Chocolate Layer Cake
This impressive chocolate layer cake features moist sponge layers, silky cocoa buttercream, and delightful decorations, perfect for celebrating special occasions.
Ingredients
For the cake
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder natural or Dutch
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk room temperature
- 0.5 cups vegetable oil neutral-flavored
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water careful when adding
For the frosting
- 1 cup unsalted butter softened, room temperature
- 3.5 cups powdered sugar sifted if lumpy
- 0.5 cups cocoa powder
- 0.25 cups heavy cream adjust for consistency
- 1 teaspoon vanilla extract
For decorations
- Chocolate shavings
- Heart-shaped sprinkles
- Personalized message topper
Instructions
Preheat and prep
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment for easy release.
Combine dry ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
Mix wet ingredients
- In a separate bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until smooth.
Combine
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix. The batter will be slightly thick.
Add boiling water
- Carefully add boiling water and stir until evenly incorporated. The batter will become thin — this is normal and helps make a moist cake.
Bake
- Divide batter evenly between the two prepared pans. Smooth the tops. Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
- Let the cakes cool in the pans for 10 minutes. Run a thin knife around the edges, then invert onto racks and remove parchment. Allow layers to cool completely before frosting.
Make frosting
- Beat the softened butter on medium speed until creamy. Gradually add powdered sugar and cocoa powder, beating on low to combine and then medium speed until smooth.
- Add heavy cream and vanilla extract, and beat until light and fluffy. Adjust consistency as needed.
Assemble
- Level layers if domed. Place one layer on your cake board, spread frosting on top, add the second layer and apply a thin crumb coat.
- Chill briefly, then finish with a final layer of frosting.
Decorate
- Press chocolate shavings onto the sides or top, scatter heart sprinkles, and add a personalized message topper.
Notes
Store the frosted cake at room temperature for up to 24 hours or refrigerate for up to 4 days. It can be frozen for longer storage.