Introduction

This Ultimate Homemade Chocolate Cake Recipe delivers a classic dessert that is rich, moist, and perfect for any celebration. With its tender layers and decadent frosting, it’s a timeless crowd-pleaser. For another indulgent chocolate treat, try this Chocolate Marshmallow Poke Cake Recipe or explore a unique French-inspired option with this Tarte au Beurre de Cacahuète et au Chocolat Oreo Recipe.

Ingredients

This Homemade Chocolate Layer Cake recipe calls for simple pantry staples to create a dessert with a deep, dark crumb and an incredibly rich, silky chocolate buttercream.

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup hot water
• 1 cup buttermilk, room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, rested for 5 minutes)
• 1 cup dark or black cocoa powder
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt

For the Chocolate Buttercream Frosting:

• 2 cups (4 sticks) unsalted butter, room temperature
• 1 cup unsweetened baking cocoa, sifted
• 1/2 teaspoon fine salt
• 6 cups powdered sugar
• 1/2 cup heavy whipping cream, room temperature
• 1 1/3 cups melted dark chocolate, cooled

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Homemade Chocolate Layer Cake recipe is about 20% faster than similar from-scratch recipes, thanks to streamlined steps and a single-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prep Your Pans and Preheat

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This ensures your Homemade Chocolate Layer Cake releases cleanly after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt. Sifting the cocoa powder is recommended to eliminate lumps for a smoother batter.

Step 3 — Mix Wet Ingredients

In a separate large bowl or the bowl of a stand mixer, combine 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Beat on medium speed until just combined. The mixture should be smooth and uniform.

Step 4 — Incorporate Dry into Wet

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Stop mixing as soon as the flour is incorporated. Overmixing at this stage can lead to a dense, tough cake.

Carefully pour in 1 cup of freshly brewed hot coffee or boiling water. The batter will be thin—this is normal and contributes to the cake’s exceptionally moist texture.

Step 5 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial for easy frosting.

Step 6 — Prepare the Frosting

While the cakes cool, make a classic chocolate buttercream. Beat 1½ cups softened unsalted butter until light and fluffy. Gradually add 5 cups powdered sugar, 1 cup cocoa powder, ½ cup milk, and 2 teaspoons vanilla, beating until smooth and spreadable.

Step 7 — Assemble and Frost

Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Carefully place the second layer on top.

Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes. This seals in crumbs. Finally, apply the remaining frosting in a thick, even layer, using an offset spatula to create smooth sides and swirls on top.

Step 8 — Slice and Serve

For clean slices, dip your knife in hot water and wipe it dry between cuts. This decadent Homemade Chocolate Layer Cake is best served at room temperature.

Homemade Chocolate Layer Cake Nutrition

Calories	450 kcal
Protein	6 g
Carbohydrates	65 g
Fat	20 g
Fiber	3 g
Sodium	320 mg

Note: Nutritional values for this Homemade Chocolate Layer Cake are estimates based on typical ingredients and a standard serving size.

Healthier Alternatives

This classic Homemade Chocolate Layer Cake can easily be adapted to fit various dietary needs without sacrificing its rich, decadent flavor. Here are some practical ingredient swaps to try.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a nuttier, more satiating cake with a denser crumb.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit-erythritol blend to significantly reduce carbs and net sugar content while maintaining sweetness.
• Dairy-Free Moisture — Use unsweetened applesauce, mashed avocado, or a flax egg in place of butter or oil for a moist, vegan-friendly cake with a subtle fruity note.
• Gluten-Free Base — Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a celiac-safe option that yields a similarly tender texture.
• Low-Sodium Leavening — Opt for low-sodium baking powder and reduce any added salt by half for a heart-healthier version that doesn’t compromise rise.
• Nut Milk & Dark Chocolate — Use unsweetened almond or oat milk and dairy-free dark chocolate chips to make the entire Homemade Chocolate Layer Cake dairy-free and richer in cocoa flavor.
• Natural Fat Source — Replace vegetable oil with an equal amount of melted coconut oil or Greek yogurt for a unique flavor profile and a boost of healthy fats or protein.

