Ultimate Chocolate Layer Cake Recipe
Ultimate Chocolate Layer Cake Recipe (Super Moist, Rich & Bakery Perfect)
If you dream of a tall, soft, unbelievably moist Chocolate Layer Cake that tastes like something straight out of a professional bakery, this recipe is going to become your forever favorite. This cake has a rich chocolate flavor from cocoa powder and hot coffee, a beautifully tender crumb thanks to buttermilk and oil, and a silky chocolate buttercream that spreads like a dream.
Whether you’re baking for a birthday, celebration, holiday, or simply a chocolate craving this cake delivers perfection every single time. Even complete beginners can pull it off with ease. This is the kind of chocolate cake that gets remembered, requested, and raved about!
Why You’ll Love This Chocolate Layer Cake
- Super moist & tender: Buttermilk + oil make the softest crumb ever.
- Deep chocolate flavor: Hot coffee enhances cocoa for bakery-level richness.
- Perfect layers: Stacks beautifully without crumbling.
- Easy for beginners: Simple ingredients + fail-proof method.
- Silky frosting: Creamy, smooth buttercream that isn’t too sweet.
- Stays fresh for days: Even better on day two!
- Customizable: Add ganache, berries, sprinkles, or fillings.
Ingredients Without Measurements
For the Chocolate Cake
- All-purpose flour: Gives structure while keeping the cake soft.
- Unsweetened cocoa powder: Adds deep, rich chocolate flavor.
- Granulated sugar: Sweetens and helps the cake stay moist.
- Baking powder & baking soda: Work together to create a tall, fluffy rise.
- Salt: Balances sweetness and enhances chocolate flavor.
- Eggs: Add richness and help bind the batter.
- Buttermilk: Essential for moisture, tenderness, and a soft crumb.
- Vegetable oil: Makes the cake incredibly soft and moist (never dry).
- Vanilla extract: Rounds out the chocolate flavor and adds warmth.
- Hot brewed coffee: Intensifies cocoa and makes the chocolate flavor deeper (you won’t taste coffee).
For the Chocolate Frosting
- Unsalted butter: Creates a creamy, smooth frosting base.
- Powdered sugar: Sweetens and gives structure.
- Cocoa powder: Gives the frosting rich chocolate flavor.
- Salt: Balances and brightens the sweetness.
- Vanilla extract: Adds aroma and depth.
- Heavy cream: Makes frosting silky, spreadable, and perfectly smooth.
Chocolate Layer Cake Recipe
Notes
Ingredients (With Measurements)
Chocolate Cake Layers- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
-
¼ cup heavy cream
How to Make This Chocolate Layer Cake
1. Prepare Your Pans - Preheat oven to 350°F (180°C).
-
Grease two 8-inch round cake pans and line bottoms with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Cocoa powder
- Sugar
- Baking powder
- Baking soda
- Salt
- Divide batter between pans.
- Bake for 28–32 minutes until a toothpick comes out clean.
- Cool completely before frosting. Make the Chocolate Frosting
- Beat softened butter until creamy.
- Add powdered sugar + cocoa in batches.
- Add salt and vanilla.
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Splash in heavy cream until frosting becomes smooth, fluffy, and spreadable.
Assemble the Cake
- Level cake tops if needed.
- Spread frosting over the first layer.
- Place second layer on top.
- Frost the top and sides smoothly.
- Use room-temperature ingredients for a smooth batter.
- Don’t skip the coffee it enhances chocolate flavor.
- Don’t overbake or cake may dry out.
- Let layers cool fully before frosting.
- Chill the cake 20 minutes after frosting for perfect slicing.
Variations
- Add chocolate chips to the batter.
- Fill the center with ganache, Nutella, or chocolate mousse.
- Top with berries for a fresher flavor.
- Make it triple-layer by dividing batter into 3 pans.
- Room temperature: 1 day
- Refrigerator: 4–5 days (covered)
- Freezer: Up to 3 months (wrapped tightly) Nutrition Info: Calories:350 Carbs: 46g Fat: 17g (Average based on chocolate cake + frosting)
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Frequently Asked Questions
1. Can I use hot water instead of coffee?
Yes! Coffee boosts chocolate flavor, but hot water works perfectly.
2. Can I make this cake ahead of time?
Absolutely it tastes even better the next day.
3. My frosting is too thick. What should I do?
Add 1–2 tbsp heavy cream until smooth.
4. Can I bake this in a 9×13 pan instead?
Yes, bake for 30–35 minutes.
5. Can I use milk instead of buttermilk?
Use milk + 1 tbsp vinegar to make DIY buttermilk.
Conclusion
This Chocolate Layer Cake is everything you want in a chocolate dessert rich, moist, tender, and packed with deep cocoa flavor. The frosting is silky and smooth, making each bite irresistible. Whether you’re celebrating a special occasion or simply craving chocolate, this recipe guarantees bakery quality results from your own kitchen. Once you try it, you’ll never need another chocolate cake recipe again!
