Layered Chocolate Delight Cake
This layered chocolate cake is moist, rich, and simple to make with soft chocolate layers and creamy buttercream frosting.
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup milk can substitute with buttermilk for richer flavor
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water to bloom cocoa
Frosting Ingredients
- 1 cup (2 sticks) butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4–6 tablespoons heavy cream to reach desired consistency
Instructions
Baking the Cake
- Preheat the oven to 175°C (350°F). Grease two 23 cm (9-inch) round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla. Beat with a mixer on medium speed for about 2 minutes until smooth.
- Slowly pour in the hot water while mixing. The batter will be thin—this is normal.
- Divide the batter evenly between the two pans. Bake for 30–35 minutes. A toothpick inserted in the center should come out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on a wire rack.
Frosting Preparation
- Beat the butter until creamy (2–3 minutes).
- Add powdered sugar, cocoa, salt, and vanilla. Beat, then add heavy cream a tablespoon at a time until the frosting is smooth and spreadable.
Assembling the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting over it.
- Place the second cake on top and use the remaining frosting to cover the top and sides.
- Chill the cake in the refrigerator for at least 1 hour to set before slicing.
Notes
Serve chilled or at cool room temperature. Slice with a warm knife for clean pieces. Dust with cocoa or add fresh raspberries on top for color. Pair with vanilla ice cream for extra indulgence. Store covered in the fridge for up to 4 days.