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: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 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; 1/2 teaspoon salt; 1/2 cup heavy cream; 2 teaspoons vanilla extract

Highlighted under: Sweet Collection

I absolutely love baking from scratch, and nothing beats the rich aroma of a chocolate cake filling the kitchen. This Moist Chocolate Layer Cake is my go-to dessert for special occasions and cozy gatherings alike. It's a labor of love, combining simple ingredients and techniques to create a decadent treat that's sure to impress. Moist, rich, and indulgent, this cake is layered with velvety chocolate frosting that elevates it to the next level. Whether it's a birthday party or a random Tuesday, this cake makes everything feel a little more special.

Created by

Elodie March

Last updated on 2026-02-10T18:09:36.047Z

When I first embarked on making this Moist Chocolate Layer Cake, I wanted to create something that truly satisfied my chocolate cravings. I used high-quality cocoa powder which deepened the cake's flavor and made each bite a blissful experience. The key is in the mixing; ensuring you don’t over-mix helps keep the cake tender and light.

Another tip I learned is to let the cakes cool completely before frosting. This avoid melting the frosting and leads to a more polished appearance. I once tried to frost a warm cake, and let’s just say the result was a delicious disaster! Patience is essential for a show-stopping dessert.

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

Understanding Ingredients

Each ingredient in this Moist Chocolate Layer Cake plays a crucial role in creating the perfect texture and flavor. The combination of all-purpose flour and cocoa powder forms the cake's structure, while granulated sugar not only sweetens but also contributes to the moisture and tenderness of the cake. Eggs act as a binder, helping to create a cohesive batter that rises beautifully in the oven. Don't skimp on using good quality unsweetened cocoa powder, as it will directly influence the richness of your chocolate flavor.

The addition of boiling water may seem unusual, but it serves an important purpose. It helps to bloom the cocoa powder, intensifying the chocolate flavor and making the cake incredibly moist. If you find yourself out of vegetable oil, you can substitute it with melted coconut oil or unsweetened applesauce for a healthier option without sacrificing texture. Just keep in mind that different oils will impart subtle flavor variations.

Mastering the Technique

The mixing method in this recipe is essential for achieving a light and fluffy cake. Start by combining the dry ingredients thoroughly; this helps to evenly distribute the leavening agents. When you add the wet ingredients, use a medium speed, beating for just two minutes. Overmixing can lead to a dense cake, so be mindful not to mix beyond the point of incorporating the ingredients. Once the boiling water is added, gently fold it into the mix, as the batter will be thinner than traditional cake batters.

Baking times can vary depending on your oven’s calibration, so I always recommend checking for doneness a few minutes earlier than the suggested time. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cakes are ready. Allow them to cool in the pans for the designated time—this prevents them from sticking and helps maintain structure when transferring to a wire rack.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
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
1/2 teaspoon salt
1/2 cup heavy cream
2 teaspoons vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well. Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water until the batter is smooth.

Bake the Cakes

Evenly distribute the cake batter between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Frosting

In a medium bowl, beat softened butter with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add salt, heavy cream, and vanilla. Beat on high speed until light and fluffy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Decorate as desired.

Pro Tips

For extra richness, consider adding a tablespoon of brewed coffee to the batter. It enhances the chocolate flavor without adding a coffee taste.

Frosting Tips and Tricks

When making the frosting, it's important to start with softened butter—this ensures that your frosting is smooth and creamy. If you forget to take the butter out of the fridge ahead of time, you can cut it into small cubes and microwave it on low power for short bursts until just softened, but be careful not to melt it. Gradually incorporating the powdered sugar helps prevent a cloud of dust in your kitchen and makes it easier to achieve that light, fluffy consistency.

For an extra shiny and glossy frosting, whip it a bit longer after adding the heavy cream. If your frosting ends up too thick, you can add more cream, a tablespoon at a time, until the desired consistency is reached. If it's too thin, just add a little more powdered sugar until it thickens up. This flexibility allows you to adjust the frosting to your personal preference.

Storage and Serving Suggestions

This cake can be stored in an airtight container for up to four days at room temperature. If you'd like to keep it longer, consider refrigerating it, which can extend its freshness for up to a week. If freezing, wrap each layer of the cooled cake tightly in plastic wrap and then aluminum foil to avoid freezer burn. It can be frozen for up to three months. When ready to enjoy, simply thaw it overnight in the fridge before frosting and serving.

For an impressive presentation, consider adding fresh berries or a sprinkle of zest from an orange onto the frosted cake before serving. This not only enhances the visual appeal but also complements the rich chocolate flavor with a fresh citrus note. You can also layer the frosting with different flavors, such as peanut butter or caramel, for a unique twist on this classic chocolate cake.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and refrigerate until you're ready to frost.

→ What can I substitute for vegetable oil?

You can use melted coconut oil or unsweetened applesauce as a healthier option.

→ Can I freeze the cake?

Yes! Wrap the unfrosted layers in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before frosting.

→ How do I make a gluten-free version?

You can use a 1:1 gluten-free baking flour to replace the all-purpose flour.