The best chocolate layer cake recipe you’ll ever make, this homemade cake is decadently rich, super moist, and layered with a silky chocolate fudge frosting. Simple to prepare, it’s perfect for birthdays, holidays, and every special occasion in between!
Admittedly, I can be a pretty messy baker. However, I know how to make a mean homemade chocolate cake, and this dessert is worth dirtying up the kitchen. I’ve shared it with thousands of people online, and it’s always a huge hit with family and friends.
Thanks to a few simple ingredients, it turns out soft and ultra chocolatey with ease. I’ll even share all my tips and tricks for creating perfectly even layers! Think of this recipe as a combination of a chocolate cake and the best brownie you’ll ever taste. What could be better than that?
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
For the Chocolate Cake
- Flour – I use cake flour for the batter because it contains less gluten than all-purpose flour, which results in a softer texture and more tender crumb. That said, if all-purpose flour is all you have, it will also work. Your cake just won’t be quite as soft.
- Sugar – Granulated sugar sweetens the cake and gives it a bit of extra structure. Then, I also incorporate dark brown sugar to keep the cake moist while providing extra sweetness and a subtle molasses flavor.
- Leaveners – I use both baking powder and baking soda to help the cake rise as it bakes. Make sure the leaveners are fresh, or they won’t work properly!
- Salt – This won’t make your chocolate cake taste salty, but it does enhance the flavor of the rest of the ingredients.
- Unsweetened Cocoa Powder – I use Dutch-processed cocoa powder instead of natural cocoa powder for a smoother, deeper chocolate flavor.
- Espresso Powder – Coffee enhances the natural flavor of chocolate, creating a bold, rich cake. I promise your cake won’t taste like coffee! I use regular espresso, but you can substitute decaf espresso powder if preferred.
- Sour Cream – Full-fat sour cream adds a subtle tang and helps keep the cake moist and tender.
- Oil – Use a neutral-tasting oil like vegetable oil or canola oil.
- Eggs – These give the cake structure, helping it hold its shape. Use large eggs, and let them come to room temperature for easy mixing.
- Vanilla Extract – Look for a high-quality pure vanilla extract, not imitation vanilla, for the best taste.
For the Chocolate Fudge Frosting
- Chocolate – Use any milk, semi-sweet, or dark chocolate you like best.
- Heavy Cream – This creates a smooth, velvety consistency and rich taste, but whole milk will also work.
- Honey – Adds a touch of sweetness. Maple syrup can be substituted if preferred.
- Butter – I recommend using unsalted butter.
- Powdered Sugar – This sweetens the frosting without making it grainy.
- Unsweetened Cocoa Powder – Again, I recommend using Dutch-processed cocoa.
- Kosher Salt – A little bit goes a long way to enhance the flavor of the rest of the ingredients.
How to Make the Best Chocolate Cake Recipe
Before you begin, preheat the oven. Then, line three cake pans with parchment paper, and grease them well with cooking spray.
1. Bake the Cakes
4. Divide the batter evenly between the prepared cake pans.
6. Cool in the pans slightly. Then, transfer the cakes to a wire rack to cool completely.
2. Prepare the Chocolate Frosting
10. Transfer the frosting to the refrigerator to cool until it’s stiff enough to spread without melting.
3. Assemble the Chocolate Layer Cake
15. Chill in the fridge before slicing and serving.
Nick’s Tips for Success
- Don’t overmix. Be careful to stir the cake batter ingredients until smooth. Continuing to mix will overwork the gluten in the flour, causing the cake to become dense.
- Weigh the cakes. For perfectly equal layers, weigh the cake batter and divide it evenly between the pans.
- Avoid burning the frosting. If melting the chocolate in the microwave, be sure to stir every 30 seconds to prevent it from burning. Alternatively, I like to melt the ingredients in a double boiler, stirring frequently.
- Sift the powdered sugar and cocoa powder. This prevents any clumps from forming in the frosting, ensuring it’s silky smooth and spreads easily.
- Cool the cakes completely before frosting. If the cakes are still warm, they’re likely to sink, and the frosting might slide off.
Chocolate Layer Cake Recipe
The best chocolate cake you'll ever make, my homemade chocolate layer cake comes together with three layers of moist, rich cake and a silky homemade chocolate frosting. It looks like it came from a bakery but is surprisingly simple to prepare!
Equipment
- 3 (9-Inch or 22.8 Centimeter) Cake Pans
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1 Large Mixing Bowl
- 1 Wire Rack
- 1 Medium Microwave-Safe Bowl
- 1 Sifter
- 1 Cake Turntable
Ingredients
For the Chocolate Cake
- nonstick spray, for greasing
- 2 ¾ cup + 1 tablespoon (375 gram) cake flour
- 1 ½ cup (300 gram) granulated sugar
- 1 ½ cup (330 gram) dark brown sugar
- 2 teaspoon (8 gram) baking powder
- 1 teaspoon (4 gram) baking soda
- 1 ¼ teaspoon (6 gram) salt
- ¾ cup (100 gram) Dutch processed cocoa powder
- 1 tablespoon (5 gram) espresso powder
- 1 cup (237 gram) hot water
- 1 ⅓ cup (325 gram) sour cream
- ¾ cup (170 gram) oil
- 3 large egg
- 1 tablespoon (13 gram) vanilla extract
For the Chocolate Fudge Frosting
- 2 cup (300 gram) chopped chocolate
- ¼ cup (60 gram) heavy cream
- ¼ cup (80 gram) honey
- 1 pound (454 gram) butter, room temperature
- 2 cup (250 gram) powdered sugar
- 1 cup (120 gram) Dutch processed cocoa powder
- ½ teaspoon (3 gram) kosher salt
Instructions
- Preheat the oven to 350°F (176°C).
