Chocolate Cake With Chocolate Buttercream
Chocolate Cake with Chocolate Buttercream

Chocolate Cake With Chocolate Buttercream

A dense, rich, ultra-chocolatey cake, similar to devil's food cake, frosted with a fluffy chocolate frosting.

30 min
02 hrs 10 min



2 cups sugar

1/2 cup Land O Lakes® Butter, softened

1/2 cup sour cream

2 large Land O Lakes® Eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups water

1/2 cup unsweetened cocoa

2 (1-ounce) squares unsweetened chocolate, chopped


1/2 cup Land O Lakes® Butter, softened

1 (1-ounce) square unsweetened chocolate, melted

3 cups powdered sugar

1/4 cup unsweetened cocoa

1/8 teaspoon salt

1/3 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.

  2. STEP 2

    Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed. 

  3. STEP 3

    Bring water to a boil in small saucepan.  Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.

  4. STEP 4

    Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.

  5. STEP 5

    Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.


18Fat (mg)
70Cholesterol (mg)
390Sodium (mg)
72Carbohydrates (g)
3Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  June 17, 2013

I made this cake on Fathers Day and it was the best Chocolate Cake I have ever made. The texture was very moist and it tasted very good I did substitute the sour milk with buttermilk. I will using this recipe for years to come;-)

— says Wanda S.
  November 24, 2008

I rated the recipe as good if you follow the ingredients. In order to make the recipe excellent I added 1 cup of butter instead of 1/2, and instead of sour milk I added buttermilk. This made the cake very moist and my family loves it.

— says Alecia
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