Simple Chocolate Layer Cake
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This Chocolate Layer Cake is just what you’re looking for when you’re craving chocolate! This is a rich and moist plain chocolate layer cake that is covered in a decadent chocolate buttercream. Chocolate lovers, this is for you!
If you love chocolate cake, also check out my Organic Chocolate Zucchini Cake, Chocolate Oreo Cake for Two, and my Chocolate Pound Cake which are also among my favorite!
Table of Contents
This easy chocolate cake is an oil based cake, making this incredibly easy to make, especially for beginner bakers. I love making oil based organic chocolate cake because you don't need room temperature dairy, no waiting for butter to soften, and your cake batter will mix up quick and easily with no lumps!
This organic chocolate cake is moist, fudgy, and rich! If you love chocolate, then this Chocolate Layer Cake is for you! This easy chocolate cake is perfect for a birthday celebration or any party as this is an 8-inch two layer cake. So, this will serve a crowd!
Why You'll Love This Recipe
Classic Flavor: This Chocolate Layer Cake is made with oil instead of butter. That makes this cake extra moist and chocolatey, but it also makes it an easy one bowl cake recipe! You can make this in your stand mixer, like I do, or you can use a bowl and whisk or even your hand mixer! This Chocolate Layer Cake is incredibly easy to make which is just one of the reasons I love it!
Super Chocolatey: Chocolate is my favorite kind of dessert, it’s rare that a day goes by and I don’t have something with chocolate. So, when I want rich and fudgy organic chocolate cake, then this Chocolate Layer Cake is my go to recipe! It’s rich, moist, and perfectly chocolatey.
One Bowl: Because this is an oil based cake, it's super easy to make it in one bowl and just whisk together all the ingredients. If you want to use your stand mixer (like me) you can do that too! I love one bowl cake recipes as they come together quickly and easily! Plus, they always have a perfect crumb because you never have to worry about butter chunks.
Organic Cake: When you make this organic chocolate cake at home you can choose the best ingrdients.
Ingredients
- Canola Oil: I use organic canola oil in this organic chocolate cake for a neutral flavor. You can use avocado oil or extra virgin olive oil if you are avoiding seed oils.
- Heavy Whipping Cream: I use organic heavy whipping cream, which gives this cake a rich chocolate flavor.
- French Vanilla Creamer: I also use Organic Valley French Vanilla Creamer to add depth of flavor and creaminess to this cake organic chocolate cake. If you don't have this, you can also use heavy whipping cream.
- Cane Sugar: I use organic cane sugar, which is just the organic version of white granulated sugar. But, organic cane sugar is less processed so it has a more natural sweetness.
- Eggs: Use large eggs. These will make this cake rise with a tender and delicate crumb.
- Vanilla Extract: Use a high quality vanilla extract, not imitation. I love Simply Organic.
- Pastry Flour: I use organic pastry flour for a light and tender crumb because it has a lower protein content than all purpose flour.
- All Purpose Flour: I use a little all purpose flour mixed into the cake flour, which helps give this cake the best texture.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
- Baking Powder: Use baking powder because this is cake and its a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Powdered Sugar: I use organic powdered sugar for the frosting, be sure its sifted so you don't have clumps in your frosting and its nice and smooth.
- Milk: Use whole milk for the best flavor in the frosting. You can also use heavy whipping cream as well.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: You'll need a stand mixer or hand mixer for the frosting. But, you can mix up this organic chocolate cake batter in just a large mixing bowl if you prefer.
- 8-inch Cake Pans: You'll need two 8-inch cake pans.
- Parchment Paper: I always recommend using nontoxic parchment paper cake rounds so your cake comes out of the pan easily.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, milk, heavy whipping cream, coffee creamer, cane sugar, vanilla extract, eggs, pastry flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
Divide batter evenly into each cake pan, weighing about 910 grams each. Spread evenly.
Step 3
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, and milk. Mix on low until combined, then speed mixer up to high and mix for 2 to 4 minutes, or until light and fluffy.
Step 5
Crumb coat the cake, and then frost it with the finishing spiral technique (or just finish it however you like!).
FAQ's
Yes! I chose canola oil for this cake because it’s the most neutral tasting oil, so the chocolate flavor really shines through. But I have also made this cake with avocado oil and extra virgin olive oil, and they are both delicious as well!
Absolutely! If you want to add chocolate sprinkles, mini chocolate chips, or chocolate shavings those would all be amazing additions to this plain chocolate layer cake. If you don't want a plain chocolate layer cake, you could also add nuts around the sides – walnuts, almonds, peanuts, they would all be so good!
No! While I always use my stand mixer, simply because it’s hands free and easy, you do not need it to make this classic chocolate layer cake recipe! You can use a hand mixer or a bowl with a whisk to make the cake batter. Because this is an oil based cake, it is incredibly easy to make without a mixer and get it perfect! For the frosting, you do need some sort of mixer to make it light and fluffy. So, if you don’t have a stand mixer then you need to have a hand mixer to make it.
Yes! If you need to bake this cake ahead of time, I suggest doing it one of two ways. The first is you can bake the cake layers the night before and place them in the freezer until the following day and then you can put the cake together that day. Or, if you’d like to bake and frost the whole cake the day before, that’s okay too. Just be sure to store it in the fridge overnight and remove it from the fridge at least an hour before serving.
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Simple Chocolate Layer Cake
Equipment
Ingredients
Batter
- 1 cup canola oil
- ¾ cup milk
- ½ cup heavy whipping cream
- ¼ cup vanilla coffee creamer
- 2 teaspoons vanilla extract
- 454 grams cane sugar
- 4 large eggs
- 462 grams pastry flour (or cake flour)
- 142 grams Dutch cocoa powder (sifted)
- 2 teaspoons baking powder
- 1 ½ teaspoons fine sea salt
Frosting
- 340 grams salted butter (softened)
- 454 grams powdered sugar
- 85 grams Dutch cocoa powder (sifted)
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, milk, heavy whipping cream, coffee creamer, cane sugar, vanilla extract, eggs, pastry flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
- Divide batter evenly into each cake pan, weighing about 910 grams each. Spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, and milk. Mix on low until combined, then speed mixer up to high and mix for 2 to 4 minutes, or until light and fluffy.
- Crumb coat the cake, and then frost it with the finishing spiral technique (or just finish it however you like!).
- Store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
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