Saturday’s Kitchen – October 21st – Chocolate Cake with Buttercream Icing

On the weekends, I barely make it out of the kitchen. I love spending some free time cooking for my family while watching my favorite cooking shows. I thought it would be fun to do a post once in awhile to chat about some of the recipes I made over the weekend and share some of these recipes with you!


My original plan was to start this on October 21st, and because we ended up hosting an unexpected birthday party for a little girl that we care for that day, the recipe I have to share is my all-time FAVORITE chocolate cake recipe with homemade buttercream icing. Because this was not planned, I used what we had on hand for decorating. It’s also the only recipe I’ll have to share from this particular weekend because we were so busy.

I’ve been talking about sharing this recipe for some time now and here it is! The original recipe is by Robyn Stone from, but I did a little modification on it. Robyn’s original recipe uses expresso power and water. I like to use straight coffee in place of these two ingredients.

Chocolate Cake:

This can be used for cake or cupcakes, whichever you prefer.

Ingredients for 24 cupcakes or a two-layer cake

  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 1 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup hot coffee (decaf is fine)
  1. Preheat oven to 325º F.
  2. Place cupcake liners in muffin tin. If making a cake, lightly grease and flour the pan.
  3. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add hot coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Evenly distribute cake batter. Each cupcake liner should be about ½ full, or divide among pans.
  6. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. If making in cake pans, it takes a little longer. Check it with a toothpick to be sure it’s cooked through before removing.
  7. Remove from the oven and allow the cupcakes or cake to cool completely. A nice trick for cake pans is to use a circle of parchment paper at the bottom. Grease the bottom and top. The cake comes out perfect every time.

Buttercream Icing:

Ingredients: Icing for 24 cupcakes or a large cake

  • 2 cups butter (4 sticks), softened
  • 4-8 cups confectioner’s sugar, sifted  *tip below – You can use less sugar to your preferred taste and consistency.
  • 4 teaspoons vanilla
  • Dash salt
  • 5-6 tablespoons whole milk, heavy cream, or half-and-half
  1. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
  2. Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
  3. Add vanilla and a pinch of salt and combine until well-incorporated.
  4. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.

* If you don’t have confectioners sugar, you can make your own in a high-speed blender. I like to use my Vitamix for this. Insert a few cups of regular sugar and blend on high. It will get really hot, so give it a break after 10-15 seconds. Just keep going until you reach the desired consistency. It doesn’t take long at all! If the sugar gets hot, let it sit out on a plate to cool before using. Otherwise, it will melt the butter and ruin the icing. *


The birthday girl was turning three years old and she LOVES dresses. I thought it would be cool to make a dress out of cupcakes and adorn it with a crown and wand. I’ve seen them before and it looks fairly easy with just some rosettes on the cupcakes and decorations. Here’s what I did.

First, I lined a board with some purple easter wrapping. It’s all I had and doesn’t really match, but I think it worked out okay. Then, I placed the cupcakes in a dress shape like in the photo below. I did end up removing the cupcake on the bottom left side to leave only five cupcakes on the bottom. My board just wasn’t big enough.


I wanted the dress to have an ombre look to it. I started with a very dark pink color for the top of the dress. As I moved down, I would remix a little white icing in and pipe some more. Each time, you just add a little bit of white to the dark that you had left and the result is quite amazing! You get a light color every time you mix. Continue until you’ve used all the white icing. This is so much fun.

Make your darkest color and use it. Whatever’s left, squirt it back into the bowl and add some white. Use the new color and repeat the steps above until you’re done. I had just enough icing for the cupcakes, I was literally scraping for more to do the belt and necklace.




Watch this video to learn how to do a rosette. Lindsay Ann shows how it’s so simple, yet impressive! I ended up using an open star tip, but I’m going with Linsay Ann’s idea of using the closed star tip next time because it’s true that it looks more like an authentic rose.


I do wish that I would’ve had pink easter paper instead of purple, but she really didn’t care! She just wanted the tiara and the wand. I went with pinkish icing because it’s her favorite color.



I didn’t have a necklace to add, so I ended up just some decorations and icing to make a heart necklace. I also didn’t have any chrome decorations, so I used a few silver beads. We just removed those before people started eating them. 🙂 Everything else on the cake was edible.


