why make this recipe

Big Chocolate Layer Cake is the ultimate dessert for chocolate lovers. It’s rich, moist, and full of deep chocolate flavor that pleases any crowd. Whether you are celebrating a birthday, anniversary, or just want something sweet, this cake is sure to impress. Its layers invite you to dig in, and the chocolate frosting is the cherry on top.

how to make Big Chocolate Layer Cake

Ingredients:

3 cups all-purpose flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups strong brewed coffee, cooled
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups (4 sticks) butter, softened
6 cups powdered sugar
1 cup unsweetened cocoa powder
2/3 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or two 10-inch pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Divide the batter evenly among the prepared pans.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat the butter until light and fluffy, about 3 minutes.
Sift together the powdered sugar and cocoa powder. Gradually add this mixture to the butter, alternating with heavy cream.
Add vanilla and salt. Beat on high speed for 3-4 minutes until light and fluffy.
To assemble the cake, place one layer on a serving plate and spread with frosting. Add the second layer and frost, then add the third layer if using. Frost the top and sides of the entire cake.
Refrigerate for 30 minutes to set the frosting before serving.

how to serve Big Chocolate Layer Cake

Serve Big Chocolate Layer Cake by slicing it into generous pieces. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add fresh berries for a colorful touch.

how to store Big Chocolate Layer Cake

Store leftovers of Big Chocolate Layer Cake in an airtight container in the refrigerator. It will stay fresh for up to a week. If you want to keep it for a longer time, you can freeze the cake layers wrapped tightly in plastic wrap and foil.

tips to make Big Chocolate Layer Cake

Ensure all your ingredients are at room temperature for the best mixing.
Don’t overmix the batter to avoid a dense cake.
Use high-quality cocoa powder for a richer chocolate taste.
Allow the cakes to cool completely before frosting them to prevent the frosting from melting.

variation

You can add chocolate chips or nuts to the cake batter for extra texture. For a fun twist, try adding your favorite flavor extract, like mint or almond, to the frosting.

FAQs

1. Can I make this cake in advance?
Yes, you can make the cake layers a day ahead. Just wrap them in plastic wrap and store them at room temperature (for less than one day) or in the refrigerator.

2. How do I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 1/2 cups of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.