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Classic Cake Recipes with a Modern Twist

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Home Β» Cakes Β» Chocolate Chip Cake With Whipped Chocolate Buttercream

Chocolate Chip Cake With Whipped Chocolate Buttercream

By Olivia, 76 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
Jump to Recipe

Take the classic birthday cake up a few notches with this easy and deliciousΒ Chocolate Chip Cake with Whipped Chocolate Buttercream!

Cake on a mint green cake stand

It’s April! Flowers are *finally* starting to bloom, and it looks like we have a magnolia tree on our front lawn that I had no idea about. So exciting!! I am SO over winter — and this year has been a particularly bad one. Getting through the January to March phase is always the worst for me. Nothing to look forward to for 3 dreary months. Thankfully we were able to break it up a bit with our February Sydney trip, but that’s not always an option.

So, to kick off April and the signs of spring and summer on the horizon, I bring you this bright and cheery Chocolate ChipΒ Cake!

Close up of the frosting on the side of the cake

There was no special occasion for this birthday cake, it’s just one that I’ve wanted to do for a while. And really, does there need to be a special occasion to have cake? I didn’t think so.

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Overhead shot of the swirls on the top of the cake.

The chocolate chip cake is the same one I use in my Milk & Cookies Cake. It’s a buttermilk based cake, and tastes truly delicious. Ryan insists the cake tastes just like a chocolate chip muffin, and really, it totally does. I use the same “base” cake recipe for all of my vanilla cakes, but for some reason the addition of chocolate chips gives it a whole different kind of flavour.

This is Ryan’s new favourite cake, and I’ve been instructed toΒ not give any of it out (lol). I managed to smuggle a few pieces away for some friends, but the rest of it has been squirrelled away into the freezer.

Straight on shot of the cake.

The chocolate buttercream did not turn out as I intended. My vision for this cake was not to have a whipped buttercream at all, but a rich, fudgey chocolate one. Apparently this is something I am incapable of achieving, as I have tried multiple times without success. Either the color is off or the texture isn’t right — I never quite get what I’m after.

This is an American style buttercream, which I don’t do very often. I typically stick to Swiss meringue buttercreams, but I knew that getting a rich chocolate color with a meringue would be all but impossible, so I went with a powdered sugar based buttercream instead. Maybe I should have added more melted chocolate, or cocoa powder, or milk instead of cream. Or maybe I whipped it for too long or at too high a speed. Regardless, it’s light and airy rather than rich and fudgey. Flavour-wise, it’s still perfectly delicious.

So, the chocolate fudgeΒ buttercream I was after turned into a whipped chocolate buttercream. I’m actually totally ok with this and think it looks perfectly pretty, it’s just not exactly what I had envisioned.

Cake with chocolate frosting and sprinkles.

I wanted to try something a little different for the sides of the cake this time, and I would say that I’m about 80% happy with how it turned out. Again, it’s not exactly what I was going for, but I was lazy and I didn’t want to scrape it all off and start over. It was close enough. I used a large straight icingΒ spatula, pressed it into the bottom of the cake and swiped upwards at an angle. I didn’t clean it between swipes, which helped to give the frosting the pronounced ridges. I think it would actually be a cool effect for a “wood” themed cake, as it kinda looks like bark.

Some classic rosettes and a mixture of pastel confetti and sprinkles top off this pretty Chocolate Chip Cake.

A piece of cake on a plate

The cake is fairly dense but moist, and it pairs well with the fluffy whipped chocolate buttercream.Β Perfect as a birthday cake or for any special occasion.

Notes & tips for this Chocolate Chip Cake:

  • Use mini chocolate chips rather than regular sized ones for the cake. For the frosting I melted down regular size chocolate chips, but any would work.
  • Use a Β large straight icingΒ spatulaΒ to create the scalloped effect on the sides and the swirl on top.
  • For a darker chocolate frosting, you can experiment by adding more chocolate or cocoa powder, or less cream.
  • Best served at room temperature.
  • If youΒ would like a vanilla frosting version instead, check out my Milk & Cookies Cake!
  • To help ensure your cake layers bake up nice and flat, see myΒ Flat Top CakesΒ post.


