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Chocolate Layer Cake

Chocolate Layer Cake

A recipe for a chocolate layer cake with moist chocolate layers and a creamy chocolate frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Author Renee

Ingredients

For the cake:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup hot coffee
  • 1/2 cup boiling water

For the frosting:

  • 3/4 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 7 cups sifted powdered sugar

Instructions

For the cake:

  1. Preheat the oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottom of the pans with parchment paper. Grease the parchment paper and then flour the pans.
  2. In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk to combine. Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed of an electric mixer for 2 minutes. Stir in hot coffee and boiling water. The batter will be thin. Pour batter evenly into prepared pans.
  3. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.

For the frosting:

  1. In a medium saucepan, add the butter, cocoa, and milk. Cook over low heat until butter melts, stirring constantly. Remove pan from heat. Add salt, vanilla, and powdered sugar to the pan. Beat on high speed of an electric mixer until of spreading consistency. (Frosting will thicken as it cools). Add additional warm milk if necessary.

For the cake:

  1. Spread frosting on top of each layer and on the sides of the cake. Slice and enjoy!

Recipe Notes

You may have extra frosting as this recipe makes a big batch. Store any leftover frosting in the refrigerate for up to 1 week. Bring frosting to room temperature to use.