The tiara and wand can be purchased at most dollar stores for very cheap. This worked out well for being a last minute cake. We used some happy b-day candles that we had and she was extremely happy with it.



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Every time I make this recipe, people want to know where to get it. I have to thank Robyn at for sharing this recipe because it’s by far the best chocolate cake recipe I’ve found and remains a staple for birthday parties in my house.

On the next Saturday’s Kitchen, I’ll  have four recipes to share with you!

Have you ever made a cupcake dress before? Do you have a favorite cake recipe that you love to use? Please feel free to share your comments below. Have a great weekend!

43 thoughts on “Saturday’s Kitchen – October 21st – Chocolate Cake with Buttercream Icing

  1. David R. Dowdy

    My mother made fabulous cakes like yours when I was young. Her roses were so life-like and delicious! I rarely eat cake, but I admire one beautifully shaped and decorated.

    Liked by 1 person

  2. Nel

    Omg can you please be my mother! This cake is absolutely beautiful and looks like a professional made it! Wooooow! I’m with your daughter. I wouldn’t have even noticed the purple after seeing that amazing cake! Happy Birthday to your little one 😀

    Liked by 1 person

    1. Nel, you’re so kind! ❤ ❤ ❤ I was glad the purple didn't matter. She's not my daughter, but I love her like one! We sit for her every once and a while and used to watch her full time, so we are very close. It was last minute and I would recommend this recipe to anyone because it's literally fail proof! Let me know if you ever try it. Thanks for your sweetness, Nel. You're a great friend. ❤

      Liked by 1 person

      1. Nel

        Oh woops! Sorry about that but she’s very lucky to have someone so cool in her life that makes her dress cakes! I would have to get a stand mixer before I could attempt this, hahaha. I’m very not bake savvy but if anyone could convince me, it’s definitely you! 😉 ❤

        Liked by 1 person

        1. Oh my gosh, no worries, Nel! She is just like a daughter to me. ❤ You can actually do all of this with a hand mixer and it would come out great. I'm really happy to have a Kitchenaid and would definitely recommend that brand to anyone! You have to try this recipe! ❤ Hope you have a great weekend, sweet friend. 🙂

          Liked by 1 person

  3. That is a stunning cake! WOW! I didn’t realize you were such a terrific cake decorator, on top of all your other creative talents. What a lucky girl. You should go into business, seriously. People would pay lots of money to have a cupcake “cake” like that.

    Liked by 2 people

    1. Aww, Vanessa! You are too kind. Thank you so much. That makes me feel wonderful. I would love nothing more, but I seriously don’t have the time with the kids and everything else. It would be cool if you and I could open our own restaurant though, wouldn’t it? Haha! ❤ That would be so much fun. 🙂

      Liked by 1 person

      1. So… I FINALLY got around to making this cake. Every year, I make a “Happy Birthday, Jesus” cake for Christmas, although I’ve always just used a box cake mix. I don’t bake. However, you promised that this recipe was simple. And, guess what? It was!!! It came out absolutely perfectly delicious! 😋 Thanks so much for your easy-to-follow post. 🤗💛

        One thing I can attest to is that you don’t have to have a stand mixer (which I don’t). I used a hand mixer that I’ve probably had for 20+ years (since I never bake). Of course, that made creaming the butter a lot more difficult and it seemed to take me forever, but it worked (eventually). 👍 And it was so good!!! The only downside to making my own icing, as opposed to using the yummy stuff in the can, is that I am now shockingly aware of the amount of butter and sugar that is used. Normally, I would take a spoon to any leftover frosting, but now… well… okay, I still did it, but all I can see now is the four sticks of butter and a bag of confectioners sugar when I lift the spoon to my mouth. 😳

        Liked by 1 person

        1. Bonnie! I’m so happy you made the cake and that it turned it out great! This is wonderful. I know what you mean about the icing. The one positive thing about the icing is the low number of ingredients. No preservatives, etc. But yeah, its not very healthy. Darn! I wish it was. 😉 Hope to chat soon and Happy New Year! 💗 XOXO Hugs!


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