Homemade Chocolate Layer Cake with Vanilla Buttercream

Cake Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) so it reaches full temperature before the batter is ready. Grease and flour two 23 cm round cake pans, then line the bottoms with parchment paper to ensure each layer releases cleanly.
2. Mix dry ingredients: In a large bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sifting ensures a smooth, lump-free base and helps the dry ingredients blend evenly.
3. Add wet ingredients: Add the eggs, milk, vegetable oil, and vanilla directly to the dry mixture. Beat on medium speed for about 2 minutes until the batter becomes smooth and cohesive. This step helps incorporate air and builds structure.
4. Add the hot liquid: Pour in the boiling water or hot coffee. The batter will become thin, which is expected—the heat helps bloom the cocoa and results in a moist, tender crumb once baked.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Rotate pans halfway through if your oven has hot spots.
6. Cool completely: Allow the cakes to rest in their pans for 10 minutes. Then turn them out onto a wire rack to cool fully—this prevents the buttercream from melting when you assemble the cake.

Vanilla Buttercream Ingredients

• 1 cup unsalted butter (at room temperature)
• 4 cups powdered sugar (sifted)
• 2–3 tablespoons cream or milk
• 1½ teaspoons pure vanilla extract
• A pinch of salt
  

  Buttercream Preparation