Homemade Chocolate Layer Cake That Rivals Any Bakery Treat

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line bottoms with parchment paper and spray.
2. 2

   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. 3

   In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract.
4. 4

   Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
5. 5

   Gradually pour in the hot coffee, mixing until the batter is smooth and thin.
6. 6

   Divide batter evenly between the prepared cake pans.
7. 7

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
8. 8

   Let cakes cool in pans on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
9. 9

   For the buttercream: In a large bowl, beat softened butter with an electric mixer until creamy and light (3-4 minutes).
10. 10

    Gradually add sifted powdered sugar, cocoa powder, and salt, alternating with heavy cream. Begin on low speed, then increase to medium-high.
11. 11

    Beat until light, fluffy, and smooth (3-5 minutes). Stir in 1 teaspoon vanilla extract. Adjust consistency with more cream or powdered sugar if needed.
12. 12

    Once cake layers are completely cool, place one layer on a serving plate. Spread with about 1 to 1½ cups of buttercream.
13. 13

    Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
14. 14

    Decorate as desired with chocolate shavings, sprinkles, or fresh berries. Let set for 30 minutes before slicing.