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Best Chocolate Cake with Whipped Vanilla Buttercream

May 20, 2020 by Mirlandra 37 Comments

Jump to Recipe

This is the BEST chocolate cake!  It gets made in one bowl and is everything you want a easy homemade chocolate cake to be:  chocolaty, moist and decadent. Whipped vanilla buttercream is the cherry on top!  This recipe is really easy for bakers with no experience and for kiddos.  This cake is based on the original recipe from Hershey’s.  They have created some top shelf chocolate cake recipes over the years! 

A chocolate cake sits on a white cake stand. The cake is frosted with vanilla buttercream.

Give me a simple, classic recipe any day of the week!  This old fashioned moist chocolate cake is definitely that!  Simple, and to the point – hard core chocolate cake for true chocolate lovers! I’m a big fan of the combination of vanilla buttercream on an easy chocolate cake but if you prefer a chocolate buttercream you can use this recipe.

Need more proof?  Check out the comments!!!

“This cake is sooooo delicious! My husband suggested I go into the cake baking business after enjoying his slices! 😉” – Stacey 

What Makes This The BEST Chocolate Cake Recipe?

For true greatness a chocolate cake has to be bursting with chocolate – a chocolate lover’s fantasy cake.

It also needs a dense, moist texture.  It should not be so dense that it is a brownie – just good and thick and almost on the fudgy side.

Finally, I want a frosting that adds a little something to the cake instead of detracting from it.

My Secret to the Best Chocolate Cake…

This is my version of perfect classic chocolate cake.  And I believe I have done it very well…  My secret (don’t you love that I tell you all my secrets?) is just a hint of almond flavoring in the cake and the frosting.  It is just enough to give an extra layer of flavor to the chocolate.

Don’t get me wrong, I love the plain flavor of chocolate, but adding a little something else can give it a lot of depth and quality.

The whipped vanilla buttercream on top is also simply divine.  Hang unto this recipe for your favorite cookies and other treats.  It is easy and amazing.

HOW TO BAKE A PERFECT CAKE

Have you ever tried baking a cake and gotten a big old hill? There are two things you can try:

  1. Buy a good quality cake pan! This helps with heat distribution for even baking.
  2. Try wrapping your cake pan! I have a tutorial on it here. When I wrap a cake it always rises fully level! This trick has gotten me through 10 years of baking – I love it!

 

Love Chocolate Cake?  This Black Magic Cake with Chocolate Buttercream Frosting is another chocolate cake home run!

A beautiful black magic cake sits on a clear cake stand. There is one slice out of the cake on a white plate in front. The top of the cake has a few white zinnias on it.

 

MORE CHOCOLATE CAKES TO LOVE

  • Chocolate Cake with Ganache and Vanilla Mousse Filling 
  • Better Than Homemade Chocolate Cake Mix
  • Ultimate Chocolate Cupcakes
  • Wacky Cake (Depression Cake – No Milk or Eggs)
A chocolate cake sits on a white cake stand. The cake is frosted with vanilla buttercream.
Print Pin
4.34 from 39 votes

The Best Chocolate Cake with Whipped Vanilla Buttercream

This is the BEST chocolate cake!  The cake batter is very simple - it only takes one bowl to make it. The final result is chocolaty, moist and decadent. Whipped vanilla buttercream is the cherry on top!  This recipe is really easy for bakers with no experience and for kiddos.  This cake is based on the original recipe from Hershey's.  They have created some top shelf chocolate cake recipes over the years! 
Course Dessert
Cuisine American
Keyword best chocolate cake, homemade chocolate cake, chocolate cake with vanilla frosting, easy chocolate cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 764kcal
Author Mirlandra Neuneker

Ingredients

For The Cake

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa or other high quality cocoa or dark cocoa
  • 1-1/2 teaspoon baking powder
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk can sub 2%
  • 1/2 cup vegetable oil
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon almond extract see note for substitution options
  • 1 cup boiling water

For The Whipped Vanilla Buttercream

  • 1 cup salted butter room temperature
  • 8 cups powdered sugar (this is a 32oz bag)
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract see note for substitution options
  • 7 Tablespoon whole milk can sub 2%

Instructions

  • Tip: A great cake is baked in such a way that it rises flat and doesn't need to be leveled! The sides and bottom will be more tender and the entire cake is taller and more fluffy. See the full tutorial here.

To Bake The Cake

  • Put oven rack in the center of the oven. Preheat oven to 350°F.
  • Butter the sides of two 9-inch round baking pans and line with a circle of parchment paper. Flour or use cocoa powder to dust the sides of the pans, tap out excess.
  • In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.
  • With the mixer on low, stir in boiling water ( note that the batter will be thin). Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes. Use a knife or metal spatula to loosen the sides of the cake from the pan. Flip cakes unto to wire racks to finish cooling. At this time, gently peel the parchment paper from the bottom of the cake and discard.

To Make The Frosting

  • Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.
  • Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.
  • Frost the cake and serve with coffee or vanilla ice cream.
  • Cake Cutting Tip: Use a sharp knife to cut the cake. Try wiping it on a clean, damp cloth between cuts. A clean knife makes a more tidy and pretty slice of cake. Use a cake server to lift pieces of cake off your serving plate.

