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Chocolate Layer Cake Recipe

A soft, moist chocolate layer cake topped with silky chocolate buttercream. This easy chocolate layer cake recipe tastes like a bakery classic and is perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all purpose flour spooned and leveled
  • 3/4 cup unsweetened natural cocoa powder not Dutch process
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder optional
  • 1/2 cup vegetable oil or canola or melted coconut oil
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk room temperature
  • 1 cup hot coffee or hot water
Chocolate Buttercream
  • 1 1/4 cups unsalted butter softened
  • 3 1/2 cups confectioners' sugar
  • 3/4 cup unsweetened cocoa powder natural or Dutch process
  • 3-5 tablespoons heavy cream or half-and-half or milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • chocolate chips optional for garnish

Method
 

  1. Preheat oven to 350°F (177°C). Grease two 9 inch round cake pans, line with parchment rounds, and grease the parchment.
  2. Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl.
  3. In a separate bowl, mix oil, eggs, and vanilla. Add buttermilk and mix again.
  4. Pour dry ingredients into wet ingredients, add hot coffee, and whisk until smooth. Batter will be thin.
  5. Divide between the pans and bake 23 to 26 minutes, until a toothpick comes out clean.
  6. Cool in the pans for 1 hour, then remove, peel off parchment, and cool completely on a rack.
  7. Beat butter until creamy, then add confectioners' sugar, cocoa powder, cream, vanilla, and salt. Beat until smooth and fluffy.
  8. Level the cake layers if needed, fill and frost with the buttercream, and garnish with chocolate chips if desired.

Notes

  • Cover and refrigerate leftover cake for up to 5 days.
  • Cake layers can be wrapped and frozen for up to 3 months. Thaw before frosting.
  • For a 3-layer cake, use three 8 inch pans and bake 22 to 25 minutes; the same amount of frosting will cover it.