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Classic Chocolate Cake with Homemade Chocolate Buttercream

Prep Time30 mins
Cook Time45 mins
Course: Dessert
Servings: 24

Ingredients

Chocolate Cake

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder, plus additional for pans
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup brewed coffee, at room temperature
  • 1 cup plain, whole milk yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla

Chocolate Buttercream

  • 1 1/2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 3 tablespoons whole milk
  • 1 1/2 teaspoons vanilla
  • Scant 1/2 teaspoon salt

Directions

Chocolate Cake

  • Preheat oven to 350 degrees. Generously butter two 9-inch round cake pans and dust with cocoa powder.
    Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and add the eggs, coffee, yogurt, oil, and vanilla. Beat on medium speed for 1 minute - until combined. Divide between prepared cake pans.
    Bake on the center rack for 30 to 40 minutes, until a toothipick inserted into the center comes out clean. Remove from oven and cool for 10 minutes. Invert pans to release cake and cool completely.

Chocolate Buttercream

  • In the bowl of a stand mixer, beat butter on medium speed for 2 minutes, until fluffy. Add powdered sugar, cocoa powder, milk, vanilla, and salt and mix on low until incorporated. Increase to high speed and continue to beat for 1 minute.
    To assemble cake, spread a layer of buttercream on one cake round. Top with the other round and frost with remaining buttercream.