This double chocolate layer cake was made for alllllll my chocolate lovers out there. This cake has three fluffy chocolate layers sandwiched between a whole lot of chocolate buttercream. It is to die for.
Why you will love this chocolate layer cake
- The cake. The cake texture is perfectly soft and moist, but also holds its structure as a tall and thick cake. It is a butter and oil based cake, so it is moist, but not dense.
- The chocolate buttercream. This chocolate buttercream is the BEST chocolate buttercream on earth. I can eat the buttercream alone with a spoon. The buttercream perfectly complements this chocolate layer cake for a chocolate explosion!
- Minimal ingredients. This cake has a lot of things you probably already have in your kitchen pantry - butter, milk, eggs, oil, flour, sugar, etc., so it comes together super easy! There are no special ingredients you need to go on a hunt for in the grocery store.
- All purpose flour: all purpose flour is the flour of choice for this cake - it leads to the perfect soft and tender crumb.
- Cocoa powder: this recipe calls for unsweetened cocoa powder - NOT dutch processed. The leavener in this cake (baking powder) was specifically measured to react with natural cocoa powder.
- Leavener: baking powder is the leavener used in this chocolate layer cake - it will help the cakes rise perfectly.
- Fats: the key fats in this recipe are the butter, oil, eggs, milk and yogurt. All of these ingredients add moisture so the cake does not come out to be dry and crumbly.
- Sugar: granulated sugar is used in the cake - it adds sweetness, flavor and moisture. We also used powdered sugar in the buttercream.
- Coffee: strongly brewed coffee is added to the batter, which REALLY deepens the chocolate flavor.
- Make the cake batter. Separate the batter evenly into three 6 inch pans.
- Bake the cakes for 40-43 minutes at 325 degrees Fahrenheit, then let cool.
- Make the chocolate buttercream.
- Once the cakes are cool, level them off using a cake leveler or serrated knife if they have a dome shaped topped.
- Frost and enjoy!
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Chocolate Layer Cake
- 2 ½ cups (313 grams) all purpose flour spooned and leveled
- 1 cup (80 grams) cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (100 mL) vegetable oil
- 2 cups (400 grams) granulated sugar
- 4 eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup (120 mL) whole milk room temperature
- ½ cup (120 mL) strongly brewed coffee room temperature
- ¼ cup (60 grams) yogurt room temperature, greek or regular works!
- 1 ½ cups (339 grams) unsalted butter room temperature
- 5 cups (600 grams) powdered sugar
- ¾ cup (60 grams) unsweetened cocoa powder
- 1 pinch salt
- 3-4 tablespoons milk/heavy cream room temperature
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius) and line three 6 inch pans with parchment paper.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter and oil together until combined and completely homogeneous - this will only happen if the butter is completely at room temperature. About 2-3 minutes on high speed.
- With the mixer on low, slowly stream in the granulated sugar, then turn it up to medium-high speed and beat until light and fluffy. About 1 minute, scraping down the sides and bottom of the bowl as necessary.
- Then, with the mixer on low, add the eggs in, one at a time, scraping down the sides and bottom of the bowl and mixing well in between each addition. Add the vanilla extract and mix on low until combined.
- Add half of the dry ingredients and mix on low until just combined. Add half of the milk, half of the coffee and half of the yogurt and mix on low until just combined. Repeat this with the remaining halves of dry ingredients, milk, coffee and yogurt. Do not overmix!
- Separate the batter equally between the prepared pans and spread it into an even layer. Bake the cakes for 40-43 minutes until a toothpick inserted into the center of the cake comes out clean. The cake will be slightly pulling away from the edges of the pan. Let the cake sit in the pan for 5-10 minutes, then remove them onto a cooling rack to cool completely.
- While the cakes are baking and cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter by itself until it is light and fluffy. On high speed for 5 minutes.
- Add the powdered sugar, cocoa powder, salt, and milk/heavy cream and mix on low speed for 30 seconds and then on high speed until completely combined.
- You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on the desired consistency.
- Once the cakes are completely cool, level off the cakes using a cake leveler or serrated knife if they have a dome.
- Take one third of the buttercream and spread it into a thick layer on top of the first cake layer.
- Place the second cake layer on top then take another third of the buttercream and spread it into a thick layer.
- Top with the final layer of cake and use the final third of buttercream to frost the top and sides of the cake. Enjoy!
- I like to scrape down the bottoms and sides of the bowl every time after I add a new ingredient, this will ensure the cake is properly mixed.
- This cake can be baked in 8 inch cake pans or a 13x9 sheet pan. The bake time will vary.
- If you do not want to use brewed coffee, replace the ½ cup (120 mL) of coffee with ½ cup (120 mL of milk).
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!