Simplicity at its best — this easy Chocolate Buttercream Frosted Chocolate Cake is no exception!
For me, cakes are all about the frosting! Do you know what I mean?
The thick, rich stuff that engulfs a fluffy cake is, and has always been my downfall! What about for you?
So, if you’re craving smooth and decadent chocolate frosting to top a special cake or cupcakes, this may soon be your go-to recipe!
And if you heard simple, yep, this melt-in-your-mouth frosting only takes about 5 minutes to whip up. And if you know me, I’m all about simple recipes that taste great! This one will not disappoint!
Even though this recipe is really all about the frosting, in this post I’m also sharing my “doctored-up” chocolate box cake. This cake is light and fluffy and tastes best slathered with the creamiest chocolate buttercream you could only wish for! Ah, do I need to say more?
Nope, it will be perfect to serve to your hungry, sweet-craving family!
Chocolate Buttercream Frosted Chocolate Cake
By| Sheila | Sweet Baked Life
For the cake:
1 box chocolate cake mix
eggs – per recipe
milk – substitute for water per recipe
melted and cooled unsalted butter – substitute for oil per recipe
Heat your oven to 350 degrees. Prepare a 9×13-inch pan with non-stick cooking spray and set aside.
Add all ingredients to a large bowl. With a hand-held mixer, beat on medium speed for 2 minutes until batter is smooth and thick.
Pour batter into prepared pan and bake according to package directions. Approximately 35 minutes. Let cool completely on a wire rack before frosting.
For the frosting:
1 cup (2 sticks) unsalted butter, softened
3-4 cups confectioner’s sugar
1/2 cup Hershey’s cocoa powder
1/4 cup heavy cream
1 teaspoon pure vanilla extract
In a large bowl of a stand mixer with the paddle attachment, beat the butter until soft and creamy (about 2 minutes).
Sift about 3 cups of the confectioners sugar and the cocoa powder together and add to the mixer. Mix on low-speed until incorporated.
Turn your mixer to medium and add the vanilla and the heavy cream and beat for about 2 minutes until you get the consistency you want. If your frosting is too thin, add a bit more sifted confectioners sugar or if your frosting is too thick, add more cream, about 1 tablespoon at a time.
With a spatula or off-set knife, evenly spread the frosting on the top of your cake. Slice and enjoy!
2 thoughts on “Chocolate Buttercream Frosted Chocolate Cake”
A little naughty Sheila but looks oh so tasty!!
Hehehehe Laura! 🙂