Chocolate Layer Cake with Vanilla Buttercream Frosting — rich, moist, and perfect for birthdays, celebrations, or just because you deserve cake!
Chocolate Layer Cake
Ingredients (for two 9-inch layers):
1¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed)
2 cups (400g) granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water or hot coffee (enhances chocolate flavor)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in hot water or coffee — batter will be thin.
Divide evenly between pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Vanilla Buttercream Frosting
Ingredients:
1 cup (230g) unsalted butter, room temperature
4 cups (480g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
1½ tsp pure vanilla extract
Pinch of salt
Instructions:
In a large bowl, beat butter on medium-high speed until light and fluffy (about 3 minutes).
Gradually add powdered sugar, one cup at a time, beating on low until combined.
Add vanilla, salt, and 2 tablespoons of cream. Beat on high for 3–5 minutes until smooth and fluffy. Add more cream if needed for desired consistency.
Assembly:
Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
Top with the second cake layer and frost the top and sides.
For a cleaner finish, chill the cake for 20 minutes before applying a final, smooth coat of frosting.
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