Chocolate Cake Layers
Ingredients
2 cups (250 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup (240 ml) hot water or hot coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla. Beat with a mixer on medium speed for about 2 minutes until smooth.
- Slowly pour in the hot water (or hot coffee) and mix gently. The batter will be thin — that’s normal and helps create a moist cake.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes (8-inch pans may take slightly longer) or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
Tips for Perfect Layers
- Use a kitchen scale to divide batter evenly for flat layers.
- For extra moisture, brush layers lightly with simple syrup before frosting.
- Wrap cooled layers in plastic wrap and chill for easier stacking.
- Trim domed tops with a serrated knife if needed for perfectly even layers.
These chocolate cake layers are soft, rich, and sturdy enough for stacking with buttercream, ganache, cream cheese frosting, or even fruit fillings.
If you’d like, I can also give you a chocolate buttercream or ganache filling to go with it.