A chocolate covered cake on a table
Print Rate
5 from 5 votes

Chocolate Chip Cake With Whipped Chocolate Buttercream

Take the classic birthday cake up a few notches with this easy and delicious Chocolate Chip Cake with Whipped Chocolate Buttercream!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 14
Calories 743kcal
Author Olivia

Ingredients

Cake:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1 cup buttermilk room temperature
  • 3/4 cup mini chocolate chips tossed in 1 Tbsp flour

Whipped Chocolate Buttercream:

  • 1 1/2 cups unsalted butter room temperature
  • 4 cups powdered sugar sifted
  • 1/2 cup Dutch-processed cocoa powder sifted
  • 4 Tbsp heavy whipping cream room temperature
  • 1 tsp vanilla
  • 8 oz semi-sweet chocolate chips melted, cooled
US Customary - Metric

Instructions

Cake:

  • Preheat oven to 325F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
  • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Fold in chocolate chips and mix until just incorporated.
  • Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.

Whipped Chocolate Buttercream:

  • In a large bowl, combine sifted powdered sugar and cocoa powder. Whisk to combine and set aside.
  • Using a stand mixer, beat butter until smooth. Reduce speed and slowly add powdered sugar & cocoa mixture one cup at a time. Add 2-4 Tbsp of cream until desired consistency is reached (I used all 4). Mix on medium until smooth (3 mins).
  • Add melted chocolate and mix until well combined and smooth.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Frost the cake. Scallop the sides using a flat spatula and do a decorative swirl on top if desired. Top with sprinkles and rosettes.

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Calories: 743kcalCarbohydrates: 89gProtein: 6gFat: 41gSaturated Fat: 25gCholesterol: 128mgSodium: 132mgPotassium: 282mgFiber: 3gSugar: 68gVitamin A: 1090IUCalcium: 96mgIron: 2.8mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Photo collage.

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April 2, 2017

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    Recipe Rating




  1. Pauline Lacy says

    December 23, 2020 at 1:32 PM

    5 stars
    This is the best and easiest to spread buttercream frosting!!!!!!!!!!!!

    Reply
    • Olivia says

      December 23, 2020 at 3:43 PM

      Hi Pauline! So happy you love it πŸ™‚

      Reply
  2. Linda says

    September 28, 2020 at 8:23 AM

    Hi,
    Just wondered if you had ever tried using the black chocolate cocoa powder? (King Arthur sells it…also available on amazon I believe.) I make chocolate pizzelles and replace about 2 T of my regular cocoa with the black cocoa to get the dark chocolate color I want. I’ve also used it in chocolate cakes. It must be used in combination with your regular cocoa which is what I read.
    Love your site!
    Linda

    Reply
    • Olivia says

      September 28, 2020 at 9:43 AM

      Hi Linda! I have used it before and it’s delicious! I’ve used it both in cakes (https://livforcake.com/oreo-cake/) and cookies (https://livforcake.com/dark-chocolate-candy-cane-cookies/). I love the deep dark color it gives but it does change the flavour slightly.

      Reply
  3. Carissa says

    August 14, 2020 at 3:55 PM

    How would I convert all the ingredients needed for this cake to make a 12in and 8 in a 6in and a 4in to make a tiered wedding cake?

    Reply
    • Olivia says

      August 17, 2020 at 9:29 AM

      Hi Carissa! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  4. Hamna Noor says

    July 31, 2020 at 9:31 AM

    I was so excited to bake this cake, I followed all the instructions according to the recipe. I know you said the cake was going to be dense and all my mini chocolate chips sank to the bottom of the cake even though I coated them flour which I have heard helps prevent them from doing so. I also ended up baking all the batter in one 9 inch pan and I think that might have caused problems too

    Reply
    • Olivia says

      August 5, 2020 at 10:06 AM

      Hi Hamna! Sounds like something went wrong somewhere πŸ™ The batter should be a bit thicker to help the chocolate chips not to sink. Baking it all in one pan would cause problems too for sure.

