Wilton Chocolate Buttercream Butter Cake Zoom

Chocolate Buttercream Butter Cake Recipe

Makes: About 10-12 servings.
Skill Level:

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Step 1

Preheat oven to 325ºF. Spray cake pans with baking spray.

Step 2

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pan.

Step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Loosen sides and remove. Cool completely before icing.

Step 4

Level cakes if necessary. Spread a small amount of icing on bottom layer. Top with second layer and ice entire cake.

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1 1/2 cups (3 sticks) butter (, room temperature)

granulated sugar

2 1/4 cups granulated sugar


5 eggs

all-purpose flour

3 cups all-purpose flour

baking powder

3/4 teaspoon baking powder


1/4 teaspoon salt


3/4 cup milk



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Chocolate Buttercream Butter Cake is rated 3.7 out of 5 by 19.
Rated 1 out of 5 by from I have followed the receipe, and after 1 hour of backing at 160deg C (which is 325 F), the center was still wet. I continued, and even the last 30 minutes, i have increased the temperature to 180 deg C (375F) due to still wet center. In the meantime I read that some other persons had also issues with this, same as i have. In total, the backing time for me, was about 2 hours... i can't believe that this is correct.. seen that in the receipe stated.. 35 to 40 minutes. Dear "Wilton", can you review this, and eventually correct it ? I can retry this, but starting at 375F.. maybe that's the clue ? Let us know please. Thanks. Daniel
Date published: 2012-11-11
Rated 5 out of 5 by from ABSOLUTELY FABULOUS - I read the other reviews before trying this recipe. I measured my flour which is 13.23 oz. Ingredients were all room temp. I used an electric mixer. I added a bag of toffee chips to the cake batter. It took 40 -50 minutes for the batter to bake in a 9" round pan. (my oven temp may be off...) I greased and used parchment paper in the pans. Anyway, no changes or problems with the frosting. I recommend to store this cake in the refrigerator before serving as it is ABSOLUTELY FABULOUS. It's like an expensive turtle tort cake. I will make it again the very same way.
Date published: 2012-08-18
Rated 4 out of 5 by from I did not make the icing because I'm using this cake as a base for fondant. Baking this cake took about twice as long as the suggested time. After about 40 minutes, I checked again every 5 until it was done (about an hour total for two 9" round pans, nearly full of batter). Nice cake, more dense than boxed but not quite so dense as pound cake. Looks like the recipe should make about 8 cups of batter and that's what I found. Whip the butter/sugar until fluffy, but then stir in the eggs so that they don't get overly-beaten. I took it off the stand mixer and folded the last of the flour in by hand to avoid overworking the batter. Definitely use greased parchment in the bottom of your cake pan to assure this cake releases.
Date published: 2012-04-28
Rated 3 out of 5 by from Today was the first cake I ever made that wasn't from a box. This recipe was fairly easy. I'm a newbie but there are definitely changes I would make if I made the cake again. First I would have to try another flavor besides the almond it is over powering the vanilla its the only thing I taste and maybe a little more sugar. Could anyone tell me how it would change the cake if I only added four eggs instead of five? Or how to add more moisture to this cake. Wasn't bad but if I could get it more like the texture of a box cake I would be happier.
Date published: 2013-05-26
Rated 3 out of 5 by from I made the recipe exactly as directed and it didn't come out as I expected. I had to extend the cooking time by almost 10 minutes, if you go by the directions you'll end up with a raw cake in the middle. The frosting was bitter and I will not make it according to the directions ever again. I liked the cake though, it was very rich. I used an 8-inch round Wilton pan, and the baking strips also. If you're looking for a simple cake, maybe try another recipe since this one is iffy on the timing and contains a TON of calories (butter).
Date published: 2012-10-04
Rated 1 out of 5 by from This is the second time I have tried this recipe and I think it's the worst recipe I've ever had the misfortune to run across. The batter does not rise, it smells like pure egg (other recipes I've seen don't call for anywhere near the amount of egg as this one does) I was making this for a show and wanted a dense cake for the base of a 4-tier cake to hold up. I've made over 200 flowers, jewelry, etc. and now I won't be able to show because I've put too much money into this mess. I wish I had used box cake mix instead.
Date published: 2013-04-03
Rated 4 out of 5 by from I didn't actually make the chocolate buttercream icing for this cake. I am making this cake for the Wilton "Tall Cake" class. I doubled this recipe and it made a thick 12'' and a thin 8'' cake. The recipe worked out great. It has a nice consistency and baked nicely with a perfect crest. I didn't get an obnoxious peak with the pans I used. I haven't tasted it yet, except the batter, which was delicious. Be sure to have a lot of butter on hand before starting, especially if you make more than one recipe!
Date published: 2011-08-09
Rated 5 out of 5 by from I made this cake for my daughter's birthday and it was a big hit. The actual cake is a bit heavier than a box mix but has way more flavor. The frosting has just the right amount of sweetness to it without being overly sweet. The only change I had to make to the recipe was the bake time, did take about 15 minutes longer than what was instructed. Otherwise there is not a thing I would change about this recipe. I will most definitely make this cake again, no more box mix for me.
Date published: 2013-01-18
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