Chocolate Layer Cake Recipe

Prepare and preheat

Position rack in center of oven and preheat to 350°F (175°C). Grease two 8-inch (or three 6-inch) round cake pans and line bottoms with parchment; lightly flour or dust with cocoa powder.

Dry ingredients

In a large bowl, sift (or whisk) together 2.5 cups all-purpose flour, 0.75 cup cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda and 1 tsp salt. Stir in 2 cups granulated sugar until evenly distributed.

Cream butter and eggs

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 0.5 cup room-temperature unsalted butter on medium speed for 1 minute until softened. Add 2 large eggs one at a time, beating 20–30 seconds after each addition until combined. Scrape bowl as needed.

Combine wet and dry

With mixer on low, add one-third of the dry ingredients to the butter-egg mixture, then half of 1 cup buttermilk. Repeat adding another third of dry, the remaining buttermilk, then finish with the last of the dry ingredients. Mix just until combined and no large streaks of flour remain (about 20–30 seconds total mixing).

Add coffee and vanilla

Stir 1 cup hot brewed coffee and 2 tsp vanilla extract into the batter by hand or on low speed until smooth. The batter will be thin — this is normal and yields a moist cake.

Portion and bake

Divide batter evenly between prepared pans (use a kitchen scale for accuracy or pour by eye). Smooth tops with an offset spatula. Bake in preheated 350°F (175°C) oven: 8-inch pans 28–35 minutes, 6-inch pans 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Allow cakes to cool in pans on a rack for 10–15 minutes. Run a thin knife around edges, invert onto the rack, remove parchment, and let cool completely before frosting (at least 1 hour). For faster cooling, place pans in a cool, dry spot or chill briefly once slightly warm.

Prepare frosting base

Sift or whisk together 0.75 cup unsweetened cocoa powder and 4 cups confectioners' sugar into a large bowl to remove lumps.

Cream butter and cocoa

Using a mixer, beat 1 cup room-temperature unsalted butter on medium speed until smooth and pale, about 1–2 minutes. Add the sifted cocoa-sugar mixture gradually and beat on low until incorporated.

Adjust texture & flavor

Add 4 tbsp heavy cream, 2 tsp vanilla extract, and 0.25 tsp salt. Increase mixer speed to medium-high and beat 1–2 minutes until light and fluffy. If frosting is too stiff, add additional 1 tbsp cream at a time until spreadable. If too thin, add up to 1/2 cup more powdered sugar, 1/4 cup at a time, until desired thickness.

Chill briefly if needed

If the cake layers are still warm, chill the frosting 10–15 minutes to firm slightly before assembling to avoid sliding.

Level and fill

If cake layers are domed, level tops with a serrated knife. Place one layer (bottom side up if domed) on a cake board or serving plate. Spread about one-third of the frosting evenly over the top, leaving a small gap at the edge to help create a crumb coat if desired.

Stack and crumb coat

Place second layer on top and press gently to adhere. Apply a thin crumb coat of frosting over the entire cake (a thin layer that traps crumbs). Chill the cake 15–30 minutes to set the crumb coat.

Final coat and decorate

Apply the remaining frosting in an even final layer using an offset spatula. Smooth sides and top or create decorative swirls. Sprinkle optional 0.5 cup chocolate shavings and arrange fresh berries as desired.

Rest before serving

Let the finished cake sit at room temperature 20–30 minutes for easier slicing, or refrigerate up to 3 days in an airtight container. Bring refrigerated cake back to room temperature 30–60 minutes before serving for best texture.