Chocolate Layer Cake

A recipe and tutorial on how to make my favorite chocolate layer cake with a simple homemade chocolate buttercream frosting. This recipe is easy to make and turns out perfect every single time!


For the chocolate cake:

  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 3/4 cup (65 grams) unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1 cup (240 ml) buttermilk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) boiling water
  • 1 teaspoon instant espresso powder optional, but recommended

For the chocolate buttercream frosting:

  • 2 cups (460 grams) unsalted butter, softened to room temperature
  • 6 cups (720 grams) powdered sugar
  • 1 cup (90 grams) unsweetened cocoa powder, sifted
  • 6-7 tablespoons (90-105 ml) heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Chocolate Layer Cake #cakerecipes


To make the chocolate cake:

  1. Preheat oven to 350°F. Spray three 8-inch cake pans with nonstick cooking spray and line the bottom of each pan with parchment paper. Set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, eggs, and vanilla extract and mix until just combined.
  3. Add the instant espresso powder to the cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
  4. Full instructions visit @livewellbakeoften

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