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: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup brewed coffee; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup heavy cream; 2 teaspoons vanilla extract

Highlighted under: Oven-Fresh Wonders

When it comes to baking, I believe nothing beats a rich and moist chocolate layer cake made from scratch. I love how combining cocoa and coffee enhances the chocolate flavor, creating a dessert that is unbelievably decadent. Each layer is enveloped in a creamy frosting that complements the chocolate beautifully. This cake has become a staple in my home for birthdays and special occasions, and I’m excited to share it with you. It’s time to indulge in sweet memories with each delightful slice!

Created by

Hayley Morton

Last updated on 2026-02-10T17:37:36.140Z

Baking this moist chocolate layer cake from scratch has truly been a rewarding experience for me. During my first attempt, I was surprised by how profoundly the ingredients worked together—the combination of rich cocoa and a hint of coffee made for an extraordinary chocolate flavor. I recommend using high-quality cocoa powder for the best results; it truly makes a difference in the depth of flavor.

What I love most about this recipe is its ability to impress without excessive complexity. Each layer is forgiving, and I found that letting the cake layers cool completely before frosting them prevents the frosting from melting away. Trust me, patience pays off! Your friends and family will be amazed at the results.

Why You'll Love This Cake
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Baking Essentials for Success

To ensure your chocolate layer cake rises perfectly, it's crucial to measure your ingredients accurately. Weighing your flour instead of using cups will deliver more consistent results. Additionally, using room temperature eggs allows for better emulsification, resulting in a smoother batter. I recommend taking the butter out ahead of time to help with this, ensuring a creamy texture in your frosting as well.

Another essential step is to thoroughly combine your dry ingredients before adding the wet ones. This helps to evenly distribute the leavening agents, which are vital for the cake’s rise. A good rule of thumb is to whisk the mixture for at least one minute, which will aerate the dry ingredients and help create a light, fluffy cake.

Frosting Techniques for a Beautiful Finish

When preparing the frosting, start with softened butter for easier mixing and a smoother consistency. If you're short on time and find it too soft, you can chill the frosting in the fridge for about 10-15 minutes to firm it up. It should be spreadable yet hold its structure well when applied to the cake layers.

For a beautifully layered cake, I suggest applying a crumb coat first. This involves spreading a thin layer of frosting over your cooled cake to seal in any crumbs. After chilling for about 30 minutes, apply a second thicker layer of frosting for a smooth and polished finish. This extra step guarantees a clean presentation, especially for celebratory occasions.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
½ cup brewed coffee

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
2 teaspoons vanilla extract

Instructions

Directions

Prepare the Oven and Pans

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

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed for 2 minutes. Stir in the boiling water and coffee until smooth.

Bake the Layers

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks. Frost with the chocolate frosting once cooled.

Enjoy Your Cake!

Pro Tips

Make sure your cake layers are completely cooled before frosting to prevent melting. Using quality cocoa powder will enhance the flavor significantly.

Storing and Serving Tips

After baking and frosting your cake, keep it covered at room temperature for up to three days for maximum freshness. If you need to store it longer, place it in the refrigerator for up to one week. Just remember to bring it back to room temperature before serving for optimal taste and texture, as cold cake can lose some of its rich flavor.

If you're making the cake ahead of time, consider freezing the layers unwrapped for up to three months. When ready to serve, let them thaw in the refrigerator overnight. Frost the cake after it's fully thawed to maintain its moisture and allow for easy spreading of the frosting.

Creative Variations

For an extra flavor twist, consider adding a teaspoon of espresso powder to your dry ingredients to enhance the chocolate flavor even further. Alternatively, a splash of vanilla extract in the frosting can lend a lovely aromatic quality. You can also experiment with flavored liqueurs like orange or coffee to the frosting for a delightful adult twist.

If you're looking to create a gluten-free version, substituting all-purpose flour with a gluten-free baking blend can work quite well. Ensure that your cocoa powder is also certified gluten-free. This adaptation allows you to enjoy the same rich chocolate experience without sacrificing texture or flavor.

Questions About Recipes

→ Can I use different types of flour?

All-purpose flour is recommended for this recipe, but cake flour can be used for a lighter texture.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze the cake layers?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store in the freezer for up to 2 months.

→ What can I substitute for the coffee in this recipe?

If you prefer not to use coffee, you can simply replace it with more boiling water or a coffee substitute.