Moist Chocolate Layer Cake
Simple, decadent, and sinfully delicious, our fudgy Moist Chocolate Layer Cake is the BEST go-to recipe for family celebrations!
Everybody needs an easy, essential dessert recipe for birthday parties and special occasions, and this melt-in-your-mouth Moist Chocolate Layer Cake is the ace up your sleeve! Featuring the usual pantry staples like flour, sugar, eggs, oil, milk, and cocoa powder, plus a cup of coffee (it makes the chocolate flavor POP!) and your favorite frosting (we used Homemade Chocolate Buttercream), this rich double-layer cake is absolutely amazing!
Coffee is the Key to Our Favorite Chocolate Cake
I’m always trying recipes with “secret” surprising ingredients like sour cream or buttermilk or – like in this remarkable cake recipe – coffee! Don’t worry, your chocolate cake won’t taste like a latte. In fact, you can’t even taste the coffee once the cake is baked, but a good ol’ cuppa Joe added to the batter helps the cocoa powder release its rich flavor. Coffee adds depth, so the chocolate becomes even more flavorful and fabulous!
Other Recipes to Serve with Chocolate Layer Cake
- If you need ONE perfect icing for almost all your cakes and cupcakes, this Chocolate Buttercream Frosting is it!
- Skip plain vanilla ice cream and go for Peanut Butter Cup Ice Cream – a super easy homemade ice cream you can’t get enough of!
Ingredients
Dry Staples: This recipe begins with a simple chocolate cake batter, consisting of all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder.
Moist Staples: Eggs, milk + white vinegar, vegetable oil, and vanilla extract make the batter rich, gooey, and delicious!
Coffee: Coffee is the clincher that brings out the deep flavor of the cocoa – a cup of coffee (instant or regular) is all you need to make this chocolate cake extra special!
How to Make Chocolate Cake
STEP ONE: Preheat the oven to 350°F. In a large bowl, combine all the dry ingredients and stir them together.
STEP TWO: Add the buttermilk, eggs, oil, and vanilla to the dry ingredients. Then stir everything together until it’s JUST combined. Finally, stir together the instant coffee and hot water in a small bowl. Pour the coffee into the batter and stir, but don’t overmix. The batter will be thin.
STEP THREE: Spray two 8-inch cake pans with non-stick spray. Pour half of the batter into one pan and the other half into the other. Bake for 28 minutes until a toothpick inserted into the center comes out clean.
STEP FOUR: Remove the cakes from the oven and cool for 1-2 hours in the pan on a wire rack. Use a serrated knife to level the tops of the cake so that the cake and frosting layers are even.
STEP FIVE: Frost with your favorite frosting, add decorations if the occasion calls for it, and enjoy a slice of delicious, mouthwatering chocolate cake!
Tips for Success
- Start with room temperature butter and eggs.
- Sifting the dry ingredients results in a smoother, finer-textured cake.
- Vegetable oil delivers a moister cake than butter..
- You can substitute the instant coffee (and boiling water) for 1 cup of regular brewed coffee.
- Add a complementary hint of flavor to your chocolate cake with extracts – almond, peppermint, cinnamon, or coconut would all add subtle depth of flavor.
- Swipe a small dollop of frosting onto a serving plate or cake stand, then set the cake on top. This keeps it from sliding on the plate and makes it easier to slice and serve!
How Far in Advance Can I Make Chocolate Cake?
Life is much easier when you can make a birthday cake ahead of time! So, yes, you can make this chocolate cake in advance in two ways: 1) Make the cake and the frosting the day before. Wrap the cake in plastic wrap and leave it at room temperature. Seal the frosting airtight in the fridge. On the day, let the frosting come to room temperature, then assemble the cake and decorate. Or 2) Fully make, frost, and decorate the cake, then place it in a cake saver in the refrigerator for up to a day. Allow the cake to come to room temperature before serving for the best flavor.
What’s the Best Frosting for a Chocolate Cake?
Icing adds personality and distinction to even the best cakes, and this mouthwatering chocolate cake is no exception! With this recipe, we went full-on decadent chocolate buttercream frosting on chocolate cake, because who doesn’t love layers of rich chocolate?? But you could also try a fun, flavorful peanut butter icing, or this recipe for the Best Cream Cheese Frosting. Simple vanilla is classic and scrumptious, while a coconut pecan brings in that German chocolate flavor. Marshmallow frosting is a kid favorite, and Strawberry or Blackberry Buttercream Frosting, garnished with fresh berries, makes for a very sophisticated dessert!
