This is a moist chocolate cake made from scratch topped with a whipped buttercream frosting.
You know how sometimes you can find a great cake recipe but then the frosting can actually be too sickeningly sweet? Well, this recipe for whipped buttercream frosting is great because it is light and fluffy and doesn’t have that overly sweet taste to it.
This is one of my favorite recipes for chocolate cake because it comes out moist every time. Some chocolate cakes have a tendency to be on the dry side, but not this cake. It’s also easy to make. You literally add all of the ingredients to one large bowl and blend with an electric mixer for a couple minutes.
In a large bowl, add in the sugar, oil, beaten eggs, milk, flour, cocoa, vanilla, etc. Blend with electric mixer until blended. In most cases, I usually recommend room temperature ingredients, but since you’re adding boiling water in this recipe, it doesn’t really matter.
Add in the cup of boiling water last to the bowl and blend on medium speed for an additional minute. The batter will be very soupy. Divide the batter between two nine-inch cake pans that have been lightly greased and floured. Tip: line bottom of pan with parchment paper to get cake out of pan easier
Bake at 350 degrees for 33 to 37 minutes, or until toothpick inserted into center of cake comes out clean.
While the cakes are cooking, start to make the whipped buttercream frosting. First, you’ll need to whisk together the milk and flour in a small saucepan until ingredients are well-combined.
Heat over medium-low heat, stirring constantly for approx. 10 minutes or until mixture turns into paste-like consistency.
Remove from heat and allow to cool to room temperature. (Don’t taste test this – it’s awful and literally taste like paste at this point). Stir in vanilla extract at this time.
Meanwhile, in a large bowl, cream together the butter and granulated sugar with an electric mixer on medium-high for at least five minutes.
Add in the flour mixture from small saucepan. The addition of the vanilla extract makes the “paste” look darker. I know this looks gross at this time and if you have reservations on the way this looks, trust me when I say the frosting will actually taste wonderful.
Blend with electric mixer for approx. 5 minutes or until frosting becomes texture of whipped cream.
Set up first layer of chocolate cake on cake stand or platter.
Apply generous portion of frosting to center of cake and frost top and sides of cake.
Add second layer of cake and continue to frost, smoothing out sides and top with spatula.
Chocolate Cake with Whipped Buttercream Frosting
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup milk, whole or2%
- 1 cup boiling water
- 2 large eggs, beaten
- 1 tsp vanilla extract
Whipped Buttercream Frosting:
- 7 tbsp all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1 1/2 tbsp vanilla extract
- 1 1/2 cups unsalted butter, room temp
- 1 1/2 cups granulated sugar
- 1/4 tsp salt
Preheat oven to 350 degrees F. Lightly grease and flour two nine-inch cake pans.
2. In large bowl, add dry ingredients consisting of flour, sugar, cocoa, baking soda, baking powder and salt. Continue to add vegetable oil, milk, beaten eggs, and vanilla extract to bowl. Blend with electric mixer on medium-high speed for approx one minute or until ingredients are combined.
3. Add in cup of boiling water and blend on medium speed for an additional minute. (Batter will be very soupy)
4. Pour batter into prepared pans. Bake at 350 degrees F for 33 to 37 minutes or until toothpick inserted into center of cake comes out clean.
5. Remove pans to wire rack to cool for 10 - 15 minutes. Remove cake from pan and allow to finish cooling on wire rack.
Whipped Buttercream Frosting
In small saucepan, whisk flour and milk together until well-combined.
2. Heat over medium-low heat, stirring constantly for approx. 10 minutes until mixture forms thick, paste-like consistency.
3. Remove from heat and stir in vanilla extract. Allow mixture to cool to room temperature.
4. In large bowl, cream together butter and sugar with electric mixer on medium-high speed for 5 minutes.
5. Add in cooled milk/flour mixture and continue to blend on medium-high speed for approx 5 minutes or until frosting reaches whipped cream consistency.
6. Frost cooled cake. Store frosted cake in refrigerator. Allow to set out at room temp 30 minutes prior to serving.