Chocolate Layer Cake Recipe
When I think about a chocolate layer cake, I want it to be moist. I want them to be packed with chocolatey flavor and to have a soft, tender texture.
The baker in me also wants the cake layers to have structure, so that they don’t fall apart as you try to frost and stack them.
I also wanted a chocolate cake recipe that could be carved for sculpted cakes!
The Perfect Chocolate Layer Cake Recipe
That’s how this recipe came to be. I had been playing around with different chocolate cake recipes for years, and they all were delicious.
Each recipe had some of these attributes, but none of them had it all.
Was it greedy to demand so many things from one chocolate cake recipe?? No. We deserve it!
If we’re going to take the time to make a cake recipe from scratch, we deserve to have cake layers that are moist and keep their shape (as seen below).
My First Chocolate Cake Recipe
Speaking of my past chocolate cake recipes, I’m not saying they’re not great in their own way. The first chocolate cake recipe I really fell for was my moist chocolate cake recipe.
It is incredibly soft and fluffy, and I love the way it tastes!! It’s a great recipe for new bakers and is really easy to make.
My moist chocolate cake recipe actually can be made in one bowl, AND you don’t need an electric mixer!! Talk about the perfect starter recipe, right?
The only downside is that it isn’t the easiest to stack and frost with perfectly smooth sides.
When I was first getting into baking, taste was my #1 priority, so this didn’t bother me much.
My Chocolate Butter Cake Recipe
As I became more interested in cake decoration, I was obsessed with frosting cakes with smooth sides.
It was so much easier to frost cake layers that had a bit more structure, like my favorite vanilla layer cake recipe.
I fell in love with the strength of the layers and how well they hold up while being frosted.
I altered the recipe to make a chocolate version and used this as my chocolate layer cake recipe for a while.
The only downside is that I like to trim my layers to remove the caramelization on the sides.
This means an extra step in the process, and I wasn’t completely satisfied with the texture of the layers.
Classic Chocolate Sponge Cake Recipe
This led me to continue to try out new chocolate cake recipes and experiment. I really loved using Yolanda Gampp’s chocolate sponge cake recipe, but didn’t like that they baked with such huge domes!
I felt like I was cutting off 2/3 of each layer when I leveled them. However, the layers tasted great with simple syrup and had great structure.
My Favorite Chocolate Layer Cake Recipe
I used Yolanda’s recipe as the starting point, then combined my favorite elements from all my past chocolate cake recipes.
The other element I really wanted to change was the size of the domes on top of each cake layer.
While creating this recipe, I chose to use black cocoa instead of regular baking cocoa. I love the taste and color it creates!!
You can see what a beautiful color the black cocoa adds to the cake layers by looking at this slice of my raspberry chocolate cake.
I also swapped some of the water for buttermilk to add more moisture and used less baking soda.
The result?? A soft, tender chocolate cake that doesn’t need simple syrup, and that holds its shape well while being frosted and stacked.
I’m obsessed with this recipe and hope you will be too!
If you don’t have access to black cocoa or don’t want to buy it, you can also use regular baking cocoa in this recipe! That’s exactly what I did in my triple chocolate wrap cake below, and it was delicious.
You can add a splash of simple syrup if you love using it or think that the cake layers will be exposed to air for a long period of time.
I highly recommend adding simple syrup if you’re making a carved cake or a wedding cake!
Tips for Making the Best Chocolate Layer Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature. It helps them mix together better.
- Don’t level your cake layers until they are completely cooled.
- Use a serrated knife to level your cake layers once they’re fully cooled.
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost.
- Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
- I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my chocolate cupcake recipe (I like the texture better for cupcakes)
- Use my small batch chocolate cake recipe to make a 6-inch layer cake.
Making These Cake Layers in Advance and Storage Tips
I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time, too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think!
If you try this chocolate layer cake recipe, please tag me @chelsweets and use #chelsweets so I can see your beautiful creations!!
Chocolate Layer Cake
Equipment
Ingredients
Chocolate Cake Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 2 1/2 cups granulated sugar 500g
- 4 large eggs, room temperature 224g
- 1 cup hot water 240ml
- 1 cup buttermilk, room temperature 240ml
- 1 cup dark or black cocoa powder 80g
- 3 cups all-purpose flour 375g
- 1 1/2 tsp baking powder 6g
- 1 tsp baking soda 6g
- 1 tsp fine salt 6g
Chocolate Buttercream Frosting
- 2 cups (4 sticks) unsalted butter, room temperature 452g
- 1 cup unsweetened baking cocoa, sifted 80g
- 1/2 tsp fine salt 3g
- 6 cups powdered sugar 750g
- 1/2 cup heavy whipping cream, room temperature 120ml
- 1 1/3 cups melted dark chocolate, cooled 232g
Instructions
Chocolate Cake Layers
- Preheat the oven to 350°F / 175°C. Grease then line four 7-inch or three 8-inch cake pans with nonstick spray and parchment paper rounds. Set aside.
- Add 1 cup of unsalted butter into the bowl of a stand mixer or a large bowl and beat on a medium speed until smooth and creamy. Add 2 1/2 cups sugar and cream together on a high speed for 1-2 minutes with a whisk attachment or hand mixer. Scrape the sides of the bowl as needed. The mixture should become light in color.
- Then mix in 4 large eggs on a medium speed, two at a time.
- In a separate bowl combine 1 cup of hot water, 1 cup of buttermilk, and 1 cup of black cocoa. Whisk until the mixture is smooth and no clumps remain.
- Sift 3 cups of flour, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt into a large bowl.
- Next, add in 1/3 of the dry ingredients into the butter/egg mixture. Scrape the sides of the bowl with a spatula to ensure the flour gets fully incorporated.
- Pour in half of the buttermilk/cocoa mixture and gently pulse the mixture to incorporate the liquid. If you don't, you'll end up splattering the cocoa mixture all over your kitchen!
- Mix in the 2nd portion of the dry ingredients on a low speed. Pour in the remaining buttermilk/cocoa mixture and again gently pulse. Then mix on low until fully combined.
- Add in the last portion of the dry ingredients and mix on low until fully incorporated.
- Divide the batter evenly between the prepared pans. I like to use a kitchen scale to make sure each pan has the same amount of batter.
- Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.
- Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
- Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers, then set aside. If you're making these in advance, you can wrap and freeze them at this point.
Chocolate Buttercream Frosting
- While the cake layers bake and cool, make the chocolate buttercream frosting.
- Beat 2 cups of butter on a medium speed for 30 seconds with a stand mixer and paddle attachent or in a large bowl with a stand mixer until smooth.
- Gradually mix in 1 cup of sifted cocoa (do this super slowly to avoid cocoa clouds!) and 1/2 tsp of salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
- Slowly mix in 6 cups of powdered sugar on the lowest speed. Halfway through adding the powdered sugar pour in 1/2 cup of heavy cream or milk to make it easier to mix the frosting.
- Once all the powdered sugar is incorporated, mix in 1 1/3 cups of melted and cooled chocolate chips. After melting my chocolate, I let it sit at room temperature for about 10 minutes. It should still be in a liquid state but less warm to the touch than when it was first melted.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.
Assembling this Chocolate Cake
- Stack and frost cake layers on a grease proof cake board or flat plate, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of chocolate buttercream between each cake layer with a large offset spatula.
- Spread a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Then spread a second, thicker layer of frosting to the cake and smooth using a bench scraper and decorate as desired!
Video
Notes
Recipe Variations
One batch of this recipe makes about 10 cups of batter or about 1800 grams. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you want to make a tiered cake or a different-sized cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need. This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall. Bake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly. You can make one 9 x 13-inch cake layer that’s about 2 inches tall, but the bake time will be 45-55 minutes at 350°F/175°C.Tips for Making the Best Chocolate Layer Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Chocolate Layer Cake in Advance & Storage Tips
I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable, and I promise they taste just as delicious! You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.Nutrition
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Yumminess! Can’t wait to bake it. Thank you, Chelsey, for all you do!
Best chocolate cake recipe ever i have been trying lots and this is the best one I have ever used thank you so much for creating it x
Hi, I just made your “new” go to chocolate cake. I do have to say, with your go to vanilla and chocolate cake recipe I loved the one bowel method. I was wondering why you add the baking powders to the butter/ egg mixture rather then the flour?
it’s easier to add them straight into the bowl of my stand mixer! I add the flour straight of the bag using a measuring cup, so to me it’s just easier that way!
Hi Chelsweets! Would I be able to use dark hershey’s cocoa powder or normal hershey’s cocoa in place of the black cocoa?
I was wondering the same thing
Yes, you can 🙂
Hi Chelsea,
I dont have black cocoa so i was wondering if regular unsweetened cocoa powder would work as a substitute? Also what is the difference between this chocolate cake recipe and your moist chocolate cake recipe? Besides the ingredients ?
yes, it will! This recipe has slightly more structure, and is easier to stack to make layered cakes! It also can absorb simple syrup more easily. The moist cake is so soft it can’t handle simple syrup well!
@Chelsweets, so we can use a simple syrup with this cake?
