Why You’ll Love Irresistible 2-Layer Chocolate Cake Recipe

I enjoy this recipe because it uses simple pantry ingredients and comes together quickly without complicated steps. I like that the batter is forgiving, the layers bake evenly, and the finished cake works beautifully with any frosting I’m in the mood for. It’s my go-to chocolate cake when I want something classic and guaranteed to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Directions

I start by preheating my oven to 350°F (175°C) and greasing and flouring two 9-inch cake pans. In a large bowl, I mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly combined.

I add the milk, vegetable oil, eggs, and vanilla extract, then beat the mixture on medium speed for about two minutes until smooth. I slowly stir in the boiling water, knowing the batter will be thin, and mix just until combined.

I divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. I let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

Servings and Timing

I get 12 servings from this cake. The prep time takes about 15 minutes, the bake time is around 35 minutes, and the total time comes to approximately 50 minutes.

Variations

I sometimes add a teaspoon of espresso powder to deepen the chocolate flavor. When I want something extra indulgent, I spread chocolate ganache between the layers. I also like turning this into a sheet cake by baking it in a single pan and adjusting the bake time slightly.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, I let it sit at room temperature before serving so the texture softens again.

FAQs

Can I make this cake ahead of time?

I often bake the layers a day in advance and frost them just before serving.

Why is the batter so thin?

I expect a thin batter because it helps create a moist and tender cake.

Can I use butter instead of oil?

I can, but I prefer oil because it keeps the cake softer for longer.

What frosting works best?

I like chocolate buttercream, vanilla buttercream, or cream cheese frosting.

Can I use a different pan size?

I adjust baking time if I use larger or smaller pans.

How do I keep the cake from sticking?

I always grease and flour the pans thoroughly.

Can I freeze this cake?

I freeze the unfrosted layers wrapped tightly for up to 2 months.

Is this cake very sweet?

I find it balanced, especially when paired with less-sweet frosting.

Can I make cupcakes with this batter?

I use this batter for cupcakes and bake them for about 18–22 minutes.

How do I know when it’s done?

I rely on a toothpick coming out clean from the center.

Conclusion

I keep returning to this two-layer chocolate cake because it’s dependable, delicious, and perfect for any occasion. Whether I’m baking for a celebration or just because, this cake always delivers rich chocolate flavor and a soft, moist crumb that everyone loves.