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Country Chocolate Layer Cake

Looking for the perfect way to share your love? Chocolate has an amazing way of saying, "I love you!" This sweetheart of a cake is made with all natural ingredients. It uses butter for a rich fine crumb and buttermilk to add depth to the flavor of the chocolate. We use Wilton .75 inch high 8-inch layer pans for ease in the layering as well as enabling a faster bake time. The easy buttercream recipe is enough to make any 8 inch 4 layer cake, so keep the recipe handy for all your future baking adventures.

Country Chocolate Layer Cake

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup hot water

½ cup (1 ½ ounces) Cocoa Powder

2 teaspoons vanilla extract

1 cup butter, cut into 16 pieces and softened

2 cups (14 ounces) granulated sugar

3 large eggs

1 cup buttermilk, room temperature

Easy Buttercream Frosting

2 cup unsalted butter, softened

7 cups confectioners' sugar (16 ounces)

Pinch table salt

1 Tbsp. vanilla extract

¼ cup heavy cream


For the cake:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease 3 (8-inch) 2-inch round cake pans OR 4 8 inches by .75 inch rounds with baking spray with flour.

  • Whisk flour, baking soda, baking powder, and salt together in bowl; set aside. In second bowl, whisk hot water, cocoa, and vanilla until smooth; set aside.

  • Using stand mixer fitted with a paddle, cream the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Add eggs, one at a time, and mix until incorporated. Reduce speed to low and add flour mixture, buttermilk and cocoa mixture until incorporated. Mix 2 minutes.

  • Divide batter evenly between prepared pans. Bake until toothpick inserted in center comes out with few crumbs attached, about 25 minutes for 3 layers or 15-20 minutes for 4 layer pans. Let cakes cool completely in pans, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or frozen up to 6 months.)

For the Buttercream Frosting:

  • In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 6 minutes, scraping down bowl once or twice.

  • Frost between each layer and stack the cake. Frost the outside of the cake with buttercream until even and smooth. Garnish with mint or toppings of your choice.

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