Classic Moist Chocolate Cake with Chocolate Buttercream

• 1 cup (226g) unsalted butter, softened
• 3½ cups (440g) powdered sugar
• ½ cup (45g) unsweetened cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ cup (60ml) heavy cream or milk

Optional tools: stand mixer, cake turntable, piping bags – great baking investments for consistent results!

🧁 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix dry ingredients:
   In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients:
   Beat in the eggs, milk, oil, and vanilla. Mix until well combined. Slowly stir in the boiling water. The batter will be thin—this is what makes the cake extra moist!
4. Bake:
   Divide the batter evenly into pans. Bake for 30–35 minutes. Check doneness with a toothpick—it should come out clean.
   Let cool in the pans for 10 minutes before transferring to wire racks.
5. Make the buttercream:
   Beat the butter until fluffy. Add cocoa powder, powdered sugar, vanilla, and salt. Gradually add the cream and beat until smooth and silky.
6. Assemble:
   Frost the cooled cake layers with the buttercream. Use a cake turntable for a clean finish. Add toppings like chocolate chips, sprinkles, or berries.

Pro Tip: Use high-quality kitchen appliances and non-stick bakeware for best results. For bakers looking to monetize their blog, this recipe pairs well with affiliate links for cocoa powder, cake pans, and stand mixers.