Quick Tips
- In order to frost the cake in a similar way to the photos, you will need some cake decorating tools! I have linked my favorite ones below.
- Freeze the cooled cake layers for 2-3 hours before frosting the cake
Equipment
- Mixing bowl
- Stand mixer (I recommend using a stand mixer to make the frosting)
- Measuring cups and spoons
- Silicone spatula
- Whisk or hand/stand mixer (to mix the cake batter)
- Three 9-inch cake round pans
- Parchment paper
- Kitchen scale (recommended)
- Cake decorating tools (recommended but not required)
- Offset spatulas
- Multi-purpose scraper (my favorite tool for frosting cakes!)
- Piping bag and tips
Ingredient Notes
- Canola or vegetable oil
- Granulated sugar
- Brewed coffee: the hot coffee helps bloom the cocoa powder and bring out the chocolate flavor! If you do not have coffee or like coffee (you don’t taste it in the final product), just use hot water instead
- Water
- Cocoa powder: I love to mix regular unsweetened cocoa powder and dutch processed cocoa powder (50/50)
- Baking soda
- Baking powder
- Salt: remove the salt from the buttercream if using salted butter
- White vinegar
- Vanilla extract
- Unsalted butter: if using salted butter, omit added salt
- Powdered sugar
- Heavy cream
Love this Easy Chocolate Layer Cake? Try these other chocolate cake desserts!
- Chocolate Cookie Dough Cupcakes
- Double Chocolate Cupcakes with Peanut Butter Frosting
- Small Batch Cookies and Cream Cake
How to make this Easy Chocolate Layer Cake
This easy chocolate layer cake is actually super simple to make! Just follow the steps below.
How to make the chocolate cake layers
Preheat the oven to 350 degrees. Prepare three 9-inch round cake pans by greasing them thoroughly with baking or cooking spray, then lining the bottom of the pans with parchment paper. Set them aside.
In a large bowl with a whisk/hand mixer or stand mixer fitted with the whisk attachment, whisk together all dry ingredients on lowest setting (flour, sugar, cocoa, salt, baking soda, baking powder).
Add oil, water, brewed coffee, vinegar and vanilla extract. Mix on low until combined, then beat on medium until well-combined.
Use a kitchen scale to pour an even amount of batter into each cake pan. If you do not have a kitchen scale, use measuring cups to measure out the batter evenly.
Bake for 20-24 minutes or until a toothpick inserted into the center of each cake layer comes out clean. Remove the cakes from the oven and allow them to cool for 20-30 minutes (while you make the frosting).
How to make the chocolate buttercream frosting
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy.
Add the cocoa powder, heavy cream, vanilla and salt. Mix until combined.
Add powdered sugar, 1 cup at a time, mixing well after each addition, until you have reached your desired frosting consistency (usually 6-7 cups total). Scrape down the bowl well with a large silicone spatula.
How to assemble the chocolate layer cake
Remove the cooled cake layers from the pans. Make sure that they are completely cooled to room temperature.
**not required but highly recommended** Cover the layers completely in plastic wrap and place them in the freezer for 2-3 hours. This makes cake frosting much easier.
Pick the plate that you will be setting your cake on and place a small amount of frosting in the center of the plate (this will act as “glue” for the cake so that it doesn’t slide around the plate).
Place your first cake layer over the frosting dollop and spread a thick layer of frosting evenly over the cake. Make sure that the frosting is flowing past the edge of the cake (this makes it easier to frost the edges once fully assembled).
Place the second layer on top of the frosting layer and repeat the step above. Next, place the final cake layer on top and add a final thick layer of frosting that is overflowing over the edge.
Use a butter knife, offset spatula or piping bag to add a thick layer of frosting around the sides of the cake. It’s okay if the frosting still looks messy at this point!
Use the flat end of an offset spatula, a rubber spatula or (ideally) a cake decorating icing smoother or flat edge bench scraper to smooth the frosting around the side of the cake.
If you would like to add additional decoration on top of the cake, place the remaining frosting in a piping bag with a decorative tip and pipe around the edges. I have included links to my favorite cake decorating tools above!
Try these other chocolate desserts!
- Layered Brownie Cake
- Soft Chocolate Crinkle Cookies
- Brownie Batter Dip
- Chocolate Peanut Butter Protein Muffins
Easy Chocolate Layer Cake
Ingredients
For the chocolate cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ⅓ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup canola or vegetable oil
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
- 1 cup brewed coffee (hot)
For the chocolate buttercream frosting
- 3 cups unsalted butter (6 sticks, softened)
- 1½ cups cocoa powder
- 6-8 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt (omit if using salted butter)
Instructions
To make the chocolate cake layers
- Preheat the oven to 350 degrees.
- Prepare three 9-inch round cake pans by greasing them thoroughly with baking or cooking spray, then lining the bottom of the pans with parchment paper. Set them aside.
- In a large bowl with a whisk/hand mixer or stand mixer fitted with the whisk attachment, whisk together all dry ingredients on lowest setting (flour, sugar, cocoa, salt, baking soda, baking powder).
- Add oil, water, brewed coffee, vinegar and vanilla extract. Mix on low until combined, then beat on medium until well-combined.
- Use a kitchen scale to pour an even amount of batter into each cake pan. If you do not have a kitchen scale, use measuring cups to measure out the batter evenly.
- Bake for 20-24 minutes or until a toothpick inserted into the center of each cake layer comes out clean.
- Remove the cakes from the oven and allow them to cool for 20-30 minutes (while you make the frosting).
To make the chocolate buttercream
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy.
- Add the cocoa powder, heavy cream, vanilla and salt. Mix until combined.
- Add powdered sugar, 1 cup at a time, mixing well after each addition, until you have reached your desired frosting consistency (usually 6-7 cups total). Scrape down the bowl well with a large silicone spatula.
To assemble the cake
- Remove the cooled cake layers from the pans. Make sure that they are completely cooled to room temperature.
- **not required but highly recommended** Cover the layers completely in plastic wrap and place them in the freezer for 2-3 hours. This makes cake frosting much easier.
- Pick the plate that you will be setting your cake on and place a small amount of frosting in the center of the plate (this will act as "glue" for the cake so that it doesn't slide around the plate).
- Place your first cake layer over the frosting dollop and spread a thick layer of frosting evenly over the cake. Make sure that the frosting is flowing past the edge of the cake (this makes it easier to frost the edges once fully assembled).
- Place the second layer on top of the frosting layer and repeat the step above.
- Place the final cake layer on top and add a final thick layer of frosting that is overflowing over the edge.
- Use a butter knife, offset spatula or piping bag to add a thick layer of frosting around the sides of the cake. It's okay if the frosting still looks messy at this point!
- Use the flat end of an offset spatula, a rubber spatula or (ideally) a cake decorating icing smoother or flat edge bench scraper to smooth the frosting around the side of the cake.
- If you would like to add additional decoration on top of the cake, place the remaining frosting in a piping bag with a decorative tip and pipe around the edges. I have included links to my favorite cake decorating tools in the post above!
