Chocolate Buttercream Celebration Cake

Name: Chocolate Buttercream Celebration Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Heavenly Sweets

I absolutely love celebrating special moments with a decadent Chocolate Buttercream Celebration Cake. This cake combines rich chocolate layers with a creamy buttercream that’s both indulgent and comforting. The process of whipping the butter until it's light and fluffy ensures the frosting has the perfect texture, making each bite a delightful experience. Every time I make this cake for friends or family, it disappears in minutes, leaving everyone wanting a slice of happiness and a recipe they can recreate for their own celebrations.

Created by

Diana Brooks

Last updated on 2026-02-16T06:47:36.251Z

Every celebration deserves something truly special, and for me, that means this Chocolate Buttercream Celebration Cake. I recall one birthday when I made this for a dear friend; we all agreed it was the highlight of the party. Knowing the right balance of cocoa and sugar created a frosting that complemented the cake perfectly was my secret to making it a hit.

This cake is not just about flavor; it’s about the joy it brings. I learned that letting the cake cool completely before frosting helps the buttercream set better, resulting in a stunning presentation and a rich, velvety texture that elevates the whole experience.

Why You'll Love This Cake
Decadent chocolate flavor that satisfies any sweet tooth
Lush, creamy buttercream that is both light and rich
Perfect centerpiece for birthdays, anniversaries, and other celebrations

Key Technique Tips

The most crucial step in ensuring a light and fluffy Chocolate Buttercream is the proper creaming of the butter. Make sure your unsalted butter is at room temperature; I usually leave it out for about an hour before starting. Using a stand mixer, whip the butter on medium speed for at least 3-4 minutes until it’s pale and fluffy. This is vital for creating the airy texture that contrasts beautifully with the rich chocolate cake layers.

When assembling the cake, make sure both layers are completely cool to prevent melting the buttercream. I recommend waiting at least 30-45 minutes after removing the cakes from the oven. To ensure leveling, use a serrated knife or a cake leveler to remove any domed tops. This will help your layers stack evenly and create a clean, professional finish.

Ingredient Roles and Substitutions

The unsweetened cocoa powder is essential for this cake's rich chocolate flavor. If you're out, you can substitute with Dutch-processed cocoa for a slightly different taste profile, which will make the cake a touch darker. Additionally, vegetable oil keeps the cake moist and tender; you can swap it for melted coconut oil for a subtle coconut flavor that pairs well with chocolate.

When making the buttercream, heavy cream adds a silky texture that enhances the mouthfeel. If you’re looking for a lighter option, you can use whole milk instead. Just keep in mind that it might result in a slightly denser frosting, so adjust the powdered sugar accordingly until you achieve your desired consistency.

Storage and Make-Ahead Tips

This Chocolate Buttercream Celebration Cake can be made a day in advance. Wrap the cooled cake layers tightly in plastic wrap and store them at room temperature. For the buttercream, I recommend refrigerating it if you’re making it ahead of time. When you're ready to assemble, just let the buttercream come to room temperature and give it a quick mix to restore the fluffiness.

If you have leftover cake, simply cover it with a cake dome or wrap it in plastic wrap, and it will stay fresh for up to 4 days at room temperature. For longer storage, you can freeze slices in an airtight container for up to three months. Just be sure to thaw them gently in the fridge overnight for the best texture.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
1 teaspoon vanilla extract

Instructions

Steps

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water (batter will be thin). Pour the batter evenly into the prepared pans.

Bake the Cakes

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Make the Buttercream

Beat softened butter until creamy, then gradually add powdered sugar and cocoa powder. Pour in heavy cream and vanilla, mixing until fluffy.

Assemble the Cake

Once cakes are completely cool, place one layer on a serving plate, spread frosting on top, then place the second layer and frost the top and sides of the cake.

Enjoy!

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh berries on top of the finished cake.

Variations

While the classic chocolate flavor shines in this cake, feel free to experiment with add-ins. Chopped nuts, like walnuts or pecans, can be folded into the batter for added texture. You can also incorporate chocolate chips for bursts of melty chocolate in each bite, making the cake even more indulgent.

For a fun twist, consider using espresso powder to enhance the chocolate flavor. Just a teaspoon mixed into the dry ingredients will give the cake a rich depth without imparting a coffee taste, perfect for chocolate lovers!

Troubleshooting Common Issues

If your cake layers are too dry, it might be due to overmixing or overbaking. To prevent this, always mix just until the ingredients are incorporated. Keep an eye on the baking time; check for doneness a couple of minutes early. The cakes should spring back when gently pressed and not be too dark on the edges.

When it comes to buttercream, if it appears too thick, add a tablespoon of cream to adjust the texture. Conversely, if it’s too runny, try adding a bit more powdered sugar until you reach the desired consistency. These adjustments will ensure your frosting is perfectly spreadable and beautifully holds its shape.

Questions About Recipes

→ Can I use a different type of flour?

For best results, use all-purpose flour to achieve the right cake texture.

→ How can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend.

→ Can I freeze the cake?

Yes, the cake layers can be frozen. Wrap them tightly and store for up to 3 months.

→ What's the best way to store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days.