Name: Double Chocolate Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cups sugar; 3/4 cup brown sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water or hot coffee; 1/2 cup unsalted butter, softened; 8 oz cream cheese, softened; 2/3 cup unsweetened cocoa powder; 3–4 cups powdered sugar; 1 tsp vanilla extract; 2–3 tbsp milk or cream (as needed)

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An indulgent and ultra-moist Double Chocolate Layer Cake made from rich cocoa and topped with a luscious chocolate cream cheese frosting. This decadent dessert is a showstopper—whether I’m celebrating a special occasion or simply treating myself, this cake always delivers that deep, fudgy chocolate fix I crave.

Double Chocolate Layer Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

2 teaspoon baking powder

1 ½ teaspoon baking soda

½ teaspoon salt

1 ½ cups sugar

¾ cup brown sugar

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 teaspoon vanilla extract

1 cup hot water or hot coffee

For the Chocolate Frosting:

½ cup unsalted butter, softened

8 oz cream cheese, softened

⅔ cup unsweetened cocoa powder

3–4 cups powdered sugar

1 teaspoon vanilla extract

2–3 tablespoon milk or cream (as needed)

Directions

I start by preheating the oven to 350°F (175°C) and preparing two 8-inch round cake pans with grease and parchment paper.

In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, I mix both sugars, eggs, buttermilk, oil, and vanilla until everything is smooth.

Then I gradually combine the wet mixture with the dry ingredients until a smooth batter forms.

I stir in the hot water or coffee—this thins the batter and enhances the chocolate flavor.

After dividing the batter between the pans, I bake them for 30 to 35 minutes, or until a toothpick comes out clean.

I let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the frosting, I beat the butter and cream cheese until smooth and creamy.

Then I add the cocoa powder and slowly beat in the powdered sugar, vanilla, and just enough milk to get that perfect spreading consistency.

Once the cakes are completely cool, I frost one layer generously, stack the second on top, and finish frosting the top and sides.

I like to chill the cake slightly before slicing for neater layers, but sometimes I can’t resist serving it immediately for a rich, gooey bite.

Servings and Timing

Servings: 12 slices

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Calories: Approximately 510 kcal per slice

Variations

I sometimes add a handful of mini chocolate chips to the batter for extra texture.

For a mocha twist, I use strong brewed espresso instead of regular coffee.

If I’m feeling adventurous, I’ll mix in a pinch of cinnamon or chili powder for a subtle warmth.

To lighten it up, I’ve swapped the frosting for whipped ganache or even a fluffy chocolate buttercream.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 5 days. It tastes great cold, but when I want that just-baked softness, I let it sit at room temperature for about 30 minutes or give individual slices a quick 10-second zap in the microwave.

FAQs

How do I make sure my cake layers are even?

I use a kitchen scale to divide the batter evenly between the two pans. It really helps ensure even baking and stacking.

Can I use Dutch-process cocoa instead of natural?

Yes, but I stick with natural cocoa to maintain the balance with baking soda. If I swap in Dutch-process, I make sure to adjust leavening agents accordingly.

Why is the batter so thin?

That’s totally normal. The hot water or coffee thins the batter, which helps create a super moist texture once baked.

Can I make this cake ahead of time?

Absolutely. I bake the cake layers a day in advance, wrap them tightly, and frost the next day. It actually enhances the flavor.

What’s the best way to frost the cake cleanly?

I chill the cake layers for 20–30 minutes before frosting. This helps reduce crumbs, and I also use an offset spatula for a smoother finish.

Conclusion

This Double Chocolate Layer Cake is my go-to when I need a dessert that feels both comforting and luxurious. With its soft, rich crumb and irresistible frosting, it’s the kind of cake that turns any day into a special occasion. Whether I’m baking for a crowd or just indulging myself, this recipe never fails to impress.

📖 Recipe:

Double Chocolate Layer Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 12 slices
Diet: Vegetarian

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Description

An indulgent and ultra-moist double chocolate layer cake made with rich cocoa and topped with luscious chocolate cream cheese frosting. Perfect for special occasions or a decadent treat any day.

Instructions

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
Stir in the hot water or coffee until fully combined. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter and cream cheese together until smooth and creamy.
Add the cocoa powder and gradually beat in the powdered sugar, vanilla, and just enough milk to reach a spreadable consistency.
Once the cakes are completely cool, frost one layer, stack the second on top, and frost the top and sides of the cake.
Chill the cake slightly before slicing for cleaner layers, or serve immediately for a gooey texture.