Fudgy Chocolate Cake With Vanilla Bean Buttercream

Name: Fudgy Chocolate Cake With Vanilla Bean Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 1 cup Unsalted Butter, Melted And Cooled; 1/4 cups Vegetable Oil; 3 whole Eggs; 1 Tablespoon Vanilla Extract; 2-1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1/2 teaspoons Cinnamon; 1 cup Unsweetened Cocoa Powder; 1/4 teaspoons Sea Salt; 1-1/2 cup Warm Brewed Coffee; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened; 3-1/2 cups Icing Sugar; 1/4 teaspoons Sea Salt; 1/3 cups Heavy Cream; 1 teaspoon Vanilla Extract; 1 whole Vanilla Bean, Seeds Scraped

Servings: persons

FOR THE CAKE:
2 cups Sugar
1 cup Unsalted Butter, Melted And Cooled
1/4 cups Vegetable Oil
3 whole Eggs
1 Tablespoon Vanilla Extract
2-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoons Cinnamon
1 cup Unsweetened Cocoa Powder
1/4 teaspoons Sea Salt
1-1/2 cup Warm Brewed Coffee
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened
3-1/2 cups Icing Sugar
1/4 teaspoons Sea Salt
1/3 cups Heavy Cream
1 teaspoon Vanilla Extract
1 whole Vanilla Bean, Seeds Scraped

1
Preheat oven to 350 F and grease two 9-inch round cake pans or line them with parchment paper.
2
CAKE:
3
1. Combine sugar, butter and oil in a medium size bowl and mix until blended.
4
2. Mix in the eggs, then mix in the vanilla. Set aside.
5
3. In another bowl mix flour, baking soda, baking powder, cinnamon, cocoa powder and the sea salt.
6
4. Add the dry ingredients into the wet ingredients and stir, then gradually pour in the brewed coffee as you continue to mix. As you go, the batter should thin out.
7
5. Pour batter into the prepared cake pans, then shake them a little to level them out.
8
6. Place in the oven and bake until an inserted toothpick comes out clean with a little bit of crumb stuck to it (about 30 minutes..make sure to not over bake).
9
7. Remove them from the oven and let the cakes cool for 15-20 minutes in the pans, and then remove cakes from pans.
10
ICING:
11
1. With a mixer cream the butter until smooth.
12
2. Add the icing sugar and salt, continue to beat until well blended, mixture may be fairly stiff/
13
3. Next slowly add cream, this should loosen the mixture and improve its consistency, making it ideal for icing.
14
4. Lastly add vanilla extract and scraped vanilla bean seeds and mix until evenly combined.
15
5. Now you are ready to frost to your hearts content!
16
Like mine, your cakes may have developed hill syndrome (not level but nicely rounded tops). Simply get at eye level and using a bread knife or other gentle knife saw the hill off... I then saved my leftover cake hill and plan to use it for cake pops! When life gives ya lemons why not make lemonade...

1917

kcal

Calories

102

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 1 cup Unsalted Butter, Melted And Cooled, 1/4 cups Vegetable Oil, and more.

Yes, Fudgy Chocolate Cake With Vanilla Bean Buttercream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudgy Chocolate Cake With Vanilla Bean Buttercream Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions