Description
This rich and moist 2-Layer Chocolate Cake Recipe is topped with a creamy chocolate buttercream frosting. Easy to make, deeply chocolatey, and perfect for any occasion!
Ingredients
1¾ cups (220 g) all-purpose flour
1¾ cups (350 g) granulated sugar
¾ cup (75 g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot brewed coffee
1 cup (230 g) unsalted butter, softened
3½ cups (440 g) powdered sugar
¾ cup (65 g) cocoa powder
½ tsp salt
2 tsp vanilla extract
¼ cup (60 ml) heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
4. Stir in hot coffee until batter is thin.
5. Divide evenly into pans and bake 30–35 minutes until a toothpick comes out clean.
6. Cool cakes completely on wire racks.
7. For frosting: Beat butter until creamy. Add powdered sugar, cocoa, salt, vanilla, and cream. Beat 3–4 minutes until fluffy.
8. Layer, frost, and enjoy!
Notes
For an extra fudgy cake, use Dutch-process cocoa and coffee instead of water. Store at room temp for 2 days or refrigerate up to 5. Unfrosted layers freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg