Chocolate Layer Cake

Image of a slice of chocoalte raspberry cake

4.73 from 246 ratings

Chocolate Layer Cake

This is my go-to chocolate layer cake recipe! It makes soft, tender, chocolaty cake layers that are amazing for stacking! This recipe works great for making layer cakes or wedding cakes!

Prep Time15

Cook Time35

Additional Time30

Total Time1 20

Course: Cakes

Cuisine: American

Servings: 24

Calories: 450kcal

Author: Chelsey White

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