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Chocolate Layer Cake

Chocolate Layer Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/2 cup neutral oil
  • 2 tsp pure vanilla extract
  • 1 cup hot strong brewed coffee

Method
 

  1. Sift the flour, cocoa, sugar, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
  2. In a medium bowl or measuring cup, whisk the eggs, buttermilk, oil, and vanilla until smooth.
  3. Pour the wet mixture into the dry and stir with a spatula until just combined. Slowly stir in the hot coffee until the batter is thin and uniform.
  4. Preheat oven to 350°F (180°C). Grease two 8-inch round pans and line with parchment. Divide the batter evenly between them. Bake for 30–35 minutes, until a toothpick has moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  5. Place one layer on a plate, spread with about 1 cup frosting, top with the second layer upside down, and frost the top and sides. Let sit 15 minutes before slicing.

Notes

The cake layers must be completely cool before you frost them, or the frosting will melt and slide off—plan for about an hour of cooling time. You can speed it up by chilling the cakes in the fridge for 20 minutes after they reach room temperature. A simple fudgy chocolate buttercream works beautifully here, but any sturdy frosting you love will do.