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Here’s to classic chocolate layer cake! This rich and fudgy cake tastes like the best Devil’s food chocolate cake layered with perfect chocolate buttercream frosting. Topped with swirls of buttercream, chocolate cake is perfect for birthdays, the weekend, and any occasion that calls for cake!

A variation of my easiest chocolate cupcake recipe, the one-bowl batter comes together in minutes. Whip up the chocolate buttercream frosting, and you’re ready to swirl away!

Easy Chocolate Layer Cake
One Bowl Cake – I love this cake recipe because it comes together in minutes! Whisk up the batter in a large bowl, no mixer required.
Room Temperature Ingredients – Room temperature eggs, milk, and Greek yogurt ensure an extra moist cake.
Boiling Water – Boiling water whisked into the batter blooms and dissolves the cocoa and helps melt the chocolate for a super rich, Devil’s food chocolate flavor. Instant espresso brings out the chocolate flavor even further (if you’re not a coffee lover, feel free to omit the espresso).
Baking Pans
This cake batter is divided between two 8-inch round cake pans for nice layers (and the perfect ratio of cake to buttercream frosting!).
For a three-layer cake, divide the batter evenly between three 8-inch round cake pans and bake for 25 to 28 minutes.
This cake can also be baked in 9-inch round cake pans. For a two-layer cake, divide the batter evenly between two 9-inch rounds and bake for 20 to 22 minutes. For a three-layer cake, divide the batter evenly between three 9-inch round cake pans and bake for 17 to 19 minutes.
Pro tip: For even cake layers, place your cake pans on a scale and weight each pan as you add the batter.
Chocolate Sheet Cake
Want a chocolate sheet cake? No problem! Pour the batter into a 13 x 9-inch baking pan and bake for 24 to 26 minutes for an easy dark chocolate sheet cake!

Best chocolate cake recipes:
Did you try this Chocolate Layer Cake Recipe? Let me know by leaving a comment and rating below!
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Decadent Chocolate Layer Cake
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 8-inch cake, serves 12
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This easy, decadent chocolate layer cake is super moist and topped with perfect chocolate buttercream frosting. The BEST chocolate cake!
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 2 tsp instant espresso
- 1/2 cup boiling water
- 4 oz semisweet chocolate, finely chopped
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa, sifted
- 2 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 5 Tbsp heavy cream
Instructions
- Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in just until smooth. Fold in chopped chocolate.
- Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
- Bake for 28 to 30 minutes, until cakes spring back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.
- For the frosting, beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla. Add powered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed. Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.
- To assemble, place one cake layer on a rotating cake stand. Use an offset spatula to spread about 1 cup frosting over the layer. Add second cake layer and spread about 1 cup frosting over the layer, swirling the frosting generously over the edge of the layer. Use the offset spatula to apply frosting to the sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake.
- Store leftover cake covered in the refrigerator; bring to room temperature before serving.
Notes
Cake Layers: You can bake this cake in either 2 or 3 layers. For 3 layers, divide batter evenly between two 8-inch round cake pans and bake for 25 to 28 minutes.
9-inch round cake pans: For a two-layer cake, divide the batter evenly between two 9-inch rounds and bake for 20 to 22 minutes. For a three-layer cake, divide the batter evenly between three 9-inch round cake pans and bake for 17 to 19 minutes.
Chocolate Sheet Cake: Pour the batter into a 13 x 9-inch baking pan and bake for 24 to 26 minutes.
Instant espresso: I recommend Starbucks VIA

Thank you!
Hi, I so love baking! I live at 7000 feet, and my cakes, especially chocolate, almost always fail to bake evenly. Do you happen to have altitude adjustments to get a good bake?
Hi Rossana! I’ve never baked at altitude. This is a great resource from King Arthur Flour with plenty of helpful tips: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hope that helps! 🙂
Hi Darling!
I’ve been following you on your instagram for a while and i ended up with this recipe and have tried it twice so far. I love the fact that i can adjust the sweetness of cake by using real chocolate and as a result have my cake taste more chocolate-y than sugar-y!
It’s just that in my country i don’t have access to the chocolates you recommended and just use what i have found good quality. So i was wondering if the type of chocolate could end up in lengthening the baking time? Mine usually takes around 50 minutes until the toothpick comes out of cake almost clean.
But also i should also point out that i use a 11″ pan and then cut it into two layers after cooling down because i don’t have two identical small pans. 🙈
Hi Golnoosh! So happy to hear that you love this cake too! 🙂 The baking pan is probably what’s affecting the baking time so significantly. Is the pan glass or metal? If it’s a glass pan, those take longer to bake as well. Hope that helps!
Hello,
I have made a few of your recipes and find them uncomplicated and deliver results every time. I certainly trust your recipes.
I am from Australia and use grams, not cup measures.I am sure that the recipes I have tried would be even better if I was using more accurate weight measures. Could you please tell me the weight of 1 cup of all-purpose flour and 1 cup of cake flour?
Thank you,
Angela
Hi Angela, so glad you’re enjoying my recipes! I do include gram weights when I find them imperative for the success of the recipe. For 1 cup of all-purpose flour, I use 140 grams.
Thanks so much. I really appreciate it. I see so many US recipes with different weights for a cup of flour but I will certainly follow your weights.
I so love your recipes.
Warm regards from Australia,
Angela
I’d love to know what brand of cocoa you used. Thx!!
Hi Michelle! My favorite is Rodelle Gourmet Baking Cocoa. 🙂
This recipe was very quick and simple to make, and was extremely luscious and delicious. I quickly made it after I put my infant to bed (I mention this, because it shows how simple it is!). It is the perfect specimen for chocolate cake with chocolate icing! I made it as a 9×13 cake and added Fancy Sprinkles on the top once it was frosted. It is a very rich cake, which is what I loved about it: moist, fluffy, fudge, chocolatey, I could go on and on! 100% recommend
Thank you so much, Julianna! I’m so happy you tried this recipe! 🙂
hI
What brand of semi-sweet chocolate bar did you use in this recipe.
Hi Jackie, I use Ghirardelli semisweet baking bars. 🙂
YUM!!!! I love chocolate! Perfect Birthday cake!!!
Thank you so much! I completely agree! 🙂
Laura, could sour cream be substituted for the yogurt?
Yes, you can use 1/2 cup sour cream (at room temperature) for the yogurt. Happy baking!
Can this be made as cupcakes? How would you adjust the baking time?
Yes! This cake is actually based on a cupcake recipe. 🙂