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Easy Chocolate Layer Cake Recipe

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4 from 10 reviews

This Easy Chocolate Layer Cake is a moist, rich, and decadent dessert perfect for any occasion. Featuring three layers of tender chocolate cake made with brewed coffee to enhance the deep cocoa flavor, it’s frosted with a luscious homemade chocolate buttercream. The recipe is straightforward, uses simple pantry ingredients, and produces a beautiful, impressive cake that tastes as good as it looks.

Ingredients

For the Chocolate Cake Layers

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • ⅓ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup canola or vegetable oil
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1 cup brewed coffee (hot)

For the Chocolate Buttercream Frosting

  • 3 cups unsalted butter (6 sticks, softened)
  • 1½ cups cocoa powder
  • 6–8 cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt (omit if using salted butter)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with baking or cooking spray, line the bottoms with parchment paper, and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt on the lowest mixer setting to combine evenly.
  3. Add Wet Ingredients: Add the oil, water, hot brewed coffee, white vinegar, and vanilla extract to the dry mixture. Mix on low speed until just combined, then beat on medium speed until the batter is smooth and well blended.
  4. Distribute Batter Evenly: Using a kitchen scale or measuring cups, evenly divide the batter among the three prepared pans to ensure uniform cake layers.
  5. Bake the Cakes: Bake the cake layers for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 20-30 minutes.
  6. Make the Buttercream: In a mixing bowl, cream softened butter with a mixer on medium speed until fluffy. Add cocoa powder, heavy cream, vanilla extract, and salt, mixing well to combine.
  7. Add Powdered Sugar: Gradually add powdered sugar, about one cup at a time, mixing thoroughly after each addition until desired frosting consistency is achieved (typically 6-7 cups). Scrape down the bowl as needed.
  8. Cool Cake Layers Completely: Remove cakes from pans and allow them to cool fully to room temperature before assembling.
  9. Optional Chilling: For easier frosting, wrap cooled layers tightly in plastic wrap and freeze for 2-3 hours.
  10. Assemble the Cake: Place a small dollop of frosting on your serving plate to anchor the cake. Place the first cake layer on the plate and spread a thick, even layer of frosting over it, extending slightly past the edges.
  11. Layer and Frost: Add the second cake layer and repeat the frosting process. Top with the final cake layer and cover it generously with frosting, allowing some to overflow the edges.
  12. Frost the Sides: Use a butter knife, offset spatula, or piping bag to cover the sides of the cake with frosting, then smooth it out with an offset spatula, icing smoother, or bench scraper.
  13. Decorate (Optional): Use any remaining frosting in a piping bag with a decorative tip to pipe borders or designs on the cake as desired.

Notes

  • Using brewed coffee in the cake batter enhances the chocolate flavor without making the cake taste like coffee.
  • Freezing the cake layers before frosting makes spreading the buttercream easier and results in a neater finish.
  • If you omit the salt in the frosting, be sure to use unsalted butter; adjust accordingly.
  • You can substitute canola oil with vegetable oil or light olive oil if preferred.
  • Make sure cakes are completely cooled before frosting to prevent the buttercream from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

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