Homemade Chocolate Layer Cake with Vanilla Buttercream

Buttercream Preparation

1. Cream the butter: Beat the butter for about 3 minutes until it becomes pale, light, and fluffy. Properly aerating the butter helps the frosting spread smoothly.
2. Add powdered sugar: Slowly add the sifted powdered sugar one cup at a time on low speed. This prevents sugar clouds and keeps the mixture silky.
3. Add liquid and vanilla: Pour in the vanilla extract, salt, and 2 tablespoons of cream. Beat on high speed for 3–5 minutes until the frosting becomes airy, smooth, and pipeable.
4. Adjust consistency: Add an extra splash of cream for a softer spread or more powdered sugar for a thicker frosting suitable for piping and decorative borders.

Cake Assembly

1. Layer the cake: Place the first cooled cake layer on a serving plate. Spread a generous, even layer of vanilla buttercream on top, reaching the edges without spilling over.
2. Add the second layer: Set the second cake layer gently on top, pressing lightly to secure it.
3. Frost the exterior: Cover the top and sides with a thin “crumb coat” of buttercream. Chill the cake for about 20 minutes to set this layer, then apply a final, thicker coat for a smooth finish.

Serving Suggestion

Sprinkle chocolate chips, fresh fruit, grated chocolate, or a dusting of cocoa on top for extra flair. Refrigerate the cake for 10–15 minutes before slicing to achieve clean, neat slices without smearing the buttercream.

Notes

• Using hot coffee deepens the chocolate flavor, but hot water works perfectly if preferred.
• Buttercream spreads best at room temperature; avoid assembling on a warm surface.
• The assembled cake stores well refrigerated—let it sit at room temperature before serving for the softest texture.