This Double-Layered Chocolate Cake is a classic, rich dessert that’s perfect for birthdays, celebrations, or simply indulging a chocolate craving. Moist and tender with deep cocoa flavor and topped with a fluffy chocolate buttercream, it’s everything a chocolate cake should be—and more. With simple ingredients and easy-to-follow steps, this cake will be your go-to for any special occasion.
Why You’ll Love This Recipe
This cake is incredibly soft, thanks to a blend of oil and boiling water that gives the crumb a luscious, moist texture. The optional espresso powder deepens the chocolate flavor without overpowering it, and the silky, rich chocolate frosting complements every bite. Whether you’re layering it with ganache or simply frosting it smooth, this cake is sure to impress and satisfy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake (2 Layers):
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp espresso powder (optional, enhances chocolate flavor)
1 cup milk (whole or 2%)
½ cup vegetable oil
2 eggs (room temperature)
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Frosting:
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
¼ cup heavy cream (add more as needed for consistency)
Optional Add-Ons:
Chocolate chips or chunks (fold into the batter)
Layer of chocolate ganache between cake layers
Fresh berries for topping
Chocolate shavings or sprinkles for decoration
Directions
Step 1: Make the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined and smooth.
Stir in the boiling water last. The batter will be thin—this is expected and results in a moist cake.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove and transfer to wire racks to cool completely.
Step 2: Make the Frosting
In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy.
Gradually add the powdered sugar, cocoa powder, and salt. Beat on low speed until mostly combined, then increase to medium-high and beat until fluffy.
Add vanilla extract and heavy cream, continuing to beat until the frosting is light and spreadable. Add more cream as needed for desired consistency.
Step 3: Assemble the Cake
If needed, level the tops of the cake layers with a serrated knife for even stacking.
Place one cake layer on a serving plate or cake board. Spread a thick, even layer of frosting on top.
Place the second cake layer over the first, then frost the top and sides with the remaining buttercream.
Smooth the surface with an offset spatula or butter knife.
Decorate with chocolate shavings, sprinkles, or a drizzle of ganache. Add fresh berries for a decorative and flavorful finish, if desired.
Servings and timing
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Cooling & Assembly Time: 1 hour
Total Time: 2 hours
Yield: 12–14 servings
Variations
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Ganache Filling: Add a layer of chocolate ganache between the cake layers for extra decadence.
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Chocolate Chip Batter: Fold ½ cup chocolate chips or chunks into the batter before baking.
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Fruit-Filled: Add a thin layer of raspberry or cherry preserves along with frosting between layers.
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Nutty Crunch: Sprinkle finely chopped hazelnuts or almonds on the frosting for a textural contrast.
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Mini Cakes: Divide batter into smaller pans or make cupcakes; adjust bake time accordingly.
Storage/Reheating
Storage:
Store the fully assembled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing:
Freeze the unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the refrigerator overnight before frosting.
Frosted cake slices can also be frozen individually and thawed as needed.
Reheating:
This cake is best served at room temperature. Let chilled slices sit out for 15–20 minutes before serving.
FAQs
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance. Wrap tightly and store at room temperature. Assemble the next day.
Why is my batter so runny?
The boiling water thins the batter, which is normal. It creates a moist, tender crumb once baked.
Can I substitute buttermilk for regular milk?
Yes, buttermilk adds a tangy flavor and richer texture. It’s a great substitution.
What’s the best cocoa powder to use?
Use unsweetened natural cocoa powder for a classic flavor. Dutch-processed works too but may slightly alter taste and color.
How do I make this into cupcakes?
Divide the batter into lined cupcake tins and bake for 18–22 minutes. This recipe yields about 24 cupcakes.
Can I use salted butter for the frosting?
Yes, but reduce or omit the added salt in the frosting to avoid it being too salty.
Can I use different frosting?
Yes, cream cheese frosting, ganache, or even whipped cream frosting all work well with this cake.
How do I get smooth frosting on the cake?
Apply a thin crumb coat and chill the cake for 15 minutes before adding the final frosting layer.
Can I bake this in one deep pan instead of two?
It’s not recommended, as the center may not bake evenly. Stick with two pans for best results.
Is the espresso powder necessary?
It’s optional, but it enhances the chocolate flavor without making the cake taste like coffee.
Conclusion
This Double-Layered Chocolate Cake is everything a chocolate cake should be: moist, rich, and covered in velvety frosting. Whether you’re celebrating a birthday or simply craving something sweet, this cake is easy to make and impossible to resist. With optional fillings, toppings, and customizations, it’s a versatile and crowd-pleasing dessert you’ll want to make again and again.
Print
Double-Layered Chocolate Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12–14 servings
- Category: Dessert, Cake
- Method: Baking
- Diet: Vegetarian
Description
This rich, moist Double-Layered Chocolate Cake is perfect for birthdays, celebrations, or any moment that calls for a chocolate fix. With deep cocoa flavor enhanced by espresso powder and topped with creamy chocolate buttercream, this classic cake is a true crowd-pleaser. Keywords: double-layered chocolate cake, birthday chocolate cake, moist chocolate cake recipe, classic chocolate cake
Ingredients
For the Chocolate Cake (2 layers):
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2 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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1 tsp espresso powder (optional, enhances chocolate flavor)
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1 cup milk (whole or 2%)
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1/2 cup vegetable oil
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2 eggs, room temperature
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2 tsp vanilla extract
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1 cup boiling water
For the Chocolate Frosting:
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1 cup unsalted butter, softened
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3 1/2 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1/2 tsp salt
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2 tsp vanilla extract
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1/4 cup heavy cream (add more as needed for consistency)
Instructions
Step 1: Make the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add milk, oil, eggs, and vanilla. Beat on medium speed until smooth and combined.
Stir in boiling water—batter will be thin, but that’s perfect.
Divide batter evenly between the two pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Frosting
Beat softened butter until light and fluffy.
Gradually mix in powdered sugar, cocoa powder, and salt.
Add vanilla extract and cream. Beat until smooth and fluffy, adding more cream as needed for spreadability.
Step 3: Assemble the Cake
Level cake layers if needed.
Place one layer on a serving plate or cake board. Spread a generous layer of frosting over the top.
Place the second layer on top and frost the top and sides of the cake.
Decorate with chocolate shavings, sprinkles, or a drizzle of ganache if desired.
Optional Add-Ons:
Stir chocolate chips or chunks into the cake batter for extra texture.
Add a layer of ganache between cake layers for extra richness.
Top with fresh berries for a gourmet finish.
Notes
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For even layers, use a kitchen scale to divide the batter equally.
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Use high-quality cocoa powder for the deepest flavor.
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Cake can be made a day ahead and stored in the fridge—bring to room temperature before serving.
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