Can I use Dutch processed cocoa powder?@Chelsweets,
Hi Mindy,
You totally can! Hope your cake turns out great 🙂 Happy baking!
Hi Chelsea,
I’ve been looking for a good chocolate cake with structure ! And since i LOVE your best chocolate cupcake recipe, i will definetly try this one ! I was wondering, no coffee in the hot water ? Have you tried with and without it ?
Thank you 🙂
I have, and i add it depending on the frosting / filling I pair with it! The black cocoa I use has so much flavor though, it doesn’t realllly need it! But I do add a bit of coffee if it’s a chocolate chocolate cake, since I do love the hint of coffee in an all chocolate cake!
Hello,
Does this recipe make four 8 inch cakes?
Thanks
yes! it can be used to make 4 seven inch or 4 eight inch cake layers!
Hello!! I have made Yo’s recipe twice today and both ended up falling in the center 🙁 I’m concerned It was tooo moist both times… So I hope to make yours tomorrow, espically because you add more flour. I have two 8” circle pans that are 4” deep Could I half this batter to each of them and cook 2 thick cakes then slice/level them in half? I plan to have 8 layers for a cake I’m making. Can I just adjust the baking time and bake them longer? Or will trying to make them so tall possibly be why the others fell? Thank you!! Also, I love watching your channel and congratulations on your engagement and soon to be wedding!
it should end up being firm, it sounds like you may be under baking them if they’re sinking in the middle! You can make them in taller pans, but they’ll need to bake for much longer!
@Katie,
I know this comment is old but I just wanted to share that I have this issue often with chocolate cake. Although I don’t live more than 3000 feet above sea level, I’m at 2300 feet above sea level and find that I always have to adjust my chocolate cake recipes as if I were baking at high elevation. Generally, decreasing your leavening by 1/4 tsp does the trick!
Thank you so much for sharing this Claire!! It is so helpful!!! 🙂
Hi! Do I use unsalted or salted butter?
You should use unsalted butter. I updated the recipe to make it more clear for the future 🙂
Hi Chelsea, just wondering when you say flour if it is plain flour or self raising flour? Thanks
all purpose 🙂
Can these be baked in a quarter sheet pan?
yes! just be sure to lower the temperature to 325 degrees, and bake a bit longer!
Hello, can i get a measurement for a one 9 inch pan please Chellsweets
Lois
I’d recommend using half the recipe to make 1 9 inch cake layer!
Hi! Just wondering, how much batter would I have to make if I wanted to use 10″ circle pans, but still wanted it to be as tall as the cake you made here?
one batch will make about 2 10 inch layers of that height!
Would you use this recipe for 6 inch rounds as well? Curious on how baking times would change!
I would half the recipe to make 3 or 4 6 inch cake layers! I would bake them for 25-30 mins!
Will this recipe be ok for cupcakes? If so do you know how many it will make?
Thanks
I wouldn’t recommend it! I have a great chocolate recipe that I highly recommend instead!!
Hi Chelsey! Buttermilk! I can only find 1% and 3.5% not sure what to do…
if you can’t find any buttermilk at your store, you can make your own! Here is a great tutorial: https://www.ambitiouskitchen.com/how-to-make-homemade-buttermilk/
I made this cake today and as I was putting it in the oven I realized I forgot to add salt!! ? Stuff happens. It’s still not bad. But I bet it’d be great if I didn’t screw it up.
haha sad! probably the best case scenario for omitting an ingredient though!!
Hi Chelsea. Is there a print link for your Go To Chocolate cake anywhere. Thanks.
Could I use this recipe for a naked cake?
yup!
hi.. thanks for these recipes..what can i substitute to make coffee chocolate-coffee cake?
Hi sorn! I’m not sure I understand your question, you want a coffee chocolate cake recipe? like a chocolate cake made with coffee? my moist chocolate cake recipe uses coffee, and I recommend trying it if that’s what you’re after 🙂
LOVE all your recipes. Any idea how I could adjust this to make a 6-inch cake?
I would halve the recipe, and make 3 6-inch layers!
Hi! I need to make a 13″ round cake. How much of the recipe should I multiply to bake this type of cake?
Mae
What is the black cocoa powder you use? I’m so excited to try this cake this weekend! I have used your vanilla cake and cupcake recipes and they are incredible! Thank you!
I get my black cocoa on amazon, here’s the link: https://amzn.to/2xv4llI
Sorry for the delayed response, happy baking!! 🙂
This will forever be my go to chocolate. Cake recipe! It has turned out beautifully several times! Thanks you so much!!!
Really loving your cakes! The recipes are trusted go-tos now. I made this and your white chocolate layer cake for my cousin’s 21st, alternating layers of each flavour and topping with white or milk chocolate ganache within a dam of vanilla smbc. I iced the cake with the vanilla smbc and then dripped coloured white chocolate ganache. I’ve never received so many compliments on a cake, everyone said they’ve had a lot of cakes and this was the best they’d ever had!
Thank you for your wonderful recipes!!
Aw that is so sweet! I’m so happy to hear that!!! keep up the amazing work 🙂
If I only have two 8 inch pans can I bake two at a time and leave the batter sitting or should I get two more pans? Thanks! The cake looks great
you can! it’s not ideal, but the layers should still turn out just fine 🙂
Hi Chelsey. You should add grams to this so it’s easier for people to divide the batter into smaller batches 🙂
The most delayed response ever, but I finally did add grams 🙂
Hi! I’m looking to make this recipe in 6in pans. Would you recommend on halving the recipe?
And in general, how would you advise on altering pan sizes on recipes?
that’s exactly what I would recommend! I actually have a small batch recipe (which is just a half recipe), which I just added to this post to make it easier to make! I like to use it to make 3, 6 inch cake layers 🙂 They bake in 25-28 minutes.
I can’t seem to find the small batch recipe for the chocolate cake on this post. Is it somewhere else? I am looking to make 3 -6 inch cakes. Thanks in advance. Love all your cakes!
Sadly in the process of switching over my recipe cards to a new plugin they were lost :/ I’m hoping to have them back up soon!! Stay tuned!!
Hi, I followed your instructions but used Hershey’s Special Dark cocoa and added instant coffee and vanilla. I used two 8 inch pans and baked approximately 10 min. longer…just kept checking until the tester came out clean. Once cooled I was able to easily divide each layer in half. Great structure and taste. Will consider using a flavored simple syrup with the cherry buttercream I plan to use between the layers. Next time I will try with the black cocoa, which I didn’t have enough of. I always add vanilla to chocolate….it just adds another level of flavor. Thank you so much for sharing your recipe! ?
so happy to hear that!!! And happy you feel the same way about this recipe that I do!! 🙂 Thank you for sharing your feedback!
Hi Chelsea,will this recipe make a 13″×9″ rectangular cake or should I half the batter?
this recipe makes two layers that size, that are about 1 inch tall!I usually stack the two layers on top of each other when I make a sheet cake <3
Just want to confirm that this recipe is good for a tiered cake? I am making a 3 tier cake and the bottom tier is chocolate cake. Will this recipe hold up well as the bottom tier? Dowels will be used for support. I’ve made this recipe before without putting a simple syrup on it. Do you recommend using some?
Yes, it works great as a tiered cake, as long as it’s supported properly! I usually don’t use simple syrup, but it’s really a matter of preference / how long the cake will be out as you assemble it. If you think it’ll dry out as you it you can, but usually it isn’t necessary 🙂
My cake ended up being really dry…I think the 32 minutes was too long. But I was using a 9-inch pan?
Hi Chelsea,
Do you think it would work ok to make 3x 9in layers of good height with this recipe?
Thanks heaps for all the amazing tutorials!!
they would be pretty thin!! I’d recommend only using one batch of batter to make 2 9 inch cake layers, or making a 1.5 batch!
Rebecca I literally just made 3 9 inch layers… 1.5 batches of this recipe was perfect! Definitely not getting 3 layers with a single batch.
thank you for sharing Wendy 🙂 and happy to hear that 1.5 batches works great for 3 9 inch pans!!!
thank you so much for your recipes! I don’t see where you add the simple syrup? or is that optional? I was thinking of using this chocolate cake recipe and use the nutella buttercream fillings….will this recipe be enough for four 7 inch pans?
it’s option! Sometimes I add it if I’m carving a cake and the layers will be exposed to air for a long time, but normally I don’t add any to it! This recipe will make 4, 1 inch layers using 7 inch pans 🙂
Wow! Thank you so much! I’ve just made the small batch, divided the batter into two 6 inch pan.
I kept ‘trimming’ just to eat that cake! Just couldn’t wait! Thank you so much for the recipes.
Finally! The search for a perfect chocolate cake ended.
aw I’m so happy to hear that!! YAY 🙂 i swear cake trimming are the best part! Happy baking!!! <3
Wow, I just tried dis now and it came out perfect. I baked mine in a 2inch high 8inch pan. Tanks for dis recipe. But if I might ask y does most of ur recipes uses buttermilk
aw i’m so happy to hear that!! i love that flavor and moisture buttermilk adds to a cake! but you can always use whole milk in place of it if you want <3
Hello! I have made many cakes using your recipes. They are, hands down, the best cake recipes I’ve come across. They are always crowd pleasers and they never fail! I’m interested in making one of your chocolate cake recipes, but I’m having trouble choosing between the recipes. I’ve come across 3 of your chocolate cake recipes: “Go to Chocolate Layer Cake” “The Best Chocolate Layer Cake Recipe” “Moist Chocolate Cake Recipe.” I’m curious to know the difference in taste. Flavor is more important to me than a nice structure. In your opinion, which has the best chocolate flavor?
