Chocolate Buttercream Layer Cake


Chocolate Buttercream Layer Cake

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    This intensely rich and decadent cake is the perfect centerpiece for a celebration.

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    Servings and Ingredients

    Serves 16
    Chocolate Cake
    Unsweetened cocoa powder, for pan
    4 oz. unsweetened baking chocolate, chopped
    ⅓ c. Hy-Vee baking cocoa powder
    1 ⅔ c. boiling water
    1 c. Hy-Vee all-purpose flour
    1 c. cake flour
    1 ¼ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    1 ⅓ c. Hy-Vee unsalted butter, softened
    2 c. packed Hy-Vee brown sugar
    4 Hy-Vee large eggs, at room temperature
    ⅔ c. Hy-Vee sour cream
    1 ½ tsp. Hy-Vee vanilla extract
    Dark Chocolate Buttercream
    1 ½ c. Hy-Vee butter, sofened
    1 (32-oz.) pkg. Hy-Vee powdered sugar
    1 c. Hy-Vee cocoa powder
    ¾ c. Hy-Vee whole milk, plus additional, if needed
    2 tsp. Hy-Vee vanilla extract

    Things To Grab

    • 2 8-inch round pans
    • Parchment paper
    • Hy-Vee nonstick cooking spray
    • 2 large bowls
    • Electric mixer
    • Spatula
    • Wooden toothpick
    • Wire cooling rack
    • Pedestal server


    1. Preheat oven to 325 degrees. Spray two 8-inch round baking pans with nonstick cooking spray. Line pans with parchment paper. Spray parchment paper with nonstick spray. Lightly coat pans with unsweetened cocoa powder; set pans aside.

    2. In a medium bowl, combine chocolate and baking cocoa powder. Pour in boiling water and whisk until smooth. In another bowl, stir together all-purpose and cake flours, baking soda and salt; set aside.
    3. In a large mixing bowl, beat butter with an electric mixer on high for 30 seconds. Add brown sugar and continue beating until fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Add sour cream and vanilla and beat until combined.

    4. Alternately add flour mixture and chocolate mixture to butter mixture, starting and ending with flour mixture and beating on low after each addition just until combined.

    5. Pour 2 1/4 cups batter in each prepared baking pan, spreading evenly with spatula. Cover remaining batter and set aside.

    6. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans. Remove parchment paper from cakes. Cool thoroughly on racks.

    7. Clean cake pans and prepare pans as directed in Step 1. Divide remaining batter between pans and continue as directed in Step 4.

    8. Prepare Dark Chocolate Buttercream: In a large mixing bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and cocoa powder; beat on low until combined. Slowly add whole milk and 2 teaspoons Hy-Vee vanilla extract. Beat on medium until light and fluffy. Beat in additional 1 to 2 tablespoons milk, if needed for smooth and creamy consistency. Makes about 7 cups.

    9. To assemble, place a cake layer on a pedestal server. Spread with 1/2 cup Chocolate Buttercream. Add two more cake layers, spreading each with 1/2 cup Dark Chocolate Buttercream. Add remaining cake layer. Frost top and sides with remaining Dark Chocolate Buttercream.

    10. Serve cake within 2 hours, or cover and refrigerate for up to 3 days.

    Nutrition facts


    940 Calories per serving
    1 slice

    Amounts Per Serving

    • Total Fat: 58g
    • Cholesterol: 185mg
    • Sodium: 220mg
    • Total Carbohydrates: 102g
    • Protein: 5g

    Daily Values

    Vitamin A 35%
    Vitamin C 0%
    Iron 45%
    Calcium 8%

    Recipe Source:

    Seasons, Fall 2016