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Ultimate Moist & Rich Homemade Chocolate Layer Cake

A tall, moist slice of dark chocolate cake with three layers and rich chocolate frosting.
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This recipe delivers a consistently moist, rich, and decadent chocolate layer cake with a velvety chocolate buttercream frosting. It is designed to be a foolproof recipe for home cooks.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar, sifted (for frosting)
  • 1/2 cup unsweetened cocoa powder, sifted (for frosting)
  • 1/2 cup heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee (or water) until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar and cocoa powder, alternating with the heavy cream, beating until smooth.
  10. Add the vanilla extract and salt. Beat on high speed until the frosting is light and velvety. Add more cream if the frosting is too stiff.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  12. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • For the moistest cake, ensure your eggs and buttermilk are at room temperature before mixing.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.

Nutrition

Find it online: https://delicerecipe.com/chocolate-cake-ultimate-moist-rich-homemade/