Chocolate Layer Cake Recipe

Soft, moist, and smooth chocolate layer cake with the richest chocolate flavor you’ll ever taste. Super easy and only one bowl needed! Pair with my favorite chocolate buttercream, go-to vanilla buttercream, or something else to fit your liking.

Instructions

CHOCOLATE CAKE

Preheat the oven to 350°F (177ºC). Grease and flour (or use homemade cake release) two 8" round cake pans. Set aside.
In a large bowl, stir together granulated sugar, flour, baking soda, baking powder, and salt. Sift in the cocoa powder and stir combine.
2 cups (400g) granulated sugar, 1 and ¾ cups (210g) all-purpose flour, 1 and ½ teaspoons baking soda, 1 and ½ teaspoons baking powder, 1 teaspoon salt, ¾ cup (72g) unsweetened cocoa powder
Add the eggs, buttermilk, oil, and vanilla and stir well until batter is smooth.
2 large eggs, 1 cup (240mL) buttermilk1, ½ cup (120mL) vegetable oil2, 2 teaspoons vanilla extract
Brew a cup of coffee and microwave it until boiling.
1 cup (240mL) coffee
Slowly add coffee to batter and stir until blended well. Be sure to scrape the bottom of the bowl to make sure everything gets mixed together. Batter will be very thin.
Pour batter into prepared pans and bake for 28 to 30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.

VANILLA BUTTERCREAM

In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat the the butter on medium-high until smooth, about 2 minutes.
1 cup (227g) unsalted butter
Reduce the mixer to low, then slowly add the powdered sugar and salt and mix until everything is combined. Add the vanilla extract and mix again.
4 to 5 cups (480-600g) powdered sugar, 1 teaspoon vanilla extract, ¼ to ⅓ cup (60-80mL) milk or cream, ⅛ teaspoon salt
Slowly add the milk or cream, watching for and stopping at desired consistency. Add the salt, then increase the mixer speed to medium and beat until completely smooth.
If after beating, the frosting is too stiff, add more cream. If it is too thin, add more powdered sugar, about 2 Tablespoons at a time. Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes, but can take longer, especially if your mixer is very strong. Buttercream is ready to use right away.

CHOCOLATE BUTTERCREAM

In a medium size bowl, whisk together the powdered sugar, cocoa powder, and salt. Set aside.
1 cup (227g) unsalted butter
In a large bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).
4 cups (480g) powdered sugar, ¾ cup (72g) Dutch processed cocoa powder, 2 and ½ teaspoons vanilla extract, ⅓ to ½ cup (80-120mL) milk or cream, ⅛ teaspoon salt
Decrease mixer speed to low, then add the vanilla extract and ⅓ cup of the milk or cream.
Slowly add the powdered sugar/cocoa powder mixture and continue to mix on low until a cohesive frosting starts to form. Increase the mixer speed to medium-high and add more milk or cream as needed, 1 to 2 Tablespoons at a time until desired consistency. Frosting is ready to use right away.

TO ASSEMBLE CAKE

Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface.
Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired. Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Ingredients

CHOCOLATE CAKE

VANILLA BUTTERCREAM

CHOCOLATE BUTTERCREAM

Instructions

CHOCOLATE CAKE

VANILLA BUTTERCREAM

CHOCOLATE BUTTERCREAM

TO ASSEMBLE CAKE

Notes

Nutrition Disclosure