Buttercup Bakeshop’s Chocolate Layer Cake

Who does not love chocolate cake? Throw in some really good quality chocolate into the mix and you have yourself a winning combination! Here is the recipe for the Buttercup Bakeshop’s amazing chocolate layer cake (or cupcakes). The recipe is from their cookbook – Buttercup Bakes at Home.




Buttercup Bakeshop’s Chocolate Layer Cake

Serves 8 – 10Print This Recipe


2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 ounces unsweetened chocolate, melted

¾ cup buttermilk

1 teaspoon vanilla extract

¼ cup sour cream

Chocolate Buttercream Icing or Vanilla Buttercream Icing (recipes follow)



• Preheat oven to 350 degrees F.

• Grease and lightly flour two or three (9×2-inch) round cake pans, then line the bottoms with wax paper.

• In a medium bowl, sift together the flour, baking soda, and salt.

• Set aside.

• In a large bowl, cream the butter and the sugars on the medium speed of an electric mixer until fluffy, about 2 to 3 minutes.

• Add the eggs one at a time, beating well after each addition.

• Add the chocolate, mixing until well incorporated.

• Add the dry ingredients in thirds, alternating with the buttermilk and vanilla, beating after each addition until smooth.

• Stir in the sour cream.

• Divide the batter between the prepared pans.

• Bake for 25 to 30 minutes, or until a cake tester inserted into the center of the cake comes out clean.

• Let the cakes cool in the pans for 10 minutes, Remove from the pans and cool completely on a wire rack.

• When the cake has cooled, frost between the layers, then the top and sides of the cake.

• Frost with Chocolate Buttercream Icing












• Line two 12-cup muffin tins with cupcake papers.

• Spoon the batter into the cups to about two-thirds full.

• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.

• Let the cupcakes cool in the pans for 10 minutes.

• Remove the cupcakes from the pans and cool completely on a rack before icing.

 Makes one 2 or 3 layer 9-inch cake and serves 8 to 10, or approximately 2 dozen cupcakes




Makes about 4 ½ cups

This yields icing for one 2- or 3-layer 9-inch cake, or 2 dozen cupcakes


1 ½ cups (3 sticks) unsalted butter, softened

2 tablespoons milk

9 ounces semisweet chocolate, melted and cooled to lukewarm

1 ½ teaspoons vanilla extract

3 cups (or slightly more) confectioners’ sugar


• In a large bowl, beat the butter until creamy, about 2 to 3 minutes.

• Add the milk slowly and blend until smooth.

• Add the melted chocolate and beat well.

• Add the vanilla and beat another minute or so.

• Gradually add the sugar and beat until of desired consistency.

• Use and store the icing at room temperature, as the icing will set if chilled.

• It can be stored in an airtight container for up to 3 days.





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