Happy to hear you’ve been putting my recipes to good use! Part of having the best chocolate flavor will depend on the type of cocoa you use, but I personally love my go-to layer cake recipe with black cocoa. The moist chocolate cake is also great, but my friends have told me they prefer my go-to chocolate cake recipe over the moist chocolate cake recipe 🙂
Hello! I really want to make a 6 inch cake with 4 layers. Should I half the original recipe or use 3/4 of it? Thank you!
I’d recommend using 3/4 of a batch, or else the layers will turn out super thin!! <3
Your recipes call for buttermilk. Can I use cultured buttermilk instead?
Yes you can! 🙂
I made your Moist Chocolate Cake recipe. Loved the flavor but it was lighter than I prefer. I really like a denser, moist cake. Would you say that this recipe would achieve that?
haha I love hearing you say that, because that’s exactly how I feel about it too!! this recipe is denser than the moist chocolate cake, but still not super dense! if you want a dense chocolate cake, I recommend my “best chocolate layer cake” which has the same density my vanilla layer cake has! Here’s the link: https://chelsweets.com/2017/03/02/the-best-chocolate-layer-cake-recipe/
Hi. I have tonight and tomorrow night to come up with a 21st cake for my daughter. I would like to try you go to choc cake and want to use the Wilton set of 4. 8inch by 0.75 inch high . do you think it would work and how long should I bake for? Also would I halve the recipe or use the whole recipe?
Hi Denise! I’m so sorry for the delayed response on this! If the cake pans are less than an inch high, i’d be worried the cake layers might overflow as they rise up while they bake!! if I use that recipe to make 4, 8-inch cake layers, I usually bake them for 32-34 minutes <3 If you want to make four eight inch cake layers, you definitely need one whole batch of batter!
Can we please have this recipe in grams
Yup! i’ll work to have this updated soon 🙂 stay tuned!!
Hi Chelsea, can i keep this cake in the freezer for a few days before i frost it?
Thanks for your reply!
Best regards, Gabriela
definitely! Just be sure to wrap the layers properly! I talk about how I like to wrap them/make my cake layers in advance here: https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/ <3
How would I use this recipe to make 3 10 in layers? Thanks!!
You would need to make 1.5 batches of batter <3
Hi Chelsea, which size egg’s do you use? Do you use Medium eggs or Large eggs?
I use large eggs! 🙂
Silly question, Is there a specific reason you say to use 4 7inch rounds or 3 8 inch rounds? Can I divide the batter between 4 8 inch rounds or does this make the layers to thin?
Thank You
You can definitely make 4, 8-inch layers, but they will definitely be thin, and bake more quickly! I just like slightly thicker layers, with a generous layer of frosting between them 🙂 But you can always adjust my recipe to fit your preferences!!
Hi, I’m wanting to make this for my nephew’s birthday this weekend. I’ve got an 11×15 pan and I was wondering if this would be enough and what the temp and bake time would be for it? Thank you in advance! Love your work! ??
I usually use one batch of batter to make 2 9x13inch sheet cakes, so I think you can make one 11×15 inch sheet layer! It will be thick, so i’d recommend using at least 2 flower nails in the pans to help the layer bake more evenly and quickly. I’d guess it will take 40-55 minutes to bake, but I’m really not sure since I’ve never used that size of pan before. So sorry I don’t have a better answer for you!
I have made this cake twice in the last two weeks! Wow! So amazing! So now I have someone asking if I could make it in a 9×13 2 layers. I figure it would be enough for that but dont know if the temp would be the same and what you would recommend as baking time. Please let me know and thank you for the amazing recipe!
I’m so happy to hear that!! one batch of batter should be enough to make two 9×13 inch sheet layers! I’d recommend using two flower nails in each pan, to help them bake more evenly and quickly! The temp can stay the same, and should bake up in a similar time ( as long as you use flower nails!) 🙂 If not, it will take about 10 additional minutes to bake.
Hey! I’m wanting to make this along with your vanilla layer cake and stack on top of one another.
I will be making 1x batch of vanilla layer cake mix to make 2x 10″ layers.
Would one batch of this chocolate layer cake make 2x 10″ layers? And would they come out the same size as the vanilla layers or would you recommend otherwise..
Thank you.
yup! They make make exactly the same amount of batter 🙂 So that should work great!
This was the best chocolate cake recipe I’ve ever made. It really lived up to the description — sturdy enough to layer easily, the layers stayed moist and light, and the flavor was delicious.
I have to admit I’ve been watching your tutorial videos on youtube while at work! I’ve been wanting to improve my cake making and decorating skills, and your videos really helped me make a beautiful cake for Mother’s Day. I’m looking forward to trying all the other recipes on this website. Thank you so much!
I’m so happy to hear that James!! That’s so wonderful that you’re putting my recipes and tutorials to good use!! You have one lucky mother 🙂 Happy baking!!
Hello,
I found your fantastic recipe, but I have one question.
You said you can bake 3x 8″ layers with this recipe. So, my problem is I only can bake one 8″ pan at first and the rest soon. So step by step…
But what will happen with the rest of batter during the waiting time?? Do I need to put it in the fridge? And then use it after the first pan got done?
Or better to split the recipe into 3 parts? Is it even possible?
Beat wishes Sasha
Hi Sasha!
I would recommend just leaving it at room temp! The fridge can chill the batter, which can mess with how the layers bake up and how long it takes them to bake. It’s not ideal to leave the batter sitting out for a long time, but it’s best to leave it at room temp if you have to <3 It’s going to take so long to bake them using one pan though. I recommend getting a couple others to make your life easier!! I get mine on amazon, and they’ve lasted me for years: https://amzn.to/2JV6xLI
Hello, would I need to double this recipe for a 12 inch 4 layer cake?
You would need to def make more than 2 batches of batter for a cake that big! I walk through how to calculate how much batter you need for different sized cakes here: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Hope that helps Salma!
I used this recipe yesterday to bake a cake for my husband’s 40 birthday. It turned out lighter in colour than your version but was nonetheless delicious. I reduced the amount of sugar as it seemed to much for our taste though. I baked two 8” cakes, stacked them up with one layer of cream cheese frosting and fresh raspberries in between, additional frosting layer on top. It was tasty and looked super fancy although quite easy to bake!!! Thanks for your video, it is excellent.
So happy to hear your cake turned out great Elise!! It sounds delicious, I love raspberries and chocolate together 🙂
I usually use black cocoa in this cake recipe, which makes the batter very dark in color. If you used regular baking cocoa, it definitely would’ve been a lighter color <3
If I make 1.5 x the recipe to do 3 – 9 inch cakes do I need to adjust the baking time?
If you place a flower nail upside down in the middle in the pan, it actually cooks for about the same time! Maybe a minute or two longer. Hope that helps!
I love your everything about your site! The recipes are flawless and by far the easiest to replicate and use in my own kitchen! And tour decorations are phenomenal! I love to try to create the same decoration or put my own spin on them! I do have one question though. I always have an issue with my layers doming so much. It doesn’t matter the type of cake I am making, it always domes. I just made these cake layers and they domed quite a bit as well. Is this normal for this recipe, or did I do something wrong somewhere? I followed your recipe exactly except for adding 1 1/2 tsp of espresso powder. PLEASE HELP!!! Thank you so much!
You are so sweet Miranda, thank you!! Having your cake layers dome isn’t anything you’re doing wrong, a lot of it comes down to how the recipe is built and the amount of leavening agents included in it!
This chocolate layer cake recipe does dome a bit, and I usually trim the tops with a serrated knife! You also can simply press them down when they’re hot out of the oven, with a slightly smaller cake pan. I sometimes with flatten 8 inch cake layers with the bottom of a 7 inch pan. It sounds strange, but it works pretty well, and is a great alternative if you don’t want to level the layers with a knife.
Hope that helps!!
Hi!!! How would you turn your layer cake recipes into 3, 4 inch layers? would you half the 6 inch recipe, considering your small batch recipe for the chocolate was just half the 8 inch?
Hi Jillian,
Those are tiny little layers!! You can make 1/3 of a batch of batter for 3, 4-inch layers, and you’d have a tiny bit of extra batter left over!
Hi!! I am planning on making this recipe for a wedding cake!! I am doing 4 nine inch cake layers for one tier and 3 6″ in layers for the top tier. Should I double or triple the recipe? Also, do you know app how many cups of batter would go into the 9 inch cake layers?
I have a wonderful post that helps you calculate how much batter you need per pan here: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Hope that helps, and that the wedding cake turns out wonderfully Keely!! <3
Is my math correct. If I use this for the bottom tier of a wedding cake that is 14″ and I want to make that tier out of 3 1″ layers then I would need 9 1/3 cups of batter for each 1″ layer or a total of 462 cubic inches total? So one whole recipe for each layer?
