Two layers of rich chocolate cake, with chocolate buttercream frosting in the middle and spread on top. This homemade chocolate cake is just as easy as a box mix, but tastes SO much better!
I used my Chocolate Buttercream Frosting recipe for this cake, but if you prefer vanilla, try my BEST Buttercream Frosting recipe.
Chocolate Layer Cake
Print RecipeIngredients
- 2 eggs, room temperature
- 1 cup + 2 teaspoons of white granulated sugar
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup + 2 teaspoons cocoa powder (I used Rodelle Gourmet Baking Powder)
- 1/2 teaspoon salt
- 2/3 cup + 2 tablespoons + 2 teaspoons mayonnaise, room temperature
- 2-1/2 tablespoons coffee
- 2/3 cup hot water
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350-degrees. Line the bottom of two 8-inch round cake pans with parchment paper, spray the bottom and sides with baking spray and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the egg and white sugar, and mix on high for 6-8 minutes. Turn mixer off and scrape down the sides of the bowl.
In a medium sized bowl, add the flour, baking powder, baking soda, cocoa powder and salt. Stir until combined. Turn mixer to low and add half of the dry ingredients into the sugar mixture, alternating with the mayonnaise, and continuing until the dry ingredients and mayonnaise have all been added into the mixer. Mix until combined.
Remove the bowl from the mixer and stir in the coffee, water and vanilla extract. Stir until ingredients are completely combined and batter is smooth. Pour the batter into the prepared cake pans, equally distributing the batter between the two prepared cake pans. Bake in 350-degree oven for 15-18 minutes, or until a toothpick inserted into the middle comes out without wet batter on it.
Remove baked cakes from the oven and as soon as the cakes are cool enough to handle, remove the cakes from their pan and place on a wire rack to cool completely before frosting.
Notes
Store cake in an airtight container at room temperature. See post for instructions on preparing the cake and links to frosting recipes.
FROST YOUR CAKE:
Take a bread knife and cut the cake tops so they are flat. Prepare frosting (see recipe links above). Place one layer of cake with the flattest side down on a cake plate. Add a layer of frosting. Add the second layer of cake with the flattest side topside up. Add frosting to the top and gently bring the frosting in an even layer over the top of the cake and the sides. Add sprinkles if desired.
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