Chocolate Layer Cake Recipe (Extra Moist)

  • Preparation 20 min
  • Refrigeration 1 h
  • Cooking 35 min
  • Servings 8 to 10
  • Freezing Absolutely

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Cake

  • 2 cups (500 ml) all-purpose flour
  • 1 ¾ cups (430 ml) sugar
  • ¾ cup (180 ml) cocoa powder
  • 2 tsp (10 ml) baking powder
  • 1 ½ tsp (7 ml) baking soda
  • 1 tsp (5 ml) salt
  • 2 cups (500 ml) milk
  • ½ cup (125 ml) vegetable oil
  • 2 eggs
  • 2 tsp (10 ml) vanilla extract

Frosting

  • ½ cup (125 ml) butter, softened
  • ¾ cup (180 ml) cocoa powder
  • 4 cups (1 L) icing sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 pinch of salt
  • 6 to 8 tbsp (90 to 120 ml) milk

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Preparation

  • Preheat the oven to 350 °F (180 °C). Line two 9-inch (23 cm) round pans with parchment paper and spray with cooking oil.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
  • Add the milk, vegetable oil, eggs and vanilla. Whisk until the batter is perfectly smooth, with no pockets of dry cocoa left at the bottom of the bowl.
  • Divide the batter evenly between the two pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pans, then turn out onto racks. Cool completely, 1 to 2 hours, then refrigerate for 1 hour. The cake has to be cold or the frosting will soften and run.
  • For the frosting, beat the butter, cocoa, icing sugar, vanilla and salt with a hand mixer. Add the milk one tablespoon at a time, 6 to 8 total, until the frosting is thick but spreads easily.
  • Set one cake on the serving plate. Spread about 1 cup (250 ml) of frosting over the top, then set the second cake on it.
  • Frost the sides and the top generously. Serve right away, or cover and let it sit overnight.