Print Options:

Homemade Chocolate Cake with Chocolate Buttercream Frosting

Yields1 Serving

Chocolate cake frosted with delicious chocolate frosting all cooked in a Handi-Foil pan

For Cake
 ¼ cup butter for greasing pans
 3 cups flour
 1 ½ cups cocoa, plus extra for preparing pans
 1 tbsp baking soda
 1 ½ tsp baking powder
 1 ½ tsp salt
 3 cups sugar
 4 eggs
 1 ½ cups buttermilk
 1 ½ cups water
 ½ cup fractionated coconut oil or vegetable oil
 2 tsp vanilla
For frosting:
 2 cups (4 sticks) butter, softened
 16 oz 2 packages confectioners sugar
 1 cup cocoa powder
 ½ tsp salt
 3 tbsp milk

Preheat oven to 350 degrees. Prepare three 9-inch round cake pans by greasing and dusting with cocoa powder.

Ingredients for Homemade Chocolate Cake with Chocolate Buttercream Frosting separated in glass bowls


Whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.

dry ingredients for choclate cake being mixed in a bowl


In a large mixing bowl, beat the eggs, buttermilk, water, fractionated coconut oil, and vanilla at medium speed until smooth, about 3 minutes. Slowly add dry ingredients just until combined. Do not overmix.

Chocolate Buttercream liquid in a pan prepared for homemade chocolate cake


Divide the batter evenly between the three cake pans. Tap gently against the counter to remove the air bubbles.


Bake for 30 to 35 minutes or until a toothpick inserted in the center returns clean. Cool the cakes in pans for 10 minutes. Remove from pans and cool completely on wire racks.



To make the frosting, whisk together the sugar, cocoa, and salt. Beat butter at medium speed until light and fluffy, about 5 minutes. Reduce speed to low and slowly add the sugar mixture. As the mixture thickens, slowly add the milk to make the frosting smooth and fluffy.


The frosting will thicken when refrigerated and dry to form a crust when left at room temperature.

Homemade Chocolate Cake with Chocolate Buttercream Frosting Process


Let it set and enjoy it!

Chocolate cake frosted with chocolate buttercream