Classic Chocolate Layer Cake with Chocolate Buttercream

Classic Chocolate Layer Cake with Chocolate Buttercream has been my absolute favorite dessert to make when I want to impress guests or simply treat myself to something special. There’s something magical about the process of creating those perfect chocolate layers and watching everyone’s eyes light up when they see this beauty. After years of perfecting this recipe, I can confidently say this is the ultimate chocolate cake that will make your kitchen smell like heaven.

What Is Classic Chocolate Layer Cake with Chocolate Buttercream?

This Classic Chocolate Layer Cake with Chocolate Buttercream is essentially the gold standard of chocolate desserts. Furthermore, it features two incredibly moist chocolate cake layers paired with rich, silky chocolate buttercream frosting. Additionally, the combination creates a dessert that’s both elegant and comforting. Moreover, this cake strikes the perfect balance between sweetness and deep chocolate flavor that chocolate lovers crave.

Essential Ingredients for Your Dream Cake

Before we dive into the magic, let’s talk about what makes this Classic Chocolate Layer Cake with Chocolate Buttercream absolutely irresistible. Consequently, each ingredient plays a crucial role in creating those perfect layers and that dreamy frosting.

For the Chocolate Cake Layers:

• All-purpose flour (2 cups) – The foundation that gives our cake structure. You can substitute with cake flour for an even more tender crumb.
• Granulated sugar (1¾ cups) – Creates sweetness and helps maintain moisture. Brown sugar works too for a deeper flavor.
• Unsweetened cocoa powder (¾ cup) – The star ingredient that gives us that rich chocolate taste. Dutch-processed works beautifully here.
• Baking soda (2 teaspoons) – Our leavening agent that makes the cake rise perfectly.
• Baking powder (1 teaspoon) – Works alongside baking soda for extra lift and fluffiness.
• Salt (1 teaspoon) – Surprisingly important for enhancing all those chocolate flavors.
• Eggs (2 large) – Room temperature eggs blend better and create a smoother batter.
• Buttermilk (1 cup) – The secret to incredibly moist cake layers. Regular milk with lemon juice works as a substitute.
• Hot coffee (1 cup) – Trust me on this one! Coffee intensifies the chocolate flavor without making it taste like coffee.
• Vegetable oil (½ cup) – Keeps our cake moist for days. Melted butter works too if you prefer.
• Vanilla extract (2 teaspoons) – Rounds out all the flavors beautifully.

For the Chocolate Buttercream:

• Unsalted butter (1 cup) – Room temperature is crucial for smooth, creamy frosting.
• Powdered sugar (3½ cups) – Creates that perfect sweetness and smooth texture.
• Cocoa powder (½ cup) – More chocolate goodness for our frosting.
• Heavy cream (¼ cup) – Makes the buttercream silky and spreadable.
• Vanilla extract (1 teaspoon) – Complements the chocolate perfectly.
• Pinch of salt – Balances the sweetness and enhances flavor.

Step-by-Step Instructions for Cake Perfection

Now comes the fun part! Therefore, let’s walk through creating this Classic Chocolate Layer Cake with Chocolate Buttercream together. Additionally, I’ll share some insider tips that make all the difference.

Preparing Your Kitchen: First, preheat your oven to 350°F and grease two 9-inch round cake pans. Then, line them with parchment paper for easy removal. Furthermore, this extra step saves so much frustration later!

Making the Cake Batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Meanwhile, in another bowl, combine eggs, buttermilk, coffee, oil, and vanilla. Next, gradually add the wet ingredients to the dry ingredients, mixing until just combined. Importantly, don’t overmix or your cake will be tough.

Baking the Layers: Divide the batter evenly between your prepared pans. Subsequently, bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Then, let the cakes cool in the pans for 10 minutes before turning them out onto wire racks.

Creating the Buttercream: While your cakes cool completely, beat the butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with cream. Finally, beat in vanilla and salt until smooth and spreadable.

Assembly Time: Place one cake layer on your serving plate and spread a generous amount of chocolate buttercream on top. Then, add the second layer and frost the entire cake. Moreover, take your time with this step because it really makes the presentation shine.

Perfect Serving Ideas

This Classic Chocolate Layer Cake with Chocolate Buttercream shines brightest when served at room temperature. Additionally, a glass of cold milk or a cup of coffee makes the perfect pairing. Furthermore, fresh berries on the side add a lovely color contrast and bright flavor that cuts through the richness. Therefore, consider adding a dollop of whipped cream for extra indulgence!

Pro Tips for Chocolate Cake Success

• Room temperature ingredients: This ensures everything blends smoothly and creates a better texture throughout your Classic Chocolate Layer Cake with Chocolate Buttercream.
• Don’t skip the coffee: It truly intensifies the chocolate flavor without adding any coffee taste. Consequently, your cake will taste more chocolatey than ever.
• Level your layers: Use a cake leveler or sharp knife to create flat, even layers that stack beautifully.
• Chill before frosting: Cold cake layers are much easier to work with and won’t tear when you spread the buttercream.
• Taste as you go: Adjust the sweetness in your buttercream by adding more powdered sugar or a pinch of salt as needed.
• Store properly: Cover your finished cake with a dome or store in the refrigerator if your kitchen is warm.

Frequently Asked Questions

Can I make this Classic Chocolate Layer Cake with Chocolate Buttercream ahead of time? Absolutely! You can bake the cake layers up to two days ahead and wrap them tightly in plastic wrap. Similarly, the buttercream can be made a day early and stored in the refrigerator. Just bring it to room temperature and re-whip before using.

Why did my cake turn out dry? Usually, this happens from overbaking or measuring flour incorrectly. Therefore, always check your cake a few minutes before the recommended time. Additionally, make sure you’re spooning flour into your measuring cup rather than scooping directly from the bag.

Can I substitute the buttermilk in this recipe? Yes! Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. Consequently, this creates a similar tangy flavor that makes the cake tender.

How should I store leftover cake? Cover your Classic Chocolate Layer Cake with Chocolate Buttercream and store it in the refrigerator for up to 5 days. Moreover, bring it to room temperature before serving for the best flavor and texture.

Why This Recipe Will Win Your Heart

This Classic Chocolate Layer Cake with Chocolate Buttercream delivers everything you want in a chocolate dessert. Moreover, it’s incredibly moist, deeply chocolatey, and has that perfect homemade taste that store-bought cakes simply can’t match. Furthermore, the recipe is surprisingly forgiving, so even if you’re not an experienced baker, you’ll still end up with something absolutely delicious. Therefore, it’s become my go-to celebration cake for every special occasion.

My Recipe Development Journey

Creating the perfect Classic Chocolate Layer Cake with Chocolate Buttercream took me months of trial and error! Initially, my first attempts were either too dry or the layers kept falling apart. However, adding the hot coffee was a game-changer that I discovered completely by accident. Furthermore, I’ve documented all my favorite baking tips and recipe variations on my Pinterest page, where you can find even more chocolate inspiration. Consequently, this final version represents dozens of test batches and lots of happy taste testers!