Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
Directions
Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla to the dry ingredients; beat until smooth.
Stir in hot coffee until the batter is thin and well combined.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers completely on a wire rack.
Prepare the cream filling by whipping heavy cream with powdered sugar and vanilla until stiff peaks form.
Keep the cream filling chilled until ready to use.
Make the frosting by beating butter until creamy.
Gradually add powdered sugar and cocoa to the butter, mixing until smooth.
Stir in cream and vanilla until the frosting is fluffy.
Assemble the cake by placing one cake layer on a serving plate.
Spread a generous layer of chilled cream filling over the first layer.
Top with the second cake layer and spread with another layer of cream filling.
Place the third cake layer on top.
Frost the outside of the entire cake with the chocolate frosting, smoothing or swirling decoratively.
Chill the assembled cake for 30 minutes before slicing.
Slice and serve.
Frequently Asked Questions
How far in advance can I bake these chocolate cake layers for the Chocolate Cream Layer Cake?
You can bake the cake layers up to two days ahead of time. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. For the best texture when assembling, let the layers sit out for about an hour before frosting.
Can I substitute buttermilk in this Chocolate Cream Layer Cake recipe if I don't have any on hand?
Yes, you can easily create a substitute for the 1 cup of buttermilk required. To do this, measure 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill the rest of the way to the 1-cup line with whole milk and let it sit for 5 minutes before using.
What is the best way to store the finished Chocolate Cream Layer Cake to keep the layers moist?
Once assembled, the best way to store the cake is in an airtight container at room temperature for up to 3 days, provided your kitchen isn't excessively warm. If storing longer or if your house is warm, refrigerate it, but remember to let it sit at room temperature for at least 30 minutes before serving to optimize the cream texture.
