Chocolate Layer Cake

Tender and moist crumb, soft and fudgy, this chocolate cake recipe is one of my absolute favorites. Made in one bowl with everyday ingredients, no mixer required.

This recipe is easy to make and turns out perfect consistently. There’s step-by-step instructions for this chocolate layer cake. Two layers of moist, chocolatey cake topped with chocolate buttercream.

We love homemade chocolate cake. It’s one of the easiest desserts to make. Perfect for birthday’s, holidays and family dinners. Simple to make, yet so impressive.

This chocolate cake is beyond delicious. It will be your go-to cake recipe. Also try my yellow cake recipe.

Why this recipe works

• Super moist – Vegetable oil, sour cream and buttermilk make this cake wonderfully moist.
• Made from scratch – Uses simple ingredients readily available.
• No mixer needed – You can make the cake batter with a whisk. You’ll need a stand mixer or an electric hand mixer for the frosting.
• Rich chocolate flavor – Boiling water helps the cocoa powder bloom, giving it a rich chocolatey flavor.

What you’ll need

• Flour – Use a good brand of all-purpose flour.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Sugar & brown sugar – Sweetens the cake and brown sugar also helps keep it moist.
• Salt – Added in baking recipes to add flavor.
• Baking soda & powder – Acts as a leavening agent to help cakes rise.
• Vanilla extract – Always use a high-quality brand. Adds wonderful flavor.
• Eggs – Gives the cake batter structure and helps it rise properly.
• Sour cream – For best results, use full-fat sour cream. Adds tangy flavor and moisture.
• Buttermilk – Use whole cultured buttermilk. Substitute 1 cup whole milk to 1 teaspoon white vinegar or lemon juice if you cannot find it.
• Oil – Use either vegetable or canola oil.
• Boiling water – Helps the cocoa powder bloom and become more chocolate flavor.

Chocolate Buttercream

• Butter or vegetable shortening – Use a high-quality brand of butter or vegetable shortening. I prefer vegetable shortening.
• Powdered sugar – Sift it for no lumps in your frosting.
• Cocoa powder – Unsweetened cocoa powder.
• Salt – Heightens flavors in this chocolate buttercream.
• Vanilla extract – Adds a depth of sweetness and flavor.
• Evaporated milk – This is my secret ingredient. Mom always used this for her buttercream frosting. It makes such a creamy frosting.

How to make a Chocolate layer cake

• Prep – Preheat the oven to 350 degrees F. Grease and flour two (9-inch) round cake pans.
• Whisk dry ingredients – Sift flour and cocoa powder into a large bowl. Add sugar, brown sugar, salt, baking soda and powder. Whisk together.
• Mix in wet ingredients – Add the eggs, vanilla extract, sour cream, buttermilk, and oil. Combine with an electric hand mixer, stand mixer or by hand with a whisk. Incorporate boiling water. Scrape bottom and sides of the bowl occasionally with a rubber spatula.
• Bake – Divide batter evenly between prepared cake pans. Bake for 35-40 minutes, or until a toothpick when inserted comes out mostly clean, with some chocolatey crumbs. Be careful NOT to overbake!
• Cool cakes – Let cakes cool in pans for 10 minutes. Remove from pans and let cool completely on wire cooling racks.
• Frost – Place one cooled cake onto a cake plate or 10-inch cardboard circle covered with aluminum foil and add an even layer of frosting using an icing spatula. Top with the second layer. Spread remaining frosting on top and sides of the cake.

A cake decorating turntable is very helpful when decorating cakes. It’s got a heavy cast iron base that will last generations.

More cake recipes

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