- Grease and line the bottom of three (9-inch or 22.8 centimeter)cake pans with a parchment paper circle.nonstick spray
- To the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugars, baking powder, baking soda, and salt. Whisk to incorporate all of the ingredients together.1 ½ cup granulated sugar, 1 ½ cup dark brown sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 ¼ teaspoon salt, 2 ¾ cup + 1 tablespoon cake flour
- In a large mixing bowl, add the cocoa powder, espresso powder and hot water. Whisk until the cocoa powder is fully combined into the hot water.¾ cup Dutch processed cocoa powder, 1 tablespoon espresso powder, 1 cup hot water
- Add the sour cream, oil, eggs, and vanilla and whisk again to fully combine.1 ⅓ cup sour cream, ¾ cup oil, 3 large egg, 1 tablespoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix on low until just combined, scraping several times to incorporate everything fully.
- Evenly distribute the cake batter between the three cake tins.
- Bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cakes cool for 10-15 minutes in the pan, then turn them out onto a wire rack and let them cool completely.
For the Chocolate Frosting
- Add the chopped chocolate, heavy cream, and honey to a medium microwave safe bowl. Microwave in 30 second increments, stirring after each increment, until the cream is heated and the chocolate is melted.2 cup chopped chocolate, ¼ cup heavy cream, ¼ cup honey
- Alternatively, heat the mixture over a double boiler.
- Let the mixture cool.
- In the bowl of a stand mixer, fitted with the paddle attachment, add the butter. Mix on medium until the butter is smooth. Sift in the powdered sugar and cocoa powder and mix on low until the mixture is incorporated.1 pound butter, 2 cup powdered sugar, 1 cup Dutch processed cocoa powder
- Add the salt and cooled heavy cream and chocolate mixture. Mix on medium until incorporated and a fudgy texture is achieved.½ teaspoon kosher salt
- Transfer to the refrigerator and cool for about 30 minutes, or until still malleable, but stiff enough to spread without melting.
For Assembly
- Trim the cakes to level the tops.
- Add a dollop of whipped ganache to the base of a cake turntable. This will prevent the cake from moving while frosting.
- Add one of the cake layers, then add a 1/4 of the ganache to the center of the cake. Using an offset spatula, push the ganache to the edges of the cake until you have an even layer.
- Top the ganache with another cake layer and repeat the process.
- Top the second layer with the final cake. Add the remaining ganache and frost down the sides and top of the cake.
- Transfer to the refrigerator for 30-60 minutes to set.
- Slice the cake and serve.
Video
Notes
Storage: Leftover cake will keep fresh, covered in the fridge for up to five days or in the freezer for up to three months.
Nutrition
Serving: 1serving, Calories: 813kcal, Carbohydrates: 97g, Protein: 8g, Fat: 49g, Saturated Fat: 24g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 592mg, Potassium: 356mg, Fiber: 6g, Sugar: 70g, Vitamin A: 941IU, Vitamin C: 0.2mg, Calcium: 107mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
How long does leftover chocolate cake last?
Once set, you can cover the cake and store it in the refrigerator for up to five days.
Can I freeze this recipe?
Yes, to freeze, wrap the frosted chocolate layer cake with aluminum foil, followed by plastic wrap, and freeze for up to three months. Thaw in the fridge or at room temperature when you’re ready to serve.
Can I make this recipe ahead of time?
Yes, to prepare in advance, bake the cakes as usual. Then, allow them to cool completely, wrap them tightly with plastic wrap, followed by aluminum foil. Store in the fridge for up to two days, or freeze for up to three months. To serve, thaw at room temperature. Then, frost as usual.
Wonderful cake! Best I’ve ever made and I’ve been looking for the perfect chocolate cake for years!
P.S.I love the way you have the instructions with the ingredients and amounts under each set of instructions. It is so nice to not have to scroll up and down in-between steps!!!
Hi! does anyone know if I can use a 6 inch cake pan?
i love it
Nick, that was the best cake!! thank you nick!
This recipe is excellent! It’s delicious and I will recommended to family and friends. I love it!!
what pans do you use i need the right pans if you read this please comment on your vid the size of the pans!
What size cake pans does this recipe call for? It pretty essential to know so we end up with layers that are the correct thickness and not too thin (or thick). Thanks!
I added these in thanks!
Hello, this is another, I believe it is an 8 round, Bcs for that much cake, you need smaller cake pans, do not use anything larger or your cake will be flatter
We devoured the video. We devoured the recipe. We devoured the cake. Thank you for giving me my kid’s new favorite cake recipe!
So much great flavor when it all comes together and fun to make!
Overall I can highly recommend!
I tried this someday from after the vedio in the YouTube it was super tasty and delicious but I think less sugar could be used but still really loved it and going to recommend this really high
This is insane thank you for making this I was looking to do the recipes but wasn’t following the videos very well so this is great.