Classic Chocolate Layer Cake
Indulge in this decadent chocolate layer cake, featuring moist, tender crumbs and a rich, velvety cocoa buttercream frosting. It is the ultimate celebratory dessert for any chocolate lover seeking a deep, complex flavor profile.
- Prep time: 15 minutes
- Cook time: 22 minutes
- Total time: 37 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Add buttermilk, oil, eggs, and vanilla, beating on medium speed for 2 minutes.
- Stir in the hot coffee by hand until the batter is smooth.
- Pour into pans and bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Cream butter and cocoa for frosting, gradually adding powdered sugar and milk until fluffy.
- Assemble and frost the cooled cake layers.
Tips
- The hot coffee enhances the cocoa flavor without making the cake taste like coffee.
- Ensure all ingredients are at room temperature for the best emulsion.
- Level the cake layers with a serrated knife before frosting for professional results.
Frequently Asked Questions
Can I substitute the buttermilk?
Yes, stir 1 tablespoon of lemon juice into 1 cup of milk and let sit for 5 minutes.
How should I store the cake?
Store under a cake dome at room temperature for up to 3 days.
Can I freeze this cake?
Yes, wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months.