      Reply
  5. Amrine says

    June 16, 2020 at 3:52 PM

    Hi, I hope you’re well. Thank you so much for all these amazing recipes. I tried your coconut cake so moist and soft, looking forward to trying other recipes. I would like to know if i can replace buttermilk by just whole milk? Thank you so much

    Reply
    • Olivia says

      June 16, 2020 at 4:25 PM

      Hi Amrine! Thank you! I’m so happy you like my recipes πŸ™‚ You can totally just use whole milk instead.

      Reply
  6. Marie says

    May 16, 2020 at 12:11 PM

    Sifted flour or not? If so, before or after measuring?

    Reply
    • Olivia says

      May 16, 2020 at 3:53 PM

      Hi Marie! I don’t sift mine (lazy) but you definitely could. Sift after measuring.

      Reply
  7. K.Ly says

    May 12, 2020 at 7:53 AM

    Would I need to double or do anything to the recipe in order for it to fit in a 13 X 9 cake pan? And if so how long do I bake it for?

    Reply
    • Olivia says

      May 12, 2020 at 5:04 PM

      Hi K.Ly! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I think it will be a bit thinner in that pan. I haven’t baked it like that myself so I can’t say for sure re: baking time.

      Reply
  8. Carrie says

    April 26, 2020 at 2:53 PM

    I can’t find mini chocolate chips any where – do you think I can try regular size?

    Reply
    • Olivia says

      April 26, 2020 at 4:26 PM

      Hi Carrie! Mini would be ideal but you could chop the regular size ones up a bit? They might have more of a tendency to sink in the batter, but if they are smaller pieces that would be fine.

      Reply
  9. Claudia Rendon says

    April 15, 2020 at 3:47 PM

    Can i used the chocolate chips melted instead the chips with flour?

    Reply
    • Olivia says

      April 16, 2020 at 10:32 AM

      Hi Claudia! Why do you want to melt the chocolate chips?

      Reply
  10. Stephanie says

    March 1, 2020 at 4:40 PM

    5 stars
    I made this cake last weekend and it turned out amazing!! It will be my new go to chocolate chip cake! Thank you for a great recipe!

    Reply
    • Olivia says

      March 3, 2020 at 1:31 AM

      Hi Stephanie! So happy you liked it! Thanks for taking the time to leave a comment πŸ™‚

      Reply
      • Molly says

        March 30, 2020 at 3:07 PM

        I’m sorry, I couldn’t find a way to comment, but what can I use to substitute the heavy whipping cream?

        Reply
        • Olivia says

          March 30, 2020 at 5:19 PM

          Hi Molly! You can try leaving it out and if your frosting feels a bit thick you can use milk instead. Only add 1 Tbsp at a time though until it gets to the consistency you want.

          Reply
  11. Brandy says

    October 22, 2018 at 2:01 PM

    Can you freeze this cake with the chocolate chips mixed in?

    Reply
    • Olivia says

      October 24, 2018 at 9:23 AM

      Hi Brandy! Yes, that will work fine.

      Reply
  12. Perla Herrera says

    September 20, 2018 at 4:36 PM

    5 stars
    Simply to say, best chocolate chip cake ever! Tried the recipe and now one of my favorites.

    Reply
    • Olivia says

      September 27, 2018 at 1:32 PM

      Thanks so much Perla! Glad you liked it πŸ™‚

      Reply
  13. Jackie says

    July 16, 2018 at 11:34 AM

    Has anyone ever subbed whole milk with a tbsp of white vinegar for the Buttermilk? I have never tried this trick, but was wondering if you thought it’d work here. I don’t have buttermilk on hand and find that it’s only sold in large containers.

    Reply
    • Olivia says

      July 18, 2018 at 8:26 AM

      Hi Jackie! This is what I do all the time pretty much as I never actually buy buttermilk for the reason you mentioned. I use lemon juice instead of vinegar (but either will work) and let is sit for 10mins.

