Description

This Classic Chocolate Layer Cake with Buttercream Frosting captures the essence of traditional baking, featuring a moist, tender crumb and a perfect balance between high-quality cocoa and whipped butter. It's the ultimate centerpiece for any gathering, satisfying even the most demanding chocolate enthusiasts.

Ingredients

Scale

2 cups All-purpose flour (unbleached)
2 cups Granulated cane sugar
3/4 cup Dutch-processed cocoa powder
2 tsp Baking soda
1 tsp Baking powder
1 cup Full-fat buttermilk
1/2 cup Vegetable oil or melted coconut oil
2 Large organic eggs (room temperature)
2 tsp Pure vanilla bean extract
1 cup Hot brewed coffee or boiling water
1.5 cups Unsalted grass-fed butter
4 cups Sifted powdered sugar

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Instructions

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans
Sift together the flour, sugar, cocoa powder, baking soda, and baking powder in a large mixing bowl
In another bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth
Gradually add the wet ingredients to the dry ingredients, mixing until just combined
Pour in the hot coffee or boiling water into the batter and mix gently until smooth
Divide the batter between the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clea
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely
For the frosting, cream the room-temperature butter until fluffy, then slowly add the powdered sugar and heavy cream, beating until aerated
Assemble the cake by frosting the top of one layer, placing the second layer on top, and frosting the entire cake

Notes

Use room temperature ingredients for best results.

Consider a crumb coat for a smoother finish on the frosting.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 45g
Sodium: 200mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg