My Go-To Chocolate Layer Cake Recipe

I have used a few different chocolate cake recipes over the years, and each on has it’s own merit. My moist chocolate cake recipe is so soft and fluffy, I love the way it tastes!! It’s great for beginning bakers and is really easy to make, but 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.

As I became more into decorating (and obsessed with frosting cakes with smooth sides), I found it was so much easier to frost cake layers that have a bit more structure, like my favorite vanilla layer cake recipe. I fell in love with the strength of the layers, how well they help up while being frosted. I altered the recipe to a 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 away the carmelization on the sides, in additional to leveling the top of the cake. This means an extra step in the process, and I wasn’t completely satisfied with the texture of the layers.

This lead me to continue to try out new chocolate cake recipes, and experiment. I really loved using Yolanda Gampps 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.

I decided to use Yolanda’s recipe as the starting point, but combined my favorite elements from all my past chocolate cake recipes. I chose to use black cocoa (I love the taste and color it creates), swapped some of the water for buttermilk, added slightly more flour, and used less baking soda.

The result?? A soft, tender chocolate cake that can handle a splash of simple syrup, yet still hold up while being frosted. I’m obsessed with this recipe, and hope you all will be too!

dirt cup cake - with dirt cup

Begin by preheating the oven to 350 degrees Fahrenheit. Line four 7 inch or 8 inch pans with parchment rounds, and spray with non-stick spray.

Add the sugar and butter into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become light in color. Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.

In a separate bowl, combine the cup of hot water, and cup of buttermilk. Pour in the cup of black cocoa, and whisk until no clumps remain.

Next, add 1 cup of flour into the butter /egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is 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 you kitchen! Please learn from my mistakes :P). Mix in the 2nd cup of flour, at a medium speed. Pour in the remaining buttermilk / cocoa mixture, and again gently pulse, then mix on low until fully combined. Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.

Evenly divide between the four prepared pans . I like to use a kitchen scale to ensure each pan has exactly the same amount of batter. Bake according to the size of pan. For 7 inch layers, bake for 35-37 minutes. For 8 inch layers, bake for 32-33 minutes, or until a skewer comes out clean.

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. Use a serrate knife to level the tops of the layers, and then frost as desired.



Chocolate Cake Recipe:

  • 3 cups all-purpose flour
  • 2 1/2 cups sugar
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs, room temp
  • 1 cup (2 sticks) of unsalted butter, room temp
  • 1 cup hot water
  • 1 cup buttermilk (1.5% milk fat), room temp
  • 1 cup black cocoa (I order mine on amazon)

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I work in finance during day, and like to think of myself as a baker by night! Follow me here at, on instagram @chelsweets, and on YouTube ( ) to see my creations :D

36 thoughts on “My Go-To Chocolate Layer Cake Recipe

  1. 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?

    1. 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!

  2. Hi Chelsweets! Would I be able to use dark hershey’s cocoa powder or normal hershey’s cocoa in place of the black cocoa?

  3. 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 ?

    1. 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!

  4. 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 🙂

    1. 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!

  5. 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!

    1. 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!

  6. 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?

  7. 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.

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