chocolate celebration cake

prep: 1½ HOURS | bake: 24 TO 28 MINUTES | total: 2 HOURS, PLUS COOLING | serves 12 TO 16

Everybody likes chocolate cake! If you don’t, then I don’t know if we can be friendsr… just kidding! I will still be your friend—so I can eat your piece of cake. This ultimate chocolate cake is our household favorite for any celebration—because every celebration needs a cake, right? It’s three layers of moist, chocolaty cake frosted with a chocolate buttercream that includes cocoa, semisweet chocolate, and a secret ingredient: chocolate milk. Make sure to enjoy the cake with a glass of milk or a scoop of vanilla ice cream close by.

CHOCOLATE CAKE

Nonstick cooking spray

1 cup buttermilk, at room temperature

½ cup vegetable or canola oil

1 tablespoon pure vanilla extract

1¾ cups all-purpose flour

2 cups granulated sugar

¾ cup Dutch-process cocoa powder, sifted

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs, at room temperature

1 cup hot water

CHOCOLATE BUTTERCREAM

2 cups (1 pound) unsalted butter, at room temperature

7 cups (2 pounds) confectioners’ sugar, sifted

1 cup Dutch-process cocoa powder, sifted

¼ cup plus 2 tablespoons whole chocolate milk (or regular milk or heavy cream), at room temperature

2 teaspoons pure vanilla extract

⅛ teaspoon kosher salt

⅔ cup semisweet chocolate chips, melted and slightly cooled

For decorating (optional): chocolate shavings, sprinkles, or mini chocolate chips

1 Make the cake: Preheat the oven to 350°F. Grease three 8-inch round cake pans generously with nonstick cooking spray. Line the pans with parchment paper, then spray the paper. Set aside.

2 In a medium bowl, whisk together the buttermilk, oil, and vanilla.

3 In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. With the mixer on low speed, add the buttermilk mixture. Add the eggs, one at a time, and mix until well combined. Slowly add the hot water and stir just to combine, stopping to scrape down the sides of the bowl with a spatula before mixing briefly again.

4 Divide the batter evenly among the prepared pans and bake for 24 to 28 minutes, until a cake tester comes out clean when inserted into the centers of the cakes.

5 Set the cakes on wire cooling racks to cool in the pans for 30 minutes. Turn out the cakes onto the racks to cool completely. You can refrigerate or freeze the cakes at this time (see Note, here).

6 Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy and lighter in color, about 3 minutes, scraping down the bowl halfway through. Add the confectioners’ sugar, 2 cups at a time, and then the cocoa. Pour in the chocolate milk, vanilla, and salt. With the mixer on low speed, add the melted chocolate. Mix for an additional 2 to 3 minutes, until the buttercream is light and fluffy.

7 Assemble: If the cake layers are slightly domed on top, carefully level them off with a sharp serrated knife. To build the cake, place the first layer bottom side up on a flat plate or cake pedestal. Using a knife or offset spatula, spread the top of the cake evenly with buttercream. Place the second layer on top, top side up, and spread more buttercream evenly over the top. Repeat with the third layer and frost the top and sides of the cake. Decorate with chocolate shavings, sprinkles, or chocolate chips, if desired. Slice and serve.

NOTE: Since this is a bigger undertaking than other desserts, you can break up the project by making the cakes in advance. I like to do this so the cake has time to chill, which makes it easier to frost. Carefully wrap the cooled cake layers in plastic wrap and store them in the fridge for up to 2 days. You could also freeze them wrapped in plastic wrap for up to 1 month. Just defrost before frosting and assembling.