2 Tier Chocolate Cake That Stays Moist for Days

This 2-tier chocolate cake is the one I turn to when I need a layer cake that tastes as good on day three as it does fresh out of the oven.

The crumb is tender from buttermilk, with a deep chocolate flavor rounded out by hot coffee. It comes together without a mixer, and the buttercream is as straightforward as cakes get.

Why This Chocolate Cake Works

The buttermilk and oil work together to create a cake that doesn’t dry out, even after a few days on the counter. You get a velvety crumb without any fussy steps.

The coffee doesn’t make it taste like coffee; it just pushes the cocoa notes forward so the cake tastes deeply chocolate, not sugary. I keep coming back to this one because it’s reliable and always gets the texture right.

Ingredients

For the cake:

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder: use natural cocoa powder, not Dutch-processed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup buttermilk: at room temperature, adds tang and tenderness
• 1/2 cup vegetable oil: keeps the cake moist
• 2 large eggs: at room temperature
• 2 teaspoons vanilla extract
• 1 cup hot strong coffee: or boiling water, for blooming the cocoa

For the chocolate buttercream:

• 1 cup unsalted butter: softened to room temperature
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup whole milk: plus a splash more if needed
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

Variations and Substitutions

• Buttermilk swap: Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes before using.
• Coffee-free version: Replace the hot coffee with an equal amount of boiling water. The chocolate depth won’t be quite as pronounced but it still works.
• Frosting change: Cream cheese frosting or a simple dark chocolate ganache both pair well. For a lighter finish, try a whipped chocolate frosting.
• Add-ins: Fold 1 cup chocolate chips into the batter just before dividing it into the pans for extra richness.

Fudgy Matilda Chocolate Cake is another reader favorite dessert worth making next.

How to Make 2 Tier Chocolate Cake

Step 1: Mix the Dry Ingredients

Heat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper, then grease the parchment. In a large bowl, whisk the 1 3/4 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until no lumps remain.

The cocoa will fly if you’re too vigorous, so start slowly and then pick up speed. You want a uniform, dark mixture that looks like fine sand.

Step 2: Whisk the Wet Ingredients

In a separate medium bowl, whisk the 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla until smooth. Pour in the 1 cup hot coffee while whisking gently, so the heat doesn’t scramble the eggs.

The batter will be thin and warm from the coffee. That’s exactly what you want; the hot liquid helps bloom the cocoa, deepening the chocolate flavor without any coffee taste.

Step 3: Combine the Batter

Pour the wet mixture into the bowl of dry ingredients. Stir with a whisk or rubber spatula just until no dry streaks remain, about 10 to 15 strokes. Do not overmix, or the cake will turn out tough.

The batter looks loose and bubbly, almost like a thin pancake batter. A few small lumps are fine; they disappear as the cake bakes. Stop stirring the second the flour disappears.

Step 4: Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the cakes start pulling away from the sides.

The tops will spring back when lightly pressed, and your kitchen will smell deeply of chocolate. Let the layers cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely before you frost them.

Step 5: Frost and Slice the Cake

Make the buttercream while the cakes cool. Beat the 1 cup softened butter in a large bowl until creamy and pale, about 3 minutes. Add the 3 cups powdered sugar and 1/2 cup cocoa powder, mixing on low until combined. Pour in the 1/3 cup milk and 1 teaspoon vanilla, then beat until fluffy and spreadable. Add the pinch of salt and a splash more milk if it’s too stiff.

Place one cake layer on a serving plate, spread about 1 cup of frosting over the top, then set the second layer on top. Frost the top and sides as you like, then slice and serve. The crumb will be dark and tender, and the frosting creamy with a pure chocolate kick.

Tips for the Best Chocolate Cake

• Use room temperature eggs and buttermilk for a smoother batter that emulsifies easily.
• If your cakes dome, press the tops gently with a clean kitchen towel right after they come out of the oven to flatten them, or trim the dome with a serrated knife once cooled.
• Wrap cake strips around the pans for flatter layers without trimming; they slow the edges from setting too fast.
• For the creamiest frosting, beat the butter alone for at least 3 minutes until it lightens in color before adding anything else.

Bake times for different pans:

Keeping the Cake Fresh

• Refrigerate: Cover tightly and refrigerate up to 5 days. Bring slices to room temperature before serving, or the frosting will be firm.
• Room temperature: If you plan to serve it within 2 days, store the frosted cake under a cake dome or in a container at a cool spot on the counter.
• Freeze: Wrap unfrosted, fully cooled layers individually in plastic wrap, then foil, and freeze up to 3 months. Thaw in the fridge overnight and frost as usual.

Frequently Asked Questions

Can I make this cake without coffee?

Yes, swap the hot coffee for an equal amount of boiling water. The cake won’t have quite as deep a chocolate edge, but it will still bake up tender and moist.

Do I need two cake pans?

No. Bake the batter in a single greased 9×13-inch pan for 30 to 35 minutes. Once cooled, slice the cake horizontally into two even layers with a long serrated knife.

Why did my frosting turn out grainy?

The powdered sugar likely wasn’t fully dissolved. Sift the sugar and cocoa powder before adding them, and beat the mixture until silky, not just combined.

Can I double the recipe for a taller cake?

You can, but bake the layers in two batches so the batter stays fresh. Taller layers need a few extra minutes of baking time; watch the toothpick test closely.

2 Tier Chocolate Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 10 servings

Calories: 560

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup hot strong coffee
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup whole milk, plus more as needed
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

Method

 

1. Heat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and grease parchment.
2. Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no lumps remain.
3. In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until smooth, then whisk in hot coffee.
4. Pour wet mixture into dry ingredients. Stir just until combined, about 10 to 15 strokes; do not overmix.
5. Divide batter evenly between pans. Bake 30 to 35 minutes, until a toothpick in the center comes out clean. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
6. For the frosting, beat butter until pale and creamy, about 3 minutes. Add powdered sugar and cocoa powder on low, then milk and vanilla. Beat until fluffy, adding a splash more milk if needed. Frost the cooled cake layers and slice.

Notes

The batter will look thin after adding the hot coffee; that’s normal and leads to a tender crumb. Let the cake layers cool completely before frosting, or the buttercream will slide off. If you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup milk and let sit 5 minutes as a substitute.