Seed Oil Free Classic Chocolate Layer Cake
Total time2 hr 10 min
Prep time35 min
Cook time35 min
4.9(25)
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Learn more āIngredients
12 servings
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- Ā¾ 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
- Ā½ cup neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2 tsp pure vanilla extract
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- Ā¾ cup dutch-process cocoa powder, sifted
- 3 cups powdered sugar, sifted
- ā cup heavy cream, plus more as needed
- 1 tsp pure vanilla extract
- Ā¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°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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