This rich and moist chocolate layer cake is sure to cure all your chocolate cravings. It’s layered with an irresistibly fudgy chocolate frosting and tastes absolutely incredible. It’s perfect for celebrating any occasion!
This chocolate layer cake recipe is one I’ve been using for ages now, and it’s simply one of the best layer cakes out there. And while I have several chocolate cake recipes on the blog, like my easy homemade chocolate cake and red wine chocolate cake, this one is perfect for layer cakes. It’s tender and fudgy and has a deep chocolate flavor, plus it stays moist for days. But the best part? It’s both easy and quick to put together. All it takes is mixing dry ingredients in one bowl, wet ingredients in another bowl, and then combining them together. No mixer needed!
This cake is perfect for birthdays, anniversaries, or really whenever you’re craving a perfect chocolate cake. Let’s get baking!
How to make chocolate layer cake
For this cake, you need to make the yummy cake and the fudgy frosting.
Make the chocolate cake
Note: This recipe makes enough cake batter and frosting for two 8-inch round cake pans. To adjust the recipe for different sized pans, check out my article on how to convert cake pan sizes.
- Preheat the oven and prepare your pans. Preheat the oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the pans slightly to remove any excess.
- Combine the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.
- Mix the wet ingredients together. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth.
- Combine the two. Add the egg mixture into flour mixture and mix until smooth. Don’t overbeat – the batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid.
- Bake. Scrape the batter into the pans and bake for 30-35 minutes or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack before frosting.
Make the frosting
This layer cake recipe uses my classic chocolate frosting. It’s easy to make and super fudgy and chocolatey, just the way chocolate frosting should be.
To make the frosting:
- Cream the butter. In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes.
- Mix in the powdered sugar. Add half of the powdered sugar and beat together, then add the other half and beat until smooth.
- Add the cocoa powder and beat until completely creamy and smooth.
- Then, beat in vanilla and melted chocolate until combined.
- Lastly, mix in heavy cream until the frosting is light and fluffy.
Assembling chocolate layer cake
Once your cakes have cooled completely, you can assemble the cake. Here’s how to do it:
- Set one cake layer on a plate with the flat side facing up. Or, if your cake rose too much, cut its rounded top with a serrated knife to make it flat.
- Evenly spread about ⅓ of the frosting over the cake to the edge.
- Top with the second cake layer, rounded side up. Again, if the cake has too much of a dome, use a serrated knife to slice it off.
- Spread the remaining frosting over the top and sides of the cake.
- Store the cake in the fridge.
Tips for making chocolate layer cake
- Don’t over mix the cake batter. Overmixing can cause the cake to be tough and dense. To avoid this, simply mix together all the ingredients until they are combined.
- Use Dutch-processed cocoa powder. Dutch-processed cocoa powder has a richer, more chocolatey flavor. I highly recommend using it for chocolate cakes because it creates a super decadent flavor. However, natural cocoa will work in this recipe, too.
- If your chocolate cakes have too much of a dome, slice it off to create flat tops. Use a serrated knife to do this.
- Want to try a different kind of frosting? Some of my favorite frosting alternatives include:
–Milk Chocolate Nutella Frosting
–Chocolate Mascarpone Frosting
–White Chocolate Swiss Meringue Buttercream
More of my favorite cake recipes
- Chocolate Hazelnut Cake: Made with Nutella and toasty hazelnuts.
- Funfetti Cake: Moist, buttery vanilla cake with lots of colorful sprinkles and vanilla buttercream.
- Carrot Cake: Super moist with warm spices, layered with velvety-smooth cream cheese frosting.
- Gender Reveal Cake: Not only makes for a great surprise, but it tastes amazing!
Chocolate Layer Cake
Moist, rich chocolate cake layered with fudgy chocolate frosting. This is the perfect celebration cake, or make it whenever you have a serious chocolate craving.
Ingredients
- 1 ¾ cups (250g) all-purpose flour, sifted
- ⅔ cup (65g) unsweetened cocoa powder, sifted
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs , room temperature
- ½ cup (120 ml) neutral oil, such as canola
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk (or whole milk)
- 1 cup (240 ml) hot water
- Optional: To enhance the chocolate flavor, replace some or all of the hot water with strong coffee, or add 2 oz of melted dark chocolate into the hot water.
- Chocolate frosting recipe
Instructions
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Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
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In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
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In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That’s ok.
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Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven – this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
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Assembling the cake:
Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a serrated knife to make it flat). Evenly spread about ⅓ of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
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Store cake in the fridge for up to 3 days. Bring to room temperature before serving.
