Chocolate Layer Cake

Slice of chocolate layer cake
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  • 60 mins
  • Prep: 25 mins,
  • Cook: 35 mins
  • Yield: 8-10 servings
Ratings (9)

This fabulous Chocolate Layer Cake recipe is very simple to make. I love that the dark chocolate cake is frosted with a lighter cocoa frosting. It not only looks beautiful, but the more intense, slightly bitter cake pairs well with the sweet and fluffy frosting.

Whenever you bake, you have to follow certain rules. Don't adjust the amounts of the ingredients, because baking recipes are precise formulas. Be sure to measure all of the ingredients carefully, especially the flour. Always spoon flour into the measuring cup and level off with the back of a knife. Never dip the measuring cup into the flour and scoop it out; you'll get too much flour that way and your baked goods will be heavy, dry, and tough.

Bake the cake and take it out of the oven when it tests done. That means the cake should spring back lightly when touched with your finger, a toothpick inserted into the center of the cake should come out clean, and the cake should pull away slightly from the edges of the pan. And let the cake cool completely before you frost it.

Enjoy this easy recipe with a big glass of cold milk. It's wonderful as a birthday cake, or just as a treat on a busy weeknight for some comfort.

What You'll Need

  • 2 cups flour
  • 2 cups sugar
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup oil
  • 2 teaspoons vanilla
  • 1 cup boiling water
  • 3/4 cup cocoa

How to Make It

Preheat the oven to 350 degrees F. Grease two 9 inch round layer cake pans with unsalted butter or solid shortening and dust with cocoa and set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir with a wire whisk until blended. Add the eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes.

Heat the water in microwave oven to boiling.

Stir in cocoa powder and let stand for 5 minutes. (This step is called "blooming" and it brings out the flavor in the cocoa powder.) Stir this mixture into the cake batter.

Pour the thin batter into the two prepared pans. Bake at 350 degrees F for 30-35 minutes or until the cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool for 5 minutes, then remove the cake from the pans and cool completely on wire racks. Fill and frost with Chocolate Frosting. Store covered at room temperature.