This Chocolate Layer Cake is everything you want it to be — two layers of incredibly moist and tender chocolate cake held together with chocolate fudge frosting. Plus, this homemade cake is actually so easy to make with our simple two-bowl recipe. It will quickly become a new family favorite!
Chocolate cake is the ultimate celebration dessert, especially when it's got double the chocolate in the cake and frosting. It will satisfy any sweet craving! And the two-tiered display is really a blank canvas. Add your favorite cake toppings like Chocolate-covered Strawberries, Homemade Truffles, sprinkles, or swirls of frosting to tone it up or down for any event. It's love at first bite, and you'll quickly understand why we think this is the best chocolate cake recipe!
Why You'll Love This Chocolate Layer Cake
- Easy to make. Although many cake recipes use the creaming method to make them light and airy, this version uses the far easier two-bowl method. This means you're less likely to overmix the cake batter and end up with a dense, chewy mess. Perfect for beginners and experienced bakers alike!
- Deliciously moist and tender. The oil and sour cream in the cake batter make this cake moist all the way through. There's nothing dry or crumbly about this chocolate cake recipe!
- Rich chocolate flavor. Thanks to the cocoa powder, melted chocolate, and hot coffee, this chocolate layer cake recipe has a rich chocolate flavor that's accentuated by the chocolate fudge frosting. It's a must-try for all chocolate lovers!
Ingredient Notes
To make this delicious chocolate layer cake, you will need the following ingredients (full measurements in recipe card below):
For the chocolate cake:
- Dutch processed cocoa powder - this is different from natural cocoa powder, so check the label. Dutch process cocoa powder has a darker, richer chocolate flavor.
- coffee - hot, freshly brewed coffee will all moisture and a little bitterness to play up the chocolate.
- chocolate - melted semi-sweet or dark adds a dark, rich flavor to the whole cake. Feel free to use chocolate chips.
- all purpose flour - use regular all purpose flour. You can use cake flour for a softer texture, but you may need to adjust the amount of liquid.
- leavening agents - this cake uses a mixture of baking soda and baking powder for a light, fluffy texture.
- salt - for the best flavor.
- eggs - let the eggs come to room temperature.
- white sugar - use regular granulated sugar for sweetness.
- sour cream - room temperature sour cream will make this cake incredibly moist and add a mild tanginess that balances the chocolate.
- vegetable oil - this is the best fat to use for really tender, moist cakes.
- vanilla extract
For the chocolate fudge frosting:
- unsalted butter - let the butter soften completely first.
- confectioners' sugar - this is also called powdered sugar or icing sugar. The fine powder will mix well into the frosting without any gritty sugar crystals.
- Dutch processed cocoa powder - sift it to avoid clumps.
- vanilla extract
- heavy cream - warm the cream to melt the chocolate and make a fudgy, ganache-like frosting.
- chocolate - stick with semi sweet or dark chocolate to balance the sweetness.
Baking Tools and Equipment
You will need the following baking tools and equipment:
- measuring cups and spoons (or a kitchen scale)
- two 8-inch cake pans or 9-inch cake pans
- parchment paper
- baking spray
- several large mixing bowls
- whisk
- toothpick or cake tester
- wire cooling rack
- stand mixer
- large serrated knife
How to Make the Best Chocolate Layer Cake
First, make the chocolate cake layers.
- Make chocolate mixture. In a medium mixing bowl, whisk together the cocoa powder and hot coffee until smooth and lump-free. Pour in the warm melted chocolate, then whisk again to combine. Set aside.
- Combine dry ingredients. In a separate medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, whisk together the eggs, white sugar, sour cream, vegetable oil, and vanilla, until very smooth. Pour in the coffee-chocolate-cocoa mixture, then whisk again until very smooth.
- Add dry ingredients to wet. Pour in the dry ingredients, then whisk until smooth and well-combined.
- Divide and bake. Prepare two 8 or 9-inch cake pans with parchment paper and baking spray. Divide the cake batter into the two prepared baking pans, then place both into a 350F preheated oven to bake for 40-45 minutes, or until an inserted toothpick comes out clean.
