This Simple Chocolate Layer Cake is just what you’re looking for when you’re craving chocolate! This is a rich and moist chocolate two layer cake that is covered in a rich chocolate buttercream. Chocolate lovers, this is for you!
If you love chocolate cake, also check out my Chocolate Almond Zucchini Cake, Black Cocoa Oreo Cake, and my Chocolate Pound Cake which are also among my favorite!
Why You'll Love This Recipe
This classic chocolate layer cake is made with oil instead of butter. That makes this cake extra moist and chocolately, but it also makes it an easy one bowl 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 Simple Chocolate Layer Cake is incredibly easy to make which is just one of the reasons I love it!
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 a plain chocolate layer cake, then this Simple Chocolate Layer Cake is perfect! It’s rich, moist, and perfectly chocolately making this Simple Chocolate Layer Cake perfect for any birthday or holiday celebration!
How to Make My Plain Chocolate Layer Cake
Step 1
After you preheat the oven, this simple chocolate layer cake is so easy to make, you literally just add all ingredients into a bowl and mix! Yes, it’s that easy!
Step 2
After the batter is mixed, divide it between two 8-inch cake pans. If you don’t have 8-inch cake pans, you could also use 9-inch cake pans instead. Put the cake in the oven, and walk away for a while as this cake is big and thick, so it bakes for almost an hour!
Step 3
Once the cake is cooled, it’s time to make the frosting. Add all ingredients to a stand mixer or hand mixer, and whip it up until it’s light and fluffy.
Step 4
Crumb coat your cake and then I like to finish this one with the spiral technique (because I think it’s easiest and looks the best). But feel free to frost it any way you like! As long as it has frosting on there, it will be delicious! And that’s it! This classic chocolate layer cake is insanely easy to make!
FAQ's
Can I use another kind of oil?
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!
Can I add toppings to this cake?
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!
Do I need a stand mixer for this cake?
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.
Can I make this cake ahead of time?
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.
Ingredients for this Simple Chocolate Layer Cake
La Tourangelle Organic Canola Oil
Organic Valley Heavy Whipping Cream
Organic Valley French Vanilla Creamer
Costco Kirkland Organic Cane Sugar
Cairnspring Organic All Purpose Flour
NuNaturals Organic Dutch Cocoa Powder
Simply Organic Vanilla Extract
Wholesome Organic Powdered Sugar
Tools Needed for this Simple Chocolate Layer Cake
Stand Mixer or Hand Mixer
Cake Spinner (optional)
Two 8-inch cake pans (or 9-inch will also be fine!)
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This plain chocolate layer cake is all you need for any birthday or celebration! This simple, classic chocolate layer cake is moist, rich, and fudgy!
Ingredients
- Batter
1 cup plus 2 tablespoons organic canola oil
3/4 cup organic milk
1/2 cup organic heavy whipping cream
2 tablespoons organic vanilla coffee creamer
2 teaspoons organic vanilla extract
454 grams (2 cups) organic cane sugar
4 organic large eggs
462 grams (3 1/4 cups) organic pastry flour
142 grams (1 2/3 cups) organic Dutch cocoa powder, sifted
2 teaspoons baking powder
1 1/2 teaspoons fine sea salt
- Frosting
1 1/2 cups (340 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar
85 grams (1 cup) organic Dutch cocoa powder, sifted
3 tablespoons organic milk
Directions
- 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
- High Altitude – Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
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