Chocolate Cake with Chocolate Buttercream
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Chocolate Cake with Chocolate Buttercream
This classic homemade butter cake is packed with dense, rich, chocolaty flavor and has a tender and light crumb. It's the perfect cake for special occasions like birthdays and anytime you feel the need for cake!
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30 min
Prep Time
2 hrs
Total Time
16
servings As a farmer-owned co-op, we know how hard the men and women involved in agriculture work each and every day.
As we celebrate our 100-year anniversary, we’re tipping our hat to the grit, entrepreneurial spirit, resilience and never-ending hard work of those who never give up on feeding the world.
Ingredients
Cake
1 12 cups water
3 (1-ounce) squares unsweetened chocolate, chopped
12 cup unsweetened cocoa
2 cups granulated sugar
12 cup Land O Lakes® Butter, softened
12 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
12 teaspoon salt
Frosting
12 cup Land O Lakes® Butter, softened
1 (1-ounce) square unsweetened chocolate, melted
3 cups powdered sugar
14 cup unsweetened cocoa
18 teaspoon salt
How to make
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STEP 1
Heat oven to 350°F. Spray 2 (8-inch) round cake pans with nonstick baking spray.
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STEP 2
Bring water to a boil in small saucepan. Remove from heat. Immediately stir in 1/2 cup cocoa and 3 ounces unsweetened chocolate; stir until smooth. Set aside.
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STEP 3
Combine granulated sugar and 1/2 cup butter in bowl. Beat at medium speed until well mixed. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and 1/2 teaspoon salt; beat at low speed until well mixed. Add chocolate mixture to batter; beat at low speed until smooth.
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STEP 4
Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean and center of cake springs back when touched. Cool 5 minutes; remove from pans. Cool completely.
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STEP 5
Place 1/2 cup butter and 1 ounce melted chocolate into bowl. Beat at high speed, scraping bowl often, until creamy. Reduce mixer speed to low. Gradually beat in powdered sugar, 1/4 cup cocoa and 1/8 teaspoon salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy.
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STEP 6
Place 1 cake layer onto serving plate. Spread 1/2 cup frosting over top; top with second cake layer. Spread remaining frosting over top and sides of cake.
Tip #1
Melting chocolate without burning is key to delicious chocolate desserts. We recommend one of two techniques. The first is using a double boiler and gently melting the chocolate. This very rarely results in burnt chocolate. The microwave is the other option. If using the microwave, heat the chocolate in short 30-second bursts, stirring thoroughly between bursts before putting back in the microwave.
Tip #2
You can also prepare this as a 3-layer cake. Divide batter among 3 (8- or 9-inch) round cake pans, then bake 22-25 minutes. If you prefer a 13x9-inch cake, bake 35-40 minutes.
Tip #3
To make ahead, wrap the individual baked and cooled cake layers tightly in plastic wrap, and freeze up to 3 months or refrigerate up to 2 days. Bring to room temperature before assembling and frosting.
440 Calories
20 Fat (g)
65 Cholesterol (mg)
360 Sodium (mg)
65 Carbohydrates (g)
3 Dietary Fiber
5 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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Land O'Lakes 100-Year Anniversary Cake Recipes
We're celebrating our 100-year anniversary of being a proud, farmer-owned cooperative. What better way to celebrate than with cake! Take a look at each recipe to learn more about the history of our cooperative and what the future means for Land O’Lakes.
See Recipes