncovered for about 30 minutes to set the frosting, then wrap it carefully to prevent damage. When ready to serve, thaw it in the refrigerator overnight, allowing it to come back to room temperature before slicing for the best texture.

Serving Suggestions and Variations

For an extra layer of flavor, consider adding espresso powder to the batter. Just a tablespoon can intensify the chocolate flavor without making it taste like coffee. You could also play with different extracts like almond or mint to give a unique twist to the buttercream.

If you want to make this cake even more festive, consider adding sprinkles, fruits, or edible glitter as decoration. Fresh raspberries or strawberries placed on top or alongside the cake can provide a beautiful contrast to the rich chocolate, adding a fresh burst of flavor when served.

Questions About Recipes

→ Can I use a different kind of frosting?

Absolutely! Cream cheese frosting or ganache are excellent alternatives.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and freeze them. Just wrap them tightly in plastic wrap.

→ What can I do if my cake sinks in the middle?

This usually happens due to underbaking. Make sure to bake until the toothpick comes out clean.