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Chocolate Layer Cake Recipe

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4.5 from 376 reviews

This rich and moist Chocolate Layer Cake features a perfectly tender crumb made with a blend of cocoa, buttermilk, and sour cream, layered with a creamy, luscious chocolate buttercream frosting. Ideal for celebrations or indulgent treats, this classic chocolate cake recipe balances deep chocolate flavor with a smooth, decadent frosting that sets beautifully in the fridge.

Ingredients

Scale

Cake Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup full-fat sour cream
  • 1 cup whole cultured buttermilk
  • 3/4 cup vegetable or canola oil
  • 1/2 cup boiling water or freshly brewed hot coffee

Frosting Ingredients

  • 1 cup vegetable shortening or unsalted butter (softened)
  • 5–6 cups powdered sugar
  • 1 1/2 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup evaporated milk

Instructions

  1. Prep the Pan: Preheat your oven to 350 degrees F. Grease two 9-inch round baking pans with vegetable shortening using a pastry brush, then dust with flour, tapping out any excess. This ensures your cakes won’t stick.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour and cocoa powder. Add granulated sugar, brown sugar, salt, baking powder, and baking soda. Whisk all the dry ingredients thoroughly to combine evenly.
  3. Add Wet Ingredients: Add the eggs, vanilla extract, sour cream, buttermilk, and oil to the bowl with dry ingredients. Using an electric hand mixer (or stand mixer or whisk by hand), mix on medium speed until well combined, scraping down the sides and bottom of the bowl occasionally with a rubber spatula.
  4. Incorporate Boiling Water: Carefully add the boiling water (or hot coffee) to the batter. Whisk gently on low to medium speed or fold with a spatula until smooth. Expect a thin cake batter consistency.
  5. Bake the Cakes: Divide the batter evenly between the prepared pans. Place in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick—when it comes out mostly clean with a few moist crumbs, the cake is ready. Avoid overbaking.
  6. Cool the Cakes: Remove the pans from the oven and let them cool for 10 minutes. Then carefully invert the cakes onto wire racks and allow them to cool completely before frosting.
  7. Make the Buttercream Frosting: In a large bowl, combine softened vegetable shortening (or butter), powdered sugar, cocoa powder, salt, and vanilla extract. Mix on low to medium speed to incorporate, then gradually pour in the evaporated milk. Scrape sides and bottom of the bowl with a spatula during mixing. Once combined, beat on high speed for 1 to 2 minutes until fluffy. Adjust consistency by adding more powdered sugar if too thin, or a little more evaporated milk (or heavy cream) if too thick.
  8. Assemble and Frost: Place one cooled cake layer on your serving plate or cake stand. Evenly spread a layer of frosting on top using an icing spatula. Set the second cake layer on top, then frost the entire cake, covering the top and sides completely. Create swirl patterns on the top if desired using the spatula.
  9. Set the Cake: Refrigerate the assembled cake uncovered or covered with a cake holder for 1 hour prior to serving to allow the frosting to set properly. Serve immediately after refrigeration. Store any leftovers refrigerated for up to 5 days.

Notes

  • Using boiling water or hot coffee enhances the chocolate flavor of the cake.
  • Ensure eggs are at room temperature for better batter texture.
  • You can substitute vegetable shortening with unsalted butter in the frosting for a richer taste.
  • Do not overbake to maintain moistness and tenderness in the cake layers.
  • Let cakes cool completely before frosting to prevent melting.
  • Adjust frosting consistency by varying powdered sugar and evaporated milk measurements as needed.
  • Store the frosted cake in the refrigerator to keep it fresh and extend its shelf life up to 5 days.

Keywords: chocolate layer cake, chocolate cake, chocolate buttercream, homemade chocolate cake, birthday cake, moist chocolate cake, classic chocolate cake

Find it online: https://www.sanacooks.com/chocolate-layer-cake-recipe/