Low Sugar Classic Chocolate Layer Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ cup dutch-process cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup hot brewed coffee or hot water
½ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract

For the frosting

1 cup (2 sticks) unsalted butter, softened
¾ cup dutch-process cocoa powder, sifted
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
⅓ cup heavy cream, plus more as needed
1 tsp pure vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with cocoa powder, tapping out any excess.
2
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk briefly to combine.

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