Chocolate Buttercream Celebration Cake

Name: Chocolate Buttercream Celebration Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 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 milk; 1 tsp vanilla extract

Highlighted under: Festive Cooking

I absolutely love making this Chocolate Buttercream Celebration Cake for special occasions. Its rich chocolate flavor and creamy buttercream create a harmonious blend that makes every bite unforgettable. When I first tried this recipe, I was amazed at how the lightness of the sponge perfectly complements the decadent frosting. Whether it's a birthday or an anniversary, this cake always impresses and leaves everyone wanting more. Plus, it’s surprisingly easy to whip up, making it a go-to treat in my repertoire.

Created by

Xanthe Beaumont

Last updated on 2026-02-16T06:47:35.956Z

When I first baked this cake, I wanted to create a dessert that would be the star of any celebration. After experimenting with various recipes, I found that using quality cocoa powder made a significant difference in flavor. The secret to the light and airy sponge is in the creaming method, which I always remember to execute carefully. I also prefer using room-temperature ingredients, as they blend more harmoniously.

As for the buttercream, I take the extra step to whip it until it’s fluffy and smooth. This not only enhances its texture but also allows the chocolate to shine through. I remember serving this cake at my friend’s birthday, and the delighted expressions around the table made all the effort worthwhile!

Why You Will Love This Recipe
Rich chocolate flavor paired with creamy buttercream
Moist and fluffy texture that delights every bite
Perfect for any celebration or just a sweet indulgence

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial for achieving a light and fluffy cake. Allow your eggs and milk to sit out for about 30 minutes before mixing. This helps the batter to emulsify better, ensuring a uniform texture. If you're pressed for time, a quick trick is to place eggs in warm water for 10-15 minutes to bring them to room temperature faster.

Incorporating oils instead of butter in the cake mixture can enhance moisture. The vegetable oil in this recipe not only adds moisture but also contributes to a tender crumb. It's worth noting that an oil-based cake typically stays fresh longer compared to butter-based cakes.

Buttercream Variations and Techniques

For a different flavor profile in your buttercream, consider adding a teaspoon of espresso powder or even a splash of flavored extract like almond or peppermint. Just remember to adjust the milk accordingly to maintain the desired frosting consistency. If you'd like a lighter buttercream, you can fold in a bit of whipped cream after it's been fully whipped, giving it a delightful airy quality.

When spreading the buttercream, a spatula works wonders for smoothing the layers. You can create a rustic look by merely swirling the frosting, or for a polished finish, use a bench scraper around the sides. If the buttercream becomes too soft while working, let it chill in the refrigerator briefly until it firms up.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
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

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

Instructions

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla. Mix until well combined, then carefully stir in the boiling water. Divide the batter evenly between the prepared pans.

Bake the Cake

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Buttercream

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Add milk and vanilla, then beat on high speed for about 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 add the second layer. Use the remaining buttercream to frost the top and sides of the cake. Decorate as desired.

Enjoy your delicious Chocolate Buttercream Celebration Cake!

Pro Tips

For best results, make sure all ingredients are at room temperature before mixing. Allow the cake to cool completely before frosting to avoid melting the buttercream.

Storing and Freezing the Cake

If you're making this cake ahead of time, it's best to store it properly to maintain its freshness. Once the frosted cake is set, cover it with a cake dome or plastic wrap and store it in the refrigerator for up to a week. For longer preservation, consider freezing it. Wrap the un-frosted cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months.

To defrost, simply remove the cakes from the freezer and leave them wrapped at room temperature for several hours or overnight. This gradual thaw helps to retain moisture. Once thawed, you can frost and decorate as desired.

Common Troubleshooting Tips

If your cake layers domed excessively while baking, this could be due to an overly hot oven. Use an oven thermometer to ensure accurate temperatures. Additionally, keep an eye on the baking time; every oven behaves differently, and checking 5-10 minutes before the minimum time can prevent over-baking.

Another common issue is buttercream that becomes too runny. This can happen if your butter isn’t sufficiently softened. If this occurs, try refrigerating the bowl for about 10-15 minutes to firm it up before whipping again, which should restore its fluffy texture.

Questions About Recipes

→ Can I use margarine instead of butter for the buttercream?

While it's possible, using butter will yield a richer flavor and texture. Margarine may change the taste.

→ How can I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes! Wrap the layers tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw before frosting.

→ What can I substitute for eggs?

You can use unsweetened applesauce or ripe mashed bananas as an egg substitute. Use 1/4 cup for each egg.