Classic Chocolate Layer Cake
A tender, foolproof chocolate cake with fudgy frosting—no special equipment needed. Two moist layers and silky frosting make this an impressive dessert ready in under an hour.
- Total time
- 50 min
- Servings
- 12
- Calories
- 485
- Protein
- 4g
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups sugar
- ¾ cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 whole eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup butter, softened
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- 1
Set your oven to 350°F and wait for the indicator light or beep to confirm it has finished preheating, about 10 minutes. While waiting, coat the insides of two 9-inch round cake pans with butter or cooking spray.
- 2
Measure 1.75 cups flour, 1.5 cups sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking powder, 1 teaspoon baking soda, and 0.5 teaspoon salt into a large mixing bowl.
- 3
In a separate bowl, crack 2 eggs and beat them with a fork or whisk until no white streaks remain and the mixture looks uniform yellow, about 30 seconds.
- 4
Pour 0.75 cup buttermilk, 0.5 cup vegetable oil, and 1 teaspoon vanilla extract into the bowl with the beaten eggs and whisk until blended and uniform.
- 5
Pour the wet mixture into the bowl with the dry ingredients and use a wooden spoon to stir until no flour streaks are visible and the batter looks thick and smooth, about 1 minute of stirring.
- 6
Pour half the batter into the first prepared pan and use a rubber spatula to spread it evenly to the edges, then divide the remaining batter between the two pans.
- 7
Place both pans side by side in the preheated oven on the middle rack. Bake for 28–32 minutes, until a toothpick poked into the center of each cake comes out with just a few moist crumbs clinging to it.
- 8
Remove both pans from the oven and set them on a cooling rack or trivet. Let the cakes cool in their pans for 15 minutes, until they pull away slightly from the edges.
- 9
Gently turn one cake pan upside down onto your hand or a wire rack, tapping the bottom until the cake slides out. Repeat with the second pan. Let both layers cool completely to room temperature on the racks, about 30 minutes.
- 10
Measure 0.75 cup softened butter into a large mixing bowl and use an electric mixer on medium speed to beat it until it looks pale and fluffy, about 2 minutes.
- 11
Sift 0.5 cup unsweetened cocoa powder and 3 cups powdered sugar directly into the butter, then use the mixer on low speed to combine them, stirring until no sugar or cocoa powder is visible.
- 12
Pour 0.25 cup heavy cream and 0.5 teaspoon vanilla extract into the frosting and increase the mixer speed to medium-high, beating until the frosting looks smooth, thick, and spreadable, about 2 minutes.
- 13
Place the first cooled cake layer on a plate or cake board with the flat side up. Spread about one-third of the frosting on top using a butter knife or offset spatula, spreading it to the edges in an even layer.
- 14
Gently place the second cake layer on top of the frosting, flat side up, making sure it is centered and level.
- 15
Spread the remaining frosting over the top and sides of the assembled cake, working quickly so the frosting stays smooth.
- 16
Let the finished cake sit at room temperature for 15 minutes before slicing, so the frosting sets and the cake is easier to cut.
Tools you’ll need
- two 9-inch round cake pans
- large mixing bowl
- separate medium bowl
- wooden spoon
- rubber spatula
- electric mixer (hand or stand)
- whisk or fork
- toothpick
- wire cooling racks
- cake server or offset spatula
- plate or cake board
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