Chocolate cake has a way of bringing comfort, celebration, and joy into any moment. Whether you’re celebrating a birthday, an anniversary, or just craving a decadent dessert, a homemade chocolate layer cake has the power to transform an ordinary day into something special. This Chocolate Layer Cake with Buttercream Frosting is rich, moist, soft, and beautifully layered with smooth, creamy buttercream that melts into every bite.
This cake features deep cocoa flavor balanced with subtle sweetness. The layers are tender but sturdy enough to hold frosting beautifully. Paired with a classic buttercream that is silky, fluffy, and perfectly sweet, this cake delivers everything you could want in a dessert—indulgence, elegance, and pure delicious satisfaction.
Why I Love This Recipe
I love this recipe because it is simple yet delivers bakery-quality results. The batter comes together easily with pantry ingredients, and the cake bakes up perfectly moist every time. The buttercream frosting adds a luxurious finish, turning this cake into a showstopper without requiring professional baking skills.
What makes this recipe truly enjoyable is its versatility—you can personalize flavors, fillings, and decorations. Whether enjoyed in its classic form or customized with fillings like ganache, jam, or caramel, it never fails to impress.
Why It’s a Must-Try Dish
This cake is a must-try because:
- It’s perfect for celebrations and special occasions.
- It creates a rich, moist texture without being overly dense.
- The chocolate flavor is deep, satisfying, and memorable.
- It pairs beautifully with buttercream, whipped cream, ganache, or cream cheese frosting.
- It looks stunning and tastes even better.
If you enjoy homemade baked goods or want a reliable, crowd-pleasing dessert, this cake deserves a permanent place in your recipe collection.
Recipe Details
- Course: Dessert
- Cuisine: American
- Preparation Time: 25 minutes
- Baking Time: 30–35 minutes
- Cooling & Assembly Time: 45–60 minutes
- Total Time: Approximately 1 hour 45 minutes
- Servings: 10–12 servings
- Calories: About 450–550 calories per slice (depending on frosting thickness)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee (enhances chocolate flavor)
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3–3.5 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Preparation Method
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix on medium speed until smooth.
- Slowly pour in hot water or coffee and mix until silky. Batter will be thin—this is normal.
Step 2: Bake the Cakes
- Divide batter evenly between pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a rack until fully cooled.
Step 3: Make the Buttercream Frosting
- Beat softened butter until fluffy, about 2–3 minutes.
- Add powdered sugar and cocoa powder gradually.
- Add cream, vanilla, and salt.
- Beat until creamy and spreadable.
Step 4: Assemble the Cake
- Trim the tops of the cakes to make even layers if needed.
- Spread frosting between layers, then cover the top and sides.
- Smooth with a spatula or decorate as desired.
How to Serve
Serve slightly chilled or at room temperature. Pair with:
- Whipped cream
- Fresh berries
- A glass of cold milk
- Coffee or espresso
This cake slices beautifully and presents well on dessert tables.
Recipe Tips
- Coffee enhances chocolate flavor without making it taste like coffee.
- Chill layers before frosting to avoid crumbs.
- If frosting becomes too thick, add more cream; if too thin, add more powdered sugar.
- Use high-quality cocoa powder for the best flavor.
Variations
- Chocolate Ganache Filling: Add a rich ganache layer between cake tiers.
- Raspberry or Cherry Filling: Fruit adds balance and brightness.
- Peanut Butter Frosting: Swap frosting for peanut butter buttercream.
- Layered Sprinkle Cake: Add chocolate chips or sprinkles to the batter.
Freezing and Storage
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps 5–6 days in an airtight container.
- Freezer (unfrosted layers): Freeze up to 3 months.
- Freezer (frosted): Freeze well-wrapped for 1–2 months.
Special Equipment Needed
- Two 9-inch round cake pans
- Electric mixer or stand mixer
- Rubber spatula
- Cooling racks
- Offset spatula for frosting (optional but helpful)
Conclusion
This Chocolate Layer Cake with Buttercream Frosting is a timeless, indulgent dessert that suits every celebration or craving. With its moist layers, rich chocolate flavor, and velvety frosting, it’s a recipe that satisfies both chocolate lovers and dessert enthusiasts alike. Simple, elegant, and irresistible, this layered cake is destined to become a go-to classic in your baking collection.
Chocolate Layer Cake with Buttercream Frosting
Description
Chocolate cake has a way of bringing comfort, celebration, and joy into any moment. Whether you’re celebrating a birthday, an anniversary, or just craving a decadent dessert, a homemade chocolate layer cake has the power to transform an ordinary day into something special. This Chocolate Layer Cake with Buttercream Frosting is rich, moist, soft, and beautifully layered with smooth, creamy buttercream that melts into every bite.
Ingredients
For the Cake:
For the Buttercream Frosting:
Instructions
-
Step 1: Prepare the Cake Batter : Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix on medium speed until smooth. Slowly pour in hot water or coffee and mix until silky. Batter will be thin—this is normal.
-
Step 2: Bake the Cakes : Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to a rack until fully cooled.
-
Step 3: Make the Buttercream Frosting : Beat softened butter until fluffy, about 2–3 minutes. Add powdered sugar and cocoa powder gradually. Add cream, vanilla, and salt. Beat until creamy and spreadable.
-
Step 4: Assemble the Cake : Trim the tops of the cakes to make even layers if needed. Spread frosting between layers, then cover the top and sides. Smooth with a spatula or decorate as desired.