I know it sound crazy, but yes! one whole batch of batter for 1 14inch cake layer!! those are MASSIVE cake layers!!
Do you go by the weight or the amount in your recipes? Because when I weigh it out, it is way off from the cup measurements.
Hi Chelsey! I’ve been dying to ask… what brand of 7” cake pans do you use? I can’t find them in store. I’ve been looking on amazon but just wanted to see what you use.
Hi Alexandra! I love using the Fat Daddio’s brand (silly name but great brand!). They’re my favorite!! I order them on amazon, here’s the link: https://amzn.to/2LsdseR
Hi! Question.. Would I half this recipe for four 6” pans? Thanks in advance!! Love your recipes!!
It depends on the height you want your cake layers to be! If you want them to be tall (slightly taller than an inch once leveled), you can actually use a full batch to make 4, 6-inch layers! I think the ideal amount of batter would be about 3/4 of a batch, but I’m not sure it’s worth the conversion to make slightly less batter.
If you do use a full batch, the cake layers will need to bake for slightly longer! Hope that helps, happy baking 🙂
Would this cake hold up well as the third tier on a four tier wedding cake? I use your vanilla cake recipe every time I do a wedding cake but I am always nervous when I have to put weight on top of a chocolate cake!
Hi Shelby,
This cake recipe will hold up just fine as long as they cake is properly supported with dowels 🙂 Hope that helps, happy baking!
Hi! I’m baking a cake for my sister’s baby shower and I was wondering if you had an idea on how to adapt this recipe to make a 3 tier 9 inch cake? I’d love to use this recipe but I don’t think a 3 tier 8 inch will be big enough to feed all the people there. Any ideas? Thanks in advance!
Hi Sophia,
You can make 1.5 batches of batter to make 3, 9-inch cake layers 🙂
Hi! I am wondering if you had tried making this recipe using cake flour?
Hi Mary!
You can use cake flour in place of the AP flour. For every cup of all purpose flour the recipe calls for, use 1 cup + 2 TBSP cake flour. Hope that helps, happy baking!
This is by far my favorite of your chocolate cakes and is my go to! I have a customer that wants a single layer 9×13 (so I can cut in half and create a two layered book). So wondering if I need to half the recipe (or do the small batch recipe) and if the time or temperature would change? Thank you so much for all of your amazing recipes! Your weekly email is the highlight of my week and my reason to go to the gym lol
Hi Samantha,
You are too sweet 🙂 This cake recipe makes two sheet cakes that are 9×13 inches. However, they’ll be slightly less than 1 inch tall once you level them. So it depends on how tall you want the layers to be! When I bake layer cakes, I place two flower nails spaced evenly apart in the center of each pan (and spray them), to help the layers bake more evenly and quickly. With flower nails, the cake layers bake in 37-40 minutes in my oven. I hope that helps, happy baking!!
Hi Chelsea!
I plan on using this recipe and your funfetti recipe for my wedding cake. I am using oval pans for this and plan on messing around with the batter amt.
I wanted to know if you think adding chocolate chunks would cause problems for stacking and stability. My fiance inly really like double chocolate chip type cakes.
I also wanted to know if you think i should still use simple syrup for stacking and keeping the cake moist. I will be doing this about 5 days in advance of my wedding and the frosting and decorations 7-10 days in advance.
Hi Fenay!
Sounds like you are going to have an epic wedding cake 🙂 I don’t think adding chocolate chips should cause an issue with stability or stacking, but I do recommend using mini chocolate chips, and tossing them in flour before folding them into the batter to help prevent them from sinking to the bottom of pan while the layers back.
I definitely think you should use simple syrup for any wedding cake! even if the cake layers are moist on their own, by the time you level and stack all the tiers, they end up sitting out for a while and can dry out a bit. I always brush simple syrup onto cake layers for wedding cakes I make. I hope that helps, I’m sure your wedding cake will be amazing!!
I just made this but with normal cocoa! How could I make it more moist ? Will these comfortably feed 25 people?
Hi Lisa! If you want to make the cake layers more moist, you can brush them with simple syrup once they’re leveled <3 It should be able to feed 25 people just fine. They won’t be super wide slices, but they’ll be tall / packed with buttercream so they’ll be filling! Hope that helps, happy baking!
This is the best chocolate cake recipe I have found. So solid to stack, so moist that it melts in mouths. I have been baking this cake for a year and whoever eats it just feels more craving. Thank you so much for sharing this recipe. For making a half sheet cake you will double this recipe?? Thanks in advance??
I am so incredibly happy to hear that Arthi! If you are making one 12 x 18 inch sheet cake (with one layer), one batch should be just enough batter! Happy baking 🙂
I have a quick question… What would you do if you had a time limit to make the cake?
Hi Justin! Do you mean in general, or with this specific cake recipe??
In general, I’d make a sponge cake recipe because they bake so quickly!
With this cake recipe, I’d throw it directly into a blast chiller after it’s done baking, so that it cools as quickly as possible.
I followed your recipe exactly & it turned out great !!! Super moist , sturdy for layering and very easy to do by seeing your video & the written instructions. Yummy !!! I can see why you use the black cocoa. I ordered mine and couldn’t wait to get baking .. Thanks Chels for the great information and q&a’s !! Youre inspirational !! 🙂
Hi Jami! I’m so happy hear that!! You’re too sweet <3
Hello! I was wondering if it would be okay to make the batter and keep it in the fridge overnight if I am not quite ready to bake the cake. Thanks!
Can we substitute butter for vegetable oil?
Hi Christale,
In this recipe the butter and the sugar are creamed together, to help incorporate air into the batter, to give the cake a great, light texture. If you swap the butter with oil it will throw off that texture. However, I have an awesome moist chocolate cake recipe that’s made with oil that I recommend trying!
Here’s the link: https://chelsweets.com/2016/09/15/the-best-chocolate-cake-recipe/
Hope that helps, happy baking!!
Hi! I was wondering if I could switch the eggs for flax eggs? Are there any changes I’d have to make to the recipe for this?
Hi Tanny,
I’ve never tried it before so sadly I’m not sure! So sorry!!
Hi Chelsea, do you think your chocolate layer cake recipe would taste fine with your vanilla buttercream frosting? I need to have different colors of frosting for a cake I am making so I can’t do a chocolate frosting, obviously. Let me know what you think. Thanks!!
Hi Mandy,
I think this chocolate cake recipe would taste awesome with my vanilla buttercream! I’ve done that for cakes in the past and I loved the way it tasted 🙂 Hope that helps, happy baking!!
can you use regular cocoa power instead of black coca powder?
Hi Alyssa,
You can totally use regular cocoa powder instead of the black cocoa 🙂 Happy baking!
Hello, can I use buttercream frosting or does it have to be chocolate?
Hi Erika,
You can use whatever frosting you like on this cake! 🙂
Hi!!!
I absolutely love the cakes you make and I am trying to learn to bake now. I don’t eat eggs 🙁
Do you have any recipes for chocolate/vanilla cake without the eggs? or is there any replacement you know that I should use instead and what quantity?
Hi Purvi,
I have a great vegan cake recipe taht doesn’t use eggs! Here’s the link: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Or you can try 1/4 cup of unsweetened applesauce in place of each egg a recipe calls for. Hope that helps, happy baking!
Hi Chelsea I wanted to make this cake but I don’t have butter cream, what would you recommend that I do or what other alternatives could I use? Thank you for your time
Hi Karina,
I’m not sure what you mean! Do you mean you can’t make the buttercream? Or do you mean you don’t have buttermilk? If that’s the case, you can use whole milk plus 1 Tbsp of lemon juice or vinegar per cup of buttermilk that a recipe calls for, or full-fat yogurt in place of the buttermilk. Hope that helps, happy baking!
Thank you so much 🙂
I will try the egg replacements
Np Purvi!! <3 I hope they work great, please let me know how they turn out!!
I noticed your moist choc, recipe is different from this one, is there one you prefer?
Hi Bryan,
Like I chat about in this post, I like them for different purposes.
I love my moist chocolate cake recipe because it’s super easy to make, but it doesn’t have as much structure as my layer cake recipe. If I don’t want to get out my kitchenaid or am not making a super intensely decorated cake, I prefer my moist chocolate cake.
If I’m decorating an intricate cake and feel like I need a bit more structure, I like this recipe.
Hope that makes sense, happy baking!
Hi Chelsey,
I love that you explained how this cake differs from other recipes. I have my four layers in the freezer right now. Would you thaw to room temperature before leveling them? Or can I level them once they reach fridge temp?
Thanks for your time!
Hi Janice,
I would definitely let your cake layers thaw mostly to room temp before leveling them, so that the tops are easy to slice through. If the centers are still a bit frozen they’re super hard to level. You could probably cut through when they’re still a bit cold, but just be careful!! Hope that helps, happy baking!
The layers of buttercream seem to be a different color between the cake layers, also the outside of the cake is decorated with different shades of chocolate buttercream as well? Do you have a recipe for that exact cake?
