Print

Deliciously Moist Chocolate Layer Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This Deliciously Moist Chocolate Layer Cake features a rich, tender crumb made with a perfect blend of cocoa, coffee, and buttermilk. Finished with a luscious chocolate buttercream frosting, it’s a decadent dessert perfect for celebrations or any chocolate craving.

Ingredients

Cake Ingredients:

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (64g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (113g/120ml) vegetable oil (or canola oil or melted coconut oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240g/ml) buttermilk, at room temperature
  • 1 cup (240g/ml) freshly brewed strong hot coffee or hot water

Buttercream Frosting Ingredients:

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (64g) unsweetened cocoa powder (natural or Dutch-process)
  • 3–5 Tablespoons (45–75g/ml) heavy cream (or half-and-half or milk), at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Optional for decoration: semi-sweet chocolate chips

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans and line each with parchment paper rounds. Grease the parchment paper as well to ensure easy cake release.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
  3. Combine wet ingredients: Using a handheld or stand mixer with a whisk attachment, beat the vegetable oil, eggs, and vanilla extract on medium-high speed until well combined. Add the buttermilk and mix until incorporated.
  4. Make the batter: Pour the dry ingredients into the wet ingredients. Add the hot coffee or hot water and whisk or beat on low speed until the batter is smooth and fully combined. The batter will be thin.
  5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 23–26 minutes or until a toothpick inserted in the center comes out clean. Note that the cakes may sink slightly in the center once cooled, which is normal due to the cocoa powder’s moisture content.
  6. Cool the cakes: Let the cakes cool in their pans on a cooling rack for 1 hour. Run a knife around the edges to loosen them, then remove the cakes from the pans and peel off the parchment. Transfer cakes to the rack to cool completely.
  7. Make the buttercream: With a mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust thickness by adding more confectioners’ sugar or cocoa powder if too thin, or more cream if too thick. Taste and add a pinch more salt if desired.
  8. Level the cakes: If the cooled cakes have domed tops, use a serrated knife to slice off a thin layer to create flat surfaces for easier stacking. Discard or crumble the leveled tops over the finished cake.
  9. Assemble and frost: Place one cake layer on your serving plate. Spread an even layer of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the sides and top with an icing spatula and bench scraper. Garnish with chocolate chips if desired.
  10. Chill before serving: Refrigerate the uncovered cake for at least 30–60 minutes to help set the frosting. You may serve the cake chilled or at room temperature.
  11. Store leftovers: Cover leftover cake tightly and refrigerate for up to 5 days. A cake carrier is recommended for storing and transporting.

Notes

  • Espresso powder is optional but enhances the chocolate flavor.
  • Cake will be moist and may slightly sink in the center after cooling; this is normal.
  • Use parchment paper rounds for clean cake removal and to prevent sticking.
  • Adjust frosting consistency with cream or confectioners’ sugar as needed.
  • Allow the cake to set in the fridge before slicing for cleaner cuts.
  • The cake can be served chilled or at room temperature according to preference.
  • Store cake in an airtight container or cake carrier in the refrigerator to maintain freshness.

Find it online: https://bitezly.com/deliciously-moist-chocolate-layer-cake-recipe-2/