Chocolate Layer Cake
A classic two-layer cocoa cake with a soft, moist crumb and generous chocolate buttercream. Makes 12 substantial slices, with estimated nutrition per slice. Batch yield: One two-layer 23 cm/9-inch frosted cake, cut into 12 slices. One serving: 1 slice, approximately 170 g after baking and frosting. Allow approximately 240 minutes from starting to slicing: 45 minutes for butter softening and ingredient tempering, 20 minutes for cake preparation, 30 minutes baking, 120 minutes complete cooling, and 25 minutes making and applying the frosting. Prep_minutes is the 210 non-oven elapsed minutes, not just hands-on work. Active preparation is 45 minutes. Preheating overlaps the final 15 minutes of butter softening, and cream tempering overlaps the final 20 minutes of cooling; neither is counted twice. Both cake tins bake together in one oven batch. Extra baking or cooling needed in your kitchen extends the total. Appliances: Oven; Electric kettle; Electric hand mixer; Refrigerator; Freezer, optional for storage. Equipment: Two nonstick 23 cm/9-inch round cake tins, at least 5 cm/2 inches deep; Baking parchment; Digital kitchen scales; Measuring jug; Mixing bowls; Hand whisk; Sieve; Flexible spatula; Wire cooling racks; Skewer; Palette knife; Serving plate; Cake knife; Airtight cake container or food-safe wrapping. Allergens: Contains wheat flour, eggs and dairy from the buttermilk, butter and cream. Check packaged ingredient labels for additional product-specific allergens. Storage: Keep the frosted cake covered in the refrigerator at 4°C/40°F or below for up to 4 days. For a softer texture, bring individual slices out 20–30 minutes before serving; limit total room-temperature time to 2 hours. Freeze well-wrapped slices in an airtight container for up to 2 months. Thaw overnight in the refrigerator and eat within 24 hours of thawing.
210 min
Prep
30 min
Cook
12
Serves
661
Calories
Macros · per serving
6g protein
86g carbs
33g fat
Ingredients
For 12 servings
- 220 g Plain all-purpose flour
- 64 g Unsweetened natural cocoa powder, for the cake
- 350 g Granulated sugar
- 8 g Baking soda
- 4 g Baking powder
- 5 g Fine salt, for the cake
- 113 g Neutral vegetable oil
- 2 eggs Large eggs
- 10 ml Vanilla extract, for the cake
- 240 ml Buttermilk
- 240 ml Water
- 280 g Unsalted butter, for the frosting
- 420 g Icing sugar
- 64 g Unsweetened cocoa powder, for the frosting
- 60 ml Double or heavy cream
- 5 ml Vanilla extract, for the frosting
- 1 g Fine salt, for the frosting
Instructions
- 1
Cut the butter into small cubes, cover and leave in a cool room, ideally about 20°C/68°F, for 45 minutes to soften. It should yield easily when pressed but remain matte, not melted or oily. Keep it covered in that cool spot until frosting time. During the final 20 minutes of this softening period, take the eggs and measured buttermilk from the refrigerator. Keep the cream refrigerated.
- 2
During the final 15 minutes of butter softening, preheat the oven to 180°C/350°F conventional or 160°C/320°F fan. Position a rack centrally and check that two 23 cm/9-inch round cake tins, each at least 5 cm/2 inches deep, fit side by side with space around them. Once the softening period is complete, begin the 20-minute cake preparation: line the bases of both nonstick tins with baking parchment, leaving the sides ungreased.
- 3
Whisk the flour, cake cocoa, granulated sugar, baking soda, baking powder and cake salt together in a large bowl, breaking up any cocoa lumps. In a second bowl, whisk the oil, eggs, cake vanilla and buttermilk until evenly combined.
- 4
Pour the wet mixture into the dry ingredients and whisk gently until no dry flour remains. Heat the measured water to boiling in an electric kettle, then gradually whisk it into the batter until smooth. The batter will be quite thin. Divide evenly between the tins, approximately 675 g per tin. Do not taste raw batter; raw flour and eggs can carry harmful bacteria. Wash hands and any utensils that contacted raw batter.
- 5
Bake both tins together for about 30 minutes. The cakes are ready when the tops spring back lightly and a skewer inserted into the centre comes out clean or with a few moist crumbs, but no liquid batter. If necessary, bake a little longer and add those extra minutes to the total cooking time.
- 6
Cool the cakes in their tins for 20 minutes. Run a thin palette knife around the edges, carefully turn them onto wire racks and peel away the parchment. Leave for another 100 minutes, giving 120 minutes of cooling in total. They must be completely cool before frosting; allow longer if the centres still feel warm.
- 7
After the cakes have spent 80 minutes on the racks, or 100 minutes cooling overall, take the measured cream from the refrigerator. Let it stand only for the remaining 20 minutes of cooling. Do not set it out at the beginning of the recipe.
- 8
Allow 25 minutes for making the frosting and assembling the cake. First, sift the icing sugar and frosting cocoa into a bowl. In a separate large bowl, beat the softened butter with an electric hand mixer for 2–3 minutes until smooth and lighter in colour. On low speed, add the sifted mixture in three additions, alternating with the cream. Add the frosting vanilla and frosting salt, then beat on medium speed for 2–3 minutes until fluffy and spreadable, scraping the bowl as needed.
- 9
Place one completely cooled cake layer flat-side up on a serving plate. Spread approximately 250 g of frosting over it. Add the second layer and spread all the remaining frosting over the top and sides, making gentle swirls with a palette knife. No chilling is required before cutting.
- 10
Cut into 12 equal slices. Expect a finished cake weighing approximately 2 kg, or about 170 g per slice after baking moisture loss and frosting. Refrigerate any cake not being served promptly.
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