Description
This Two-Layer Chocolate Cake with Creamy Frosting is rich, moist, and irresistibly chocolatey! 🍫 Two soft chocolate cake layers are stacked with fluffy, creamy chocolate buttercream for the perfect homemade dessert. Made with simple ingredients and easy-to-follow steps, this classic chocolate layer cake is perfect for birthdays, holidays, family gatherings, or whenever you’re craving something sweet. Every slice delivers a tender chocolate crumb and a smooth, decadent frosting that chocolate lovers will adore. Finish with chocolate shavings or mini chocolate chips for an extra-special touch! 🎂
Ingredients
For the Chocolate Cake:
‘2 cups (250 g) all-purpose flour
‘1 3/4 cups (350 g) granulated sugar
‘3/4 cup (65–75 g) unsweetened cocoa powder
‘1 1/2 teaspoons baking powder
‘1 1/2 teaspoons baking soda
‘1 teaspoon salt
‘2 large eggs, room temperature
‘1 cup (240 ml) buttermilk
‘1/2 cup (120 ml) vegetable oil
‘2 teaspoons vanilla extract
‘1 cup (240 ml) hot water or hot coffee
nFor the Creamy Chocolate Frosting:
‘1 cup (226 g) unsalted butter, softened
‘3 cups (360 g) powdered sugar
‘1/2 cup (45–50 g) unsweetened cocoa powder
‘3–5 tablespoons milk or heavy cream
‘1 teaspoon vanilla extract
‘A small pinch of salt
‘Optional: chocolate shavings or mini chocolate chips for decorating
Instructions
1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper
‘2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
‘3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the batter is smooth, scraping down the sides of the bowl as needed.
‘4. Gradually stir in the hot water or hot coffee. The batter will be thin; this is normal and helps create a moist cake.
‘5. Divide the batter evenly between the prepared cake pans.
‘6. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
‘7. Let the cakes cool in their pans for 10 minutes. Turn them out onto wire racks, remove the parchment, and cool completely.
‘8. To make the frosting, beat the softened butter for 2–3 minutes until smooth and creamy.
‘9. Sift together the powdered sugar and cocoa powder. Gradually add the mixture to the butter on low speed.
’10. Add the vanilla extract, salt, and 3 tablespoons of milk or cream. Beat until smooth, adding more liquid a little at a time until spreadable.
’11. Increase the mixer speed and beat for another 1–2 minutes until the frosting is light and fluffy.
’12. Place one cooled cake layer on a serving plate. Spread frosting over the top, then carefully place the second layer on top.
’13. Cover the top and sides of the cake with the remaining frosting. Smooth with an offset spatula or create decorative swirls.
’14. Decorate with chocolate shavings or mini chocolate chips, if desired. Let the cake rest for 15–20 minutes before slicing and serving.
Notes
Use room-temperature eggs and buttermilk for an evenly mixed batter. Measure flour accurately to prevent a dry cake. The hot water or coffee makes the batter thin and helps keep the cake moist. Avoid overmixing and do not open the oven during the first 20 minutes of baking. Cool the cake layers completely before frosting. If the frosting is too thick, add milk or cream one tablespoon at a time; if too thin, add a little powdered sugar. For neat slices, chill the frosted cake briefly and use a sharp knife. Store covered in the refrigerator for up to 5 days. Unfrosted cake layers can be frozen for up to 3 months. Nutrition estimates are approximate and based on 12 servings.
- Prep Time: 25
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American