clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Cake with Vanilla Buttercream


  • Cake:
  • 1 package Chocolate cake mix
  • 1 (3.4 oz.) package instant chocolate pudding mix
  • 4 large eggs
  • 2 to 3 teaspoons instant coffee granules dissolved in 3/4 cup warm water
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream


  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened
  • 34 cups confectioners (powdered) sugar, SIFTED
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream


  1. Preheat oven to 350 degrees.
  2. Lightly grease and flour your cake pan, whether it be round, square, rectangle, or cup!
  3. To prepare cake, combine cake mix, pudding mix, eggs, coffee mixture, oil, and sour cream in large bowl; beat on the high speed of a electric mixer for 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in cake comes out clean. (Baking time varies depending on pan; set your timer for 30 minutes and check from there!)
  4. Buttercream:
  5. Adapted from Sweet Savory Life
  6. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.