Chocolate Buttercream Celebration Cake

Name: Chocolate Buttercream Celebration Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 2 tsp vanilla extract

Highlighted under: Celebration Seasonal Food Favorites

When I decided to make this Chocolate Buttercream Celebration Cake, I knew I wanted a recipe that combined rich flavors with a beautiful presentation. The first bite was pure bliss, and I fell in love with the velvety texture and the deep chocolate flavor enhanced by the creamy buttercream. It’s become a go-to for special occasions, and I can confidently say it will be a hit at your next gathering too. Just be prepared to share, because everyone will want a piece!

Created by

June Weatherby

Last updated on 2026-02-16T08:41:37.270Z

My journey with this Chocolate Buttercream Celebration Cake began when I wanted to create something special for my friend's birthday. After experimenting with cocoa percentages, I found that using high-quality dark chocolate not only enhanced the flavor but also created a luxurious texture. It was a game-changer!

Moreover, I discovered that letting the buttercream sit at room temperature for a bit allows the flavors to meld beautifully. The end result is a stunning cake that not only looks impressive but tastes absolutely divine. Don’t skip this step for the best outcome!

Why You Will Love This Recipe
Decadent chocolate flavor that satisfies any sweet tooth
Creamy buttercream that elevates the cake to new heights
A show-stopping dessert perfect for any celebration

Understanding Your Ingredients

Each ingredient in this Chocolate Buttercream Celebration Cake plays a crucial role in achieving the perfect texture and flavor. The combination of all-purpose flour and granulated sugar creates a base that is both tender and sweet. The unsweetened cocoa powder not only adds depth of chocolate flavor but also contributes to the cake's moisture. Using large eggs ensures the structure is stable, while whole milk adds richness. If you prefer a dairy-free option, substitute the milk with almond or oat milk, but note that this may slightly alter the cake's texture.

The vegetable oil is another key player, as it keeps the cake moist and contributes to a soft crumb, while the boiling water helps to dissolve the cocoa powder fully, resulting in an intense chocolate flavor. For a slightly different taste, consider using coffee instead of boiling water; it really enhances the chocolate profile without making the cake taste like coffee.

Troubleshooting Common Issues

While this cake recipe is straightforward, there are a few common issues to be aware of. If your cakes are domed and not flat, it could be due to overmixing the batter or an overly hot oven. To prevent this, mix just until combined and always use an oven thermometer to ensure the correct temperature. Additionally, if your cake comes out dry, it may be overbaked; check for doneness several minutes before the recommended baking time by inserting a toothpick into the center; it should come out with a few moist crumbs, not completely clean.

Sometimes cakes may crack on top as they bake. To avoid this, try reducing the oven temperature by 25°F (about 14°C) and extending the baking time slightly. Also, make sure your oven rack is in the center position to ensure even heat circulation.

Storing and Serving Your Cake

Once you’ve made your Chocolate Buttercream Celebration Cake, proper storage is key to maintaining its moist and rich texture. Store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, although this may slightly affect the cake's moisture. You can also freeze the cake layers individually by wrapping them tightly in plastic wrap and aluminum foil; they will last up to three months. When ready to enjoy, let them thaw in the fridge overnight before frosting.

For serving, this cake is versatile. You can enjoy it plain, or dress it up with fresh berries or a dusting of powdered sugar for added elegance. If you're feeling adventurous, consider pairing it with a scoop of vanilla ice cream or a drizzle of raspberry sauce for a contrast in flavors that enhances the overall experience.

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 tsp vanilla extract

Gather all ingredients before starting to ensure a smooth process.

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix until well combined. Slowly stir in the boiling water until the batter is smooth.

Bake the Cakes

Evenly distribute the batter between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Buttercream Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, and beat until fluffy. Mix in vanilla extract.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of buttercream on top, then place the second layer on top. Use the remaining buttercream to frost the top and sides of the cake.

For an extra touch, you can decorate the top with chocolate shavings or berries.

Pro Tips

For optimal flavor, let the frosted cake sit for a few hours at room temperature before serving. This allows the flavors to develop beautifully. Additionally, ensure your ingredients are at room temperature for better mixing.

Making the Perfect Buttercream

Creating the buttercream frosting is where you can exercise a bit of creativity. The key to a smooth and fluffy buttercream is to ensure your butter is at the right temperature: it should be soft, not melted, which typically means leaving it at room temperature for about an hour. Beat the butter thoroughly until it appears light and fluffy before incorporating your sugar and cocoa. If the mixture becomes too thick, add a tablespoon of heavy cream to achieve a glossy consistency.

For a different flavor twist, feel free to experiment by adding flavored extracts to the buttercream, like almond or orange. Just remember to start with a small quantity, as these flavors can be quite strong.

Decorating Your Cake

When it comes to frosting and decorating your cake, presentation can truly elevate it to ‘celebration’ status. After frosting the sides and top of the cake, use a spatula to create swoops or patterns for added texture. If you want a smoother finish, dip a bench scraper in warm water and run it gently along the sides of the cake for a polished look.

Consider garnishing your cake with chocolate shavings or sprinkles to add an extra touch of elegance. For a more festive look, fresh fruits like strawberries or cherries can complement the rich chocolate flavor beautifully.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will yield a lighter texture, but you may need to adjust the liquid slightly.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.

→ Can I make this cake in advance?

Absolutely! You can bake the cakes and freeze them, wrapped tightly, for up to a month. Thaw them before frosting.

→ What can I substitute for vegetable oil?

You can use melted coconut oil or unsalted butter as a substitute for vegetable oil.