The Best Chocolate Layer Cake

This chocolate cake recipe is a classic and will be the one you will turn to for birthdays, anniversaries and days when you just need a decadent chocolate dessert!

The Best Chocolate Layer Cake
The Best Chocolate Layer Cake

When I eat this chocolate cake, I can’t help but smile. There’s something exhilarating about taking a bite of an incredibly rich chocolate dessert.

My taste buds do a happy dance and everything is fine in the world, until the last slice of cake is eaten.

If you’re making birthday cakes from a canned cake mix, it’s time to make a difference. Try making your next chocolate cake from scratch!

Like this Funfetti cake. Children and even adults will go crazy for it!

What we loved about this chocolate cake was the crumb texture and the frosting. Ohhhhh the frosting!

Thick, smooth and rich !! I’m using chocolate cream cheese frosting. You can’t taste cream cheese (is it good or bad? IDK. I think it’s good because I don’t like an overwhelming taste of cream cheese frosting).

The Best Chocolate Layer Cake

This chocolate cake recipe is a classic and will be the one you will turn to for birthdays, anniversaries and days when you just need a decadent chocolate dessert!

Ingredients

For Cake

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs room temperature
  • 3/4 cup buttermilk
  • 1/4 cup plain greek yogurt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract

For Frosting

  • 1 cup unsalted butter softened
  • 6 ounces cream cheese softened
  • 1 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • pinch salt
  • 5-6 cups powdered sugar
  • 5 tablespoons milk

Instructions

  • Preheat oven to 350. Grease and flour 2 9-inch round cake pans.
  • In the bowl of your stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  • Add the eggs, greek yogurt, buttermilk, water, oil, and vanilla. Beat for 2 minutes (using the paddle attachment) or until ingredients are well combined.
  • Divide batter evenly amongst the 2 cake pans.
  • Bake for 25-30 minutes or until a toothpick goes in the center and comes out clean.
  • Place on cooling rack and let cool for 10 minutes. After 10 minutes turn out the cakes onto the cooling rack and let them cool completely before frosting.

Frosting

  • In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on high speed for 2 minutes or until light and fluffy.
  • Add the cocoa powder, vanilla, and salt. Mix until combined.
  • With the mixer speed on low gradually add the powdered sugar. Once the powdered sugar has been added, add the milk. If the frosting is too thick, gradually add more milk 1 tablespoon at a time. You want the frosting to be thick, but a spreadable consistency.
  • Frost the cake by adding a generous frosting layer between the 2 layers of cake. Spread frosting along the top and sides of the cake. Decorate as desired.
  • Refrigerate for 30 minutes-1 hour before serving (this helps the frosting set and firm up a bit). But not necessary! You can serve immediately if you’d like.

Recipe from this link

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