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A slice of rich chocolate layer cake with smooth chocolate frosting, served on a white plate with a gold fork. Another slice of cake is visible in the background.
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5 from 7 votes

The Best Chocolate Layer Cake | Rich and Moist

The best moist chocolate layer cake with creamy chocolate cream cheese frosting. Simple ingredients, bakery-style results.
Prep Time20 minutes
Cook Time35 minutes
cooling time2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: World
Keyword: cake, chocolate
Servings: 14 yields
Calories: 436kcal

Equipment

Ingredients

For the cake:

  • 1¾ cups All-purpose flour
  • ¾ cup Cocoa powder unsweetened
  • 1½ teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1¾ cups Sugar
  • ¼ teaspoon Salt
  • 2 Eggs
  • 1 cup Buttermilk read notes
  • ½ cup Vegetable oil
  • 1 cup Coffee hot, read notes
  • 1 teaspoon Vanilla extract

For the frosting:

  • ¾ cup Butter softened
  • 1½ cups Cream cheese room temperature
  • ⅔ cup Cocoa powder
  • 1½ cups + 2 tablespoons Powdered sugar
  • 1 teaspoon Vanilla extract
US Customary - Metric

Instructions

Make the Cake:

  • Prep the pans: Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans, line the bottoms with parchment paper, grease the sides, and dust lightly with cocoa powder. Set aside.
  • Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Mix wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until smooth. Don't add the coffee at this stage.
  • Combine: Add the wet ingredients to the dry ingredients and whisk just until combined. The batter will be thick at this stage.
  • Add coffee: Slowly pour in the hot coffee while whisking continuously. The batter will loosen and become smooth and glossy. Do not overmix. If not using coffee, use hot water.
  • Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

  • Beat the butter until light and creamy. Add cream cheese and beat until smooth and fully combined.
  • Add cocoa powder, vanilla extract, and mix until combined.
  • Gradually add powdered sugar and beat on low speed until smooth and creamy.

Assemble:

  • Level the cooled cakes if needed.
  • Place one cake layer on a serving plate. Spread an even layer of frosting on top.
  • Place the second layer on top, flat side up. Frost the top and sides evenly.
  • Refrigerate for 2–3 hours before slicing for best texture.

Video

Notes

  • Coffee: You won’t taste the coffee, it simply enhances the chocolate flavor. If you prefer, substitute with hot water, but coffee gives the best result.
  • Buttermilk: Don’t skip it. Buttermilk keeps the cake extra moist and tender. No buttermilk? Mix 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
  • Mixing Tip: Whisk just until combined. Overmixing can make the cake dense.
  • Storage: Store covered in the refrigerator for up to 5 days. ake layers can be frozen (unfrosted) for up to 2 months.

Nutrition

Calories: 436kcal | Carbohydrates: 46g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 373mg | Potassium: 226mg | Fiber: 4g | Sugar: 27g | Vitamin A: 693IU | Calcium: 81mg | Iron: 2mg