Chocolate Layer Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease two 8-inch (or two 9-inch) round cake pans with shortening or butter, then lightly dust with cocoa powder or flour, tapping out the excess. Line the bottoms with parchment rounds for easier removal.

Mix dry ingredients

In a large bowl, sift or whisk together 2 cups all-purpose flour, 3 tbs unsweetened cocoa powder, 2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 2 large eggs until lightly beaten. Add 1 cup buttermilk, 1 cup vegetable oil, and 2 tsp vanilla extract; whisk until smooth.

Combine wet and dry

Make a well in the dry ingredients, pour in the wet mixture, and mix on low speed or with a spatula until just combined and no large streaks of flour remain. The batter will be thick.

Add hot coffee

Slowly pour 1 cup hot brewed coffee into the batter while stirring on low. Mix until fully incorporated. The batter will thin—this is normal and yields a moist crumb.

Divide and bake

Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 25–30 minutes (for 9-inch pans) or 30–35 minutes (for 8-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, peel off parchment, and cool completely before frosting (1–2 hours).

Prepare butter

Ensure 1 cup unsalted butter is at room temperature (soft but not melted). Place it in the bowl of a stand mixer fitted with the paddle attachment or use a large mixing bowl and hand mixer.

Cream butter and cocoa

On medium speed, beat the butter for 1–2 minutes until smooth and slightly paler. Add 3 tbs sifted unsweetened cocoa powder and mix until combined and aromatic.

Add powdered sugar and cream

With the mixer on low, gradually add 3 cups powdered sugar, one cup at a time, to avoid a sugar cloud. After each addition, increase speed briefly and add a little of the 3 tbs heavy cream. Once all sugar is incorporated, increase to medium-high and beat for 1–2 minutes until light and fluffy. If frosting is too stiff, add extra teaspoon(s) of cream; if too thin, add a bit more powdered sugar.

Flavor and finish

Add 1 tsp vanilla extract and a pinch of salt. Beat for 20–30 seconds to incorporate and taste-adjust salt or cocoa if desired. Frosting should be spreadable and hold soft peaks.

Level cakes (optional)

If cake layers have domed, use a serrated knife to gently level the tops so layers stack evenly.

Fill and stack

Place one cake layer top-side up on your cake stand or serving plate. Spread about one-third of the chocolate buttercream evenly over the top to create the filling layer (use an offset spatula). Place the second cake layer on top, pressing gently to create contact.

Crumb coat

Apply a thin layer of frosting over the top and sides of the stacked cake to trap crumbs. Chill the cake in the refrigerator for 15–30 minutes to set the crumb coat.

Final coat and decorate

Apply the remaining frosting in an even, slightly thicker layer. Smooth with an offset spatula or bench scraper. If desired, garnish with 1/2 cup sliced strawberries or chocolate shavings. Refrigerate for 20–30 minutes to set the frosting, then bring to room temperature before serving for the best texture (about 30 minutes).

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate up to 5 days in an airtight cake carrier. Allow chilled cake to come to room temperature before serving (30–60 minutes).