Classic Chocolate Layer Cake

Classic Chocolate Layer Cake

A rich, moist, and deeply chocolatey cake with a smooth, creamy frosting — a true homemade classic that never goes out of style.

Ingredients

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 cup hot water

1 cup unsalted butter

¼ cup unsweetened cocoa powder

½ cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

For the Frosting:

½ cup unsalted butter

¼ cup unsweetened cocoa powder

6 tablespoons milk or heavy cream

4 cups powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

Instructions

1. Preheat and prepare the pans

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. Line the bottoms with parchment paper to prevent sticking.

2. Make the cocoa mixture

In a medium saucepan, melt the butter over medium heat. Add cocoa powder and hot water, stirring until smooth and glossy. Remove from heat and let it cool slightly.

3. Combine the dry ingredients

In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Mixing them first helps create an even crumb later.

4. Combine wet ingredients

In a separate bowl, whisk the eggs, buttermilk, and vanilla extract until smooth.

5. Make the batter

Pour the warm cocoa mixture into the dry ingredients and stir gently until partially combined. Add the buttermilk mixture and mix until smooth and uniform — the batter should be glossy and slightly thick.

6. Bake the cake

Divide the batter evenly between the pans and smooth the tops with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Prepare the frosting

In a small saucepan, melt the butter with cocoa powder and milk over low heat. Whisk until smooth, then remove from heat. Gradually add powdered sugar, whisking constantly until creamy. Stir in vanilla extract and pecans if desired.

8. Frost the cake

Spread frosting between the cake layers and over the top and sides while still slightly warm — this helps it glide on smoothly and set into a rich, fudge-like texture.

9. Cool and serve

Allow the frosting to set completely before slicing. Serve at room temperature or slightly chilled for a denser texture.

Tips for the Perfect Cake

For extra moisture, brush each cake layer with a little warm milk or simple syrup before frosting.

Use high-quality cocoa powder for a richer chocolate flavor.

This

cake keeps well covered at room temperature for 2–3 days or refrigerated for up to a week.