Chocolate Layer Cake with Chocolate Icing begins with a made-from-scratch chocolate layer cake that's frosted beautifully with a thick and creamy homemade chocolate frosting. Serve this Chocolate Layer Cake With Creamy Chocolate Icing cake for special occasions, family birthdays topped with colorful sprinkles or as the featured dessert for an afternoon spent with friends. Simply cut into generous wedges and enjoy with a cup of hot tea or coffee, the laughter is free.
In Search of a Great Chocolate Layer Cake with Chocolate Icing
I think everyone should know how to make a great chocolate cake. I have several cake recipes in the recipe index here on my site you can choose from. You have the option of using my double chocolate cake recipe which is a bit more involved than this chocolate buttermilk cake, it just depends on your preference and the time you have to bake. Both can be frosted with this delicious homemade chocolate icing or any other flavor you desire.
Chocolate is Universal in Appeal
Chocolate on chocolate is one of those simple pleasures that's universal in flavor and appeal. Think about it for a moment, is there anywhere in the world that the mention of the word chocolate, or some derivative of the word chocolate, and the people not know what you're talking about? Well, perhaps there may be but, it just solidifies the thought. Make this Chocolate Layer Cake With Creamy Chocolate Icing for birthday parties, potlucks or your holiday table. You'll be so glad you did. Another recipe you may like to revisit is the classic Hershey's Perfectly Chocolate Cake recipe made by Mom's and Grandma's nationwide.
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Helpful Kitchen Items:
Chocolate Layer Cake with Creamy Chocolate Icing
Servings: 16 servings (may vary)
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon pure vanilla exctract
- ¼ teaspoon pure almond extract
- 3 large eggs
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 1 cup salted butter softened
- ½ cup solid vegetable shortening
- 32 oz powdered sugar sifted
- 8 1 oz semi-sweet baking chocolate squares melted
- 1 teaspoon pure vanilla
- 8-12 tablespoon heavy cream
- Cake: Preheat the oven to 350°F. Butter and flour 2  inch round cake pans. Set aside. (Alternately prepare 3 (8-inch) round cake pans)
- In the bowl of a stand mixer, cream together the butter, sugar, brown sugar and flavorings. Cream for 2-3 minutes until combined. Add the eggs 1 at a time beating well after each addition.
- Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the creamed mixture alternately with the buttermilk starting and ending with flour.
- After all of the dry ingredients have been added, scrape the sides and bottom of the bowl. Beat for 30 seconds on medium-high until creamy. Divide batter evenly between pans.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 30 minutes or until the sides release from the pan then remove and cool completely on a cooling rack.
- Icing: In the mixing bowl of a stand mixer, cream together the butter and vegetable shortening for 3-5 minutes until light and fluffy.
- Melt the chocolate in the microwave on 50% power until it's completely smooth. Stir well. Cool the chocolate slightly.
- Add the melted chocolate and the vanilla to the ingredients in the mixing bowl and continue to beat on medium-high speed. Stop and scrape the sides and bottom of the bowl periodically.
- Lower the speed of the mixer and begin to add the sifted powdered sugar alternatively with one tablespoon of heavy cream at a time. Continue this process until all of the powdered sugar is added.
- After all of the powdered sugar has been added increase the mixer speed, and whip with the mixer until the icing is light and fluffy adding additional cream as needed until you reach your desired spreading consistency.
- Frosti between layers, top and sides of cake. Chill for 2 hours or until serving.
- Allow frosted cake to sit on the counter for 30 minutes prior to serving, so, the icing can soften to room temperature. Store cake chilled.
Serving: 1serving | Calories: 674kcal | Carbohydrates: 99g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 109mg | Sodium: 291mg | Potassium: 183mg | Fiber: 2g | Sugar: 83g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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Cake looks and sounds delicious. I prefer chocolate cake with white frosting. Do you have a good white frosting that would be good that you could send me.. thank you!
I have a vanilla buttercream in the recipe index here.
Victoria L Roberts
Your page is so awesome. love the recepies
Thank you so much!
Looks yummy! Saving this recipe to make soon!
Happy baking, thank you!
LOVE------LOVE-----your recipes!!!!!!!!!!! Soooooooooooooo good!!!!!!!!!!!!!!!!!!!
Thanks for visiting!