Ultimate Moist Chocolate Layer Cake Recipe (With Fudge Frosting!)
First of all—thank you. Seriously, thank you for being here and sharing your time with me. Whether you're a fellow baking enthusiast or just on the hunt for the perfect chocolate cake, I promise you're in the right place.
This chocolate layer cake is the real deal. Four soft, rich layers of dark chocolate cake, sandwiched and topped with silky fudge frosting. It’s dense, moist, and unapologetically decadent. The kind of cake that makes everyone at the table go quiet after the first bite. Yes, it’s that good.
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Why You’ll Love This Chocolate Cake
Let’s get one thing straight—this is not your average chocolate cake. This is your "wow-I-need-the-recipe" chocolate cake. It’s:
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Unbelievably moist thanks to a touch of sour cream and oil.
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Deeply chocolatey, with rich cocoa and a hint of espresso to enhance the flavor.
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Perfect for any celebration, or let’s be honest—just a Monday night craving.
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Layered with creamy, dreamy fudge frosting that glides on like a dream.
The Taste?
Imagine a cross between your favorite brownie and a bakery-style chocolate cake. It’s soft, fudgy, and melts in your mouth. The frosting adds a smooth, velvety finish that’s not too sweet, just perfectly balanced.
Benefits of Making This Cake at Home
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You control the quality of the ingredients.
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It’s surprisingly simple for how elegant it looks.
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You can make it ahead—yes, it gets better overnight!
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Customizable layers: add jam, ganache, or your favorite filling.
Ingredients List
For the Chocolate Cake:
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2 cups all-purpose flour
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2 ½ tsp baking soda
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1 tsp salt
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¾ cup unsweetened cocoa powder
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2 tsp instant espresso powder (optional, but amazing)
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1 ¾ cups granulated sugar
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1 cup buttermilk (or milk + vinegar)
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½ cup sour cream
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½ cup neutral oil (canola or vegetable)
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3 large eggs
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2 tsp vanilla extract
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1 cup hot water
For the Fudge Frosting:
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1 cup unsalted butter, room temperature
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3 ½ cups powdered sugar, sifted
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1 cup unsweetened cocoa powder
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½ cup heavy cream (plus more if needed)
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1 tsp vanilla extract
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¼ tsp salt
Kitchen Tools You’ll Need
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2 or 4 round 8-inch cake pans (depending on if you're slicing or baking in layers)
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Stand mixer or electric hand mixer
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Mixing bowls
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Cooling racks
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Offset spatula (for frosting)
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Cake turntable (optional, but SO helpful)
Additions and Substitutions
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Swap sour cream for Greek yogurt.
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Use dark cocoa for an intense flavor punch.
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Add a layer of raspberry or cherry jam between the cake layers for a Black Forest twist.
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Top with chocolate curls, berries, or edible gold for that wow factor.
Step-by-Step: How to Make This Moist Chocolate Layer Cake
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa, baking soda, espresso powder, and salt.
3. Combine Wet Ingredients
In a separate bowl, beat sugar, eggs, vanilla, oil, and sour cream until smooth. Add the buttermilk and beat again until combined.
4. Bring It Together
Gradually add the dry mix to the wet, mixing just until combined. Stir in hot water last (batter will be thin—this is good!).
5. Bake
Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
6. Cool and Frost
Let cakes cool in pans for 10 minutes, then transfer to wire racks. Frost once completely cool.
What to Serve with This Cake
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A scoop of vanilla or espresso gelato
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Fresh berries on the side
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A hot cup of strong coffee or cold glass of milk
Tips for the Best Chocolate Cake
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Don’t skip the parchment lining—it ensures clean cake releases.
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Use room-temperature ingredients for best texture.
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Chill the cake before slicing for perfect layers.
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Want that ultra-smooth frosting finish? Warm your spatula with hot water!
Storage Instructions
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Fridge: Store covered for up to 5 days.
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Freezer: Unfrosted cake layers can be frozen for up to 3 months.
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Room temp: If your kitchen isn’t too warm, keep the cake in an airtight container for 1-2 days.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Just use a 1:1 gluten-free baking flour and check that all your ingredients are gluten-free.
How do I know when it’s done baking?
Insert a toothpick—if it comes out with a few moist crumbs, you’re golden.
Can I use this recipe for cupcakes?
Absolutely. Just adjust the bake time to about 18–22 minutes.
Conclusion
If you’ve been searching for that one show-stopping chocolate cake recipe that never fails—this is it. It’s a celebration in every slice, indulgent but not overwhelming, and oh-so-satisfying. Whether it’s for a birthday, anniversary, or just a Tuesday night, this cake brings joy with every bite.
More Recipes You’ll Love:
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Peach Cobbler with Brown Butter Crumble
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Grilled Peaches with Honey Whipped Mascarpone
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Peach & Bourbon Upside-Down Cake
🍰 Let’s See Your Cake!
Tried this recipe? I’d LOVE to see it!
Leave a review and tag your photos on Pinterest or Instagram so I can cheer you on!
Nutritional Information (per slice – based on 12 slices)
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Calories: 510
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Fat: 28g
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Saturated Fat: 14g
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Carbohydrates: 65g
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Sugar: 48g
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Protein: 5g
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Fiber: 3g