Simple Double Chooclate Layer Cake Recipe
This easy Double Chocolate Layer Cake is rich, fluffy, and made with just five simple ingredients. Frosted with creamy homemade chocolate buttercream, it’s the perfect cake for birthdays, celebrations, or anytime you need a chocolate fix!
Makes: 12 servings
You'll Need
- 3 8" Cake Pans (for baking the cake)
- Parchment paper (round for lining your cake pans)
- 2 Mixing bowls (one large, one medium)
- 1 Electric mixer or stand mixer (for mixing the ingredients)
- 3 Wire racks (for cooling the cakes)
- 1 Cake plate (for displaying and storing the cake)
- 1 Offset spatula (for spreading the frosting)
- 1 Cake leveler (for leveling the cakes)
Ingredients
For the Chcolate Cake:
- 1 c. unsalted butter softened to room temperature
- 2½ c. granulated sugar
- 4 large eggs room temperature
- 2 t. real vanilla extract
- 3 c. all-purpose flour
- 2 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 1 c. unsweetened cocoa powder
- 2¼ c. boiling water
For the Chocolate Buttercream Frosting:
- 1 c. unsalted butter room temperature
- ½ c. cocoa powder
- 16- oz. powdered sugar
- 1-2 T. whole milk
- 1 t. real vanilla extract
Instructions
To make the Chocolate Cake:
- Preheat oven to 350°F. Grease and flour 3 8” round cake pans, then line bottom with round parchment paper. Set aside.
- Cream the butter and sugars in a large mixing bowl. Add in the eggs and vanilla and mix until well blended.
- In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
- Mix the cocoa powder and boiling water in a medium bowl until well combined and no lumps remain.
- Alternating between the two, slowly add dry ingredients and chocolate mixture to the bowl with the butter and sugar. Mix on low speed to incorporate ingredients.
- Divide the cake batter evenly between the three cake pans and place in the pre-heated oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Remove from oven and set aside to cool for approximately 10 minutes before transferring the cakes from the pans to a wire rack to cool completely, approximately 10-15 more minutes. (Cakes should no longer be warm to the touch before frosting).
To make the Chocolate Buttercream Frosting:
- Mix the butter and cocoa powder in a large bowl until well blended.
- Add the powdered sugar and mix on low-speed until all of the sugar is combined.
- Stir in milk and vanilla extract, if using, to reach desired consistency.
To assemble the cake:
- Place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer and spread it out evenly. Take the second layer and level off the rounded top with a knife or cake leveler. Place the second layer on top of the first layer, top-side down. Add frosting to this layer and spread out evenly. Repeat this with the 3rd layer, and spread the remaining frosting out on the top layer.
- Slice and serve immediately. Enjoy!
