Description
A decadent double layer chocolate cake that is incredibly moist with deep, dark flavor. Perfect for celebrations and simple enough for home bakers.
Ingredients
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups unsalted butter (softened)
3 cups powdered sugar
3/4 cup unsweetened cocoa powder (for frosting)
1 tsp vanilla extract (for frosting)
3–4 tbsp heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F. Grease two 9-inch round pans
- Whisk dry ingredients together: flour, sugar, cocoa powder, baking powder, baking soda, and salt
- Add eggs, milk, oil, and vanilla extract. Mix until smooth
- Pour in the boiling water. The batter will be thin. Divide batter between the two pans
- Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool completely in pans on a wire rack
- For the frosting: Beat softened butter until fluffy. Add powdered sugar, cocoa powder, vanilla extract, and heavy cream. Beat until smooth and spreadable. Add more cream if needed
- Assemble the cake: Place one cooled layer on a plate. Spread a generous layer of frosting on top. Place the second layer on top. Frost the top and sides of the cake
- Chill for 30 minutes before serving for cleaner slices
Notes
For a more tender cake, you can substitute buttermilk for whole milk.
For a gluten-free version, use a gluten-free all-purpose flour blend.
Add 1/2 cup sour cream to the batter for richer flavor.
You can add chocolate chips to the batter for extra texture.
For a dairy-free version, use almond milk and vegan butter.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Freeze cake layers separately for up to 3 months. Thaw overnight in the refrigerator before assembling.
Reheat individual slices in the microwave for 10 seconds if desired.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 580 kcal
- Sugar: 60 g
- Sodium: 450 mg (estimated)
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g (estimated, from vegetable oil and butter)
- Trans Fat: 0 g (estimated, using fresh ingredients)
- Carbohydrates: 80 g
- Fiber: 4 g (estimated from cocoa and flour)
- Protein: 6 g
- Cholesterol: 70 mg (estimated from eggs and butter)
Keywords: chocolate cake, layer cake, double layer, birthday cake