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: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 8 ounces semi-sweet chocolate, chopped; 1 cup heavy cream

Highlighted under: Cakes, Pies & More

When I decided to make a chocolate layer cake from scratch, I wanted something that brought out rich flavors while remaining incredibly moist. After several trials, I found the perfect balance of ingredients and techniques that made this cake a showstopper. The key lies in using high-quality cocoa powder and adding a touch of warm milk to the batter, which creates a dense yet airy texture. I believe this chocolate cake is true love at first bite and perfect for any occasion.

Created by

Paige Sullivan

Last updated on 2026-02-10T17:37:36.290Z

As I crafted this moist chocolate layer cake, I experimented with various methods to nail down that perfect texture. One of my most significant revelations was the importance of incorporating buttermilk and letting the batter rest for a few minutes. This simple tip not only enhanced the flavor but also allowed the flour to better absorb moisture, creating a tender crumb.

When it came to frosting, I chose a rich ganache that mirrors the chocolate-y goodness of the cake itself. I found that making the ganache a day in advance and letting it cool properly results in a smooth spreadable texture. Each bite of this cake reveals layers of chocolate Heaven!

        Why You'll Love This Recipe
        Rich chocolate flavor that is deep and satisfying
Extremely moist texture that stays fresh for days
Customizable with different frostings or fillings

      

Understanding Your Ingredients

The choice of cocoa powder plays a pivotal role in defining the richness of this chocolate cake. For the best results, opt for high-quality, Dutch-processed cocoa, which has a deeper flavor compared to regular cocoa powder. This specific cocoa type also helps the cake achieve its luxurious color, while also enhancing the overall depth of flavor that chocolate lovers crave. Don’t skimp on this ingredient; it can truly elevate your cake from ordinary to extraordinary.

Additionally, using buttermilk in the batter not only adds a rich tang but also aids in achieving that moist texture we love. The acidity in buttermilk interacts with the baking soda and baking powder, contributing to the leavening process, which makes the cake rise beautifully. If you find yourself without buttermilk, you can easily substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for about 10 minutes.

Baking and Cooling Tips

Baking this cake at the right temperature is critical to achieving a tender crumb. Ensure your oven is fully preheated to 350°F (175°C) before placing your cake inside. Use an oven thermometer if needed, as many home ovens can be slightly off from the set temperature. Keep a close eye on the baking time, starting to check for doneness at around 25 minutes. The cakes should spring back lightly when touched and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Once baked, allowing the cakes to cool in their pans for 10 minutes helps them set and minimizes breakage during transfer. Use a thin spatula to gently loosen the edges before inverting them onto cooling racks. This extra step can prevent sticking and ensure that your cakes remain intact, making assembly easier and ensuring a lovely presentation later.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water

For the Ganache Frosting

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

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, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, about 2 minutes. Carefully stir in the hot water until fully incorporated.

Bake the Cake

Divide the batter equally between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Make the Ganache

In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Let the ganache cool to room temperature before frosting the cake.

Assemble the Cake

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

Pro Tips

For an extra touch, add chocolate shavings or fresh berries on top before serving.

Troubleshooting Common Issues

If your cake sinks in the middle, it may be due to not baking it long enough. The batter needs enough time in the oven to fully cook through. Always ensure that the toothpick test is performed properly; if you’re not sure, bake the cake for an additional 5 minutes and recheck. Conversely, if the edges are too browned while the center remains raw, lower your oven temperature by 25°F (about 15°C) and try baking it longer.

Another common issue is dryness. To combat this, ensure that your ingredients are measured accurately, particularly the flour. Too much flour can lead to a dense cake rather than a moist one. Also, remember to use the hot water as specified in the recipe. This helps to create a light texture as it adds moisture and activates the cocoa powder properly.

Make-Ahead and Serving Suggestions

This chocolate layer cake can be made ahead of time, making it perfect for parties or special occasions. Bake the cake layers a day in advance, wrap them in plastic wrap, and store them at room temperature. This not only makes the assembly easier but also allows the flavors to meld beautifully. Should you need to freeze your cakes, wrap them tightly in plastic and place them in an airtight container, where they can last up to three months.

When serving, consider pairing your cake with whipped cream or fresh berries for a pop of freshness that balances the richness. For an extra touch, drizzle some warm ganache over individual slices as you plate them. This not only enhances the presentation but also provides an indulgent touch that guests will appreciate.

Questions About Recipes

→ Can I use different types of chocolate for the ganache?

Yes, you can use dark or white chocolate for different flavors.

→ How do I know when the cake is done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

→ Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance and stored in the refrigerator.

→ Is there a gluten-free version of this cake?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking.