The Best Chocolate Layer Cake | Ultra Moist and Rich
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Next time there’s a reason to celebratetry making this Decadent Chocolate Layer Cake recipe. With two fluffy layers of delectably moist chocolate cake and a thick coating of fudgy chocolate cream cheese frostingeach bite is brimming with deepdarkchocolatey goodness. It’s the perfect cake for chocoholics!
I originally published this recipe in 2020 and have since added new photos and a few more success tips.
My fast and foolproof chocolate layer cake recipe is a YouTube sensationwith over 3 million views and 39,000+ likes to date. It’s not hard to see whythis showstopper is made with basic ingredients and only 25 minutes of active prep. Butdespite the simple method and relatively short ingredient listit yields a fabulously fudgydecadently dark slice of heaven every time.
Ingredients & Substitutions
- All-Purpose Flour – Also known as “plain flour” in the UK.
- Unsweetened Cocoa Powder – If possibleuse Dutch-processed cocoa powder for the smoothestrichest chocolate flavor.
- Baking Soda & Baking Powder – You’ll need both leaveners to achieve perfectly fluffy cake layers.
- Granulated Sugar – Plain white sugar has a neutral flavor profile that allows the cocoa to shine.
- Large Eggs – If you’re using liquid eggsaim for a scant ¼ cup per large egg.
- Buttermilk – The acidity of buttermilk adds a slight tang and helps achieve an impossibly tender crumb. If you don’t have any on handyou can make a close substitute by mixing a tablespoon of acid (e.g. lemon juice or vinegar) with enough milk to top off a cup measure.
- Vegetable Oil – Any neutral-flavored oil (e.g. avocadocorncanolagrapeseed) will do the trick.
- Coffee – Don’t fret if you’re not a fan of coffee. This just deepens and emphasizes the chocolate flavor rather than making your cake taste like a mocha. Feel free to use decaf or caffeine-free chicory “coffee” if needed.
- Vanilla Extract – You can use an equal amount of vanilla paste.
- Butter – If possiblereach for European- butterwhich has more fat than conventional. It’ll yield an exceptionally creamy frosting!
- Cream Cheese – Make sure you’re reaching for full-fatblock- cream cheese. If you want something slightly lighterNeufchatel cheese is a much better bet than low-fat cream cheese.
- Powdered Sugar – This starchy sweetener ensures a velvety smoothperfectly pipable chocolate cream cheese frosting. If you don’t have any on handyou can make your own by blitzing a cup of granulated sugar with a tablespoon of cornstarch in a food processor.
This is just a short review of the ingredients; for the complete recipeincluding quantitiesscroll down to the recipe card 👇
Understanding the Different Types of Cocoa Powder
There are three main types of cocoa powder used in bakingand each affects flavorcolorand texture slightly differently.
- Natural Cocoa Powder – Light brown in color with a brightslightly acidic chocolate flavor. It reacts with baking soda to help cakes rise and produces a softerlighter crumb.
- Dutch-Process Cocoa Powder – Treated to neutralize acidityresulting in a darker color and smootherricher chocolate flavor. It creates a deeper-lookingmore refined cake.
- Black Cocoa Powder – An ultra-Dutched cocoa powder with a very dark color and mild flavor. It’s best used in small amounts or blended with other cocoa powdersas using it alone can make cakes dry.
This chocolate cake recipe works well with either natural or Dutch-process cocoa powderthanks to the buttermilk and baking powder in the batter.
Why Buttermilk Makes This Chocolate Cake Extra Moist
Buttermilk is one of the key ingredients in this chocolate cakeand I don’t recommend skipping it. Its natural acidity reacts with the baking soda to help the cake rise properly while also tenderizing the crumbresulting in a noticeably softermoister cake with a well-balanced chocolate flavor.
If you don’t have buttermilk on handyou can make a quick homemade version by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. That saidreal buttermilk delivers the most consistentbakery- results.
This is the same principle I use in many of my other successfulultra-moist cake recipesincluding my Red Velvet CakeVanilla Cakeand several celebration cakes on the blogit’s a simple technique that makes a big difference.
How to Make Chocolate Cake From Scratch
Watch the full video recipe to learn how to make the BEST Chocolate Cake Recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
- Dairy-Free – Use a dairy-free milk (preferably soy) soured with 1 tablespoon lemon juice instead of buttermilk and replace the frosting ingredients with vegan butter + dairy-free cream cheese.
- Mocha Cake – Add a teaspoon of instant espresso to the frosting for a coffee-infused flavor. Use chocolate covered espresso beans for decoration to double down!
- Chocolate Orange Cake – Add 1 tablespoon orange zest to the batter and ½ teaspoon of orange extract to the frosting. It’ll taste like the chocolate oranges they sell around Christmas!
- Salted Caramel Chocolate Cake – Spread a thin layer of salted caramel sauce between the cake layers before frosting. Drizzle more caramel on top and finish with flaky sea salt for a sweet-saltyshow-stopping version.
