Moist Chocolate Layer Cake From Scratch

Name: Moist Chocolate Layer Cake From Scratch
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder; 2 cups sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped; 2 tablespoons unsalted butter

Highlighted under: Golden Bakes

When I decided to bake a chocolate layer cake from scratch, I was determined to create something truly special. This cake is incredibly moist and rich, a perfect homage to a timeless dessert. Each bite just melts in your mouth and feels like a warm hug. The use of high-quality cocoa powder and silky butter gives this cake an indulgent flavor that’s difficult to resist. Whether you’re celebrating a birthday or just entertaining friends, this recipe will surely impress everyone at the table.

Created by

Stella Cameron

Last updated on 2026-02-14T23:57:36.347Z

I’ve always had a deep love for chocolate cake, and creating this recipe was an exciting challenge. One crucial step I discovered during my trials was allowing the eggs and butter to reach room temperature before mixing. This little detail truly enhances the cake's texture, making it even fluffier than I imagined. I also experimented with different frostings, and a rich chocolate ganache stood out, complementing the cake perfectly.

Getting the right mix of ingredients is key to achieving that deep, chocolate flavor. I opted for a combination of all-purpose flour and cocoa powder, ensuring every layer is rich and decadent. After two test runs, I’m thrilled to share this recipe, and I guarantee it’ll become your go-to celebration cake.

Why You'll Love This Cake
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The key to a deeply rich chocolate layer cake lies in the quality of your cocoa powder. I recommend using Dutch-process cocoa for a smoother flavor profile, as it has a more rounded taste compared to natural cocoa. When selecting sugar, opt for granulated sugar to achieve the right level of sweetness without affecting the cake's texture. The combination of flour and cocoa creates the perfect balance between structure and moisture, crucial for a cake that’s both light and decadent.

When it comes to eggs, they serve multiple roles in this recipe, acting as a binder and contributing to the overall rise of the cake. Be sure to bring your eggs to room temperature before mixing them; this will help them incorporate better with the other wet ingredients. The whole milk adds fat and richness, while vegetable oil ensures the cake stays moist even days after baking. If you need a dairy-free alternative, try unsweetened almond milk, which will work well without changing the cake’s structure.

Baking Tips for Perfection

Achieving even baking is crucial for a layer cake. Make sure your oven is fully preheated to 350°F (175°C) before you place the cake in, as an under-heated oven can lead to unevenly baked layers. To check for doneness, I recommend inserting a toothpick into the center; if it comes out with a few moist crumbs, the cake is perfectly baked. Overbaking can lead to a dry texture, so keep an eye on the time as you approach 30 minutes.

While the cake layers are cooling, be patient; letting them rest in the pans for 10 minutes helps them firm up, making them easier to transfer. Cooling completely on a wire rack ensures that moisture does not build up at the bottom, which could make your layers soggy. If you wish to make the cake in advance, you can freeze the cooled layers wrapped tightly in plastic. Just remember to defrost them in the fridge overnight before frosting; this will make the cakes easier to handle.

Ingredients

Gather the following ingredients to create your delicious cake:

For the Cake

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water until well mixed; the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Ganache

While the cake is baking, heat heavy cream in a saucepan until nearly boiling. Remove from heat and add chopped chocolate and butter. Stir until smooth.

Cool and Frost

Once the cakes are done, cool them in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cool, frost with ganache.

Enjoy your homemade chocolate layer cake!

Pro Tips

For an extra flavor boost, consider adding a splash of espresso to the batter. It enhances the chocolate flavor without making it taste like coffee.

Frosting and Serving Tips

The ganache is what takes this cake to the next level. For a smoother finish, ensure your chopped chocolate is finely chopped before adding it to the hot cream; this facilitates melting and creates a glossy finish. If you want to add a bit of flair, consider whisking in a tablespoon of orange zest with the ganache for a subtle citrus undertone. Allow the ganache to cool slightly before spreading it on the cake—this will prevent it from sliding off the layers.

When assembling, I recommend placing the bottom layer upside down to have a flat surface for frosting, which will give your cake a professional look. Use an offset spatula to spread an even layer of ganache between the cake layers, and then generously frost the top and sides. If desired, you can garnish with chocolate shavings or fresh berries for an added touch of elegance.

Storage and Variations

This chocolate layer cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you’d like to keep it longer, freezing is a great option. Just wrap individual slices in plastic wrap and then foil to protect against freezer burn. To enjoy, let the slices thaw in the refrigerator or at room temperature. Reheating isn't necessary unless preferred, as the cake tastes delicious chilled or at room temperature.

For those looking to switch things up, consider adding a layer of fruit preserves, like raspberry or cherry, between the layers for a delightful contrast to the rich chocolate. Alternatively, you can try a different flavor of ganache, such as white chocolate or dark chocolate, to create a unique twist while keeping the overall chocolate goodness intact.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store them in the refrigerator.

→ What can I substitute for cocoa powder?

You can use Dutch-processed cocoa powder for a different flavor profile, but avoid using substitutes that might alter the cake's texture.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake layers tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.