Homemade Chocolate Cake with Chocolate Buttercream Frosting
I spent another day hanging in the coffee house, feeling little Eleanor kick me as I munched down on a blueberry muffin!
Today, I want to write about a cake I made this week. Yes, I made a “from scratch,” homemade chocolate cake (no applause needed, haha).
I have never been much of a baker, but I got a serious pregnancy craving earlier this week that called for chocolate cake. I didn’t want just any average, off-the-shelf box cake mix, or pre-made cake. I wanted the good stuff! And, I knew if I wanted the good stuff, then I would have to make it myself. So, I went on the hunt and, lo and behold, one of my favorite food bloggers, Add a Pinch, had an amazing chocolate cake recipe, along with a delicious chocolate buttercream frosting recipe, that satisfied this pregnant lady!
I loved how her chocolate cake recipe flowed. It was so easy to follow, and I had most of the ingredients on hand already, which made the process that much smoother.
I cranked up the music in my kitchen and sang to baby Eleanor while covering my baby bump with the occasional sprinkle of cocoa powder and powdered sugar in the process! I felt her tiny feet kick me and do somersaults while preparing the cake. I think she was just as excited to eat cake as I was.
I greased each pan and poured the thin chocolate cake batter into them, and then placed them in the oven. It didn’t take long for my house to start smelling like a bakery. My pregnancy nose is already like a bloodhound! I walked into the kitchen and couldn’t wait till they were done.
When the timer went off, I raced downstairs, pulled them out and let them cool for the desired time, as instructed. While they were cooling, I whipped up Robyn from Add a Pinch’s chocolate buttercream frosting. Again, the recipe was easy to follow and I can tell you I totally licked the beaters clean once it all came together. Sorry, I couldn’t wait!
I then iced the top of one cake, being precise and making sure to cover all the edges. Hello, who doesn’t love icing?! Then, I topped it with the second cake layer and continued to ice the cake so methodically. I felt like I was creating a little masterpiece. After it was all iced, I stood back, smiled, and said, “Wow, it needs something! I know, sprinkles!!!!” So, I gently placed rainbow sprinkles on the side to give it a pop of color and flare! I made a total mess on my kitchen floor, but that is what Swiffers are for!
As I stood back one last time and basked in my chocolate cake baking glory, I said, “Look at this beautiful cake. I made that!”
The taste was even better than I imagined as well. I paired it with a glass of milk that night while I was wrapped in my jammies. Eleanor and I both agreed it was one of the best chocolate cakes I had ever had (of course, maybe I am just being biased).
I will be making this cake again, especially with Eleanor. Whether it’s for her first birthday or when she is a toddler, this cake was a touching, fun moment for me!
And, I will tell you, it truly satisfied my pregnancy craving!
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 tsp instant coffee or espresso powder
- 1 cup milk
- ½ cup vegetable or canola oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- rainbow-colored sprinkles
- Preheat oven to 350℉.
- Prepare two 9-inch cake pans by spraying with baking spray. I used Pam. Add a Pinch suggested you can also butter and then lightly flour the pans.
- Note: I loved how Add a Pinch listed her ingredients, so I kept them in the same order she did. Add flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee or espresso powder (I personally couldn’t find espresso powder, so I just used instant coffee and it turned out just as good.) Whisk together till combined nicely. Add a Pinch notes: Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely. I personally let mine cool a little longer once out of the pans and placed them on parchment paper. Then, I placed them in the fridge for an extra 5-10 minutes.
- Frost cake with Chocolate Buttercream Frosting (see below for recipe link)
- Add rainbow sprinkles to the sides of the cake for a pop of flare and color!
Here’s the link to Add a Pinch’s fantastic Chocolate Buttercream Frosting, which I used to frost this super delicious homemade chocolate cake!
When frosting, I used a cup of water and dipped my knife in to keep the frosting from pulling up the cake and to keep it smooth. Don’t drench it in water, just lightly dip it. After icing is complete, add the rainbow sprinkles if you like to add a nice touch!
Recipe source: Add a Pinch; Photos: Nisa Burns Cochran