- Chocolate Raspberry Layer Cake – Add a layer of raspberry jam between the cakes before frosting and add fresh raspberries as decoration. The tartness cuts through the rich chocolate in the best way.
- Mint Chocolate Cake – Replace the vanilla with ½ teaspoon peppermint extract in both the cake and frosting. Add crushed mint chocolates or Andes mints between the layers for a fun texture.
- Chocolate Peanut Butter Cake – Swap out the chocolate cream cheese frosting for a fluffy peanut butter buttercream and chewy chocolate ganache. Salty-sweet perfection!
Expert Tips & Tricks
- Bloom the cocoa for deeper flavor. The hot coffee in this recipe isn’t just for moisture; it helps “bloom” the cocoa powderunlocking richermore intense chocolate flavor. Even if you don’t like coffeedon’t skip it; your cake won’t taste like coffee at all.
- Use room-temperature ingredients. Room-temperature eggsbuttermilkbutterand cream cheese blend more smoothly.
- Expect a thin batter—that’s a good sign. Oil-based chocolate cakes are meant to have a runny batter. It’s what makes them ultra-moist. Avoid the temptation to add more flour!
- Whiskdon’t overmix. Once you add the dry ingredientsmix just until combined. Overmixing develops glutenwhich can make the cake tough instead of tender.
- Use high-quality cocoa powder. Since chocolate is the starchoose a cocoa powder you really love. Dutch-process will give a deepersmoother flavorwhile natural cocoa offers a brighter chocolate taste.
- Check for doneness early. Chocolate cakes dry out quickly if overbaked. Start checking a few minutes before the suggested bake time. A toothpick should come out with a few moist crumbs.
- Cool completely before frosting. Cream cheese frosting melts easily. Make sure the cake layers are fully cool (or even slightly chilled) before assembling to get cleansmooth layers.
- For cleaner sliceschill before cutting. Refrigerating the cake for 20-30 minutes firms the frosting and gives you perfect slices.
How to Serve Moist Chocolate Cake
For the best textureslice the cake cold but serve it at room temperatureallowing the crumb to soften and the cream cheese frosting to become creamy and smooth.
This chocolate cake is delicious on its ownbut you can dress it up with fresh berriesa sprinkle of flaky sea saltor a drizzle of chocolate or caramel sauce. For an extra-indulgent treatserve it with a scoop of vanilla or salted caramel ice cream.
If you’re serving it as a dessert with a drinkit pairs beautifully with my dalgona coffeea refreshing strawberry iced tea or simply a glass of cold milk.
How to Store Chocolate Cake
- Refrigerator: Store the assembled cake in an airtight container in the refrigerator for 4-5 dayssince the cream cheese frosting needs to stay chilled. For the best texturelet slices sit at room temperature for about 15-20 minutes before serving. This helps the frosting soften and the cake regain its richtender crumb.
- Freezer: Frosted chocolate layer cake can also be frozen. Chill the cake until the frosting firms upthen wrap slices (or the whole cake) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigeratorthen let it come to room temperature before serving for the best texture and flavor.
- Make-Ahead Tip: If you’re prepping aheadyou can bake the cake layers in advance. Wrap each cooled layer tightly in plastic wrap and store them at room temperature for up to 1 day or refrigerate for up to 4 days. They also freeze beautifully: wrap each layer in plastic wrapthen a layer of foiland freeze for up to 3 months. Thaw overnight in the fridge before frosting.
FAQs
Yes. You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. That saidreal buttermilk gives the best texture and flavor.
Yes! You can use 9-inch pansbut the cake layers will be thinnerand the baking time will need to be reduced. For a single-layer cakeuse a 9×13-inch pan and bake for around 35-40 minutes.
No. The coffee doesn’t make the cake taste like coffee at all. It simply enhances and deepens the chocolate flavor. Even kids won’t notice it. If neededyou can use hot water instead.
More Chocolate Dessert Recipes
- No-Bake Chocolate Cheesecake
- The Best Chocolate Babka
- Chocolate Crinkle Cookies
- Easy Flourless Chocolate Cake
- Chocolate Banana Bread
More Celebration Cake Recipes
The Best Chocolate Layer Cake | Rich and Moist
Equipment
Ingredients
For the cake:
- 1¾ cups (220 g) All-purpose flour
- ¾ cup (75 g) Cocoa powder unsweetened
- 1½ teaspoons Baking soda
- 1 teaspoon Baking powder
- 1¾ cups (350 g) Sugar
- ¼ teaspoon Salt
- 2 Eggs
- 1 cup (240 ml) Buttermilk read notes
- ½ cup (120 ml) Vegetable oil
- 1 cup (240 ml) Coffee hotread notes
- 1 teaspoon Vanilla extract
For the frosting:
- ¾ cup (175 g) Butter softened
- 1½ cups (335 g) Cream cheese room temperature
- ⅔ cup (67 g) Cocoa powder
- 1½ cups + 2 tablespoons (200 g) Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Make the Cake:
- Prep the pans: Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pansline the bottoms with parchment papergrease the sidesand dust lightly with cocoa powder. Set aside.
