Moist Chocolate Layer Cake From Scratch

Name: Moist Chocolate Layer Cake From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Bakes & Bliss

I absolutely love baking cakes from scratch, and this Moist Chocolate Layer Cake is one of my favorites. The rich chocolate flavor combined with a fluffy texture makes it a dessert everyone will rave about. I enjoy using high-quality cocoa and freshly baked layers to ensure an unforgettable experience. This cake is perfect for any occasion, whether it's a birthday party or just a weekend treat. Trust me, once you taste it, you'll understand why it has become my go-to chocolate cake recipe!

Created by

Abigail Foster

Last updated on 2026-02-10T18:17:36.296Z

When I first attempted this recipe, I was amazed at how simple it was to create such a decadent layer cake. I meticulously combined dark cocoa powder and softened butter to achieve the deep chocolate flavor that I love so much. Every layer was moist, and the aroma that filled my kitchen was simply irresistible.

I also discovered that using buttermilk instead of regular milk makes a substantial difference in texture, resulting in an incredibly tender crumb. I often pair this cake with a rich ganache or a light buttercream to complement its chocolaty goodness.

Why You Will Love This Recipe
Rich chocolate flavor that satisfies any sweet tooth
Moist layers that never dry out
Versatile for any celebration or cozy family dessert

The Importance of Quality Ingredients

Using high-quality cocoa powder is essential for achieving a deep, rich flavor in your chocolate cake. I recommend choosing a Dutch-processed cocoa, as it provides a smoother taste and darker color than regular cocoa. Brands like Valrhona or Ghirardelli can elevate your cake from average to exceptional. Additionally, opt for fresh eggs and full-fat milk to ensure the batter has the right moisture content, leading to perfectly tender and moist cake layers.

When it comes to the cake's frosting, the type of butter you use can significantly impact the texture and flavor. Unsalted butter is preferable as it allows you to control the amount of salt in your frosting. Make sure to soften the butter at room temperature for at least an hour; this will help achieve a light and fluffy consistency when creamed with powdered sugar. If you're looking for a lighter option, you can substitute part of the butter with cream cheese for a tangy twist.

Baking Tips for Perfect Layers

To achieve even layers and a nice rise, it is crucial to accurately measure your ingredients, especially the flour and sugar. Use a kitchen scale for precision; this can prevent any discrepancies in texture. Additionally, be sure to tap the pans gently on the counter after pouring the batter in to release any air bubbles that could cause uneven baking. This helps in creating a flat surface that's perfect for stacking.

Keep an eye on your cakes while they bake. Every oven is different, and while the typical baking time is around 30 minutes, it's best to start testing for doneness a few minutes early. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it's ready. Be careful not to overbake, as this can lead to dry layers.

Ingredients

Ingredients for Moist Chocolate Layer Cake

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract

Additional Notes

Instructions

Steps to Make the Cake

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, blend eggs, milk, oil, and vanilla until well combined.

Combine Mixtures

Gradually add wet ingredients to the dry mixture, mixing until just combined. Stir in boiling water until smooth.

Bake Cakes

Pour the batter evenly into prepared pans and bake for 30 minutes or until a toothpick comes out clean.

Cool and Frost

Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Enjoy Your Cake!

Pro Tips

For an extra indulgent touch, consider adding a layer of chocolate ganache between the cake layers or drizzling it on top after frosting.

Storage and Make-Ahead Tips

This Moist Chocolate Layer Cake can be prepared in advance, making it an excellent option for busy bakers. Once cooled, wrap the layers in plastic wrap and store them in the refrigerator for up to five days. Alternatively, you can freeze the un-frosted layers for up to three months. When ready to enjoy, allow the cake to thaw overnight in the refrigerator before frosting and serving.

For the frosting, you can make it ahead of time as well. Prepare and chill it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, let it sit at room temperature for about 30 minutes, then beat it briefly to return its silky texture before frosting the cake.

Serving Suggestions

This chocolate layer cake is incredibly versatile; it pairs beautifully with various toppings. Consider serving it with fresh berries, whipped cream, or a scoop of vanilla ice cream for an indulgent dessert experience. For a more festive touch, drizzle some salted caramel or chocolate ganache over the top, enhancing both flavor and presentation.

For those who enjoy a rich flavor contrast, serving the cake with a dollop of freshly whipped cream infused with espresso powder can complement the chocolate beautifully. I often serve slices with a cup of coffee, as it balances the sweetness and enhances the chocolate flavor, making it a perfect end to any meal.

Questions About Recipes

→ Can I use cocoa powder instead of chocolate?

Yes, unsweetened cocoa powder works perfectly for this recipe.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 2 months.

→ Is there a substitute for buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes.