Cocoa Layer Cake
Submitted by happyzhangbo
A simple, one-bowl cocoa layer cake that comes together in minutes and bakes into two tender 9-inch layers. Rich chocolate flavor without fuss—perfect for beginners.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
90 minPro Tips
- Room temperature is non-negotiable: Cold eggs or milk can cause the shortening to seize, leading to a dense cake.
- Don’t skip the parchment: The high sugar content makes these layers prone to sticking.
- Mixer timing: The 3-minute beat incorporates air and emulsifies the fat; under-mixing yields a tough crumb.
- Frosting compatibility: Pair with classic chocolate buttercream, whipped cream, or a simple ganache.
Optional Variations
- Mocha cake: Replace ¼ cup of the water with strong brewed coffee.
- Extra fudgy: Swap ¼ cup of the cake flour for additional cocoa powder and add ½ cup mini chocolate chips to the batter.
- Dairy-free: Use full-fat coconut milk for the milk and hot coffee for the water; replace shortening with refined coconut oil.
- Cupcakes: Fill liners ⅔ full; bake 18–22 minutes (yields ~20).
Ingredients
Directions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with shortening, line bottoms with parchment circles, then lightly flour the sides.
- Sift and measure the cake flour accurately: sift first, then spoon into a dry measuring cup and level with a knife.
- In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. This ensures even distribution and breaks up cocoa lumps.
- Add the softened shortening, eggs, vanilla, milk, and water. Beat on low speed with an electric mixer for exactly 3 minutes, scraping down the bowl once halfway through. The batter will be thin.
- Divide batter evenly between the prepared pans (about 2¼ cups per pan). Tap pans gently on the counter to release large air bubbles.
- Bake 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pans on a wire rack for 15 minutes. Run a thin knife around the edges, invert onto racks, peel off parchment, and cool completely before frosting.
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