Hi Tanya,
The picture you’re looking at is of my Nutella cake! Here’s the recipe for it: https://chelsweets.com/2018/01/09/ultimate-nutella-cake/
Hope that helps, happy baking!
Hey. I’ve really enjoyed reading through your website! I’ve just made this recipe but my layers look thinner than yours in the photo. Assuming that’s a 4 layer 7inch cake? Where did I go wrong? ???????????
Hi Lynsey,
I might be that your cake layers are denser than mine. This could be because you’re using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be over mixing! Those are usually the two main culprits for dense cake layers <3 Hope that helps!!?
Who many cups of batter does this recipe yield? Thanks!
Hi Rebecca,
This recipe makes about 10 cups of batter!
Hi Chelsea,
I’d like to make a 4 layer 10” cake with this recipe, should I double the ingredients.?
Hi Lucy,
I have a great post that shows you exactly how much cake batter you need for different sized cake layers! I call it my cake batter calculator, here’s the link: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Hi Chelsey,
What’s the reason for using all purpose flour and not cake flour in this recipe? Can this be made using the reverse method?
Love,
Rabia
Hi Rabia,
I personally just prefer the way this cake turns out with all-purpose flour! To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Hope that helps, happy baking!
Hi! I love your channel! I’m going to be making my own wedding cake alternating your vanilla cake and you chocolate cake recipe. However, I’m having trouble with the recipe sizing if that makes sense? I’m hoping you can help me!? I’d like to do a 12” vanilla, a 10” chocolate, an 8” vanilla and a 6” chocolate! I’ve seen your wedding cake video numerous times and I’ve already ordered the dowels and the cake rounds for the bottom! I really really hope you can help me, I admire your precision and creativity! Hopefully I can successfully do this! Thanks
Hi Kristy,
That part can be tricky, but with a little math you’ll know exactly how to scale the recipes 🙂 I walk through how I calculate how much cake batter I need for different sized tiered cakes here: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Hope that helps, and best of luck with your wedding cake! Let me know if you have any other questions along the way, I’m always here to help!! <3
Can you torte, then freeze?
Hi Kristy,
You sure can!! Just be sure to place cake boards between the torted layers, to help them freeze flat and prevent them from sticking to one another. Hope that helps, happy baking!
What kind of butter salted or unsalted you use for frosting
Hi Eta,
I use unsalted butter for both the cake recipe and the frosting, just like the recipe card calls for <3 Hope that helps, happy baking!
Hi!! This cake looks delicious! I’m planning on making it for a baby shower but I’m serving around 30 people. Do you think it’ll be enough or would I need to adjust the recipe? I don’t mind doing a double barrel with more layers but I don’t really know how to convert it. Thanks!!
Hi Daniela,
It depends on how you plan to cut the cake, and if you think everyone will actually eat a slice! You might be ok if people are ok with small slices. Otherwise you may want to make 1.5 batches, and make an extra couple layers. Hope that helps, happy baking!!
Hi, could you make a video using whipped icing. Please I don’t like how sweet buttercream. Please help.
Hi Lys,
I’m working on a whipped cream frosting recipe this coming week. Stay tuned!!
Hi Chelsea! The melted dark chocolate, is it 1 1/3 cups before or after it’s melted? And how would you recommend to melt it?
Hi Valerie,
That is before it’s melted! I usually place the chocolate in a microwave safe bowl and heat at a medium power level for intervals of 30 seconds (stirring between) until it’s melted. Hope that helps, happy baking!
Hi Chelsea! Can I use espresso powder in this recipe or would it be too much with the black coco powder? If so, how much should I use? Thanks!
Hi Mel,
You totally can! I’d add a tsp of instant espresso powder mixed with 1 Tbsp of hot water to the batter when you add in vanilla extract. Hope that helps, happy baking!
Hi Chelsea – is black cocoa similar to special dark cocoa powder? Or would I be better off using regular cocoa powder if I cannot find black? Thank you!!
Hi Anna,
It is a little bit different, but special dark cocoa powder would work great in place of the black cocoa in this recipe 🙂
You can also use regular baking cocoa if you can’t find black cocoa or dark cocoa powder. Hope that helps, happy baking!!
THANK YOU! for standardizing your recipe measurements in grams. I find it so frustrating when I have to convert before or while baking!
Haha no problem Tanya 🙂 Happy baking!
Hi! For the frosting – where you say the chocolate should be cooled – how cool? I’m assuming it still needs to be in liquid state? But how long should it sit after melting? Thanks so much.
Hi Jessica,
For sure! I like to let my chocolate cool for 5-10 minutes, so it’s not piping hot but is still in a liquid state. Hope taht helps, happy baking!!
I made this for daughters 1st birthday last week. WOW! so moist and what a delicate crumb. Thanks to isolation we could only have our parents over for it so there was so much left over but we enjoyed it the next day as well. Delicious. This will definitely be part of my cake repertoire. Thank you
Hi Anna,
I am so happy to hear that 🙂 That’s wonderful!!
Hi! How can i convert this recipe to fit four inch pans?
Hi Oluwatosin,
You can make 4, 6-inch cake layers with this recipe! They’ll end up being pretty thick layers, and might need to bake for a couple extra minutes (35-37 minutes). Hope that helps, happy baking!
I love this cake! I bought the black cocoa and I love the taste. Can you mix it longer so it’s a little fluffier? Thanks.
So happy to hear that Lesley!! That’s wonderful! You can mix the batter on a high speed after adding in the eggs to make it fluffier / more spongy. Just don’t overmix the batter once you add in the flour or it will make dense, tough cake layers. Hope that helps, happy baking!
Hi Chelsea! I’m obsessed with your instagram and blog; I’ve made your red velvet cake, carrot cake, pumpkin cake, and all of your small batch recipes with great success! I’m looking for a chocolate cake that I can make in 8 inch pans, but that will have more height than a regular three layer cake. Do you think the layers in this cake are thick enough that I torte them to make six 8-inch layers? Or, is there another chocolate cake recipe of yours that you’d recommend for more height?
Thank you!
Hi Lauren,
You’re too sweet! If you torte this recipe it would make it a bit taller, but I don’t think it’d be quite as tall as you want it to be with 8 inch cake layers. Sadly I don’t have a larger recipe! You could try making 1 1/2 batches of batter though and baking 4, 8-inch cake layers! That should make a taller cake like you want 🙂 Hope that helps, happy baking!
Hey Chelsea— I only have 9” baking pans and I want to make a 3 layer cake. Should I change the amounts at all or keep them the same?
Hi Tatum,
I’d recommend making 1 1/2 batches to make 3, 9″ cake layer. Hope that helps, happy baking!
Hi! Been searching for THE chocolate cake for a while! Can’t wait to try this recipe! I usually make two layers and torte each one. Would you recommend adjusting this recipe down at all since it makes three layers, and if so, by how much? Thanks!
Hi Susan,
These layers can be torted if you want! I’ve done that in the past and it can be turned into 6 thinner cake layers. I’d suggest just doing that rather than making 2 layers to torte (it will change the bake time a lot and that can cause the layers to dry out). Hope that helps, happy baking!
Thank you, I’m going to do that!! Any idea how long you’d bake the four 8-inch layers made with 1 1/2 times the batter? Obviously I’ll just have to watch them, but I thought I’d ask!
(As an aside, I made the small-batch version of this recipe tonight for a friend’s birthday, and it’s so rich and delicious!)
Hi Lauren,
I’d say 35-37 minutes, but def keep an eye on them 🙂 Hope this version turns out just as great as the small batch version!!
Great recipe , super easy to make and turned out brilliantly !
So happy to hear that Anna 🙂
Hi Chelsea! I recently found your site and I am really enjoying all that you are offering. I noticed that there isn’t any vanilla in the chocolate cake recipe. I was just wondering if that is a mistake or that this cake just doesn’t need it. Thank you!
Hi Melissa,
Thanks! In my opinion, this recipe just doesn’t need it. It’s already packed with flavor, and I don’t really notice a difference if I add vanilla. You can add in some if you want though!
Thank you for your reply. I went ahead and made the cake as written and it turned out great!
So happy to hear that Melissa 🙂
Can you substitute for the buttermilk?
How long can I cool the frosting I made the cake and frosting today so I can just decorate tomorrow so how long should I have it out the fridge tell I use it
I’m new at cake baking. In fact this is my first cake of yours and on my cake baking journey. I bought the 7 inch round Fat Diddio’s from your amazon site. How would I adjust this recipe to bake 4 7″ inch layers?
Hi Chelsea i want to make this cake for my daughter’s 5th birthday today and I don’t have buttermilk can I substitute with regular milk?
Sorry. Just seen where your instructions says 8″ or 7″ cake pans.
Hi Chelsea, I absolutely love this cake recipe of yours. I made it for my daughters birthday and it was SO delicious. I’m making a decorative cake for my sons birthday in a 9×13 inch pan (2 layers) and I would love to use your recipe. Would you know what measurements I might need for this? Thanks for your advice ?
I made 3 layers with 8″ pans but I want to add a 4th layer! How much do I need to make 1 layer? Also, for the buttercream icing, can I replace the dark chocolate with cocoa powder?
Hi there! Is it absolutely necessary to add the syrup? Also which of your chocolate cake recipes would you recommend for a layered birthday cake with buttercream ? Thanks!
Hi
I made this cake using the small batch recipe and used 3 6 inch tins and didn’t manage to get 6 layers to do the chocolate and strawberry cake. If I want to bake this recipe using 3 x 8 inch tins to get 6 decent layers do you recommend doubling the recipe ?
Hey Chelse,
I want to make a tall 10 inch cake almost 6 inch tall. Tats probably 5 layers of Cake. How much of this recipe would I need. It’s for one tier of a wedding cake. Tanx.
Hi chelsweets! Excited to ty baking this. With the sugar is it standard sugar or
caster sugar?
Id like to know this as well please!
Could I also use the Hershey’s cocoa instead of unsweetened cocoa for the buttercream icing please ?
Chelsea, I LOVE this recipe as an alternative to a straight oil-based chocolate cake! I used to always make an oil-based cake, but always saw slight bulging of the layers once it was filled and frosted. I was so excited to find your recipe, with butter!
Hi 🙂 I really liked your recipe, makes a moist and easy cake to decorate. I’ve tried the “moist chocolate cake recipe” and it’s really yum but not easy to decorate as this one.
I’ve changed the quantities as bellow because I like a little taller cakes.
1 recipe makes: Four 6inch cakes or Three 8inch cakes (hight about 2.5-3cm)
1 1/4 recipe makes: Two 10inch cakes (hight 3cm)
Thanks again for helping all the bakers around the world.
All the best from New Zealand 😉
New baker here, and this was the perfect recipe for a tender cake that stacks well. I used the scaled down recipe for three 6-inch cakes, and they came out very tall. I used baking strips for flat cakes, and they took an extra five minutes in the oven. This is definitely the recipe I will save and go back to for a pretty layered cake!
Hi Chelsea! Just found your site – your cakes are gorgeous! I’ve never made a butter based chocolate cake because I had heard that oil based cakes are more moist and stay moist longer. Have you had any issues with this cake being dry? Also, I was thinking of substituting the hot water with hot coffee. What do you think?
I’ve heard & experienced the same thing, but not with this recipe! I just made it & it is so light & fluffy. Not dry at all. This will be my go to chocolate cake recipe
You have done it again! I discovered your site a couple of months ago & all of your recipes have been amazing! I was a little hesitant when I saw it was a butter cake & no oil, but I saw the buttermilk & had faith in you, so I went for it. I made half a batch for 4” cakes & I added 1/2 tsp of vanilla bean paste. This cake came out so light & fluffy!! It’s so delicious! I will be making this cake again! You have quickly become my go-to source for cake recipes!
Hi Chelsea!
I love all your recipes and have made this cake for my brother’s birthday and it turned out amazing! I was just curious if there’s anyway to make this cake vegan while still keeping the structure that allows for stacking and frosting? My sister-in-law’s birthday is coming up and she requested a vegan chocolate cake, but I’m not sure what substitutions work best.
Will this recipe work/be enough or too much for the Wilton 5 layer 6in baking set?
Hi Chelsea!
Would this recipe work in 3 8-inch Fat Daddio pans that are 4 inches tall? Or do you suggest the 2 or 3 inch tall pans?
I recently bought these from Amazon and want thicker cake layers to make taller cakes. I currently use Chicago Metallic cake pans that are 2 inches tall, but my layers are always thin, so I have to put enough frosting in the middle to make the cake taller.
I want to use your chocolate cake recipe to make the groom’s cake for my niece’s wedding. I’m planning to use a 14” round pan & want to make 2 layers. Can I double this recipe to have enough batter for the 14” pan? One making of batter won’t be enough to make a thicker layer, will it? Thanks!
Hi! I have Made your vanilla cake several times and really loved the way it turned out. I decided to try your chocolate variation but I’m having trouble with my cakes doming really bad in the middle.
Is this common or could I be doing something wrong
I’m wanting to use this recipe for a naked cake? What do you recommend doing to make sure it stays moist. Thanks x
Hi Chels. I just made this cake today. It tastes really good but it always cracks in the surface the matter what I do. The batter was only 1/3 of 10 inch pan. I put flower nail in the middle and placed baking strips outside of pan but still cracked on the surface. I didn’t overmix either. Not sure what am I doing wrong. When I use the thin layer 8 inch pans they don’t crack but unfortunately they don’t sell those in 10 inch size
Hiya! I’m trying this on Monday and I’m also covering it in marshmallow fondant. I’m wondering if I need coffee in the hot water because I’m using normal unsweetened cocoa powder instead of black? ?
Could I use milk instead of buttermilk?
Hi Chelsea I love this recipe made it twice it was amazing ,I want to make it again with less sweet for a friend .how much sugar can I reduce in this recipe? am making this for a truffle cake
I just wanted to thank you for this recipe. I was asked to make my nephew’s wedding cake and I was so nervous to make a sturdy and good tasting 3 layer cake and this was perfect. I did do a few mild adjustments for high altitude and they turned out so great. I have loved your cake recipes for a long time for my kids cakes but it’s nice to know this will be my go to cake for future cakes Thanks again for sharing your hard work with us.
Hi Chelsea i want to make this cake for my daughter’s 5th birthday today and I don’t buttermilk can I substitute with regular milk?
Hi… I am so excited! Made your moist cake, sunk in the middle but tasted amazing. Soooo I made this layered cake and it came out beeeaauuuttiiful…
Going to cover it in fondant for a birthday so I hope it comes out great!!!!
I am so excited to try this recipe! I have a question. I’m doing a wedding cake that has a round 12” tier and a round 8” tier. She wants each tier to be about 4-5” tall. I have 2- 12×3” and 2-8×3” pans.
How many times should I multiply this recipe? Thank you!
Thank you for posting this recipe. After making my chocolate cakes from a recipe from a different blogger, I knew I had to change. First, I only want to make my baked goods from scratch – Cottage Food Operations in Missouri must list all of their ingredients and I really don’t want to put “cake mix” or list all of the ingredients found in cake mix; not to mention that no matter what you add to it, you taste the cake mix. Second, the chocolate cake recipe I was using made such thin cakes – a three layer cake looked like a two layer cake. So the search was on and I made this for a client this week. It turned out really well! The cakes domed a little more than I anticipated, but my family appreciates that because they get to eat the cake that is leveled off. The next time I make it, I will try the Wilton baking strips and see if that helps. I did not have the black cocoa so I used a dark cocoa powder and added two teaspoons of espresso powder. The flavor was deep and rich, almost fudgy like a brownie, but the texture was soft and moist. The cake was durable for decorating. This will be the chocolate cake recipe I use from now on for layered cakes.
What height are your cake tins ? Also could i bake this in a 8 inch round tin 3 inches high ?
How much batter goes in each pan?
Absolutely love this recipe, so delicious. I used 8″ cake tins but felt the cake needed to be taller and could of done with 4 8″ layers.
Do you have a recipe with the measurements for 4 8″ cake tins or can you advise on how to calculate this? thank you!
I use brewed espresso instead of the hot water in this recipe and it is AMAZING! The best chocolate cake recipe ever!
How many 10 layers would this make? Would it be sturdy enough to stack 3 10 inch layers?
Hi, I can’t wait to try your recipe.
How many inches do you get when you use in the 7” or 8” or 6” according to your posted instructions?
Also, I have checked your cake serving guide which is great! But it’s based only on the fact that each layer is 2” . You still like to do cake recipes for your wedding cakes using 1” for each layer, so what is the guide in this case for servings? Thanks!
Hi Chelsea! How much to I need to alter the recipe to make x2 6 inch cakes and x2 8 inch cakes? thank you!! love your recipes!!
Many thanks, shaz
I do not see any vanilla in the cake recipe or the frosting recipe OR in the video….????…. Is this just a misprint??
Hi! I’ve just baked these cakes! They’ve turned out relatively flat and look as though they’ll stack ok without cutting the top off. Would you still cut top off anyway? To remove the “crust” so there’s no crunch between the layers? Thanks!
Best Chocolate Cake recipe ever! It’s the only one I use now. So glad I found it.
I love your recipies
Love from Mexico
This is my go to chocolate cake recipe. I’ve used it so many times and each time its perfect. Also love your cake tips thanks so much for posting this one!
Hi there! In the picture it looks like there are 4 different types of frosting. Could you please share which ones you used? I’d love to make the cake as you presented it 🙂 thank you
I’m thinking of using this recipe to make my son’s birthday cake in a couple of weeks. Does this hold up well with fondant?
I need to serve 20 people and was thinking of doing a 4 layer, 10” cake (so two batches of your recipe). Is that too much? I noticed your recipe says it serves 24 but I’m kinda doubtful based on how much cake I eat myself ???
Hi Chelsey!! I’m making this cake recipe for my sisters wedding cake, and I am trying to do the math for how much batter I’ll need for all of my layers. How many cups of batter does this recipe make?
Hello!
I made this cake yesterday and mimes caved in sooo much in the middle and even dripped over while bakjng. Do you know how this happened or what I can do to prevent this for next time? I did use too much simple syrup I think too lol
Thank you!