- Rest. Allow the cakes to cool for 30 minutes, then remove the cakes from the pans, and transfer onto a wire rack to fully cool.
Next, make the chocolate fudge frosting.
- Combine dry ingredients. In a large mixing bowl or stand mixer bowl, beat together butter, confectioners’ sugar, cocoa, and vanilla, until well-combined and slightly fluffy, about 2 minutes.
- Add wet ingredients. Pour in the warm cream, then beat again until well-combined and smooth. Pour in the melted chocolate, then beat again until smooth, combined and fluffy, about 2 minutes.
- Firm up (optional). The frosting can be used immediately, or if you prefer to work with a slightly firmer frosting, place a piece of plastic cling wrap onto the surface of the frosting, then place into the fridge for 30-45 minutes to firm up.
How to Frost a Layer Cake
- Cut the tops. Once the cakes are completely cooled, use a knife to gently level the tops of each cake (if they are domed on top) to give it a flat surface.
- Frost. Place one layer of cake, top side down, onto a cake stand and top with frosting. Use an icing spatula to spread the icing over. Place the second cake layer on top of the frosting. Frost the cake on the top and sides with the remainder of the frosting. Smooth out the sides of the cake using a bench scraper.
Recipe Variations
- Tweak the frosting. For an extra layer of flavor, add a dash of espresso powder, a teaspoon of cinnamon, or even a splash of bourbon to the frosting. This Nutella Buttercream Frosting is another delicious option!
- Get creative with decorations. Once you've frosted the chocolate cake layers, add some glam to the outside by adding a chocolate ganache drip or artfully arrange your favorite truffles, mini cookies, or fresh fruit. There are so many options!
- Adjust the size. This recipe makes two 8-inch cake layers. You can use smaller 6-inch pans or make a double batch for a taller cake. In this situation, it can help to weigh out the cake pans to make sure each layer has the same amount and adjust the baking time as needed!
- Use hot water. Coffee really enhances the bitter flavor of chocolate, but you can use hot water instead.
How to Serve
This Chocolate Layer Cake is perfect exactly as it is, or top it off with some edible homemade decorations like these favorites:
Recipe Tips and Tricks
- Don't rush. It's tempting to add that chocolate frosting on right away, but the butter will melt if the cake is still even slightly warm. Do yourself a favor and let the cake layers cool completely before adding any frosting.
- Even out the layers. If you've ever decorated a layered cake only to realize it was lopsided or titled, you need this tip! The cakes will have the same general shape due to the pan, but you need to trim the tops flat with a serrated knife to ensure they stack smoothly.
- Add a crumb coat. Even the pros struggle to get a perfectly smooth coating of frosting on their cake. It helps a lot to add a crumb coat, which is just a rough coating of frosting on the outside of the cake. Refrigerate the cake for about 30 minutes before adding the remaining frosting and decorations.
- Use your tools. Your bench scraper is your best friend! Its long flat edge makes it easy to direct the frosting around the cake. If you don't have one, look for an offset spatula. They're thinner, but they do the same thing.
Storing and Freezing Instructions
How to Store
Store any leftover cake in an airtight container in the fridge for 5-7 days. It can help to wrap the entire cake with plastic wrap to keep it really fresh. Allow the slice to sit at room temperature for 15-20 minutes to soften the fudgy frosting.
How to Freeze
Wrap the cake really well with plastic wrap and foil, and freeze for up to 3 months. Thaw the homemade chocolate cake in the fridge before serving.
FAQ
Chocolate cake is one of the most versatile desserts because chocolate pairs well with so many flavors! For this chocolate cake recipe, I use homemade chocolate fudge frosting, but you could add chocolate ganache or berry compote (especially strawberry or strawberry) between the layers for another layer of flavor. For a little less chocolate flavor, use cream cheese frosting, peanut butter frosting, mocha frosting, or even regular vanilla frosting to ice the cake.
Although this cake only takes a few hours to make from start to finish, I'm a firm believer in letting cakes rest. The cake must have time to cool completely before you frost it, and it will taste even better if you make it the day before! This resting time really brings all the flavors out, so you'll get an even better flavor the next day if you can wait!
