Classic Chocolate Layer Cake (Chocolate Buttercream)

A rich, fudgy chocolate cake made in two (or more) layers, filled and frosted with a smooth, creamy chocolate buttercream.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water (or very hot)
• 1 cup unsalted butter, softened
• 3/4 cup unsweetened cocoa powder, sifted
• 2 1/2 cups powdered sugar
• 5 Tbsp heavy cream
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions

1. Preheat your oven to 350°F (≈ 175°C) and grease two round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the sugar, milk, oil, eggs, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients to the wet mix, stirring just until combined.
5. Carefully stir in the boiling water. The batter will be thin — that’s expected.
6. Divide the batter evenly into the prepared pans and bake for about 28–30 minutes, or until a toothpick inserted comes out clean / with a few crumbs.
7. Let the cakes cool in their pans for a few minutes, then transfer to a wire rack to cool completely.
8. Make the buttercream: In a mixing bowl, beat the softened butter until creamy. Add the cocoa powder, salt, and vanilla, mix to combine.
9. Gradually add the powdered sugar while mixing on low, then slowly pour in the heavy cream and beat on medium-high until light and fluffy.
10. Assemble the cake: Place one cake layer on your serving plate. Spread a layer of buttercream on top. Then place the second cake layer and frost the top and sides with the remaining buttercream. (Optional: do a crumb coat first, chill, then apply the final coat.)
11. Serve at room temperature. Store in an airtight container; refrigerate if not eaten within a day, but bring back to room temp for best texture.