Ingredients
Method
Cake
- Preheat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment circles, and set them aside.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a bowl, then sift or whisk to remove clumps and set the mixture aside.
- Whisk the granulated sugar, eggs, buttermilk, warm water, vegetable oil, and vanilla extract in a large bowl until evenly incorporated.
- Stir half of the dry ingredients into the wet mixture until just combined, then add the remaining dry ingredients and stir until incorporated without overmixing; ensure the batter is thin and slightly bubbly.
- Divide the batter evenly between the prepared cake pans and gently tap them on the counter to release air bubbles.
- Bake the cakes for 26-30 minutes for 9-inch pans or 28-34 minutes for 8-inch pans. Test for doneness by ensuring the center does not jiggle, the surface springs back when pressed, or a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack.
Frosting
- Beat the room-temperature butter in a large bowl until creamy, about one minute. Gradually add the confectioner's sugar and cocoa powder, mixing slowly until combined, then whip on high speed for 2-3 minutes until light and fluffy.
- Add the heavy cream, vanilla extract, and salt, then whip for 2-3 minutes until fluffy, adding more cream as needed to reach the desired consistency.
- Carefully remove the cakes from the pans and trim the rounded tops with a serrated knife to create flat layers.
- Place the first cake layer top-side down on a serving plate, spread an even layer of frosting over it, add the second layer top-side down, and frost the top and sides.
Nutrition
Notes
- Serves: Layer cake can be sliced to serve up to 30-40 guests when serving small slices (like wedding cake slices). If slicing into wedges, cake will yield 12-16 slices.
- Baking is an exact science: I do not recommend substituting any ingredients. The oil, buttermilk, eggs, and sugar keep your cake moist - substituting any of these ingredients can change the texture and make your cake dry.
- Storage: Unfrosted or frosted cake will keep in a sealed container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or frozen for up to 2 months. If refrigerating or freezing unfrosted cake layers, wrap tightly in plastic and place in a tightly sealed container. Thaw overnight in the refrigerator, then bring to room temperature for an hour before serving.
- Top tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!