A simple, one-bowl recipe for a rich, deeply flavored, and very moist dark chocolate layer cake with a silky buttercream frosting.
Author:Chloe Fleetwood
Prep Time:20 min
Cook Time:35 min
Total Time:55 min
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder, natural or Dutch-process
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee
For Frosting: 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup cocoa powder; 1/2 cup milk; 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
Carefully pour in the hot coffee and mix on low speed until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth. Beat in the vanilla.
Once the cakes are completely cool, frost and stack the layers.
Notes
Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
Buttermilk reacts with the baking soda to give the cake a tender crumb.
For an extra dark color, use Dutch-process cocoa powder.