What frosting can I use after I put in the chocolate frosting if I wanted a white cake?
Can you use cake flour for this recipe?
I made this cake for my Mum’s birthday. Baked 4 x 7” cakes as per the recipe, froze in cling wrap and took out a few days later to ice and decorate. The cake was amazing, not too sweet, held well when layered and was still moist and fluffy! Thank you, this will be my go to chocolate cake now! Xxx
If i am using regular unsweetend coaco powder and not the dark one in the cake, do I need to increase its quantity to make the tast more prominent?
Ma’am, is it okay if half the recipe, will it still work? Or will have any difference in the texture ?
Hi! I’m hoping to use this recipe to bake our small wedding cake I want a two tier cake 6inch and 4inch both three layers. would you recommend just making one batch or 1.5 batches for it? ? if I did want to do 8inch and 6inch 3 layer would 2 batches enough? I keep going back and forth on the sizes I want! Thank you! ?
Hi Chelsey
I didn’t see any other way to contact you, but I have a question about your chocolate layer cake recipe. The ingredients for the cake does not show any cream, but the instructions (step 3 of the recipe) says to add the sugar & cream. I checked some comments & didn’t see anything about this,
Is there cream in this cake? How much? I would like to make this cake. Please let me know. Thanks
I made this cake this weekend and it was absolutely amazing! So moist and delicious! I made a 3 layer 8 inch round cake and I frosted it with coconut flavored buttercream frosting. I made it for one of my co-workers Easter Dinner. I was very impressed with this recipe! I recommend 100%! So good!
Hi, thank you for sharing your knowledge….I have a question about the flour: The recipe says 3 cups or 375g. I used King Arthur, all purpose unbleached flour, and 2 cups were equal to 350g…I thought normally, 1 cup of flour is approximately 150g……Not sure what to do: Increase it to 450g which would be 3 cups, or only use 2 cups…Thanks in advance for your help.
Hi, this recept calls for buttermilk. Can i use almond milk instead?
Hi Kim,
You can use almond milk in place of the buttermilk in this recipe, cup for cup 🙂 happy baking!
Can I use 2 9 inch pans and cut each one in half?
Hi Christina,
You can totally do that! Bake time might be a tiny bit longer, but that should work great. Happy baking!!
Hola Chelsweets podría hacer esta receta de bizcocho de chocolate con una parte de aceite y otra de mantequilla, mira dar más suavidad y si es así en que proporción seria?
Hola Xiomara,
You can do half oil and half butter! That should work fine. I’d recommend adding in 1/2 cup (112g) of oil when you add in the buttermilk. Happy baking!
BEST RECIPE EVER
Seriously, this takes the cake (pun intended). Its strong so it really does stack so well and isn’t crumbly so even applying a crumb coat is easier. Then coming in for the win…It’s super yummy too. All around, this recipe is a miracle and going to be my go to recipe from now on.
Hello; I would like to try this recipe for a sculpted cake. Can I use it for a 9×13 pan (adjusting the baking time accordingly)?
Hi Christa,
This recipe would work great for a sculpted cake! This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1-inch tall. Bake them for 35-40 minutes at 350 F. You can also make one thicker sheet cake, but the bake time will be 40-50 minutes. Hope that helps, happy baking!
Hi,
I’m planning to bake this cake for my hubbys birthday. I have only 2 7 inch pans. Can I divide the cake batter between 2 tins if so how long shall I bake it?
Also could you tell how many portions would I get out of 7 inch 4 layer tall cake?
Many thanks
Mariana
Hi Mariana,
The batter can sit at room temperature for a few hours, so I’d recommend baking as many layers at a time as you can at a time / baking two layers, then baking the other two. This recipe feeds about 24 people. Hope that helps, happy baking!
“If you don’t, you’ll end up splattering the cocoa mixture all over your kitchen!”
Hahahahaha! You were so right! I ended up getting black liquid all over my countertop and upper cabinets! I mixed the rest by hand. This is the second time I’ve used this recipe but first time using 6” pans (using your suggested bake time of 25-30mins). Delicious and very solid for stacking!
Hi Jeanne,
Oh no!!! That is the worst, trust me I’ve done that many a times!! Glad the layers turned out delicious though 🙂 Thank you for sharing!
I was just curious why there is no vanilla in this cake. I researched and everything I could find was “you will be sorry if you forget to add the vanilla, your cake will taste flat without it.” I thought possibly it was just a mistake. On a positive note, I only use your recipes and follow you. I find out all of your suggestions and tips work out the best for me. Thank you!
Hi Lisa,
Between the dark cocoa powder and the buttermilk, I found that I really didn’t taste a difference with our without the vanilla. Since it’s an expensive ingredient, I figured it made more sense to skip it in this recipe. You can always add in a couple teaspoons if you want though. Hope that helps, happy baking!
Hi, could you please let me know if this recipe would this recipe work in a 10″ square cake pan or do I need to adjust it?
Many thanks
Hi Catherine,
This recipe would be a great in a 10″ square pan! One batch of batter can be used to make 2, 10″ cake layers. The bake time will be a bit longer, and I’d recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly. Hope that helps, happy baking!
Made 3 8” cakes and they were underbaked.. took way longer to cook them through
Hi Harmony,
That’s so interesting! Was your oven fully preheated? Every oven bakes a bit differently, so it might be that yours does take a bit longer. Do you run into this when you bake other baked goods?
Hi, do the 4 layers hold up to being covered with fondant?
Hi Kim,
This recipe holds up great under fondant! The cake layers have good structure. Hope that helps, happy baking!
Hi if I were to make 10 in round would I double this recipe for 3 cakes and leave it the same for 2 thinner ones ?
Hi Lydia,
Great question! This recipe makes about 10 cups of batter, so it can be used to make 2, 10-inch cake layers (10-inch pans need 5 cups of batter). If you want to make 3 cake layers I’d recommend making 1.5 batches of batter.
I have a great reference chart on how many cups of batter you need for different sized cake pans here for the future: https://chelsweets.com/how-much-cake-batter-per-pan/
Hope that helps, happy baking!
Hi! I made your Vanilla Butter Cake for my son’s 2nd birthday, and it was absolutely perfect! This year he wants chocolate…shaped like a Jeep. ? Would it be possible to make this cake in 2, 9×5 loaf pans? Any recommendations on timing adjustments? I’m a relatively new baker and this will be only my 2nd scratch cake, so I appreciate any insight! Thank you!
Hi Stacey,
So happy to hear that, yay!!! I haven’t tested this recipe in loaf pans, and while I think it should work I think they would take a long time to bake!!
I’d guess 50-60 mins at 350 F? Maybe 70 mins?? I’d say start to test the center with a toothpick after 50 minutes, and then keep baking it and testing it every 5 minutes after that. Once the toothpick inserted in the center comes out with a few moist crumbs it’s all done!! Hope that helps, let me know how it goes!
Hello,
How tall are each layer if I bake this recipe in three 8inches tins?
Hi Nadia,
Each cake layer will be a little over 1-inch tall once it’s baked if you make 3, 8-inch cake layers. Hope that helps, happy baking!
This is now my go to Chocolate Celebration cake…I have made this recipe to celebrate friends 40th birthdays and last weekend I made a 2 tier chocolate wedding cake with it which went down very well indeed.
Great recipe, great taste and I always have brilliant feedback when making it for people. Thank you so much for the recipe Chelsweets!
Aw I am so happy to hear that David!! Thank you so much for sharing 🙂
Hi Chelsea! I’m really excited to try this go to chocolate cake recipe! I’m making it for my friends party next week and I would like to know whether the cake goes hard if placed into the fridge b/c it’s made with butter and not oil? I’m using a whipped cream frosting in between layers so I’ll need to have it refrigerated most of the time during transport etc!
Thank you!
Hi Carol,
Apologies for the delayed response! This cake can be refrigerated just fine, it’s should keep it’s moisture are long as it’s fully frosted. Hopefully it turned out great!!
Hi chels! Can I make this into a 6″ or do you recommend another one of your recipes for a 6 inch chocolate cake to stack on top of this 8″?
Hi Stephanie,
You can use this recipe to make 4, 6-inch cake layers. They make take a few minutes longer to bake because there will be more batter in the pans. This recipe works great for stacking. Hope that helps, happy baking!
Hi Chelsea can i use self rasing flour instead ?
Hi Whitney,
This recipe turns out best with regular flour, but if you have to use self raising flour, be sure to omit the leavening agents and salt if your flour includes salt. Hope that helps, happy baking!
Hello Chelsea, this recipe looks great and I’ll be trying it today. Unfortunately I’ve never come across dark cocoa powder here in Malta where I’m from. We use Cadbury’s cocoa powder. Would you suggest using more cocoa powder to intensify the chocolate flavour, or maybe add some melted chocolate? Thanks in advance. Daniela
Hi Daniela,
Apologies for the delayed response! I think Cadbury’s cocoa powder should work great in this recipe! I think the color will be a little bit lighter, but it should still taste great. I’d be worried if you added some melted chocolate, it might change the texture of the cake layers and make them more dense. Hope that helps for the future, happy baking!