Fats and liquids, especially vegetable oil and dairy products, are the main ingredients that make any cake moist. These ingredients lock fat and moisture into your cake batter, making it incredibly moist the whole way through. This decadent chocolate cake recipe uses vegetable oil, sour cream, hot coffee, and melted chocolate for a deliciously moist texture and rich chocolate flavor.
More Cake Recipes
- 50 Best Cake Recipes
- Chocolate and Vanilla Marble Cake
- Lemon Bundt Cake
- Gingerbread Cake
- Persian Love Cake
- Strawberry Shortcake
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Recipe
Chocolate Layer Cake
- Total Time: 1 hour 45 minutes
- Yield: 12-16 slices
Description
This Chocolate Layer Cake is everything you want it to be — two layers of incredibly moist and tender chocolate cake held together with chocolate fudge frosting. Plus, this homemade cake is actually so easy to make with our simple two-bowl recipe. It will quickly become a new family favorite!
Ingredients
For the chocolate cake:
- 1 ¼ cup (125 grams) Dutch processed cocoa powder
- 1 ¼ cup (300 grams) hot freshly brewed coffee
- 4 ounce (113 grams) semi sweet or dark chocolate, melted and warm
- 3 ¼ cups (390 grams) all purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 3 eggs, at room temperature
- 3 cups (600 grams) white sugar
- 1 ½ cup (360 grams) sour cream, at room temperature
- ½ cup (110 grams) vegetable oil
- 1 tablespoons vanilla
For the chocolate fudge frosting:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (240 grams) confectioners’ sugar
- ½ cup + 1 ½ tablespoon (60 grams) Dutch processed cocoa powder, sifted to remove lumps
- 2 teaspoons vanilla
- ¾ cup (180 grams) heavy cream, warmed
- 6 ounces (180 grams) semi sweet or dark chocolate, melted
Instructions
Make the chocolate cake layers:
- Preheat the oven to 350F. Prepare two 8-inch round cake pans with parchment paper and baking spray.
- In a medium mixing bowl, whisk together the cocoa powder and hot coffee until smooth and lump-free. Pour in the warm melted chocolate, then whisk again to combine. Set aside.
- In a separate medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.
- In a large mixing bowl, whisk together the eggs, white sugar, sour cream, vegetable oil, and vanilla, until very smooth. Pour in the coffee-chocolate-cocoa mixture, then whisk again until very smooth.
- Pour in the dry ingredients, then whisk until smooth and well-combined.
- Divide the cake batter into the two prepared baking pans, then place both into the oven to bake for 40-45 minutes, or until an inserted toothpick comes out clean.
- Allow the cakes to cool for 30 minutes, then remove the cakes from the pans, and transfer onto a wire rack to fully cool.
Make the chocolate fudge frosting:
- In a large mixing bowl or stand mixer bowl, beat together butter, confectioners’ sugar, cocoa, and vanilla, until well-combined and slightly fluffy, about 2 minutes.
- Pour in the warm cream, then beat again until well-combined and smooth. Pour in the melted chocolate, then beat again until smooth, combined and fluffy, about 2 minutes.
- The frosting can be used immediately, or if you prefer to work with a slightly firmer frosting, place a piece of plastic cling wrap onto the surface of the frosting, then place into the fridge for 30-45 minutes to firm up.
Frost the cake:
- Once the cakes are completely cooled, use a knife to gently level the tops of each cake (if they are domed on top) to give it a flat surface.
- Place one layer of cake, top side down, onto a cake stand and top with frosting. Use an icing spatula to spread the icing over. Place the other cake layer on top of the frosting. Frost the cake on the top and sides with the remainder of the frosting. Smooth out the sides of the cake using a bench scraper.
Notes
How to store: Store any leftover cake in an airtight container in the fridge for 5-7 days. It can help to wrap the entire cake with plastic wrap to keep it really fresh. Allow the slice to sit at room temperature for 15-20 minutes to soften the fudgy frosting.
How to freeze: Wrap the cake really well with plastic wrap and foil, and freeze for up to 3 months. Thaw the homemade chocolate cake in the fridge before serving.
- Prep Time: 30 minutes
- Rest Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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