Chocolate Layer Cake Recipe

5 from 4 votes

A simple chocolate cake recipe frosted with a easy dreamy homemade chocolate buttercream frosting. This chocolate cake recipe comes together quickly and doesn't require an electric mixer for the batter!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 598kcal

Author: Heather Perine

Equipment

Cake Pans
Mixing bowls

Ingredients

For the chocolate cake:

2 cups (240 g) all-purpose flour * spooned and leveled
2 cups plus 2 tablespoons (419 g) granulated sugar
¾ cup (63 g) Dutch processed cocoa powder
½ teaspoons baking soda
2 teaspoons baking powder
¾ teaspoon salt
¾ cup (180 mL) vegetable oil
2 teaspoons vanilla extract
3 large eggs
¼ cup (57 g) sour cream
1 ¼ cups (300 mL) boiling water
1 teaspoon espresso powder

For the chocolate buttercream frosting:

2 ½ cups (5 sticks, 565 g) unsalted butter, softened to room temperature
5 cups (565 g) powdered sugar
1 1/2 cups (126 g) cocoa powder
4 tablespoons heavy cream
2 teaspoons vanilla extract

Instructions

Make the chocolate cake:

Preheat and prepare the pan. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch cake pans with parchment paper. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, eggs, and sour cream.
Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter.
Bake. Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.

Make the chocolate buttercream frosting:

Cream butter. In a bowl of your stand mixer, with paddle attachment, beat the butter on medium-high speed for about 2 minutes to soften.
Add sugar. Add the confectioners sugar ½ cup at a time, with mixer on low, and beat to combine. Scraping down the bowl as needed.
Add the heavy cream, and vanilla. Beat to combine on low speed.
Add cocoa powder. Add cocoa powder, with mixer on low speed, and beat to combine. Then increase the speed to medium-high speed and beat for 5-7 minutes until light and fluffy. Use immediately or store in a container in the fridge for up to 5 days. Re-whip again before using for spreadable consistency.
Frost cake. When cakes are cooled, frost the cake. If cakes are domed on top, use a serrated knife and cut the tops off. Place one layer onto cake serving platter. Frost the layer with an offset spatula. Top with second layer. Frost top and sides of cake.

Video

Notes

Storage: Store the cake in the refrigerator, covered, for up to 5 days.
Three layer cake: Yes you can divide the cake batter between 3 8-inch or 9-inch cake pans.
Different pans: Yes you can bake the cake into a 9x13 pan or into a bundt pan. The baking times will increase. For the 9x13 baking pan, the cake will bake for about 35-40 minutes, and the bundt pan will take about 50-60 minutes.
Cupcakes: I haven't tried, but if you want to try I would fill the cupcake tins about 2/3 full and bake about 18-20 minutes. Or try my Easy Chocolate Cupcake recipe!
Freezing: Yes you can freeze the baked chocolate layers after they have cooled. Wrap completely in plastic wrap and then again in tin-foil

Nutrition