      Reply
      • Jackie says

        July 18, 2018 at 5:10 PM

        Thank you ! I actually just finished baking! I am so excited to try! I cut the recipe by 2/3, so that I only got one 6″ round because I wanted to test this recipe for a cake I am making for a birthday next month. (i didn’t want a full cake lying around for me to eat!)

        Do you have any tips/tricks for adjusting recipes to different size cake pans? I’ve had some people say the recipe needs to be adjusted, and others say the baking time needs to be adjusted. I think at most i would go a size bigger, to an 8 or 9″ round.

        Reply
        • Olivia says

          July 21, 2018 at 9:07 AM

          Hi Jackie! I’ve heard that it’s not great to increase a recipe by *too* much as it can affect the structure of the cake. Usually 2x or 3x should be ok, but I wouldn’t go any more than that. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html This particular recipe will work as is for two 8″ pans as well. You may need to adjust the baking time slightly though.

          Reply
    • Terri says

      July 27, 2018 at 1:03 AM

      Works like a charm! I stopped buying buttermilk!

      Reply
  14. Marie-Pier says

    July 14, 2018 at 5:58 PM

    Can I switch the 3 6 inch pans for a two layer cake using either 8 or 9 inch pans. How would it change cooking time and temperature?

    Reply
    • Olivia says

      July 18, 2018 at 8:18 AM

      Hi Marie! The recipe as written will work for two 8″ pans. The layers will be slightly thinner so baking time might be a tad shorter, but relatively the same. Temperature should stay the same. I hope you like it!

      Reply
  15. Nancy D'Aloia says

    May 31, 2018 at 10:11 AM

    5 stars
    Olivia, I just made this frosting for my daughter’s birthday cake. It’s amazing and it will be my “go-to” chocolate frosting from now on!!! Thank you for sharing your recipe!

    Reply
    • Olivia says

      June 5, 2018 at 3:46 PM

      Awesome! So glad you liked it πŸ™‚

      Reply
  16. Jenine Christopher says

    May 31, 2018 at 6:46 AM

    How could I adjust for cupcakes? My 5 year old requested a chocolate chip cake but I need to make some cupcakes as well to feed all the guests. Thanks in advance!

    Reply
    • Olivia says

      June 5, 2018 at 3:46 PM

      Hi Jenine! You can use the recipe as is, but bake them for a shorter time — start checking at 15mins.

      Reply
    • Kim says

      November 11, 2018 at 5:38 PM

      Did you wind up making cupcakes? My daughter just asked me to make her chocolate chip cupcakes for school or her birthday this week and was curious as to how many you get from the recipe and if i need to make any adjustments with it. Thanks!

      Reply
  17. Julian says

    April 25, 2018 at 3:00 PM

    Hi Olivia!

    Hope you’re well : )

    I’m curious to know… what’re your thoughts on adding oil to this recipe? I’ve been going back and forth as to whether I should use oil or butter… and have found some recipes where butter and oil are both used. Would it be possible to throw in some oil, or would the entire recipe have to be altered?

    Thanks for any help you can provide! πŸ˜€

    Reply
    • Olivia says

      April 26, 2018 at 2:38 PM

      Hi Julian! I love the texture of this cake, but you could certainly try adding a bit of oil or replacing some of the butter with oil. Let me know what you try and how it turns out!

      Reply
  18. Phyllis Trier says

    April 4, 2018 at 1:26 PM

    To get the kind of smooth dark chocolate buttercream you’re looking for, you need to make a French Chocolate or Mocha Buttercream with uses egg yolks rather than an Italian meringue buttercream made with egg whites. There are many recipes on the internet for that kind of buttercream. You can also make chocolate ganache, chill and whip it. Easy and delicious.

    Reply
    • Olivia says

      April 5, 2018 at 4:38 PM

      Thanks so much for the tips Phyllis! I’ve tried a ganache before but it sets a bit firm and was hoping for more of a frosting. The meringue buttercreams I’ve tried are still too pale once the chocolate is added. I’ve never tried a chocolate French buttercream, so I’ll give that a go!

