Go Back

Dark Chocolate Cake with Espresso Buttercream

A rich and moist dark chocolate cake topped with creamy espresso buttercream, perfect for any gathering or cozy evening.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Frosting
  • 1 cup unsalted butter (softened)
  • 3-4 cups powdered sugar Adjust for desired sweetness and consistency
  • 0.5 cups brewed espresso (cooled)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  4. Carefully stir in the boiling water; the batter will be thin.
Baking
  1. Pour the batter evenly into the prepared baking pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, brewed espresso, and vanilla extract, beating until fluffy.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving platter. Spread frosting over it, then carefully top with the second layer. Frost the top and sides of the cake.
Serving
  1. Slice and serve this indulgent treat to eager guests.

Notes

For a nutty flavor, swap whole milk for almond milk, or use coconut oil instead of vegetable oil. Store covered in the fridge for up to a week or freeze for three months.