Serving Suggestions

• Pair a slice of this Homemade Chocolate Layer Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic dessert combination.
• For a celebratory brunch or afternoon tea, serve smaller, elegant portions alongside fresh berries like raspberries or strawberries and a cup of coffee.
• Transform it into a decadent birthday centerpiece by decorating the top with chocolate shavings, sprinkles, and lit candles.
• Elevate a simple weeknight dessert by warming individual slices slightly and drizzling with a salted caramel or raspberry sauce.
• For a sophisticated dinner party, plate each slice with a dusting of cocoa powder and a mint sprig for a beautiful, restaurant-style presentation.
• Balance the richness with a beverage pairing like cold milk, a bold espresso, or a glass of port or dessert wine.

This versatile Homemade Chocolate Layer Cake is perfect for any event, from casual family gatherings to formal celebrations. Let these ideas inspire your perfect serving moment.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense crumb. Fix: Bring butter, eggs, and milk to room temperature for 60-90 minutes before baking.
• Mistake: Overmixing the batter after adding flour, which develops gluten and makes the cake tough. Fix: Mix just until the flour disappears, using a spatula for the final folds.
• Mistake: Incorrectly measuring flour, the most common cause of dry cake. Fix: Spoon flour into the measuring cup and level it off; never scoop directly from the bag.
• Mistake: Baking in pans that aren’t properly prepared, causing the layers to stick and tear. Fix: Grease the pans, line the bottoms with parchment paper, then grease the paper.
• Mistake: Opening the oven door too early, which causes the cake to fall from a sudden temperature drop. Fix: Wait until at least the minimum bake time has passed before checking for doneness.
• Mistake: Frosting warm cake layers, which melts the buttercream and creates a soggy, crumbly mess. Fix: Cool layers completely on a wire rack, then wrap and chill them for 30 minutes before assembling.
• Mistake: Using dull or serrated knives to level and split layers, resulting in ragged edges and crumbs. Fix: Use a long, thin serrated bread knife and a gentle sawing motion for clean cuts.
• Mistake: Applying frosting directly onto a dry cake, which traps loose crumbs in the frosting. Fix: Apply a thin “crumb coat” of frosting first, chill to set it, then add the final decorative layer.
• Mistake: Rushing the process, leading to skipped steps and compromised texture. Fix: Read the entire recipe first and allocate ample time for each stage of your Homemade Chocolate Layer Cake.

Storing Tips

• Fridge: Store the assembled Homemade Chocolate Layer Cake, covered with plastic wrap or in a cake carrier, for up to 5 days. Ensure it is completely cool before refrigerating to prevent condensation.
• Freezer: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Frosted cakes can be frozen whole for up to 1 month; thaw overnight in the refrigerator.
• Reheat: For a warm slice, microwave a single portion for 10-15 seconds. For the whole cake, warm in a 300°F (150°C) oven for 10-15 minutes, ensuring the internal temperature reaches at least 165°F (74°C) for food safety if previously refrigerated.

Always use airtight containers for cake layers and store frosted cakes away from strong odors in the fridge to maintain the best flavor and texture of your Homemade Chocolate Layer Cake.

Conclusion

This Homemade Chocolate Layer Cake is a classic, crowd-pleasing dessert perfect for any celebration. If you love this recipe, try our Triple Chocolate Layer Cake Recipe for an even richer treat. Give it a try and share your results in the comments below!

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FAQs

Can I make this Homemade Chocolate Layer Cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once completely cool and store at room temperature. Frost and assemble your Homemade Chocolate Layer Cake the day you plan to serve it for the best texture.

What is the best way to ensure my cake layers are moist?

Do not overmix the batter after adding the dry ingredients, as this develops gluten and can lead to a tough cake. Also, avoid overbaking; check for doneness a few minutes before the timer ends. Using buttermilk and oil in the recipe helps guarantee a moist crumb.

Can I substitute the buttermilk in this recipe?

You can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles. This acid is important for reacting with the baking soda to give your cake proper lift.