      Reply
  19. Alanna says

    March 28, 2018 at 8:23 AM

    this cake is absolutely delicious! My daughter who will be 3 in a few weeks requested a chocolate chip cake. I immediately googled and came across this site. I opted to do a test run so that there are no disasters when making her birthday cake. I made it last night– the kids and I ate some for breakfast and I brought some into work today…I didn’t even bother to make the icing as I’ve been making my own icing for years, so that part I knew would be no fail for me. All of my coworkers were grateful and requesting the recipe. There was lots of moaning and groaning and compliments on the moistness!
    Thank you! I’m certain this will be a big hit at my little princess’ 3 rd birthday party in a few weeks!

    Reply
    • Olivia says

      March 29, 2018 at 10:03 AM

      Hi Alanna! So happy to hear that you (and everyone) liked this recipe!

      Reply
  20. Robyn says

    February 14, 2018 at 4:25 PM

    What is crumb coating? I feel stupid lol

    Reply
    • Robyn says

      February 14, 2018 at 4:42 PM

      Nevermind got it lol

      Reply
      • Olivia says

        February 16, 2018 at 11:28 AM

        Lol, no problem!! πŸ™‚

        Reply
  21. Mary Jensen says

    December 26, 2017 at 5:05 PM

    Can or how do you substitute Dutch chocolate with regular unsweetened cocoa powder(I have Hershey’s cocoa) in the frosting?

    Reply
    • Olivia says

      December 27, 2017 at 11:57 AM

      Hi Mary! Yes, you can substitute it one for one. It will change the flavour slightly but it will still be delicious!

      Reply
  22. kathy yammine says

    October 10, 2017 at 2:51 AM

    hello how can i adjust the cake recipe for 10 inch round cake ?

    Reply
    • Olivia says

      October 10, 2017 at 10:19 AM

      Hi Kathy! One layer or two? I use this site as reference for adjusting to different pan sizes (http://www.joyofbaking.com/PanSizes.html).

      Reply
  23. M Jensen says

    August 27, 2017 at 4:44 PM

    Is this frosting stiff enough for decoration like seen with your simple vanilla buttercream cake?

    Reply
    • Olivia says

      August 27, 2017 at 9:59 PM

      Yes it should be fine! You can use less heavy cream in the frosting to keep it stiffer if you prefer.

      Reply
  24. Emma Gaut says

    April 13, 2017 at 12:56 PM

    Hi what size baking tin do you use? As your cakes look tall Many thanks x

    Reply
    • Olivia says

      April 13, 2017 at 1:08 PM

      Hi Emma! I typically bake in three 6″ cake rounds.

      Reply
  25. cindy rodriguez says

    April 7, 2017 at 6:09 PM

    I couldn’t agree more – no, you don’t always need a special occasion to make a special occasion cake. Every day could be considered a ‘special occasion’ in my book as an excuse to eat something sweet and delicious. It’s gorgeous – thank you for sharing!

    Reply
    • Olivia says

      April 9, 2017 at 10:01 AM

      Thanks so much Cindy!! πŸ™‚

      Reply
  26. Sarah says

    April 7, 2017 at 5:53 PM

    I actually found a delicious recipe for a chocolate Italian Meringue Buttercream that uses bittersweet chocolate; I’d recommend it if you’re still looking for an intense buttercream that’s still a smooth texture/flavour. Just look for “How to Make Chocolate Cloud Italian Meringue Buttercream” on the Cleobuttera website. I use callebaut bittersweet (not semisweet) chocolate from Gourmet Warehouse.

    Reply
    • Olivia says

      April 9, 2017 at 10:02 AM

      Hi Sarah! Thanks so much, I’ll check that out. I love Cleobuttera! I also use Callebaut, it’s my fave πŸ™‚

      Reply
  27. Carol says

    April 6, 2017 at 10:46 PM

    This cake looks wonderful and I’m anxious to try it. When reading the recipe I see in step 8 it mentions poking holes and brushing with simple syrup but I don’t see that in the recipe, am I just missing it?