Notes

What if I don't like almond extract? 
Almond extract is a great option in chocolate.  It has an almost cherry flavor and brings out the chocolate flavor beautifully.  However, not everybody is a fan and you certainly don't have to include it!  The extract can be left out of both the cake and the frosting.  You can either leave it out all together or you can replace it with vanilla if you want a stronger vanilla flavor in the cake or the frosting or both. 
 
Tips on Cake Frosting
When the cake has cooled it takes me about 30 minutes to make the frosting and frost the cake. A more casual frosting job will take less time. To smooth the frosting on easily plan to frost the cake as soon as you make the frosting. Also try smearing just a little down all around the sides and top of the cake to make what is called a “glue layer.” Don’t worry about getting crumbs in it. Put your clean frosting over the glue layer for easy but polished look.

Nutrition

Nutrition Facts
The Best Chocolate Cake with Whipped Vanilla Buttercream
Amount Per Serving
Calories 764 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 18g90%
Trans Fat 1g
Cholesterol 71mg24%
Sodium 424mg18%
Potassium 97mg3%
Carbohydrates 131g44%
Fiber 1g4%
Sugar 113g126%
Protein 4g8%
Vitamin A 559IU11%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

PIN FOR LATER

CLASSIC CHOCOLATE CAKE PROMO IMAGE

This recipe was posted in February of 2017 and updated with new content in May of 2020. 

Filed Under: 4th of July Recipes, Cake & Cupcakes, Collections, Desserts, Easter Recipes, Holiday, Popular Posts, Recipe Index, Sunday Supper, Valentine’s Day Recipes

Previous Post: « Fresh Strawberry Lemon Drop Martini
Next Post: Chocolate Cake with Ganache and Vanilla Mousse Filling »

Reader Interactions

Comments

  1. Theresa

    February 14, 2017 at 11:51 AM

    Hi,

    Did you use whole milk for the cake also?

    Thanks.

    Reply
    • Mirlandra

      February 14, 2017 at 11:57 AM

      I do because that is what I keep on hand for my little guy. I would suggest 2% or whole for the cake.

      Reply
      • Theresa

        February 14, 2017 at 12:06 PM

        Thanks for your quick reply! 🙂 Glad I asked because we always have skim milk on hand so I will be sure to buy the whole milk for this recipe. Looks so delicious!

        Reply
        • Mirlandra

          February 14, 2017 at 5:09 PM

          Glad to help! I updated the recipe – I’m sure you won’t be the only person wondering! It is a really amazing cake. One of my favorites of all time. I hope you love it! Stay tuned next week. I just finished taking photos of a scrumptious carrot cake that I will be sharing 🙂

          Reply
  2. Susan

    June 15, 2018 at 8:24 PM

    HI! Do you think this recipe would work for cupcakes too?

    Reply
    • Mirlandra

      July 17, 2018 at 10:18 AM

      Sorry for the delay! I was in the hospital having our daughter and I’m just catching up now. Yes, this makes wonderful cupcakes! I’m actually making some for a cake walk next month 🙂

      Reply
  3. Stacey

    October 16, 2018 at 6:59 PM

    Has anyone tried making this without almond extract? I am not a fan…

    Reply
    • Mirlandra

      October 23, 2018 at 3:16 PM

      Almond extract is a love it or hate it thing for many people! You can absolutist substitute vanilla instead and it will still be wonderful. I will update the recipe with a note. Happy baking!

      Reply
  4. Stacey Elwood

    October 23, 2018 at 3:52 PM

    5 stars
    This cake is sooooo delicious! My husband suggested I go into the cake baking business after enjoying his slices! 😉

    Reply
    • Mirlandra

      October 23, 2018 at 3:58 PM

      Thank you! It is one of my go to favorites (I was actually thinking of making cupcakes out of it for a 4 year old’s birthday this weekend). You just can’t beat an amazing chocolate cake! Sounds like your husband is a wonderful guy – who knows – maybe there is cake business venture in your future! The world can always use more good cake!

      Reply
  5. Marnee

    November 25, 2018 at 4:22 PM

    Is this buttercream recipe good for piping too? I need to make my daughters birthday cake. Need to pipe the outside like a kitty. ?

    Reply
    • Mirlandra

      December 11, 2018 at 4:37 PM

      Yes! It is perfect for that. I use this for all my cake decorating.

      Reply
  6. SP

    May 20, 2019 at 3:42 PM

    I am planning to make it this week. What would be the cook time if I make cupcakes? Is the almond extract overpowering? Can you taste the almond flavor or is it very subtle people don’t taste it.?
    Thanksc

    Reply
    • Mirlandra

      May 20, 2019 at 5:03 PM

      Oh enjoy – this will make wonderful cupcakes! It should take about 15 minutes for the cupcakes to bake. If you are not a big almond extract person I suggest reducing it to 1/4 or 1/2 tsp for the cupcakes. This will make sure it is very subtle. For the frosting you can start with 1/4 or 1/2 tsp. and then add a bit more if you like. Personal taste is so different but 1 tsp. is a stronger flavor! Happy baking!

