Layered Chocolate Cake with Creamy Frosting

A showstopping dessert that’s rich, moist, and irresistibly decadent — perfect for birthdays, celebrations, or whenever you want to indulge.

Few desserts can rival the timeless appeal of a layered chocolate cake. It’s the kind of sweet creation that commands attention at any gathering, promising comfort, joy, and a whole lot of chocolatey goodness. This version features ultra-moist layers of chocolate cake stacked high and smothered in a luscious, creamy frosting that melts in your mouth.

Whether you’re an experienced baker or trying your hand at a celebration cake for the first time, this recipe is foolproof and crowd-pleasing — the kind of treat that earns rave reviews and second helpings.

🍫 Why You’ll Love This Chocolate Cake

• Intensely rich chocolate flavor in every bite

• Soft, tender crumb with a moist, bakery-style texture

• A silky-smooth creamy frosting that complements without overpowering

• Perfect for decorating, layering, or enjoying as-is

• Ideal for birthdays, anniversaries, holidays, or weekend baking fun

🛒 Ingredients You’ll Need

For the Cake Layers:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup whole milk (or plant-based alternative)

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water (enhances the cocoa flavor)

For the Creamy Frosting:

• 1 cup unsalted butter, softened

• 2½ cups powdered sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 3–4 tablespoons heavy cream or milk (for smooth consistency)

• Optional: a pinch of salt to balance sweetness

👩‍🍳 How to Make Layered Chocolate Cake with Creamy Frosting

1. Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Beat until smooth and well combined.

4. Carefully stir in the boiling water — the batter will be thin, but that’s what makes the cake so moist!

5. Pour batter evenly into the pans and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Creamy Frosting

1. Beat butter until light and fluffy.

2. Sift in cocoa powder and powdered sugar, mixing gradually.

3. Add vanilla and cream one tablespoon at a time, beating until smooth and spreadable.

4. Taste and adjust — add a pinch of salt or a bit more cream as needed.

3. Assemble the Cake

1. Level the cake layers with a serrated knife, if needed.

2. Spread a generous layer of frosting between the two cakes.

3. Frost the top and sides, smoothing with an offset spatula or swirling for a rustic finish.

4. Decorate with chocolate shavings, berries, or a drizzle of ganache if desired.

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