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Deliciously Moist Chocolate Layer Cake Recipe

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4.3 from 12 reviews

This Deliciously Moist Chocolate Layer Cake is a rich and tender dessert perfect for any celebration. Featuring a deeply chocolatey batter enhanced with espresso powder and hot coffee for an intense cocoa flavor, baked into two tender layers and finished with a creamy, luscious chocolate buttercream frosting. The cake is easy to assemble and decorate, making it a crowd-pleaser for both casual and special occasions.

Ingredients

For the Cake:

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) 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 (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

For the Chocolate Buttercream Frosting:

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
  • 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Optional for Decoration:

  • Semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans thoroughly and line the bottoms with parchment paper rounds. Grease the parchment paper as well to ensure the cakes release smoothly after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set this mixture aside.
  3. Combine Wet Ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix the vegetable oil, eggs, and vanilla extract together on medium-high speed until fully combined. Then add the buttermilk and mix again until incorporated.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Add the hot brewed coffee and whisk or beat on low speed until the batter is completely combined and smooth. Note that the batter will be thin.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 23 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Watch carefully as baking times can vary. Once baked, remove cakes from the oven and place on a wire rack. Allow cakes to cool completely in the pans.
  6. Prepare the Chocolate Buttercream: With a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Adjust the consistency 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.
  7. Level the Cakes: If the cooled cakes have domed tops, use a serrated knife to slice off a thin layer from the top to create a flat, even surface. Discard or crumble the trimmed cake pieces.
  8. Assemble and Frost: Place one cake layer on a cake stand or 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 on top and sides. Use an icing spatula and bench scraper for smooth, clean edges. Decorate with semi-sweet chocolate chips if desired.
  9. Chill Before Serving: Refrigerate the assembled cake uncovered for 30 to 60 minutes to help set the frosting and shape. After chilling, serve at room temperature or keep refrigerated until ready to serve.
  10. Store Leftovers: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Using a cake carrier is recommended for both storage and transport to keep the cake fresh and protected.

Notes

  • Espresso powder enhances the chocolate flavor but is optional.
  • Use room temperature eggs and buttermilk for best mixing and texture.
  • Thin batter is normal for this moist chocolate cake – trust the recipe.
  • Leveling the cakes ensures even stacking and professional presentation.
  • Adjust frosting consistency with more powdered sugar or cream as needed.
  • Let the cake chill before cutting to achieve clean slices.
  • Store leftover cake refrigerated and cover tightly to maintain freshness.
  • For dairy-free version, substitute butter and heavy cream with vegan alternatives.

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