The Ultimate Chocolate Layer Cake

Prep Time: 30 mins	Bake Time: 30-35 mins
Cooling Time: 1½ hr	Total Time: 2hr 35 mins
Serves: 12	Yield: One 2-layer, 9-inch cake

A truly good chocolate cake should deliver more than chocolate flavor alone. The crumb should be soft and delicate, the layers deeply chocolatey without becoming heavy, and, most importantly, the cake should remain wonderfully moist even after it has cooled. This recipe was developed with exactly that balance in mind, producing generous chocolate layers that are rich enough for a celebration but light enough to warrant a second slice. Finished with a generous layer of chocolate frosting, it’s the sort of dependable layer cake worth having for birthdays, holidays, and dinner parties—or simply whenever chocolate cake is called for. Better still, the layers can be baked ahead, making final assembly considerably easier when you're preparing the cake for a special occasion.

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Why Chocolate Cake Batter Can Look Surprisingly Thin

Don't be alarmed if the finished batter is considerably looser than the batter for a traditional butter cake. Chocolate cakes designed to be especially moist often contain a relatively high proportion of liquid.

Resist the temptation to add additional flour simply because the batter looks thin. That carefully calculated moisture is part of what gives the finished cake its soft, tender crumb.

Oil vs. Butter in Chocolate Cake

Butter contributes wonderful flavor to cakes, but oil has one particularly useful advantage: it remains liquid at room temperature. This can help an oil-based chocolate cake retain a soft, moist texture even after it has completely cooled.

Chocolate itself provides such a dominant flavor that a neutral oil can be used without sacrificing the rich character you expect from the cake.

Measure Flour Carefully

Too much flour is one of the quickest ways to turn a moist chocolate cake into a dry one. A kitchen scale provides the greatest consistency, particularly for layer cakes.

If measuring with cups, gently spoon the flour into the measuring cup and level the top rather than scooping directly from the bag. Scooping can compact the flour and result in considerably more than the recipe intended.

Prepare the Cake Pans Before Mixing

Chocolate batter can make it particularly difficult to judge whether every corner of a pan has been properly greased. Prepare the pans before beginning the batter so they're ready as soon as mixing is complete.

For layer cakes, greasing the pans and lining the bottoms with parchment provides extra insurance when unmolding. Allow the cakes to cool briefly in their pans before carefully turning them onto a rack.

How to Tell When Chocolate Cake Is Done

Color isn't particularly helpful with chocolate cake, so rely on several cues. The center should spring back lightly when touched, the cake should appear set rather than wet, and a toothpick inserted near the center should emerge with a few moist crumbs rather than wet batter.

Don't wait until the toothpick is completely dry. By that point, an especially moist cake may already be beginning to overbake.

Don't Frost a Warm Cake

Even slightly warm cake layers can soften chocolate frosting enough to make the layers slide and the frosting difficult to control. Allow the cakes to cool completely before assembling.

For particularly neat layers, cooled cakes can be wrapped and refrigerated briefly before frosting. A chilled cake is firmer and often easier to level, stack, and decorate.

Why Chocolate Cake Is Excellent for Making Ahead

Chocolate layer cakes are particularly convenient for entertaining because the cake layers can be prepared before they're needed. Once completely cool, wrap each layer well so it doesn't lose moisture.

You can then concentrate on making the frosting and assembling the cake closer to serving time rather than trying to bake, cool, frost, and decorate everything in a single afternoon.

For the Cleanest Slices

For especially neat slices, use a long, sharp knife and wipe the blade clean between each cut. If the frosting is particularly soft, a brief chill before slicing can make the layers easier to portion.

Allow a refrigerated cake to lose some of its chill before serving. Chocolate cake and frosting generally have a softer texture and fuller flavor when they aren't served refrigerator-cold.

Ingredients

Chocolate Cake

• 2 cups (240 g) all-purpose flour

• ¾ cup (65 g) Dutch-process cocoa powder

• 1¾ cups (350 g) granulated sugar

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon kosher salt

• 2 large eggs, room temperature

• 1 cup (240 ml) buttermilk, room temperature

• ½ cup (120 g) sour cream, room temperature

• ½ cup (120 ml) neutral oil, such as avocado or vegetable oil

• ¼ cup (57 g) unsalted butter, melted and slightly cooled

• 2 teaspoons pure vanilla extract

• ¾ cup (180 ml) hot freshly brewed coffee

Chocolate Frosting

• 1 cup (227 g) unsalted butter, softened

• 4 ounces (113 g) semisweet chocolate, melted and slightly cooled

• ½ cup (43 g) Dutch-process cocoa powder

• 4 cups (480 g) powdered sugar, sifted

• ½ cup (120 ml) heavy cream, plus more as needed

• 2 teaspoons pure vanilla extract

• ¼ teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment paper, then lightly butter the parchment.

   
   

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

   
   

3. In a separate large bowl, whisk together the eggs, buttermilk, sour cream, oil, melted butter, and vanilla until smooth.

   
   

4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.

   
   

5. Slowly pour in the hot coffee and whisk until the batter is smooth. The batter will be quite thin; this is exactly what you want.

   
   

6. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until the cakes spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.

   
   

7. Let the cakes cool in the pans for 15 minutes, then carefully turn them out onto wire racks. Remove the parchment and let cool completely before frosting.

Chocolate Frosting

8. Beat the softened butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 to 3 minutes, until pale and creamy.

   
   

9. Add the melted chocolate and beat until smooth. Add the cocoa powder and mix on low speed until incorporated.

   
   

10. Gradually add the powdered sugar, alternating with the heavy cream. Add the vanilla and salt, then beat on medium speed for 2 to 3 minutes, until smooth, light, and fluffy. If needed, add additional heavy cream 1 tablespoon at a time until the frosting is soft and easily spreadable.

    
    

Assemble the Cake

11. Place one cake layer on a serving plate or cake stand and spread about 1 cup of chocolate frosting evenly over the top.

    
    

12. Place the second cake layer on top. Spread a generous layer of frosting over the top and sides of the cake, using an offset spatula to create the soft swirls and swoops like the cake in your reference photo.

    
    

13. Let the finished cake stand for about 20 minutes before slicing and serving.