the best chocolate cake with vanilla buttercream

Confession: I’m normally a vanilla cake with vanilla buttercream kind of gal, but for some reason, I was craving moist chocolate cake last week so here we are with the best chocolate cake with vanilla buttercream for my 32nd birthday!

P.S My birthday is actually tomorrow, but I have a fun pasta collaboration going up tomorrow so today we have cake!

ingredients

for the chocolate cake:

• cooking spray
• 3 cups all-purpose flour
• 2 ⅔ cups granulated white sugar
• 1 cup 2 tbsps cups 100% cacao cocoa powder
• 3 tsps baking powder
• 2 ¼ tsps baking soda
• 1 ½ tsps salt
• 1 cup 2 tbsps vegetable oil
• 4 large eggs + 1 egg yolk
• 1 ½ cups buttermilk
• 3 tsps vanilla extract
• ¾ cup strongly brewed coffee at room temp

for the vanilla buttercream:

• 1 cup unsalted butter softened to room temp
• 4-5 cups powdered sugar
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• healthy pinch of fine sea salt

for the dark chocolate ganache:

• 1 ⅓ cup dark chocolate chips
• 2-3 tsps coconut oil
• optional garish: your favorite sprinkles

Let’s talk ingredients:

For the cake, we’ve got some very simple but powerful ingredients to create this oh-so-moist and chocolatey cake like…

• All-purpose flour: No need to get fancy cake flour for this recipe!
• Plain white granulated sugar: The holy grail sweetener.
• Cocoa powder: Get the 100% cacao dark cocoa powder; it really makes a difference!
• Vegetable oil: Yay, fats!
• Buttermilk: Essential for cake baking!
• Coffee: Say whhatttt? I know, it seems weird, but TRUST ME. It’s necessary and doesn’t make your cake taste like coffee at all.

Then, all your normal baking things like eggs, baking soda, baking powder, salt, and vanilla. Gotta love em 

Now, let’s move to the BEST vanilla buttercream! I cannot take credit for this recipe… I’ve tried many, many, MANY recipes over the years, and they all fall short EXCEPT for Sally’s Baking Addiction’s vanilla buttercream. It is seriously THE ONLY BUTTERCREAM RECIPE YOU’LL EVER NEED. Thanks Sally!

Lastly, we’re gonna load this beautiful cake up with a topping of dark chocolate ganache and the most fun sprinkles you can find! Ready to bake some damn good cake?! GOOD.

How to Make the best chocolate cake with vanilla buttercream?

Step 1:

Preheat the oven to 350F. Coat three 8 or 9-inch cake pans with cooking spray.

Step 2:

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3:

In a separate medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla until smooth and egg yolks are fully broken and incorporated.

Step 4:

Pour the wet ingredients from step 3 into the dry ingredients from step 2 then whisk until no lumps remain. Finally, stir in the room temp coffee and mix until just combined.

Step 5:

Divide the batter between the three prepared pans from step 1 then bake for roughly 30-35 minutes or until a butter knife inserted into the center of the cake comes out clean.

Step 6:

Allow cakes to cool in the pans for about 20 minutes before transferring them to a wire cooling rack to cool completely. Cool the cakes completely before frosting.

Step 7:

While the cakes are cooling, make your buttercream! In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), beat the butter on medium speed until creamy and smooth (about 2 minutes). Add 4 cups of powdered sugar, heavy cream, vanilla extract, and salt, then beat on medium-high for 3 minutes. Add more powdered sugar (1/4 cup at a time) if buttercream is too thin or an additional tablespoon of cream if buttercream is too thick.

Step 8:

Frost your cake with the vanilla buttercream! Frost the cake by placing the first cake layer onto a cake stand. Top with a healthy dose of vanilla buttercream. Spread evenly, then repeat with the second and third layers. Use remaining buttercream to frost sides of the cake. Place frosted cake in the fridge to chill.

Step 9:

While your cake is chilling, make your dark chocolate ganache! Add dark chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring with a rubber spatula in between intervals, until chocolate is smooth and completely melted.

Step 10:

Remove the cake from the fridge then pour the dark chocolate ganache over the top of the cake, using a rubber spatula to move it all around the top and to the sides, allowing it to drip down the sides as well. Immediately top the still wet ganache with sprinkles (it will harden semi-quickly). Slice cake and enjoy!

Kitchen Equipment Needed

• 3 (8- or 9-inch) round cake pans
• Mixing bowls (large and medium)
• Whisk
• Hand mixer or stand mixer with paddle attachment
• Wire cooling rack
• Cake stand
• Rubber spatula
• Microwave-safe bowl

What to Enjoy with the best chocolate cake with vanilla buttercream?

This chocolate cake tastes good with a glass of cold milk or a hot cup of coffee. You can also serve it with whipped cream if you want; all options are so good.

FAQ

Can I make this cake in advance?

Yes, Bake the cakes a day ahead and store them wrapped in plastic.

Can I use a different frosting?

Try chocolate buttercream, cream cheese frosting, or peanut butter frosting.

How do I store leftovers?

Keep the cake in an airtight container at room temperature for up to 6 days or in the fridge for 5 days.

Can I freeze this cake?

Yes, Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

What if I don’t have buttermilk?

Mix 1 ½ cups of milk with 1 tbsp of vinegar and let it sit for 5 minutes.