Layered Chocolate Cake Recipe
Make Layered Chocolate Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cake Layers
Chocolate Buttercream Frosting
Assembly & Optional Garnish
Method
Chocolate Cake Layers
- 1
Prepare and preheat
Position oven rack to middle. Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper; grease the parchment and lightly flour the pans or spray with baking spray.
- 2
Mix dry ingredients
In a large bowl, sift or whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp fine salt until evenly combined.
- 3
Combine wet ingredients
In a separate medium bowl, whisk 2 large eggs until lightly beaten. Add 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract; whisk to combine.
- 4
Make batter
Pour the wet mixture into the dry ingredients and stir with a spatula or low-speed mixer until mostly combined and no large streaks of flour remain. With mixer running on low, slowly pour in 1 cup hot brewed coffee and mix until batter is smooth and pourable. Scrape bowl sides and mix just until combined; do not overmix.
- 5
Bake
Divide batter evenly between the prepared pans (use a scale for accuracy or approximate). Smooth tops. Bake 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly when touched.
- 6
Cool
Let cakes cool in pans on a wire rack for 10 minutes. Run a thin knife around edges, invert pans to remove cakes, peel off parchment, then set cakes right-side-up on the rack to cool completely (about 1–1.5 hours). If layers domed significantly, level with a serrated knife once cool.
Chocolate Buttercream Frosting
- 7
Prepare butter and cocoa
Place 1 cup room-temperature unsalted butter in the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer). Beat on medium speed 1–2 minutes until creamy. Sift in 3/4 cup unsweetened cocoa powder and beat on low to incorporate, scraping the bowl as needed.
- 8
Add powdered sugar and cream
With mixer on low, gradually add 4 cups powdered sugar, about 1 cup at a time, mixing to combine between additions. Once incorporated, add 1/4 cup heavy cream, 1 tsp vanilla extract, and 1/4 tsp fine salt. Increase speed to medium-high and beat 2–3 minutes until light, fluffy, and spreadable. If frosting is too stiff, add up to 1–2 tbsp more cream; if too thin, add a little more powdered sugar.
- 9
Taste and adjust
Taste frosting and adjust salt or vanilla as needed for balance. Transfer frosting to a bowl and cover with plastic wrap until ready to assemble. If making ahead, refrigerate and bring to room temperature, then rewhip briefly before using.
Assembly & Optional Garnish
- 10
Prepare layers
If using simple syrup, warm 1/4 cup sugar with 1/4 cup water until sugar dissolves, cool. Place one cake layer on a cake board or serving plate. If layers are domed, level them. Brush the top lightly with simple syrup to keep cake moist (optional).
- 11
Fill
Spread about one-third of the chocolate buttercream evenly over the first layer using an offset spatula, leaving a small 1/4-inch margin at the edge to help the crumb coat adhere.
- 12
Stack
Place the second cake layer on top, aligning edges. Press gently to settle. Apply a thin crumb coat (a thin layer of frosting covering the whole cake) using another one-third of the frosting. Refrigerate the crumb-coated cake 15–20 minutes until frosting firms slightly.
- 13
Final frost
Apply the remaining frosting in an even layer over the top and sides. Smooth with a bench scraper or offset spatula for a clean finish. Use any leftover frosting for decorative swirls or piping, if desired.
- 14
Garnish and serve
Optionally sprinkle 1/2 cup chocolate shavings or curls on top and dust lightly with 1 tsp unsweetened cocoa powder. Let the assembled cake sit at room temperature 30 minutes before slicing for easier cutting, or refrigerate up to 3 days (bring to room temperature before serving).
