If you love chocolate cake, this Deliciously Moist Chocolate Layer Cake is a game-changer! It’s rich, fluffy, and perfect for any celebration or cozy night in. You can impress family and friends with this simple recipe that delivers a moist and delightful treat.
Why Make This Recipe
This cake is perfect for all chocolate lovers! It’s easy to make and always a crowd-pleaser. Imagine serving a slice of this beautiful cake at your next gathering—everyone will rave about it! Plus, it’s great for sharing with family during special occasions or weekend get-togethers.
How to Make Deliciously Moist Chocolate Layer Cake
Making this cake is simple and fun! Follow these easy steps to create a delicious dessert that will keep everyone coming back for more.
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or Dutch process)
- 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Optional for decoration: semi-sweet chocolate chips
Directions:
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Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper again. This will help the cakes come out easily.
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In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set it aside. In another bowl, mix the oil, eggs, and vanilla on medium-high speed until combined. Then, add the buttermilk and mix again. Pour the wet ingredients into the dry ingredients and add the hot coffee. Whisk or mix on low speed until everything is well combined. Don’t worry if the batter is thin.
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Divide the batter evenly between the two pans. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cakes while baking.
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Once they’re done, remove the cakes from the oven and let them cool completely in the pans on a wire rack.
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For the buttercream, beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then increase to high speed for 1 minute. If the frosting is too thin, add more sugar; if it’s too thick, add more cream.
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Level the tops of the cooled cakes if they are domed. Place one layer on your serving plate and cover the top with frosting. Add the second layer and spread the remaining frosting on the top and sides of the cake. If you like, garnish with chocolate chips.
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Refrigerate the cake uncovered for 30-60 minutes before slicing. This helps the shape set. You can serve it right away or keep it refrigerated for up to 4-6 hours before serving.
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Store any leftover cake tightly covered in the refrigerator for up to 5 days. A cake carrier works well for keeping it fresh.
How to Serve Deliciously Moist Chocolate Layer Cake
Serve this cake at room temperature for the best flavor. It’s perfect for birthday parties, family dinners, or just a sweet treat after dinner.
How to Store Deliciously Moist Chocolate Layer Cake
Keep leftovers tightly covered in the fridge. It will stay fresh for about 5 days.
Tips to Make Deliciously Moist Chocolate Layer Cake
- Use room temperature ingredients for the best results.
- Make sure to properly measure the flour to avoid a dense cake.
- Don’t over-bake the cakes; check for doneness a few minutes early.
Variation
You can add chocolate chips to the batter for extra chocolate goodness or try adding a layer of fruit preserves for a fruity twist!
FAQs
Can I use a different type of flour?
Yes, you can use gluten-free flour blends, but the texture may vary.
Can I make this cake ahead of time?
Absolutely! You can make the cakes a day in advance and frost them just before serving.
Can I freeze this cake?
Yes, you can freeze the layers wrapped tightly. Just make sure they’re completely cool before freezing. Thaw in the fridge before serving.
This Deliciously Moist Chocolate Layer Cake is nothing short of amazing and sure to impress anyone who takes a bite! Enjoy!
Deliciously Moist Chocolate Layer Cake
Ingredients
For the cake
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup freshly brewed strong hot coffee (regular or decaf)
For the buttercream
- 1 and 1/4 cups unsalted butter, softened to room temperature
- 3 and 1/2 cups confectioners' sugar
- 3/4 cup unsweetened cocoa powder (natural or Dutch process)
- 3-5 tablespoons heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Optional for decoration
- semi-sweet chocolate chips for garnish
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper again.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- In another bowl, mix the oil, eggs, and vanilla on medium-high speed until combined. Add the buttermilk and mix again.
- Pour the wet ingredients into the dry ingredients and add the hot coffee. Whisk or mix on low speed until everything is well combined.
- Divide the batter evenly between the two pans.
Baking
- Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cakes from the oven and let them cool completely in the pans on a wire rack.
Making the buttercream
- Beat the softened butter on medium speed for about 2 minutes until creamy.
- Add the confectioners' sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then increase to high speed for 1 minute.
- If the frosting is too thin, add more sugar; if it's too thick, add more cream.
Assembling the cake
- Level the tops of the cooled cakes if they are domed.
- Place one layer on your serving plate and cover the top with frosting.
- Add the second layer and spread the remaining frosting on the top and sides of the cake.
- If you like, garnish with chocolate chips.
Chilling and serving
- Refrigerate the cake uncovered for 30-60 minutes before slicing.
- This helps the shape set. You can serve it right away or keep it refrigerated for up to 4-6 hours before serving.
