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This chocolate layer cake is the one to make when you want rich chocolate flavor, soft layers, and a cake that stacks beautifully. The cocoa gets bloomed in hot water or coffee, and the sour cream keeps the crumb tender and moist without making the cake heavy.
Top it with chocolate buttercream and a ganache drip if you want the full bakery-style finish. It’s simple, reliable, and unapologetically chocolate.
This recipe recipe was adapted from my chocolate cake with cream cheese frosting.
Here is Why This Chocolate Layer Cake Works
Bloomed cocoa: Hot water or coffee hydrates the cocoa powder, which gives the cake a deeper chocolate flavor and a darker color.
Oil and sour cream: Oil keeps the cake soft, even when it’s chilled. And the sour cream adds richness with a slight tang to balance the sweetness.
Three cake layers: Baking the batter in three pans gives you even layers that stack nicely and leaves plenty of room for frosting between layers.
Chocolate buttercream: This frosting is thick enough to spread, pipe, and hold its shape, so the cake slices cleanly and still looks polished.
You don’t have to stick to the chocolate buttercream in this recipe. Try it with my chocolate cream cheese frosting or fill it with some homemade marshmallow fluff.
Recipe Tips
Use very hot liquid: The coffee or water should be very hot so it hydrates the cocoa well and helps smooth out lumps.
Sift the dry ingredients: This helps prevent pockets of flour or baking soda in the batter.
Don’t overbake: Take the cakes out when a toothpick comes out with a few soft crumbs. If it comes out completely dry, the cake has likely baked too long.
Cool the layers completely: If the cake is still warm, the buttercream will soften and the layers can slide around.
Watch the ganache: Let it cool a bit before adding it to the cake so it drips slowly instead of running straight down the sides.
Line the pans: Don’t skip the parchment. These layers are soft, and parchment makes sure they release clean without tearing.
Tap out air bubbles: Give the pans a couple of gentle taps on the counter before baking to knock out large air pockets.
Chill before the ganache: A quick 15-minute chill firms up the buttercream so the ganache sets clean instead of melting into it.
Ingredient Notes
Cocoa powder: This is where all the chocolate flavor starts. Use unsweetened cocoa powder.
Hot coffee or water: Coffee won’t make the cake taste like coffee, but it does boost the chocolate flavor. Water works just fine if that’s what you have.
Sour cream: This adds richness and keeps the cake soft. It also gives a slight tang that balances the sweetness.
Oil: Oil keeps the cake moist and tender, even after it’s been chilled. It also helps the layers stay soft instead of drying out.
Brown sugar + granulated sugar: The mix of sugars adds more depth than using just one. Brown sugar brings a little extra moisture and a subtle molasses flavor.
Flour: Regular all-purpose flour works just fine in this recipe.
If you’re in the mood for another chocolate cake, try my Chocolate Guinness Cake, or switch things up with my Italian Love Cake for something a little different.
Storage
Room Temperature: If you’re planning to serve the cake within a day or two, simply cover it and keep it at room temperature.
Fridge: For longer storage, place the cake in the fridge. Let it sit at room temperature for about an hour before serving to soften the frosting.
Freezing: You can freeze the cake for up to 3 months if stored in an airtight container. If you don’t have a large enough container, freeze individual slices. Thaw the chocolate cake in the fridge overnight and bring to room temperature before serving.
If you love chocolate and want another dessert with a rich frosting situation, my Chocolate Peanut Butter Cupcakes are fast and easy to make.
Triple Chocolate Layer Cake with Chocolate Buttercream
This chocolate layer cake is rich, soft, and built to be stacked and sliced without a mess. The cake has deep chocolate flavor, the buttercream holds up well, and the ganache is an easy way to give it a more finished look.
Make it for a birthday, a dinner party, or just because you want a real chocolate cake.
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Chocolate Layer Cake
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Ingredients
Chocolate Cake
- 1 ¼ cup unsweetened cocoa powder, (100 grams)
- 1 ¼ cup water, very hot, or use hot coffee; (300 grams)
- 2 cups granulated sugar, (400 grams)
- 1 cup brown sugar, (200 grams)
- ¾ cup vegetable oil, (150 grams)
- 1 ½ cups sour cream, (337 grams)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour, (300 grams)
- 2 ¼ teaspoons baking powder
- 2 ¼ teaspoons baking soda
- 1 ½ teaspoon salt
Chocolate Buttercream Frosting
- 2 cups butter, softened (452 grams)
- 6 to 7 cups powdered sugar, see notes (673 grams)
- 1¼ cups unsweetened cocoa powder, (100 grams)
- 4 to 6 tablespoons milk, or heavy cream
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For the Chocolate Ganache (optional)
- ⅓ cup heavy cream, (76 grams)
- 3 ounces dark chocolate, finely chopped , (87 grams) (45% to 52% See Notes)
Instructions
Easy Chocolate Cake:
- Preheat the oven to 350°F. Spray three 9-inch cake pans with non-stick spray and line with parchment paper.
- In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
- Add the granulated sugar, brown sugar, vegetable oil, and sour cream and whisk until well blended.
- Add the eggs and vanilla extract and whisk until completely incorporated.
- Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
- Divide the batter among the baking pans and bake for 28 to 35 minutes or until a toothpick comes out clean when inserted in the center of the cake.
- Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
Chocolate Buttercream Frosting:
- Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
- Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
- Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
- Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add extra milk if it is too thick.
Frost the Cake
- Spread 1-¼ cups of buttercream between each of the cake layers and cover the cake with the rest of the buttercream (save a small amount of frosting if you want to pipe swirls on the top). Chill the cake for 15 minutes before adding the chocolate ganache drip.
For the Chocolate Ganache
- Place the cream in a microwavable bowl and zap it in the microwave for 30 to 60 seconds or until it almost boils. Don't let it boil over.
- Add the chopped chocolate to the hot cream. Cover the bowl and let it sit for 5 minutes. Whisk until smooth. If the chocolate isn't completely melted, zap the mixture in the microwave in 15 second intervals until melted. Set aside to cool slightly. If it sits too long, it will thicken and won't drip down the cake so keep an eye on it.
- Add the ganache to a plastic bag and cut a small hole in the corner of the bag. Pipe the ganache around the top edge of the cake and let it drizzle down the sides. Spread the rest of the ganache over the top. Let the ganache firm up completely before piping rosettes on top.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is my go to for chocolate cake. It is awesome!! I always get compliments!!!
That is so awesome to hear, thanks for the comment.
I have used this recipe before and it is AMAZING!!! Just wondering if I can make this recipe into cupcakes instead? Any idea on cook time/temp? Thank you!
Yes, this recipe does well with cupcakes. Bake them for 20 to 25 minutes. Thanks for the question.
The holy grail of chocolate cake /chocolate frosting recipes. I had concluded that using a standing mixer for cake batter was the major problem in my having unsatisfactory outcomes in cake baking. Tried your recipe because of the ONE BOWL. So easy, baked perfectly, no doming. Frosting perfect texture for spreading and piping.
Thank you so much for your kind words! I’m thrilled to hear that the one-bowl method made such a difference for you. There’s something so satisfying about getting those perfect results without the fuss, right?
Made this for my mom’s 84th Birthday Party. It was a huge hit! Wish I could share a picture of my creation!
Hi, Joyce! I am so happy to hear this cake was a hit for your mom’s 84th birthday party! Happy Birthday to your mom!
Hi there, thanks so much for sharing! I especially appreciate how you’re recipe shows how many grams in weight each ingredient should have as opposed to only using measuring cups and spoons. It’s so much more accurate! So thank you for that!
I just have a couple substitution questions:
Would I be able to substitute the vegetable oil with apple sauce?
Also, would I be able to use liquid egg whites in place of the whole eggs?
I follow a macro based diet and I generally like to try and keep the fat as low as possible. Especially considering that 1g of fat is 9 calories where-as protein and carbohydrates are only 4 calories per gram.
Sorry for the tangent ?
Thanks again! I can’t wait to make this for my mom! ??
Yes, you can substitute the oil with apple sauce, however it will drastically change the texture of the cake. It will not be light, fluffy, and moist. You may want to try only replacing half the amount of oil (still not as good, but a better option). Egg whites will also work, but not as well as whole eggs. Once you remove the fat from cake recipes, it changes the texture and flavor dramatically.
@Dahn Boquist,
Thank you for your response! I’ll try doing what you suggested and using half of the oil
I’m never good at eye-balling amounts into pans. About how much (in cups or by weight) should I put into the round pans? Thanks! I have made it as a 9×13 cake and it was so good!!
If you want to be precise, you can weigh the cake pans on a scale. If you don’t have a scale, stick a toothpick in the pans and mark the toothpick at the top of the batter. Use the mark on the toothpick as a guide to fill the pans evenly.
Can I use plain yogurt in place of the sour cream?
Yes, you sure can!
I’ve made this cake several times, both as is and egg free with egg substitute. Every time it has been one of the best chocolate cake recipes I have ever used without fail. It is easy to put together and bakes really well. Definitely going to keep this one as my go to recipe.
Thanks for the comment, Megan. I’m glad to hear the recipe turns out well with an egg substitute.
ohlala, j’ai utilisé du sucre en poudre, et la texture est toute granuleuse …. après enquête sur google, si je comprend bien il aurait fallu utiliser du sucre glace ! mince alors, un paquet de sucre et de beurre fichu, pas le temps ni les ingrédients pour refaire, on est super déçu, s’il vous plait ajouter bien qu’il faut du sucre glace, très fin, pour les non anglophones merci beaucoup
In the US, powdered sugar is the same as icing sugar. It is also called confectioners sugar and it is very powdery. It almost has the texture of flour but it is much finer. It must be different in France. I’m not sure if you have that kind of sugar where you live but you may be able to find powdered sugar or icing sugar on Amazon.
@Dahn Boquist, merci pour votre réponse !
Oui oui nous en avons en France, mais nous l’appelons “sucre glace”.
Le “sucre en poudre” c’est du sucre “semoule”, c’est pourquoi je vous demandais de bien préciser dans votre recette qu’il fallait du sucre glace 😉
Thank you, I will add an addendum to the recipe notes. I appreciate your explanation.
Baked this cake for my nephew’s birthday today. Feedback was that ‘ it was the perfect chocolate cake ever’:)))Thanks so much for this lovely recipe. It’s a keepsake for me??
Hooray!! I’m so happy it was a hit. Thanks for the comment