Tested till perfect Chocolate Layer Cake

Chocolate Layer Cake

Frosted with velvety smooth chocolate icing, this chocolate cake is a dessert irresistible to cocoa lovers! Top with fresh strawberries or other fruit.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 56 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


    Chocolate Cake:
    1 cup (250 mL) butter, softened
    1-1/2 cups (375 mL) granulated_sugar
    2 eggs
    1 tsp (5 mL) vanilla
    2 cups (500 mL) all-purpose_flour
    1/2 cup (125 mL) cocoa_powder
    1 tsp (5 mL) each baking_powder and baking_soda
    1/4 tsp (1 mL) salt
    1-1/2 cups (375 mL) buttermilk
    Chocolate Icing:
    1-1/2 cups (375 mL) Unsalted_butter, softened
    1/2 cup (125 mL) whipping_cream
    1 tbsp (15 mL) vanilla
    3 cups (750 mL) icing_sugar
    6 oz (175 g) Unsweetened_chocolate, chopped, melted and cooled
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Click to see our video: Chocolate Layer Cake.

Chocolate Cake:
Grease two 8-inch (2L) springform pans or grease two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans, smoothing tops.

Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. (Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Cut each cake horizontally into 2 layers.

Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup (250 mL) at a time. Beat in melted chocolate until fluffy and smooth.

Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup (175 mL) of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup (75 mL) of the icing. Repeat with remaining layers, spreading remaining icing over side and top. Remove paper strips. (Make ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.)

Additional information : Video: Learn how to make a chocolate layer cake with this video from the Test Kitchen!

Nutritional Information Per serving: about

cal 753 pro 7g total fat 51g sat.fat 31g
carb 75g fibre 4g chol 153mg sodium 376mg
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