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A slice of homemade Chocolate Layer Cake frosting, topped with mini chocolate chips, placed on a white plate with a fork beside it.

Chocolate Layer Cake

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This ultra-moist and fudgy Chocolate Layer Cake with a rich buttercream frosting is the ultimate treat for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Servings: 14
Course: CAKE, Dessert
Cuisine: American, Baked Goods
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake:
  • 1and ¾ cups 219g all-purpose flour spooned and leveled
  • ¾ cup 62g unsweetened natural cocoa powder (not Dutch-processed)
  • 1and ¾ cups 350g granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder optional enhances chocolate flavor
  • ½ cup 120ml vegetable oil (or canola oil or melted coconut oil)
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup 240ml buttermilk at room temperature
  • 1 cup 240ml freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream:
  • 1and ¼ cups unsalted butter, softened
  • 3and ½ cups confectioners’ sugar
  • ¾ cup 62g unsweetened cocoa powder (natural or Dutch process)
  • 3–5 tablespoons 45-75ml heavy cream or half-and-half or milk
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Optional: semi-sweet chocolate chips for decoration

Method
 

  1. Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment.
  2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside.
  3. In a large mixing bowl, beat the oil, eggs, and vanilla until combined. Add buttermilk and mix.
  4. Add the wet ingredients into the dry ingredients and mix until combined. Pour in hot coffee and mix again until the batter is smooth. Note that the batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cakes from the oven and cool in the pans on a wire rack for 10 minutes, then remove from the pans to cool completely. finish
  7. Beat the softened butter on medium speed until creamy (about 2 minutes). Add the confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high and beat for 1 minute. If the frosting is too thick, add more cream; if it’s too thin, add more powdered sugar or cocoa powder.
  8. If the cakes are domed on top, level them by slicing off the tops with a serrated knife. Assemble by placing one cake layer on a serving plate and spreading frosting evenly on top. Add the second layer and frost the top and sides.
  9. Refrigerate the assembled cake for at least 30-60 minutes to set the shape before slicing.

Nutrition

Serving: 80gCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 250mgPotassium: 120mgFiber: 3gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

This cake is best when allowed to chill for an hour after frosting, allowing the flavors to set. You can substitute sour cream for part of the buttermilk for a slightly firmer crumb.

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