My Favorite Chocolate Cake

Nothing beats a chocolate cake with two ultra-moist layers and a creamy chocolate ermine frosting in between. With this easy chocolate cake recipe, you can make the most delicious cake right at home in your own kitchen.

Why You'll Love This Recipe

I’ve baked plenty of chocolate cake recipes over the years, but this time the goal was maximum moistness. Not just in the filling, but also in the cake layers themselves.

And oh boy, did it turn out well! This cake is not only easy, but also incredibly rich in both flavor and texture. You’ll want to keep going back for more.

Recipe Ingredients

There are a few key ingredients that help a cake come out moist from the oven: using oil instead of butter (although you can bake a moist cake with butter), using brown sugar instead of regular granulated sugar, and adding enough liquid ingredients.

Below I’ll explain why each ingredient matters:

flour – all-purpose flour works perfectly for this recipe.
cocoa powder – gives the chocolate flavor to the cake layers.
brown sugar – I prefer dark brown sugar for the richest flavor, but light brown or even white sugar will also work.
baking soda + baking powder – using both helps the cakes rise properly.
salt – yes, there’s a bit of salt in this cake. Just enough to balance the flavors.
sunflower oil – helps keep the cake soft and moist, even after cooling.
eggs – provide structure and bind the ingredients.
vanilla – I use vanilla extract, but vanilla paste works great too.
buttermilk – adds moisture and helps the cake rise.
coffee – you won’t taste it in the final cake, but it enhances the chocolate flavor. Decaf works too.
chocolate buttercream – make this ahead of time or while the cakes are cooling. I use this recipe for chocolate ermine frosting.

How To Build Layers for the Chocolate Cake

1

Add a little bit of buttercream to the serving plate so the cake doesn't move

2

Place the first layer on top

Build the first layer of chocolate buttercream

3

Build the first layer of the chocolate ermine frosting

4

Repeat with the second layer

1/4

Storing Chocolate Cake

This cake is perfect for parties and celebrations, everyone loves it! The best part is that it can easily be made ahead.

I recommend preparing the cake layers and buttercream separately, storing them airtight, and assembling the cake the day you plan to serve it. Store the buttercream in the fridge and the cakes at room temperature (or in the freezer).

If you prefer to assemble the whole cake ahead of time, or if you have leftovers, follow these storage tips:

How long does chocolate cake stay fresh?

Stored in a cool, dry place and covered well (such as in a cake box), the cake will keep for 3-4 days. In hot summer weather, it’s better to store it in the fridge.

Can you freeze chocolate cake?

Yes! Wrapped airtight, it will keep in the freezer for up to 3 months.

More Chocolate Recipes

If you love chocolate, make sure to check out these recipes as well!

Can I replace the sunflower oil?

You can use any neutral oil, but I don’t recommend coconut oil. It solidifies as the cake cools, which makes it less moist (same goes for using butter).

Can I use a different filling?

Absolutely! A chocolate layer cake also tastes amazing with fillings like:

Can I leave out the coffee?

Yes, but add a little extra buttermilk so the batter doesn’t dry out. You won’t taste the coffee in the baked cake, it just boosts the chocolate flavor.

How to decorate a cake

I kept the decoration simple, but here are some fun ideas:

Press sprinkles or chocolate jimmies along the sides.
Pipe whipped cream or buttercream swirls on top and add fresh berries.
Pipe chocolate buttercream swirls and add M&Ms or Malted Milk Balls.
Add shards of chocolate standing up in the center.

Save Saved!
Print recipe

No votes yet

Chocolate Layer Cake

Nothing beats a chocolate cake with moist layers and a creamy chocolate buttercream in between. Make it yourself with this clear, step-by-step recipe.

Preparation30

Cooking45

Cooling time4

Total5 15

Servings: people

Ingredients

US Customary | Metric

220 grams all-purpose flour
60 grams cocoa powder
275 grams dark brown sugar
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
100 ml sunflower oil or other neutral oil
2 eggs
1 tsp vanilla extract
200 ml buttermilk
150 ml strong brewed coffee cooled
Chocolate buttercream one full batch

Equipment

Two 8-inch round cake pans (20 cm)
Mixing bowls
Whisk or electric mixer

Instructions

In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, baking powder and salt. Set aside.
In another bowl, whisk or mix together the oil, eggs and vanilla extract until combined. Add the buttermilk and mix again.
Pour the wet ingredients into the bowl with the dry ingredients and mix briefly on low speed until just combined. Add the cooled coffee and mix again until the batter is fully combined. The batter will be quite thin, that’s correct.
Divide the batter evenly between the two greased cake pans (I always weigh them for accuracy). Bake in a preheated conventional oven at 350°F/180°C for about 25 minutes. Check doneness with a toothpick and remove from the oven.
Let the cakes cool completely before moving on. If the cooled cakes have a slight dome, level the tops with a serrated knife. You can save the trimmings to crumble over the finished cake or for cake truffles.
Place one cake layer on a serving plate or stand and spread an even layer of chocolate buttercream on top. Add the second cake layer and frost the entire cake with the remaining buttercream.
Decorate as you like: use cake crumbs, whipped cream swirls, chocolate chips, sprinkles, M&Ms, Maltesers/Malted Milk Balls, or other toppings.

How to store

Best stored in a cool spot at room temperature, well covered (foil, cake box or cake dome). Keeps 3–4 days.

In summer or very warm environments, store in the fridge. Freezer-friendly: wrapped airtight, keeps up to 3 months.

Why You'll Love This Recipe

Recipe Ingredients

How To Build Layers for the Chocolate Cake