Chocolate Cake with White Frosting



  • 2 ⅔ cups all purpose flour  (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • ⅔ cup vegetable oil (or canola)
  • ⅓ cup brown sugar
  • ¼ cup salted butter (melted)
  • 3 large eggs + 1 yolk
  • 1 cup buttermilk
  • ⅓ cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 1 cup cocoa powder
  • ⅔ cup hot water (or hot coffee)


  • 1 ½ cups salted butter (room temperature)
  • 6 cups powdered sugar (spooned and leveled)
  • 2 teaspoons vanilla extract
  • 4-6 tablespoons heavy cream



  • Preheat the oven to 350º Fahrenheit. Line four 8” cake pans with parchment paper and spray with baking spray.
  • In a medium size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a separate, large mixing bowl, whisk together the sugar, vegetable oil, brown sugar and melted butter.
  • Add in the eggs and yolk and whisk to combine.
  • Next, add in the buttermilk and sour cream and stir to incorporate. Then stir in the vanilla.
  • Add in the flour mixture and cocoa and whisk just until incorporated. Lastly, stir in the hot water. At this point, the batter should be fairly runny.
  • Evenly divide the batter into the 4 prepared cake pans. Place into the preheated oven to bake for 26 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool completely.


  • While the cakes are cooling, make the buttercream. In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. 
  • Add in the powdered sugar, vanilla and 3 tablespoons cream. Beat on low speed for 2-3 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner. Then beat on medium speed for 2-3 minutes until the frosting is fluffy and spreadable.


  • Place one layer of cake onto a cake stand or plate. Using an offset spatula or rubber spatula, spread frosting over the surface.
  • Place a second layer of cake on top, ensuring that one edge does not hang over. Frost with more frosting. Repeat with the last 2 layers.
  • Once all of the layers are stacked, frost the outer edges using the remaining buttercream.
  • Slice and serve. Store in an airtight container at room temperature.

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