    Reply
    • Olivia says

      April 7, 2017 at 7:53 AM

      Hi Carol! You’re not missing it, it was a mistake! I’ve updated the recipe πŸ™‚ I hope you like it!!

      Reply
  28. Sarah says

    April 5, 2017 at 11:23 PM

    Your blog, recipes, and photography are amazing; I’m a huge fan!! You’ve inspired me to try amazing new flavour combinations and I’m pleased with all your recipes I’ve tried so far. I’m envious of your amazing photography skills and hope one day my photos will be as beautifully staged.

    As for chocolate buttercream, I recently tried this recipe for a Chocolate Italian Meringue Buttercream :
    http://cleobuttera.com/frostings-and-sauces/make-chocolate-cloud-italian-meringue-buttercream/

    I used Callebaut bittersweet chocolate (not semisweet) from Gourmet Warehouse (I’m also in Vancouver) and it was a perfect chocolateyness. Give it a shot; I’d be curious how it goes for you!

    I used it to fill this chocolate cake recipe:
    http://thestayathomechef.com/the-most-amazing-chocolate-cake/

    And then I covered the whole thing in a Vanilla Swiss Meringue Buttercream. Overall I’d say it was a great combination!

    Reply
    • Olivia says

      April 9, 2017 at 10:04 AM

      Thanks so much Sarah! You are so sweet. I will definitely try out that buttercream, it sounds delicious.

      Reply
  29. Loryl says

    April 5, 2017 at 3:06 PM

    YUM! This cake looks fabulous and I bet tastes the same. Can’t wait to try it. Love the 6 in pan size. It looks inviting on the jade green cake stand.

    Reply
    • Olivia says

      April 6, 2017 at 9:38 AM

      Thanks so much Loryl! The 6″ cakes are my fave πŸ™‚

      Reply
  30. Meg | Meg is Well says

    April 5, 2017 at 9:46 AM

    5 stars
    This cake is making me remember how everyone always fights to get a slice with a rosette on it because that means you get extra frosting. But you’ve spaced them perfectly so that everyone gets one!

    Reply
    • Olivia says

      April 9, 2017 at 10:06 AM

      Aww thank you!! It’s all about that extra frosting πŸ™‚ <3

      Reply
  31. Nila @ The Tough Cookie says

    April 4, 2017 at 11:01 AM

    Yum, this cake looks great 😍 I love chocolate American buttercream. I totally agree with you that it’s better than Swiss when you’re going for a really chocolatey flavor. But if you’re still looking for a fudgy chocolate frosting, I made a killer chocolate espresso cake for my birthday, with a delicious, super chocolatey, dense and fudgy dark chocolate frosting. I haven’t posted the recipe for it on my blog yet, but I plan on posting it in two weeks or so. I think you’d really like it!

    Reply
    • Olivia says

      April 4, 2017 at 10:45 PM

      Ohh I can’t wait to see it! I will definitely check that out, it sounds delicious <3 πŸ™‚

      Reply
  32. Carol Borchardt says

    April 3, 2017 at 6:34 PM

    Simply stunning!

    Reply
    • Olivia says

      April 4, 2017 at 8:54 AM

      Thanks so much Carol! πŸ™‚

      Reply
  33. GiGi says

    April 3, 2017 at 10:33 AM

    A rich chocolate color is achieved with a dark cocoa like Hershey’s. Or, there are darker to black cocoa’s that can be ordered online.

    Reply
    • GiGi says

      April 3, 2017 at 10:34 AM

      I meant to say Hershey’s Special Dark cocoa powder…thanks.

      Reply
      • Olivia says

        April 3, 2017 at 5:31 PM

        Thanks Gigi! I’ll try to find Hershey’s Special Dark cocoa here. I have tried black cocoa, but that seems to make the buttercream, well, black. Go figure πŸ™‚

        Reply
  34. Heather Kinnaird says

    April 3, 2017 at 8:01 AM

    I really wish it was my birthday today, because I NEED a piece or two of this gorgeous cake

    Reply
    • Olivia says

      April 3, 2017 at 5:31 PM

      I really wish I could send some of this your way!! <3

      Reply
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olivia

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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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