Home » Desserts » Chocolate Layer Cake with Chocolate Icing

Chocolate Layer Cake with Chocolate Icing

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 for special occasions, family birthdays topped with colorful sprinkles or as the featured dessert for an afternoon spent with friends.

chocolate-layer-cake-with-chocolate-frosting-recipe

Easy Chocolate Layer Cake with Chocolate Icing

Chocolate cake is certain to turn any occasion into something special. This homemade layer cake comes with a bonus icing that anyone can make. How to make Chocolate Layer Cake with Chocolate icing: (Scroll down for full printable recipe.)

  • Prepare Pans – Preheat the oven to 350°F. Butter and flour 2 [9] inch round cake pans. Set aside. (Alternately prepare 3 (8-inch) round cake pans)
  • Creamed Ingredients – In the bowl of a stand mixer, cream together the butter, sugar, brown sugar and flavorings until combined.
  • Eggs – Add the eggs 1 at a time beating well after each addition.
  • Dry Ingredients – Use a whisk to sift together the flour, cocoa, baking soda, baking powder and salt.
  • Combine – 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.
  • Transfer to Pans – Divide batter evenly between pans.
  • Bake – Bake per the recipe 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.
  • Make Chocolate Icing – Cream together the butter and vegetable shortening until light and fluffy.
  • Melt Chocolate – Melt the chocolate in the microwave on 50% power until it’s completely smooth. Stir well. Cool the chocolate slightly.
  • Combine with Butter – 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.
  • Powdered Sugar – Begin to add the sifted powdered sugar alternatively with heavy cream at a time. Continue until all of the powdered sugar is added.
  • Whip – Whip until the icing is light and fluffy adding additional cream as needed until you reach your desired spreading consistency. 
  • Frost Cake – Frost between layers, top and sides of cake.
  • Refrigerate – 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.
how-to-make-chocolate-layer-cake-with-chocolate-frosting

How to make the BEST Chocolate Layer Cake Recipe

  • Ingredients you’ll need to make Chocolate Layer Cake with Cream Cheese Frosting: All purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, butter, granulated sugar, light brown sugar, pure vanilla extract, pure almond extract, large eggs, buttermilk.
  • To make the Chocolate Icing: Salted butter, solid vegetable shortening, powdered sugar, semi-sweet baking chocolate squares, pure vanilla and heavy cream.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, 8 or 9 inch round cake pans, measuring cups and spoons, rubber spatula, cooling rack, offset icing spatula and cake stand.
  • Store Chocolate Layer Cake chilled in the refrigerator for up to 5 days.
single-slice-chocolate-layer-cake

More Cake Recipes to Make

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

chocolate-layer-cake-with-chocolate-frosting-recipe
Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Chocolate Layer Cake with Creamy Chocolate Icing

Prep Time25 minutes
Cook Time30 minutes
Chill Time2 hours
Total Time2 hours 55 minutes
Course: Cakes, Dessert
Cuisine: American, Southern
Keyword: chocolate-layer-cake-with-creamy-chocolate-icing
Servings: 16 servings (may vary)
Calories: 674kcal
Author: Melissa Sperka

Ingredients

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 tsp pure vanilla exctract
  • 1/4 tsp pure almond extract
  • 3 large eggs
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • Icing:
  • 8 1 oz semi-sweet baking chocolate squares melted
  • 1 cup salted butter softened
  • 1/2 cup solid vegetable shortening
  • 32 oz powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 8-12 Tbsp heavy cream

Instructions

  • Cake: Preheat the oven to 350°F. Butter and flour 2 [9] 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.
  • Use a whisk to 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.
  • Chocolate Icing: In a small bowl melt the chocolate in the microwave on 50% power until it's completely smooth. Stir well. Cool the chocolate slightly.
  • In a large bowl use a mixer to cream together the butter and vegetable shortening for 3-5 minutes until light and fluffy.
  • 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 fully chilled cake to sit on the counter for 30 minutes prior to serving, so, the icing can soften to room temperature. Store cake chilled.

Nutrition

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
Tried this recipe?Mention @melissassk or tag #melissassk!

8 Comments

  1. 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!
    Gran

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating