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Chocolate Cake with Chocolate Buttercream

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1 1/2 cups water

3 (1-ounce) squares unsweetened chocolate, chopped

1/2 cup unsweetened cocoa

2 cups granulated 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


1/2 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. Spray 2 (8-inch) round cake pans with nonstick baking spray.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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