Chocolate Layer Cake

Make a chocolate layer cake for your next birthday or celebration. Two layers of moist and rich chocolate cake are topped with a velvety whipped chocolate buttercream frosting.

Prep Time 20

Cook Time 20

Resting Time 1

Total Time 1 40

Servings or more servings

Author Heather

Ingredients

Cake

1 ¾ cups (210 g) all-purpose flour
¾ cup (63 g) natural cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups (345 g) granulated sugar
3 large eggs room temperature
1 cup (227 g) buttermilk room temperature
1 cup (226 g) warm water
½ cup (100 g) vegetable oil
2 teaspoons vanilla extract

Frosting

1 cup (227 g) unsalted butter room temperature
3 cups (342 g) confectioner's sugar
½ cup (42 g) natural cocoa powder
⅓ cup (75 g) heavy cream cold
2 teaspoons vanilla extract
¼ teaspoon salt

Instructions

Cake

Preheat oven to 350℉. Generously grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment circles, and set aside.
In a bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Sift or whisk to remove clumps. Set aside.
In a large bowl, add granulated sugar, eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Whisk or stir until evenly incorporated.
Add half of the dry ingredients to the wet ingredients. Gently stir until just combined. Add remaining dry ingredients and stir until just combined (do not overmix). Batter should look thin and a little bubbly.
Pour batter evenly between your two prepared round cake pans. Gently tap on the countertop to remove air bubbles.
Two 9 inch round cake pans: 26-30 minutes
Two 8 inch round cake pans: 28-34 minutes
Bake your cake using the time frames above as a reference. To test for doneness, gently jiggle the cake pan. If your cake is jiggly in the center, it needs more time. if it's not jiggly, gently press into the center of your cake with a finger. If it springs back, it's done. If it leaves an indent, the cake needs more time. You can also test with a toothpick - if it comes out dry or with a few dry crumbs, it's done.
Remove cake from oven and allow to cool completely in the pan(s) on a wire cooling rack.

Frosting

In a large bowl, add room temperature butter. Using a hand mixer or stand mixer, beat until creamy (about a minute). Gradually add confectioner's sugar and cocoa powder and mix slowly until ingredients are fully combined. Then, whip at high speed for about 2-3 minutes, or until light and fluffy.
Add heavy cream, vanilla extract, and salt. Whip for an additional 2-3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Gently flip and remove cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers.
Place one layer, top side down, onto a cake stand or serving plate. Top with frosting and spread into an even layer. Add second layer of cake, top side down, and top with another layer of frosting. If frosting the sides, spread remaining frosting onto the sides of the cake.

Video

Notes

Serves: Layer cake can be sliced to serve up to 30-40 guests when serving small slices (like wedding cake slices). If slicing into wedges, cake will yield 12-16 slices.
Baking is an exact science: I do not recommend substituting any ingredients. The oil, buttermilk, eggs, and sugar keep your cake moist - substituting any of these ingredients can change the texture and make your cake dry.
Storage: Unfrosted or frosted cake will keep in a sealed container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or frozen for up to 2 months. If refrigerating or freezing unfrosted cake layers, wrap tightly in plastic and place in a tightly sealed container. Thaw overnight in the refrigerator, then bring to room temperature for an hour before serving.
Top tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

Nutrition