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Chocolate Cake with Chocolate Frosting and Buttercream Rosettes

Gayathri Kumar
Chocolate Cake with Chocolate Frosting and Buttercream Rosettes shows step wise recipe for decorating a choco cake with buttercream rosettes
Course Cakes
Cuisine International


For The Cake:

  • 200 gm Sugar
  • 115 gm Flour/ Maida-1 cup - 1/8 cup
  • 30 gm Cocoa Powder
  • 3/4 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 large Egg
  • 100 ml Milk
  • 50 ml Oil
  • 1 tsp Vanilla
  • 100 ml Boiling Water

For The Chcocolate Frosting:

  • 100 gm Butter
  • 60 gm Cocoa Powder
  • 300 gm Icing Sugar
  • 60 ml Milk
  • 1 tsp Vanilla

For The Buttercream Frosting:

  • 50 gm Butter
  • 125 gm Icing Sugar
  • 2-3 tbs Milk
  • 1 tsp Vanilla
  • Pink Food Colour - a few drops


For The Cake:

  • Preheat oven to 170C.
  • Grease, dust, line two 6" round pans or one deep 6" cake tin
  • In a large bowl mix together flour, cocoa, baking powder, baking soda and salt. Whisk together.
  • Add the egg, milk, vanilla and oil and beat until combined.
  • Add the boiling water into the mixture and beat until you get a shiny batter.
  • Divide the batter equally between the pans.
  • Bake for 25-35 minutes.
  • Remove from oven, and let the pan sit on wire rack for 10 minutes.
  • Now loosen the cakes from the side with a knife and flip on the wire rack.
  • Remove the baking paper from bottom and allow it to cool completely.

For The Chocolate Frosting:

  • Melt butter and add cocoa powder to it when it cools down.
  • Beat until incorporated.
  • Add icing sugar and milk alternately and beat until you get a spreadable frosting.

For The Buttercream:

  • Beat butter until light and pale.
  • Keep on adding the icing sugar and beat it until it is very smooth and thick.
  • Now add a tbs of milk and beat. Adjust the amount of milk according to the consistency required.
  • The more you beat the smoother and softer the buttercream.
Keyword Chocolate Cake with Chocolate Frosting and Buttercream Rosettes