Desserts & Bakery · Free recipe
Classic Chocolate Layer Cake
A tall, tender two-layer chocolate cake with a silky chocolate buttercream that is deeply cocoa-rich and perfect for birthdays.
Step 1
Heat your oven to 350 F. Grease two 9-inch round cake pans with butter, then line the bottoms with circles of parchment paper and lightly grease the paper so the cakes release cleanly.
Step 2
In a large bowl, whisk together the flour, granulated sugar, 3/4 cup cocoa, baking soda, baking powder, and salt until no streaks remain. This evenly spreads the leavening so the cake rises flat.
Step 3
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth and pale.
Step 4
Pour the wet mixture into the dry mixture and stir gently with a spatula just until combined; a few lumps are fine. Do not beat hard or the cake turns tough.
Step 5
Carefully pour in the boiling water and stir slowly. The batter will look very thin and pourable, almost like chocolate milk; this is correct and makes the cake moist.
Step 6
Divide the batter evenly between the two pans. Tap each pan gently on the counter to pop any large air bubbles.
Step 7
Bake for 30 to 34 minutes. The cake is done when the top springs back when lightly pressed and a toothpick inserted in the center comes out with only a few moist crumbs. Wet batter means it needs more time; a dry, cracking top means it is overbaked.
Step 8
Cool the cakes in their pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and let them cool completely, about 1 hour. Warm cake will melt frosting.
Step 9
Make the frosting: beat the softened butter with a mixer for 2 minutes until fluffy and pale. Add the powdered sugar and 1 cup cocoa in two batches, beating slowly at first so it does not fly out.
Step 10
Pour in the heavy cream and beat on medium-high for 2 to 3 minutes until light and spreadable. If too stiff, add cream 1 teaspoon at a time.
Step 11
Place one cooled cake layer on a plate. Spread about 1 cup of frosting evenly over the top with a butter knife or offset spatula.
Step 12
Set the second layer on top, bottom-side up for a flat surface. Spread a thin layer of frosting all over to trap crumbs, then chill 15 minutes.
Step 13
Spread the remaining frosting over the top and sides in smooth swoops. Slice with a warm, clean knife for neat pieces.
Tips from the test kitchen
- Room-temperature eggs and buttermilk blend more smoothly and bake more evenly.
- If you have no buttermilk, stir 1 tablespoon lemon juice into 1 cup milk and wait 5 minutes.
