Classic Chocolate Layer Cake Recipe

I love how soft and moist the cake turns out. And that creamy frosting? It’s seriously the best part. My family always asks for seconds.

It’s perfect for birthdays, holidays, or really any day you want a yummy treat. I promise, once you try it, you’ll wanna bake it all the time. It’s just that good.

So come on, grab your mixing bowl. Let’s make the best chocolate cake ever together!

Why You’ll Love This Recipe

• Rich and Moist: This cake is perfectly moist and has just the right balance of sweetness and bitterness from the cocoa powder and semisweet chocolate.
• Decadent Chocolate Frosting: The rich chocolate buttercream frosting is smooth, creamy, and simply melts in your mouth.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or a simple family gathering, this cake is a crowd-pleaser.
• Make-Ahead Friendly: The cake can be baked in advance and stored for a few days. Just frost it before serving for the best flavor.
• Reader-Approved: This is one of those recipes that will make you the dessert hero of any gathering.

Required Kitchen Tools

Before we dive into the ingredients, let’s make sure you have all the tools you’ll need for this recipe:

• Mixing Bowls: For mixing dry and wet ingredients.
• Electric Mixer (Hand or Stand Mixer): To beat the buttercream frosting to perfection.
• Measuring Cups and Spoons: Accurate measurements are key to getting the best results.
• Sifter: To sift the dry ingredients, especially cocoa powder.
• Cake Pans: Two 9-inch round cake pans, greased and lined with parchment paper.
• Spatula: For spreading the frosting evenly and ensuring a smooth finish.
• Cooling Rack: To cool the cake layers evenly.
• Knife or Cake Leveler: To level the top of the cakes if necessary, ensuring even layers for stacking.

Ingredients

Here’s what you’ll need to make this indulgent chocolate cake. (All measurements are in the recipe card below for easy reference.)

For the Chocolate Cake:

• 1 1/2 cups all-purpose flour – This forms the structure of your cake.
• 3/4 cup unsweetened cocoa powder – Gives the cake its deep, chocolatey flavor.
• 1 1/2 tsp baking powder – Helps the cake rise perfectly.
• 1/2 tsp baking soda – Adds a little extra leavening to ensure the cake is light and fluffy.
• 1/2 tsp salt – Balances the sweetness and enhances the flavors.
• 1 cup granulated sugar – The main sweetener for the cake.
• 1/2 cup light brown sugar – Adds a hint of molasses flavor for extra depth.
• 2 large eggs plus 1 egg yolk – Ensure the cake has a rich texture and tenderness.
• 1/2 cup milk – Provides moisture to the cake batter.
• 1/2 cup plain fat-free Greek yogurt – Adds moisture and makes the cake even more tender.
• 1/2 cup vegetable or canola oil – Ensures the cake stays moist and rich.
• 2 tsp vanilla extract – A classic addition to enhance the flavor.
• 2 tsp instant espresso powder – Boosts the chocolate flavor without adding coffee taste.
• 1/2 cup boiling water – Added to help dissolve the cocoa powder and make the batter smooth.

For the Chocolate Buttercream Frosting:

• 1 cup unsalted butter, softened – The base of your frosting. Be sure to soften it before mixing!
• 1/2 tsp salt – To balance the sweetness of the frosting.
• 3/4 cup unsweetened cocoa powder, sifted – Provides the rich chocolate flavor.
• 2 tsp vanilla extract – Enhances the overall flavor of the frosting.
• 2 1/2 cups powdered sugar – Sweetens and thickens the frosting.
• 5 tbsp heavy cream – For the perfect consistency. You can add more if you want a thinner frosting.

Step-by-Step Instructions for Classic Chocolate Layer Cake

Now that we have everything ready, let’s walk through the steps to make this chocolate layer cake from scratch. I promise it’s easier than it looks!

1. Preheat the Oven and Prepare the Pans

Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans with butter or oil and line the bottom with parchment paper. This will ensure your cakes come out easily without sticking.

2. Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting ensures there are no lumps in the cocoa powder and helps all the dry ingredients blend together seamlessly.

3. Mix the Wet Ingredients

In a separate bowl, combine the granulated sugar, light brown sugar, and the eggs. Using an electric mixer or whisk, beat until the mixture is smooth and slightly thickened, about 2 minutes. Add the Greek yogurt, milk, vegetable oil, vanilla extract, and instant espresso powder. Continue mixing until everything is fully combined.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Mix until the batter is smooth and fully incorporated. Be careful not to overmix, as this can make the cake dense.

5. Add Boiling Water

Now, add the boiling water to the batter. This will make the batter thin, but don’t worry! This step helps the cake stay extra moist. Stir gently to combine.

6. Bake the Cake Layers

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes—don’t open the oven door too early, or the cakes might sink in the middle.

Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

7. Prepare the Chocolate Buttercream Frosting

While the cakes are cooling, it’s time to make the frosting! Beat the unsalted butter in a stand mixer or with a hand mixer until it’s smooth and creamy. Add the sifted unsweetened cocoa powder and salt, and continue beating until combined.

Slowly add the powdered sugar, one cup at a time, mixing well between additions. Once all the powdered sugar is incorporated, add the vanilla extract and heavy cream. Beat the frosting on high for about 2 minutes until it’s light, fluffy, and easy to spread.

If the frosting is too thick, add more cream, one tablespoon at a time. If it’s too thin, add more powdered sugar to thicken it up.

8. Frost the Cake

Once your cakes have completely cooled, it’s time to assemble! Place one layer of the cake on a serving plate or cake stand. Spread a generous layer of frosting on top. Add the second cake layer and press gently to secure it.

Now, spread a thin crumb coat over the entire cake. This helps seal in any crumbs and creates a smooth base for the final frosting layer. Refrigerate the cake for about 15 minutes to set the crumb coat.

After the crumb coat sets, apply the remaining frosting over the cake. Smooth it out with a spatula for a clean, professional look. Feel free to get creative with decoration—add chocolate shavings, sprinkles, or fresh berries to make it extra special!

How to Serve Classic Chocolate Layer Cake

This chocolate cake is incredibly versatile and can be served in many different ways:

• As a Birthday Cake: It’s the perfect dessert to celebrate special occasions. Serve it with a scoop of vanilla ice cream for an indulgent treat.
• With Coffee: The rich chocolate flavor pairs beautifully with a cup of coffee or espresso, making it ideal for an afternoon pick-me-up.
• As a Dessert Table Star: If you’re hosting a party, this cake is sure to be the centerpiece of your dessert table.
• For Weeknight Treats: Sometimes, you just need a slice of cake to make a regular night feel special.

Storing Classic Chocolate Layer Cake

• Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days. The frosting will keep the cake moist and fresh.
• Refrigeration: If you live in a warm climate or have leftovers, it’s best to store the cake in the refrigerator. Just let it come to room temperature before serving for the best taste and texture.
• Freezing: If you want to make this cake in advance, you can freeze the individual cake layers. Wrap each layer tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before frosting.

Classic Chocolate Layer Cake Nutrition (Per Slice)

Nutrient	Amount
Calories	450
Fat	24g
Carbohydrates	60g
Protein	4g
Fiber	3g
Sugar	40g

Conclusion

I hope you enjoyed learning how to make this rich, decadent Classic Chocolate Layer Cake! This recipe is perfect for chocolate lovers and anyone who loves a moist, flavorful cake. With its moist layers, rich buttercream frosting, and the perfect balance of sweetness, it’s bound to become your go-to chocolate cake recipe. Whether you’re making it for a celebration or simply because you’re craving something sweet, this cake will never disappoint.

Now it’s time to get baking! Let me know how it turns out, and don’t forget to share your photos—I love seeing your creations!