Layered Chocolate Cake with Chocolate Buttercream Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup lowfat buttermilk
  • 1 cup canola oil
  • 1½ tsp vanilla
  • 1 cup boiling water
Chocolate Buttercream:
  • 1½ cups (3 sticks) salted butter, softened
  • 1 cup cocoa powder
  • ¾ tsp salt
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • ¼ cup whole milk
  • ½ cup heavy cream
  • ⅓ cup Ovaltine
  1. Preheat oven to 300 degrees F. Mist the bottoms of three 10-inch, round pans with nonstick cooking spray. Cut 3 piece of parchment paper to fit the bottom of each pan and mist parchment and sides of the pan with nonstick cooking spray; set aside.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a second (medium) bowl, whisk together the eggs, buttermilk, and canola oil; mix well. Add wet ingredients to the dry and mix until nearly incorporated.
  4. Pour the vanilla into the cup of boiling water and add to the bowl and mix until well-combined.
  5. Fill each round pan with ⅓ of the batter and bake for 34-38 minutes or until an inserted toothpick is cleanly removed. Allow to cool completely.
  6. Meanwhile, prepare the frosting by creaming together the softened butter, cocoa powder, and salt; scrape down the sides, as needed. Slowly add the powdered sugar, milk, and vanilla extract. As the powdered sugar becomes incorporated, increase the speed of the mixer and beat until smooth, about 1-2 minutes.
  7. Stir together the heavy cream and Ovaltine. With the mixer on medium speed, slowly add the heavy cream mixture while beating; beat until smooth. If too thick, add additional heavy cream 1 tablespoon at a time, mixing well between additions.
  8. Place 1 round cake layer on a cake stand or serving plate. Top with ¼ of the frosting and spread over top surface of the cake. Add second layer and repeat. Add the third and final cake layer and top with remaining frosting, working the frosting down the sides of the cake to coat the sides and top surface in an even later. Refrigerate until ready to serve.
Frosting recipe from Joy the Baker who adapted from Delilah Bakery & cupcake/cake recipe from Live, Love, and Sugar
Recipe by Prevention RD at