Moist Butter Cake with Chocolate Frosting

Moist Butter Cake with Chocolate Frosting is a delightful treat that brings warmth and comfort to any gathering. Whether you’re celebrating a birthday, hosting a family get-together, or simply craving a sweet bite, this cake fits the bill perfectly. Its tender crumb and rich chocolate frosting make it a standout dessert. To me, there’s something incredibly special about sharing a homemade cake with loved ones, creating memories that last well beyond the last crumb.

Why Make This Recipe

You’ll love this cake for its simplicity and deliciousness. It’s the kind of dessert that impresses without requiring hours in the kitchen. Gather your family around for a cozy baking session, and you’re sure to create lasting memories. Plus, the combination of moist butter cake and luscious chocolate frosting is undeniably hard to resist.

“This cake disappeared in minutes at our family gathering, definitely a keeper,” says a happy home baker.

How to Make Moist Butter Cake with Chocolate Frosting

Making this Moist Butter Cake is a straightforward process that brings joy to your kitchen. You’ll start by creaming the butter, vegetable oil, and sugar together until they’re light and fluffy. Then, after incorporating egg yolks and vanilla, you’ll mix in the dry ingredients alternately with buttermilk, resulting in a smooth batter. Once poured into prepared pans, bake until golden and a toothpick comes out clean.

The chocolate frosting is just as easy. Simply cream melted chocolate with butter, vanilla, and cocoa powder, then mix in powdered sugar and buttermilk for that perfect spreadable consistency. After allowing the cake to cool, you can frost layer by layer or top it all at once for a wonderfully indulgent treat.

Ingredients

For this delightful cake, here’s what you’ll need:

1/2 cup butter, room temperature
1/2 cup vegetable oil
1 1/2 cups granulated sugar
6 large egg yolks
1 tablespoon vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups buttermilk
4 oz. semi-sweet chocolate, melted
1/2 cup butter, room temperature (for frosting)
1 teaspoon vanilla extract (for frosting)
1/4 cup baking cocoa
3 cups powdered sugar
1/3 cup buttermilk (for frosting)

Feel free to substitute vegetable oil with melted coconut oil or use yogurt instead of buttermilk for a lighter touch.

Directions

Preheat oven to 350 degrees F. Line two 9-inch round cake pans with waxed paper and spray with cooking spray. In a large bowl, cream together softened butter, vegetable oil, and granulated sugar until light and fluffy (about 5-7 minutes). Separate egg yolks from egg whites and beat yolks into the batter one at a time, then stir in vanilla extract.

In a small bowl, sift together cake flour, baking powder, and salt. Add flour mixture alternately with buttermilk to egg mixture, mixing just until blended. Pour into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to cooling racks. To make frosting, cream melted chocolate and softened butter in a bowl until smooth. Add vanilla, cocoa powder, and powdered sugar. Slowly add buttermilk and whip until light and fluffy. Once the cake is cool, frost: start with the bottom layer (top side down on the plate), spread 1/3 frosting on it, place the second layer (top side up) and frost the sides and top with remaining frosting. Serve and enjoy!

How to Serve Moist Butter Cake with Chocolate Frosting

This cake is perfect for any occasion. Serve it as the centerpiece at your next family gathering, or slice it up for dessert after a hearty dinner. Want to make it extra special? Serve with a scoop of vanilla ice cream or some fresh berries on the side. If you’re feeling festive, try adding sprinkles on top for a colorful touch or even drizzle some melted chocolate for the chocoholics in your life.

How to Store

To keep this delicious cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it well and store it in the freezer for up to three months. When you’re ready to enjoy it, let it thaw at room temperature. If you have leftovers, just reheat individual slices in the microwave for a few seconds until warm and gooey.

Tips to Make

For the best results, ensure your butter is at room temperature before you start creaming it with the sugar. This helps achieve a light and fluffy batter. Additionally, be careful not to overmix the batter once you add the flour to keep the cake tender. If you prefer a richer flavor, consider adding a teaspoon of espresso powder to the cake batter.

Variations

Feel like switching it up? You can infuse your butter cake with different flavors. Adding lemon zest to the batter gives it a refreshing twist. For a fun variation, try substituting the chocolate frosting with a vanilla buttercream or a cream cheese frosting for a tangy bite. If you’re looking for a festive touch, sprinkle in some finely chopped nuts or chocolate chips.

FAQs

Can I use whole eggs instead of egg yolks?
While you can use whole eggs, the cake’s texture may change slightly. Egg yolks add richness and moisture.

What can I substitute for buttermilk?
You can use regular milk with a teaspoon of vinegar or lemon juice mixed in, letting it sit for about 5-10 minutes before using it.

How do I know when the cake is done?
A toothpick inserted in the center should come out clean. The cake should also spring back when lightly pressed.

Can I bake this as a single layer?

Absolutely! Just adjust the baking time to about 30-35 minutes for a single layer.

Emily

Moist Butter Cake with Chocolate Frosting

A delightful treat with a tender crumb and rich chocolate frosting, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Cake, Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the cake

• 1/2 cup butter, room temperature Ensure butter is at room temperature for best results.
• 1/2 cup vegetable oil Can substitute with melted coconut oil.
• 1 1/2 cups granulated sugar
• 6 large egg yolks Add richness and moisture.
• 1 tablespoon vanilla extract
• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups buttermilk Can substitute with regular milk mixed with vinegar.

For the frosting

• 4 oz. semi-sweet chocolate, melted
• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup baking cocoa
• 3 cups powdered sugar
• 1/3 cup buttermilk

Method

 

Preparation

1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with waxed paper and spray with cooking spray.
2. In a large bowl, cream together softened butter, vegetable oil, and granulated sugar until light and fluffy (about 5-7 minutes).
3. Separate egg yolks from egg whites and beat yolks into the batter one at a time, then stir in vanilla extract.

Mixing Dry Ingredients

1. In a small bowl, sift together cake flour, baking powder, and salt.
2. Add flour mixture alternately with buttermilk to egg mixture, mixing just until blended.

Baking

1. Pour the batter into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
2. Cool for 10 minutes before transferring to cooling racks.

Frosting

1. Cream melted chocolate and softened butter in a bowl until smooth.
2. Add vanilla, cocoa powder, and powdered sugar. Slowly add buttermilk and whip until light and fluffy.

Assembly

1. Once the cake is cool, frost: start with the bottom layer (top side down on the plate), spread 1/3 frosting on it.
2. Place the second layer (top side up) and frost the sides and top with remaining frosting.
3. Serve and enjoy!

Notes

For the best results, ensure your butter is at room temperature before you start creaming it with the sugar. Avoid overmixing the batter once you add the flour to keep the cake tender. Consider adding a teaspoon of espresso powder for a richer flavor.