Other Decadent Chocolate Breads, Cakes & Desserts!
- Chocolate Lava Cake
- Double Chocolate Zucchini Bread
- Chocolate Covered Strawberries
- Triple Chocolate Icebox Cake
- Chocolate Ganache Cups
- Snickers Chocolate Cake
*This post originally posted on 09/30/2014.
Moist Chocolate Layer Cake
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (see note)
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 tablespoon instant coffee (see note)
- 1 cup boiling water
- Chocolate frosting
- Chocolate jimmies sprinkles (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with non-stick cooking spray. Set aside. (see note)
- In a large mixing bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix together until just combined.
- In a cup or medium bowl, stir together the instant coffee and hot water. Pour this mixture into the cake batter and mix until combined, scraping the sides of the bowl as needed. (The batter will be thin.) Divide the cake batter evenly between the prepared cake pans.
- Bake for 28-32 minutes, or until a cake tester comes out clean. Remove the cakes from the oven and let them cool in the pans on a wire rack for 1-2 hours. (The centers of the cake may fall a bit while cooling, that's okay.)
- Turn the cakes out onto a plate and then carefully flip them back onto another plate so they are right side up. Use a serrated knife to trim the tops so they are flat. (Any scraps are for snacking!)
- Place one cake layer onto a platter or cake stand and frost the top with your desired frosting. Place the second layer on top and frost the cake all over using an offset spatula. Decorate with sprinkles if desired before cutting into slices and serving. (Store in the fridge until ready to serve. This also helps the frosting set up, and the cake is easier to slice.)
Notes
- Nutritional information uses the cake recipe above with 4 cups of homemade chocolate buttercream for frosting.
- To guarantee the cakes release from the pan easily, you can line the bottom of each pan with a circle of parchment paper. Spray the pan, add the paper, and then spray again.
- Instead of buttermilk, you can make sour milk by combining 1 cup of milk with 1 tablespoon of vinegar and letting it sit for 5 minutes.
- If you don’t have instant coffee available, substitute 8 ounces of brewed coffee for the instant coffee and boiling water mixture. If you prefer not to use coffee at all (though it does help bring out the chocolate flavor), you can use hot water instead.
I have made this several times and it was a big hit. The last two times I made it, the layers collapsed when I took the pans out of the oven. It still tasted good, but the cake was smashed, like someone had stepped on it. I have not had trouble baking other things, so I don’t think it’s an issue with my ingredients. Any ideas?
This cake is fabulous! I am making it again for a baby shower and would also like to add cupcakes. What temp/time would you use for this recipe as cupcakes? Thanks in advance!
The temperature should stay the same, the cook time is what will change. I would cut it down to about one third or possibly one half of the original baking time. Hope that helps! Happy Baby Shower!
O…M…G… This cake is sooo moist and delicious. I truely thought stirring for 4 minutes was overkill, but I followed this ro the “t”, and it was totally worth it.
Awesome! Thank you, Steve.
Hello- Plan to make this for my sons birthday. I have espresso in the house. Can I use that instead of instant coffee? If so, how much do you think?
Thank you!
Hi Nichole! I would use 1 tablespoon of espresso mixed with the water. Since the espresso is strong it should work like the instant coffee.
This chocolate cake is absolutely delicious. I just took them out the oven and pinched a little off (I couldn’t help myself) it was heavenly. Can’t wait for them to cool. Thank you for sharing Ellie.
i’m making this cake today will let u know how we like it
We don’t have instant coffee in the house. Would 1 cup of hot brewed coffee work as a substitute?
Hi, Yes. Absolutely 1 cup of brewed coffee would substitute for the instant coffee and 1 cup of boiling water.
it is fabulous I must try thanks a lot for such a yummy rrceipw
Thank you!
what size pan did you use for this recipe?
I used two 9″ round cake pans.
Hi Michele
Im looking forward to baking this Moist Chocolate Cake, but I cannot see what size baking pans were used for it. Could you pls
advise me what size to use. Thank you.
Thank you for asking. I used two 9″ round cake pans.
What can I say ? This cake is over the top delicious. Moist, and better than anything to come out of a box that’s for sure. No comparison. The only way I make Chocolate cake from now on. Thank you .
Thank you Ellie! I’m so glad you liked it!
Looks like the best chocolate cake <3 Nettie
Thank you Nettie!