This Two-Layer Chocolate Cake is super moist and fudgy and is filled with the most delicious light and fluffy chocolate buttercream. With two 6-inch layers, it is the perfect-sized cake for a small gathering. It comes together quickly and can easily be made gluten-free!

What you will need:

This cake calls for common ingredients you probably already have in your fridge and pantry. However, there are a few extras that I’ve listed below:

Buttermilk – Buttermilk adds incredible moisture to any baked good. I really love using it in my cakes! You can make your own if you don’t have any on hand. This recipe calls for 3/4 cup of buttermilk. Simply take 3/4 cup of regular milk and remove 1 tablespoon. Replace it with one tablespoon of lemon juice or vinegar, stir, and let sit for about 5 minutes. It will curdle, but that’s ok!

Coffee – Coffee enhances the chocolate flavour in this cake. Don’t worry though, you can’t actually taste it! If you do not want to use coffee or are not a coffee drinker and don’t have any on hand, you can simply use water.

Canola or Vegetable Oil – Using oil as opposed to butter, gives this cake a super moist crumb. Either canola or vegetable oil will work fine.

How to make Two-Layer Chocolate Cake:

For the Chocolate Cake:

Preheat your oven to 350 degrees F. Grease, flour, and line two 6-inch cake pans with parchment paper. Set aside.

Using a handheld or stand mixer fitted with the whisk attachment, mix all of the dry ingredients together – flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Next, add the eggs, oil, vanilla, and buttermilk and mix until just combined. Scrape down the sides of the bowl as needed.

With the mixer on low, carefully add the coffee. Mix until just combined.

Divide the batter evenly between the two cake pans. A digital scale like this one comes in handy here. Bake for 40 – 45 minutes. The cakes are done when the tops have risen and a toothpick inserted comes out clean.

Let cakes cool on a wire rack.

For the Chocolate Buttercream:

Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter until fluffy.

With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the cocoa powder, vanilla, and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.

Assembly:

Level off the tops of the cake layers if needed. You can use a serrated knife or cake leveler like this one.

Spread a small amount of buttercream on the base of your cake plate or board. This will help hold the cake in place. Set the first cake layer down. Spread about 1/2 cup of buttercream over the first layer. Place the second cake layer on top, top side down. Spread buttercream over the top and sides of the cake until fully crumb coated. Chill for about 10 minutes in the fridge.

Once the crumb coat is set, spread more frosting over the entire cake for a more even and finished look. I like using an offset spatula and an icing scraper for this step.

From there, decorate however you like with the remaining buttercream! I piped a floral border on the top using Wilton piping tips number 2D and 4B as well as a border around the base of the cake with the 2D tip.

How to make this Two-Layer Chocolate Cake gluten-free:

Making this cake gluten-free could not be easier. Simply swap the regular all-purpose flour for your favourite gluten-free baking flour with xanthan gum. I like Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.

Other Two-Layer Cakes to try:

Two-Layer Confetti Cake

Two-Layer Red Velvet Cake

Carrot Cake with Cream Cheese Buttercream

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make this Two-Layer Chocolate Cake. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Two-Layer Chocolate Cake

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Bake time

minutes

Super moist and fudgy chocolate cake layered with light and fluffy chocolate buttercream! With two 6-inch layers, this cake is the perfect size for a small gathering.

Ingredients

Chocolate Cake
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk, room temperature
3/4 cup coffee, slightly cooled
1 1/2 teaspoons vanilla extract
1/3 cup canola or vegetable oil
Chocolate Buttercream
1 1/4 cups unsalted butter, room temperature
3 cups icing sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions

For the Cake
Preheat oven to 350 degrees F. Grease, flour and line two 6 inch cake pans with parchment paper. Set aside.
Using a handheld or stand mixer fitted with the whisk attachment, mix all of the dry ingredients together – flour, sugar, cocoa powder, baking soda, baking powder and salt.
Next, add the eggs, oil, vanilla, and buttermilk and mix until just combined. Scrape down the sides of the bowl as needed.
With the mixer on low, carefully add the coffee. Mix until just combined.
Divide the batter evenly between the two cake pans. Bake for 40-45 minutes. The cakes are done when the tops have risen and a toothpick inserted comes out clean.
Let cakes cool on a wire rack.
For the Buttercream
Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter until fluffy.
With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the cocoa powder, vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
Assembly
Level off the tops of the cake layers if needed.
Spread a small amount of buttercream on the base of your cake plate or board. This will help hold the cake in place. Set the first cake layer down. Spread about 1/2 cup of buttercream over the first layer. Place the second cake layer on top, top side down. Spread buttercream over the top and sides of cake until fully crumb coated. Chill for about 10 minutes in the fridge.
Once the crumb coat is set, spread more frosting over the entire cake for a more even and finished look. I like using an offset spatula and an icing scraper for this step.
From there, decorate however you like with the remaining buttercream! I piped a floral border on the top using Wilton piping tips number 2D and 4B as well as a border around the base of the cake with the 2D tip.

Notes

This Two-Layer Chocolate Cake can easily be made gluten-free. See how in the detailed notes in the above post!

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