Best chocolate cake I have ever made and I’ve been baking for a big family for over 50 years! So glad I found your website
Hi Mumsie,
I am so happy to hear that!!! Thank you so much for sharing ? Happy baking!
Hi, hoping you see this comment/question, looks like most comments are from 2018.
I made the chocolate layer cake today and sadly, it came out super thin. I did 3, 8″ pans and the cake is about 1 1/2″ high. Where did I go wrong? I weighed my ingredients, used fresh soda and powder, don’t think I over mixed, etc. Followed (same day) by making your vanilla layer cake recipe and it came out perfect!
Thoughts?
Hi Beth-Anne,
You didn’t do anything wrong, each cake layer should bake up to be about an inch tall once it’s leveled! Or are you saying the entire cake was 1 1/2 inches tall?? Was the texture off or did it seem right? What type of cake pans are you using? I usually ones that are made of aluminum! Hopefully we’ll be able to figure it out together!
Hello! How many cups of batter does this produce? I need about 8 cups worth. TIA??
Hi Amber,
This recipe makes about 10 cups of batter. Hope that helps, happy baking!
Hello! I just wanted to know how well this holds up if making a two tiered cake? 8inch with second 6inch tier on top.
My usual go to chocolate cake is way too moist for doing more than 2 layers :’)
Hi Kelsey,
This recipe holds up great in a two tiered cake, and so does this one (it’s the chocolate version of my popular vanilla cake recipe): https://chelsweets.com/the-best-chocolate-layer-cake-recipe/
Hope that helps, and that your tiered cake turns out great! Happy baking!!
The absolute BEST chocolate cake recipe. I’ve made this countless times and it’s perfect and delicious every time.
One of my favorites too!! It is SO GOOD!! 🙂 Thanks Stephanie!
What are the nuts and different types of frosting in the middle layers of the cake ?
Hi Shan,
It’s Nutella buttercream and toasted hazelnuts! I used this layer cake recipe to make a Nutella cake a while back, here’s the link: https://chelsweets.com/ultimate-nutella-cake/
Hope that helps, happy baking!
This is by far the best chocolate cake recipe I’ve tried! Made it for my son’s birthday party and got so many compliments on how delicious it was. Has a firm enough structure to hold its shape but the texture and taste is lovely, the frosting recipe also gave exactly the right amount and went on so smoothly. I added a chocolate ganache drip with fresh strawberries and grated chocolate on top. Thank you for sharing!
YAY!! I am so happy to hear that Lucy!!! It sounds like it turned out AMAZING 🙂 Thank you for sharing!
Hey Chelsey!!! I am wondering if I can use Dutch process Cocoa powder instead of the black Cocoa powder or the regular cocoa powder for this recipe?
Hi Katrina,
Great question, and you absolutely can! That will work great in this recipe. Happy baking!
Hi, can i use 2x 8 inches cake pan and cut in half each?
Geez!
Cream as in a verb.. not ingredient.
Sorry!?
Hi! I love this recipe and it is my go to for chocolate cake! I want to make an 8in square. Would this be good for 2 8in square layers or would it be too much batter? Thanks!
Hi Chelsea, to clarify, these are 2 inch depth cake pans right? Is a 2 inch depth cake pan a standard cake pan ? Because I have noticed they are available in 1.5 inches , 4 inches etc. Whenever it’s not specified in any given recipe, is it assumed you use 2 inch depth? Thank you very much.
I made this recipe and LOVE IT. Best chocolate cake ever.
If I wanted to make a letter cake with this in a sheet tray, do you think it’s possible?
Hello Chelsea, I have a new passion for baking and have been coming back to your blog ever since. Your recipes are very clearly described and make me feel very comfortable before trying them! Everything has been pretty much fail-proof by now. 🙂 Now, about this recipe: I’ll be baking a 4 layer cake for a friend using this recipe today. As a test, I made only one layer yesterday to see how it behaves. I haven’t tasted it yet but by the looks it seems very short! I made 1/4 of the recipe and baked in a 7″ tin. The yield was 425g for one layer (before baking) and I ended up with a 1″ tall cake (after baking). Does this seem alright?
Hi Mafe,
I’m so happy to hear that you’ve been loving my recipes so far! These cake layers do end up being about one inch tall once baked, so that is normal! I love that height because I think it gives the cake a really good frosting to cake ratio with each bite that you take. Hope that helps, happy baking!
We love this recipe so much! Question is do you have the grams for this recipe for a 3 layer 10 inch cake !
Hi Dulce,
Sadly I don’t :/ But it would be a 1.5x batch!! Here’s them listed out:
1½ cups or 3 sticks unsalted butter, room temperature (339g)
3¾ cups granulated sugar (750g)
6 large eggs, room temperature (336g)
1½ cups hot water (360ml)
1½ cups buttermilk, room temperature (360ml)
1½ cups black or dark cocoa powder (120g)
4½ cups all-purpose flour (563g)
2¼ tsp baking powder (9g)
1½ tsp baking soda (9g)
1½ tsp salt (9g)
Hope that helps, happy baking!
Hi! Can I swap the hot water out for coffee as a flavor enhancement? Thanks!
Hi Andreya,
You totally can, that would be delicious!! Happy baking 🙂
Any idea why this recipe curdles for me but doesn’t come back even after the last addition of the dry mixture?
Hi Joelle,
Great question! A curdled-looking batter usually means the butter and liquid ingredients (like eggs or milk) didn’t fully emulsify—this can happen if the ingredients are a bit too cold or are added too quickly. It usually smooths out once the dry ingredients go in, but if it’s still curdled after that, it might impact the texture slightly. I’d recommend making sure everything’s at room temp and adding the wet ingredients in gradually next time. That should help bring everything together more smoothly! Hope that helps, happy baking!
Hey maybe someone can help me, I used the recipe for a wedding cake four tier, the bottom tier I used 12″ 2inch height. It took very long time to bake maybe 1hr 20min and I cooled it then went to take it from the cake tin to wrap it and freeze it. Some of the side stated to fall and crumble. Maybe this recipe is not make for that kind of cake does someone have an idea? I’m new to making a big cake and tiered cake. Thanks in advance
Hi Stephen,
You are so brave for tackling a four-tier wedding cake—seriously, major kudos!! It sounds like you’re so close, and I’m happy to help troubleshoot!
When baking a 12″ cake that’s 2″ tall, especially for a wedding tier, a few things can cause the sides to crumble like that:
It may have been slightly underbaked in the center, which makes the edges more fragile when you remove it. Large cakes often need longer bake times at a lower temp—I recommend baking at 325°F and checking for doneness with a toothpick and gently pressing the center (it should spring back).
No support or heating core—Big cakes like 12″ rounds benefit from using a few flower nails or heating cores (like these: https://amzn.to/3FCNVPb) in the center to help it bake evenly and prevent overbaking the edges before the middle is done.
Let it cool longer in the pan—For big cakes, I’d let it sit at least 30–45 minutes in the pan before turning out. The cake’s structure is still setting as it cools.
Use a cake board or flat support to flip and freeze—That helps avoid breakage during the transfer process.
This recipe can work for larger tiers, but it does need a few of those extra tricks to hold up well at that size. You’re doing amazing—tiered cakes are no small feat, especially when you’re just starting out. Hope that helps for next time, happy baking!
Hi Chelsea, would this cake support the stacking and then being fondant covered. I am making a hit wheels cake and want to cover it in blue fondant. Thanks J
Hi Jayne,
Hi! Yes, this cake should work well for stacking and covering with fondant, as long as you follow a few key steps to keep everything stable:
– Chill the layers before stacking! They’re much easier to work with when cold.
– Use support dowels or straws if you’re making multiple tiers to prevent any sinking.
– Crumb coat and chill the cake before applying fondant. A chilled cake gives you a firmer base to work with and helps prevent bulging.
Once it’s stacked and chilled, you’ll be all set to cover it in that bold blue fondant! A Hot Wheels cake sounds so fun, I hope it turns out amazing!!
Hi Chelsea.
How much time and what oven temp for two 9 inch pans?
Thank you.
Hi Susan,
Great question! To convert that recipe from three 8-inch pans to two 9-inch pans, you’ll want to bake at the same temperature of 350°F. Since you’re using fewer, larger pans, the batter will be a bit deeper, so the bake time will increase slightly.
Start checking around 32–36 minutes, but it may take up to 40 minutes depending on your oven. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs. Hope that helps, happy baking!!
Hi! Can you share what the white frosting with the raspberries in between the layers is? I’d like the break up the chocolate.
Hi Meg,
Totally!! That’s my chocolate mousse cake recipe, here’s the link: https://chelsweets.com/chocolate-mousse-cake-filling/
I do also have a white chocolate mousse cake filling recipe if you’d prefer that! Hope that helps, happy baking!
Hi,I want to use this to my friend’s birthday. Can I use this recipe to make two tier cake?9 inch and 7 inch cake?
Hi Jayashree,
You absolutely can! It’s stacks beautifully. One batch of this recipe makes about 10 cups of batter, and I have a great chart that helps you figure out how much batter you need for different sized cakes. Here’s the link: https://chelsweets.com/how-much-cake-batter-per-pan/
Hope that helps, happy baking!