Chocolate Layer Cake- this old-fashioned cake recipe is full of chocolate flavor. Wonderfully rich, it consists of 2 layers of moist chocolate cake covered in a thick buttercream frosting.

Chocolate Cake Batter

The cake batter is made with flour, baking soda, unsalted butter, sugar, eggs, and vanilla extract. The liquid ingredient is buttermilk. Instead of using unsweetened cocoa powder, unsweetened chocolate is used for the chocolate flavor.

Chocolate Buttercream

More unsweetened chocolate is used for the buttercream and it is further flavored with vanilla extract.

Why Use Buttermilk"

Buttermilk is a wonderful ingredient to use for cake baking. It cuts the sweetness some and helps create a tender texture.

Equipment Needed for Chocolate Layer Cake
Electric Mixer with Paddle Attachment- My Kitchenaid Stand Mixer has been a work horse in my kitchen for many years.

2 9-inch cake pans- these cake pans are very independent and hold up well.

Offset Spatula- an offset spatula makes it much easier to spread the frosting.

Cake Baking TipUse room temperature ingredients. Take the eggs and buttermilk out of the refrigerator an hour before making the cake. The butter should be softened. It will take about 45 minutes to soften butter at room temperature.

Storage

Store cake at room temperature for 3 days or in the refrigerator in an airtight conatiner for 5 days.

More Chocolate Cake Recipes

Chocolate Cake with Cream Filling...