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Ingredients
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Chocolate Cake Layers
Chocolate Buttercream Frosting
Assembly & Finishes
Method
Chocolate Cake Layers
- 1
- 2
Dry ingredients
In a large bowl, sift or whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free.
- 3
Wet ingredients
In a separate medium bowl, whisk eggs until combined, then add buttermilk, vegetable oil and vanilla extract. Mix until smooth.
- 4
Combine batter
With mixer on low, add the wet mixture to the dry ingredients and mix until just incorporated. Slowly stream in the warm brewed coffee while mixing on low; batter will be thin and glossy. Scrape bowl and mix 10–15 seconds more to ensure homogeneity.
- 5
Divide & bake
Divide batter evenly between the two prepared 8-inch pans (use a kitchen scale or measure—about half the batter each). Smooth the tops. Bake in preheated oven 28–34 minutes, rotating pans front-to-back halfway through, until a toothpick inserted near center comes out with a few moist crumbs and the cakes spring back lightly.
- 6
Cool
Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment, then let layers cool completely (about 1–2 hours). If making an 8" four-layer cake rather than two thicker layers, slice each cooled layer horizontally into two with a serrated knife or cake leveler.
Chocolate Buttercream Frosting
- 7
Prepare cocoa
Sift the cocoa powder to remove lumps. Place room-temperature butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer).
- 8
Cream butter
Beat butter on medium speed 2–3 minutes until pale and fluffy.
- 9
Add dry
Reduce mixer to low and add sifted cocoa powder, blending until incorporated and crumbly.
- 10
Add sugar & cream
With mixer on low, add confectioners' sugar about 1 cup at a time, alternating with small splashes of heavy cream to keep mixture smooth. After all sugar is added, increase speed to medium and beat 2–3 minutes until light and fluffy. If frosting is too stiff, add more cream 1 tablespoon at a time; if too loose, add more powdered sugar 1/4 cup at a time.
- 11
Finish
Beat in vanilla extract and salt; taste and adjust salt or cocoa as desired. Frosting should be spreadable and hold soft peaks.
Assembly & Finishes
- 12
Level & syrup (optional)
If layers dome, level each with a serrated knife. Brush cut surfaces lightly with simple syrup to keep cake moist.
- 13
Stack
Place first cake layer on a serving plate or cake board. Using an offset spatula, spread about 1/3 of the buttercream evenly over the layer (adjust if you sliced into four layers—use less per layer). Repeat with remaining layer(s), pressing gently to eliminate air pockets and keep layers aligned.
- 14
Crumb coat
Apply a thin crumb coat (a light layer of frosting) over top and sides to trap crumbs. Chill in refrigerator 15–20 minutes until set.
- 15
Final frost
Apply remaining frosting in an even layer around sides and top, smoothing with an offset spatula or bench scraper. If desired, create textural swirls on top.
- 16
Decorate
Finish with chocolate shavings or sprinkles around the top edge or base. Chill briefly to set frosting (10–20 minutes) then bring to room temperature before serving for best texture.
- 17
Slice & serve
Using a long serrated knife warmed under hot water and wiped dry between cuts, slice into 8–10 pieces. Store covered at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).