      Reply
  7. Mary

    July 20, 2019 at 2:10 PM

    Can you make the cake using 9 x 13 glass baking dish?

    Reply
    • Mirlandra

      July 22, 2019 at 7:24 AM

      Hi Mary – You absolutely can! I was just thinking of a dessert to take camping this weekend. Maybe I will bring this cake as a sheet cake. What a great idea. Happy Baking!

      Reply
  8. Natalia Kostiuk

    May 12, 2020 at 2:26 PM

    Can I make the the cake, frost it and leave it overnight in the fridge? Or does it have to be made that same day?

    Reply
    • Mirlandra

      May 14, 2020 at 6:58 AM

      Hi Natalia – Absolutely! It will be delicious. Happy Baking!

      Reply
  9. Liz

    September 1, 2020 at 12:23 PM

    Hello, could I add an extra egg for more rich flavoring? And moistness?

    Reply
    • Mirlandra

      September 4, 2020 at 8:40 AM

      This is already a very moist and flavorful recipe. I wouldn’t add an extra egg here. You can always try and see what happens. But I’ve not tried it so I can’t promise the outcome. Good luck!

      Reply
  10. Inbal

    November 2, 2020 at 3:14 PM

    Hi! can I double the amount and make this a four layer cake?

    Reply
    • Mirlandra

      November 2, 2020 at 4:17 PM

      Yes you can! But in that case you will need four cake pans instead of two. Your other option is to bake one recipe and then split the two cake layers each in half which makes four cake layers. You can read more about baking a tall, flat cake layer and splitting cake layers the right way in this tutorial: https://www.mirlandraskitchen.com/how-to-bake-a-perfect-cake/

      Reply
  11. Tia

    December 18, 2020 at 7:09 PM

    Hi, does the frosting require 8 cups or 4 cups of powdered sugar? Both are listed in the instructions. A 32 ounce bag equals 4 cups, not 8. Thanks so much!

    Reply
    • Mirlandra

      December 20, 2020 at 3:36 PM

      Hi Tia, This frosting needs 8 cups. A 32oz bag is 8 cups. I hope that helps clarify! I’m going to edit the recipe template so that it is more clear. Thanks for checking in with me! Enjoy that cake!!!

      Reply
  12. Luke

    December 21, 2020 at 10:58 AM

    Hello! I wanted to know if halving the icing recipe would still be enough to frost the cake. Im thinking about doing a thinner layer and then decorating.

    Reply
    • Mirlandra

      December 24, 2020 at 10:29 AM

      Yep! Absolutely. Enjoy that cake!

      Reply
  13. Carrie

    January 6, 2021 at 9:06 AM

    Can I use cake flour instead of all purpose flour?

    Reply
    • Mirlandra

      January 7, 2021 at 4:56 PM

      Hi Carrie, Great question! The rule of thumb here is to use 1 cup + 2 Tablespoons of cake flour for every cup of all-purpose flour. I think it will work fine here but if you have all purpose flour I would use that instead since I’ve tested it and know it will turn out well. This recipe works really well with AP flour. Hope that helps! Let me know what you decide to do and how it works!

      Reply
  14. Susan

    February 25, 2021 at 9:08 PM

    Sad to say this cake was a disaster. Flat in the middle, spilled out of my pans and after all that it was dry! No idea what I did wrong- my only change was using cake flour instead of AP because that’s what I had.

    Reply
    • Mirlandra

      February 26, 2021 at 7:50 AM

      Hi Susan – I’m so sorry to hear about your cake! I know how disappointing it is to see a baking project fail. Unfortunately you cannot sub cake flour for all purpose flour as a one to one substitution. It will cause the recipe to fail. If you are interested in learning more about substituting cake flour I would suggest doing a google search. I hope your next baking project is much more fun and delicious! Here is to better things coming up! – Mirlandra

      Reply
  15. Erin

    March 11, 2021 at 12:26 PM

    Can I make the cake then frost it the next day? And if so should I store it in the refrigerator? Thank you!

    Reply
    • Mirlandra

      March 12, 2021 at 3:55 PM

      Absolutely! Storing it in the fridge would be nice just because a cold cake is usually easier to frost but it won’t go bad at room temperature. I suggest making the frosting right before using it as that is the easiest time to spread. ENJOY the cake!

      Reply
  16. julia bakes

    March 26, 2021 at 8:40 AM

    4 stars
    cake was kinda tasteless. didnt really taste that chocolate-y and i used the same brand and amount of cocoa powder. i recommend adding MUCH MORE cocoa powder and maybe sugar or vanilla extract too

    Reply
    • Mirlandra

      March 30, 2021 at 7:21 AM

      Hi Julia – Thank you for the feedback. I’m really sorry you didn’t like the cake! I know preferences can be different and not every recipe is for every person. That being said I would encourage you to find a different recipe you like better – not modify this one! Sugar is a liquid ingredient in baking and adding additional sugar and a lot more cocoa powder could give you a very poor result. I love to modify recipes but in baking you have to choose your changes wisely. Good luck finding something you love!

      Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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