About the Recipe
What You'll Love
Ingredients
Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk (substitute suggestions in the blog)
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
Buttercream Icing:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar (confectioners' sugar)
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 teaspoons pure vanilla extract
A pinch of salt
Preparation
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth.
Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options:
Milk and Vinegar/Lemon Juice:
Add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
Fill the cup with milk (whole milk or 2% milk work well).
Stir the mixture and let it sit for about 5 minutes to allow it to curdle. After this time, you'll have a buttermilk substitute.
Milk and Yogurt:
Mix 3/4 cup of plain yogurt with 1/4 cup of milk. This combination can also serve as a buttermilk substitute.
Milk and Cream of Tartar:
Mix 1 cup of milk with 1 1/2 teaspoons of cream of tartar. Stir well, and your buttermilk substitute is ready.
Choose the substitute that is most convenient for you based on the ingredients you have available. These alternatives will provide the acidity and thickness needed for the recipe, just like buttermilk would.
Stir in the boiling water until the batter is well combined. The batter will be thin, but that's okay.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
Now, for the Buttercream Icing:
In a large mixing bowl, beat the softened butter until creamy.
Sift together the powdered sugar and cocoa powder to remove any lumps, and then gradually add it to the butter, mixing well after each addition.
Add the milk, vanilla extract, and a pinch of salt to the butter-sugar mixture. Beat until the icing is smooth and fluffy. You can adjust the consistency by adding more milk or powdered sugar as needed.
Assembly:
Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand.
Spread a layer of buttercream icing on top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream icing.
Decorate the cake as desired. You can use additional cocoa powder, chocolate shavings, or sprinkles to garnish. You can also omit the cocoa powder to have a vanilla buttercream and add food coloring if you prefer a more colorful cake.
Slice and serve your moist chocolate layer cake with buttercream icing.
Enjoy!