2-Layer Chocolate Cake Recipe (Moist, Decadent & Foolproof!)

There’s something purely magical about a homemade 2-Layer Chocolate Cake — soft, moist, and cloaked in a rich, glossy frosting that melts on your tongue.

When I first made this cake for my husband’s birthday, he took one bite, closed his eyes, and said, “This tastes like a dream.” And honestly, it does. The layers are perfectly tender, the frosting is creamy and smooth, and the whole thing comes together easier than you’d think.

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Overview of Recipe Content

What Is a 2-Layer Chocolate Cake?

It’s a rich, bakery-style chocolate cake made with two moist layers of cocoa-infused sponge and covered in luscious chocolate frosting. The perfect balance of sweetness, texture, and decadence.

Why You’ll Love It

• Extra moist thanks to buttermilk and oil.
• Deep chocolate flavor without being too sweet.
• Easy to frost and stack.
• Crowd-pleasing classic for birthdays and holidays.

What It Tastes Like

The cake is soft and rich, with a tender crumb and intense cocoa flavor that’s beautifully offset by the smooth, creamy frosting. Each bite melts in your mouth — like a perfect mix of fudge and velvet.

Ingredients You’ll Need

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For the Chocolate Cake

• 1¾ cups (220 g) all-purpose flour
• 1¾ cups (350 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder (Dutch-process preferred)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• ½ cup (120 ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) hot brewed coffee (or hot water)

For the Chocolate Frosting

• 1 cup (230 g) unsalted butter, softened
• 3½ cups (440 g) powdered sugar, sifted
• ¾ cup (65 g) unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ¼ cup (60 ml) heavy cream (plus more if needed)

Tools You’ll Need

• Two 9-inch round cake pans
• Mixing bowls and whisk
• Electric mixer (or hand whisk for the brave!)
• Cooling rack
• Offset spatula for frosting

Substitutions

• Dairy-free: Use almond milk + 1 tsp vinegar instead of buttermilk, and dairy-free butter in frosting.
• Gluten-free: Use 1:1 gluten-free flour blend.
• Coffee-free: Substitute hot water for coffee — still rich and moist!

How to Make 2-Layer Chocolate Cake

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Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until combined.

Step 3: Add Wet Ingredients

Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.

Step 4: Add Hot Coffee

Slowly pour in the hot coffee and mix until the batter is smooth and slightly thin — this creates that rich, moist texture.

Step 5: Bake

Divide batter evenly between the pans. Bake 30–35 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then remove from pans and let cool completely.

Step 6: Make the Frosting

Beat butter until creamy. Add powdered sugar, cocoa, salt, vanilla, and cream. Beat for 3–4 minutes until fluffy. Add more cream if needed for spreadable consistency.

Step 7: Assemble

Place one cake layer on a stand. Spread frosting over the top, then add the second layer. Frost the top and sides until smooth and glossy.

Slice, serve, and watch smiles appear instantly.

What to Serve with 2-Layer Chocolate Cake

• A cold glass of milk or espresso
• Fresh raspberries or strawberries for a fruity balance
• A drizzle of salted caramel sauce for pure indulgence

Try pairing with these other reader favorites:

• Classic Vanilla Cupcakes

Tips for Making It Perfect

• Use room temperature ingredients — ensures even texture.
• Don’t overbake! The key to moisture is pulling it out when just done.
• For deeper flavor, use coffee instead of water.
• Double the frosting if you love extra-thick layers.

Storage Instructions

• Room Temperature: 2 days in a covered cake stand.
• Fridge: Up to 5 days, tightly covered.
• Freezer: Freeze unfrosted layers for up to 3 months; thaw before frosting.

General Information

This cake is inspired by classic Southern layer cakes — rich yet balanced, luxurious yet simple to bake. Perfect for birthdays, anniversaries, or “just because it’s Tuesday” moments.

Frequently Asked Questions

1. Can I make cupcakes with this recipe?
Yes! Bake 20–22 cupcakes for about 18–20 minutes.

2. Can I use regular milk instead of buttermilk?
You can — just add 1 teaspoon of vinegar or lemon juice per cup.

3. Why use hot coffee?
It enhances the chocolate flavor and helps bloom the cocoa for a deeper taste.

4. Can I make it ahead of time?
Yes! Bake the layers a day before and frost the next day for easy prep.

5. How can I make it extra fudgy?
Add ¼ cup melted chocolate to the frosting for extra decadence.

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Conclusion

This 2-Layer Chocolate Cake Recipe is the definition of a showstopper — rich, moist, and deeply chocolatey. It’s simple enough for beginners and elegant enough for celebrations.

If you love this recipe, try my Flourless Chocolate Torte or Moist Red Velvet Cake next!

Share your beautiful chocolate cakes with me on Pinterest — I’d love to see your sweet success!

Interactive Elements

Rate this recipe below!
Leave a comment with your favorite frosting flavor.
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Nutritional Information

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice (1/12 cake)	410	20g	55g	38g	5g

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