Chocolate Layered Cake
There’s something comforting about a classic chocolate layered cake.
It’s the kind of dessert that feels right for just about any occasion—birthdays, family dinners, or even a quiet night at home.
Those soft, chocolatey layers and creamy frosting always hit the spot.
Let’s take a look at what makes this cake so special and how you can make one that’s as delicious as it is timeless.
Ingredients You’ll Need
- 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
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How to Make Decadent Chocolate Layered 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 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. (See directions for making the frosting below.)
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.
To Make the 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.
Time-Saving Tip
Make the cakes the night before serving and cover the baking pans with foil or plastic wrap once cool to the touch. Cakes will be ready to frost the next day.
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Chocolate Layered Cake
A rich and moist chocolate layered cake with a velvety chocolate buttercream frosting. This cake is perfect for any chocolate lover’s special occasion.
- Total Time: 0 hours
- Yield: 12 servings
Ingredients
Instructions
- 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 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. (See directions for making the frosting below.)
- 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.
To Make the 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.
Notes
Time-Saving Tip: Make the cakes the night before serving and cover the baking pans with foil or plastic wrap once cool to the touch. Cakes will be ready to frost the next day.
- Prep Time: 30 minutes
- Cook Time: 22-28 minutes
