Chocolate Layer Cake

4 from 1 vote

Hands down the best chocolate layer cake you will ever bake! Two layers of moist chocolate cake with a rich and creamy chocolate buttercream that hits all the right dessert notes. Try this cake for your next birthday party - it's a show-stopper!

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 626kcal

Ingredients

Chocolate Cake

3/4 cup vegetable oil
1-1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 large eggs plus 2 egg yolks
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt

Chocolate Buttercream

1-1/2 cups unsalted butter, softened
4 cups powdered sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
8-12 tablespoons heavy whipping cream, room temperature

Instructions

Chocolate Cake

Preheat oven to 350F. Grease two round 9-inch cake pans and place a circle of parchment paper in the bottom of each. Set aside.
In a large bowl, whisk vegetable oil, sugars, eggs, yolks, buttermilk, and vanilla. In a separate medium bowl, combine flour, cocoa, espresso, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
Divide batter between prepared pans and smooth tops. Bake cakes at 350F 25-30 minutes until a toothpick inserted in center of cakes comes out with a few moist crumbs sticking to it. Allow cakes to cool cool completely on a wire cooling rack.

Chocolate Buttercream

Place butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until creamy.
Add powdered sugar and cocoa to butter mixture and beat an additional 2-3 minutes until frosting is smooth. With mixer running, add vanilla and just enough heavy cream until frosting is spreadable and creamy.
Run a knife around cakes and carefully invert and remove from pans. Place one cake round on a serving plate. Spread about 1 cup chocolate frosting in an even layer on cake layer and place remaining cake layer on top. Frost top and sides of cake. Refrigerate cake 30 minutes before slicing to allow the cake layers to set slightly or store in refrigerator up to 4 days. Enjoy!

Notes

Storing Instructions

Store cake in refrigerator up to 4 days. Allow cake to come to room temperature for 30 minutes before serving.

Nutrition