Moist Chocolate Layer Cake with Chocolate Buttercream
Two layer chocolate cake made with oil and boiling water, frosted with fluffy chocolate buttercream.
Equipment
- Two 9 inch round cake pans
- Parchment paper
- Large mixing bowl
- Wire rack
- Electric mixer
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour for the cake
- ¾ cup unsweetened cocoa powder for the cake
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 2 cup granulated sugar for the cake
- ½ tsp salt for the cake
- 2 large eggs
- 1 cup milk
- ½ cup neutral oil
- 2 tsp vanilla extract for the cake
- 1 cup boiling water
- 1 cup unsalted butter softened, for the buttercream
- 3 cup powdered sugar sifted, for the buttercream
- ½ cup unsweetened cocoa powder for the buttercream
- ¼ cup milk for the buttercream
- 2 tsp vanilla extract for the buttercream
- 1 pinch salt for the buttercream
Instructions
Cooking
- Prepare the pans. Heat the oven to 350 degrees F and line two 9 inch pans with parchment.
- Mix the batter. Whisk the dry ingredients, add the eggs, milk, oil, and vanilla, then stir in the boiling water.
- Bake. Divide the thin batter between the pans and bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool. Cool in the pans for 10 minutes, then on a rack until completely cool.
- Frost. Beat the butter with the powdered sugar, cocoa, milk, vanilla, and salt until fluffy, then fill and frost the cake.
Notes
Substitutions: Use Greek yogurt in place of part of the milk, or bake the batter as 24 cupcakes for 18 to 20 minutes.
Tips: Do not taste the raw batter, and cool the layers fully before frosting.
Storage: Keep the frosted cake covered at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze unfrosted layers for up to 2 months.