- Mix dry ingredients: In a large bowlwhisk together flourcocoa powdersugarbaking sodabaking powderand salt.
- Mix wet ingredients: In a separate bowlwhisk together the eggsbuttermilkoiland vanilla extract until smooth. Don't add the coffee at this stage.
- Combine: Add the wet ingredients to the dry ingredients and whisk just until combined. The batter will be thick at this stage.
- Add coffee: Slowly pour in the hot coffee while whisking continuously. The batter will loosen and become smooth and glossy. Do not overmix. If not using coffeeuse hot water.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutesor until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutesthen transfer to a wire rack to cool completely.
Make the Frosting:
- Beat the butter until light and creamy. Add cream cheese and beat until smooth and fully combined.
- Add cocoa powdervanilla extractand mix until combined.
- Gradually add powdered sugar and beat on low speed until smooth and creamy.
Assemble:
- Level the cooled cakes if needed.
- Place one cake layer on a serving plate. Spread an even layer of frosting on top.
- Place the second layer on topflat side up. Frost the top and sides evenly.
- Refrigerate for 2–3 hours before slicing for best texture.
Video
Notes
- Coffee: You won’t taste the coffeeit simply enhances the chocolate flavor. If you prefersubstitute with hot waterbut coffee gives the best result.
- Buttermilk: Don’t skip it. Buttermilk keeps the cake extra moist and tender. No buttermilk? Mix 1 cup milk + 1 tablespoon lemon juice or vinegarlet sit 5 minutes.
- Mixing Tip: Whisk just until combined. Overmixing can make the cake dense.
- Storage: Store covered in the refrigerator for up to 5 days. ake layers can be frozen (unfrosted) for up to 2 months.
Is cultured low-fat buttermilk with 1% milk fat fine for this recipe
Yescultured low-fat buttermilk with 1% milk fat is perfectly fine for this recipe. It still provides the necessary acidity to react with the baking soda and helps create a moisttender crumb in the chocolate cake. Even though it’s lower in fat than whole buttermilkthe oil and eggs in your batter will make up for the richnessso the texture and flavor won’t suffer.
hiwhat type of butter should I use?
should I use salted or unsalted butter?
Unsalted butter.
Best chocolate cake I’ve ever made. compliments from all my family.
regarding cocoa powder do you use Dutch process or regular and sweetened or unseewetend?
Should we use salted or unsalted butter?
Can I reduce the amount of sugar in both the cake and frosting? Will it reduce the consistency?
Hi! should my buttermilk be room temperature or cold? Also did you use medium eggs or large ones?
Hi. I love this recipe! How many days does this cake stay moist for please? Thank you so much. Jay
Thanks! About 4-5 days if you keep it covered in the fridge.
Did you use dutch processed cocoa or natural??
I used natural cocoa powder
What is the size of the pans?
how many teaspoons of coffee do you add to this cake recipe
1-2 teaspoons
Thank you. Would that be 2 large eggs for the recipe?
I don’t understand how a recipe with that much liquid inside is ever going to become solid… For me it was a complete flopand I didn’t even use all of the coffee 😅
In defense of the recipeI did add the coffee while slightly hotwhich was not so smart in retrospect as it might have killed the eggs.
да ,аз увеличих брашното с 1 чаша и се получи,другото ,което промених е формата за печене с по-голям диаметър
Hi! what if I bake the entire cake in one tin……………….? How long shall I Bake it?
Is there any substitute for creame cheese?
I made this cake for my dad’s birthday (which was yesterday 🙂 and it is an amazing recipe! We all loved it…it’s moistfull of flavour and absolutely delicious!!! Thank you so much for this amazing recipe!!!
Is it okay if you don’t skip coffee?
This is the second time this week that I have cooked your cake.
I must say that it is an outstanding recipe.
So moist and full of chocolate flavour.
Thank you for such a lovely recipe and also the chocolate icing is to die for.
Hi How Can I Make 1 Layer Cake.
How To Manage The Ingredients???
Hi,
Just cut the ingredients in half.
Hi. Did you used dutch processed cocoa or natural?
Hi! I also have a small oven and i was wondering what to do with the other cake batter while the first one’s baking? Do i cover it or refrigerate it?Thanks 🙂
Hiyou don’t need to cover the batter. let it sit while you baking the first cake.
Is there something i can use as a substitute for cream cheese in frosting?
Hi ! I love this recipe but I just wanted to askdoes it matter if the coffee is hot or cold?
Hino. Use warn or cold coffeebut not boiling.
Can you use milk instead of buttermilk!?
Please read recipe notes.
Thanks for the responsebut I want to know if I can substitute milk instead of buttermilk or homemade buttermilkjust simple milk!
No
Nowhat?!
I believe he meant just follow the recipe and use milk.
Not buttermilk,self made or store bought !
that wat i thought
I believe he meant just follow the recipe and use buttermilk regardless of if it’s store bought or homemade!