Layer Chocolate Cake Recipe
Make Layer Chocolate Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Cake Layers
Chocolate Buttercream Frosting
Assembly & Optional Garnish
Method
Chocolate Cake Layers
- 1
- 2
Dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.
- 3
Wet ingredients
In a separate medium bowl, whisk together 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
- 4
Combine batter
Add the wet mixture to the dry ingredients and stir with a rubber spatula until mostly combined. Pour in 1 cup hot brewed coffee (hot but not boiling) and gently fold until the batter is smooth and pourable. Scrape sides and bottom to incorporate any stray dry pockets.
- 5
Bake
Divide batter evenly between the two prepared pans (use a kitchen scale for accuracy if available). Smooth tops. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back when lightly pressed.
- 6
Cool
Allow cakes to cool in pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto racks, peel off parchment, and let cool completely (at least 1 hour) before assembling. If cakes dome, level with a serrated knife for even layers.
Chocolate Buttercream Frosting
- 7
Beat butter
In a large bowl using a stand mixer fitted with the paddle or a hand mixer, beat 1 cup room-temperature unsalted butter on medium speed for about 2 minutes until smooth and pale.
- 8
Add cocoa
Stop the mixer and add 3/4 cup unsweetened cocoa powder. Beat on low to combine (cocoa will be dry), then increase speed to medium and beat until incorporated.
- 9
Add powdered sugar and cream
With the mixer on low, add 3 cups powdered sugar gradually, alternating with 3 tablespoons heavy cream to maintain a smooth texture. Once all sugar is added, increase speed to medium-high and beat for 1–2 minutes until light and fluffy. If frosting is too stiff, add more cream (1 teaspoon at a time); if too thin, add a little more powdered sugar.
- 10
Finish frosting
Beat in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt. Taste and adjust sweetness or salt to preference. Scrape bowl and give a final brief beat to ensure smoothness.
Assembly & Optional Garnish
- 11
Prepare simple syrup (optional)
If using simple syrup, warm 1/4 cup equal parts sugar and water until sugar dissolves and cool slightly. Use a pastry brush to brush a light layer onto each cake layer to keep them moist.
- 12
Level and stack
Place one cake layer flat-side down on a serving plate or cake board. If desired, brush lightly with simple syrup. Spread about 3/4 to 1 cup of frosting evenly over the first layer. Place the second cake layer on top (flat-side up if leveled), pressing gently to adhere.
- 13
Crumb coat
Apply a thin 'crumb coat' layer of frosting over the top and sides of the stacked cake to seal in crumbs (use roughly 1 cup frosting). Chill the cake in the refrigerator for 15–20 minutes to set this layer.
- 14
Finish frosting
Apply the remaining frosting in an even final layer over the chilled cake. Use an offset spatula or bench scraper to smooth sides and top.
- 15
Garnish
Press semisweet chocolate shavings or chips (about 1/2 cup) onto the sides or sprinkle on top as desired. Lightly dust with 1 teaspoon cocoa powder if using. Refrigerate for 20–30 minutes to set before slicing, or serve at room temperature. Store covered at room temperature up to 2 days or refrigerated up to 5 days (bring to room temperature before serving).