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.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for Classic Chocolate Layer Cake
  • Prep time: 30 minutes
  • Cook time: 35 minutes
  • Total time: 2 hours 5 minutes
  • Servings: 8
  • Difficulty: Medium
  • Cuisine: International

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder, for the cake
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract, for the cake
  • 1 cup hot brewed coffee
  • 1 cup unsalted butter, softened, for the frosting
  • 3 cups powdered sugar, for the frosting
  • 1/2 cup unsweetened cocoa powder, for the frosting
  • 1/4 cup whole milk, for the frosting
  • 1 teaspoon vanilla extract, for the frosting

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
  2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  3. Add buttermilk, oil, eggs, and vanilla, beating on medium speed for 2 minutes.
  4. Stir in the hot coffee by hand until the batter is smooth.
  5. Pour into pans and bake for 30 to 35 minutes until a toothpick comes out clean.
  6. Cool in the pans for 10 minutes, then turn the layers out onto wire racks. Allow about 50 minutes more for them to cool completely before frosting; cooling may take longer.
  7. For the frosting, beat the softened butter until smooth. Add the frosting cocoa and powdered sugar in batches, alternating with the measured milk. Add the frosting vanilla and beat until spreadable and fluffy.
  8. 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?

Keep the frosted cake covered in the refrigerator for up to 4 days; let slices come to room temperature before serving.

Can I freeze this cake?

Yes, wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months.