Craving chocolate but short on time? My Layer Chocolate Cake is the sweet shortcut every baker deserves. One pan, one bowl, and less than one hour—that’s all that stands between you and a bakery-worthy showstopper.
The aroma alone will convince your family you spent all afternoon whisking, yet this Layer Chocolate Cake stays blissfully simple. Melt-in-your-mouth crumbs come from everyday pantry staples and a tested 1:1 cocoa-to-flour ratio seasoned pastry chefs rely on for depth of flavor.
Serve it at a weekday dinner, surprise last-minute guests, or tackle midnight cravings—this Layer Chocolate Cake yields just the right amount, so you’re not staring down half a cake tomorrow.
Why trust it? I’ve baked through dozens of formulas professionally, and this Layer Chocolate Cake consistently wins blind taste tests for moisture and rich chocolate intensity. No electric mixer? No problem. A whisk and a sturdy spoon are all you need.
Because everything happens in one bowl, cleanup is effortless, letting the star—deep, dark cocoa—shine. With a light swirl of buttercream or a simple dusting of powdered sugar, the Layer Chocolate Cake proves that flavor, not fuss, makes dessert unforgettable.
Grab your whisk, preheat the oven, and let this Layer Chocolate Cake transform ordinary ingredients into extraordinary indulgence—one irresistible layer at a time.
Why This Single Layer Chocolate Cake Stands Out?
Skip the hassle of stacking, leveling, and frosting multiple tiers. This Layer Chocolate Cake proves that you don’t need complexity to create something truly special. It’s designed for ease—just one pan, one bowl, and one unforgettable chocolate experience.
Unlike traditional layer cakes that require multiple pans and intricate assembly, this Layer Chocolate Cake keeps things wonderfully simple. The single-tier design makes it ideal for smaller gatherings, cozy celebrations, or just treating yourself after a long day.
But don’t let the simplicity fool you. The rich, deep chocolate flavor in this Layer Chocolate Cake rivals even the most elaborate bakery cakes. The secret? A combination of high-quality cocoa powder and just a hint of brewed coffee, enhancing the chocolate without leaving a coffee aftertaste.
This homemade beauty pairs perfectly with fresh berries, vanilla ice cream, or a cloud of whipped cream. Whether you frost it with luscious chocolate buttercream or keep it rustic with a dusting of powdered sugar, this Layer Chocolate Cake is endlessly versatile.
Inspired by classic American snack cakes, it offers that nostalgic comfort—but with a flavor upgrade that feels gourmet. It’s the ideal birthday cake when you want something memorable but not over-the-top.
Simple. Stunning. Satisfying. That’s the magic of a great Layer Chocolate Cake Recipe.
Jump to:
Ingredients
Dry Ingredients:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
Wet Ingredients:
- Warm water
- Vegetable oil
- White vinegar
- Vanilla extract
For the Simple Chocolate Ganache (Optional):
- Heavy cream
- Dark chocolate, chopped
See recipe card for quantities.
Instructions
Prepare and Mix Dry Ingredients
- Preheat oven to 350°F (175°C) and grease 8-inch round cake pan
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in large bowl
- Make sure no lumps remain for even distribution
Combine Wet Ingredients and Create Batter
- Mix warm water, oil, vinegar, and vanilla in separate bowl
- Pour wet ingredients into dry ingredients
- Stir just until combined - don't overmix (thin batter is normal)
Bake and Cool
- Pour batter into prepared pan and tap to release air bubbles
- Bake 28-32 minutes until toothpick comes out with few moist crumbs
- Cool in pan 10 minutes, then turn out onto wire rack
- Prepare and Mix Dry Ingredients: Whisk the dry ingredients together until well combined.
- Combine Wet Ingredients and Create Batter: Pour wet ingredients into dry and stir just until combined.
- Bake and Cool: Bake until toothpick comes out with moist crumbs; cool completely.
Equipment For Layer Chocolate Cake
- 8-inch round cake pan
- Large mixing bowl
- Wire cooling rack
- Whisk or wooden spoon
- Kitchen scale (optional)
Expert Cooking Tips & Tricks
- Use room temperature ingredients for easier mixing
- Don't skip the vinegar - it reacts with baking soda for extra lift
- Use high-quality cocoa powder for best chocolate flavor
- Don't overmix the batter to avoid tough texture
- Test doneness with toothpick - few moist crumbs are perfect
- Cake continues cooking after removing from oven, so don't overbake
- Let cake cool completely before frosting or cutting
Recipe Variations
- Vegan Version: Use plant-based milk instead of water, ensure dairy-free chocolate
- Gluten-Free: Replace flour with gluten-free flour blend containing xanthan gum
- Extra Rich: Add 2 tablespoon instant espresso powder or ½ cup chocolate chips
- Individual Servings: Divide batter among 6 muffin cups, bake 18-22 minutes
- Coffee Flavor: Replace water with warm coffee for deeper chocolate taste
- Brown Sugar Version: Use brown sugar instead of white for richer flavor
Storage
- Room temperature: 3 days covered
- Refrigerator: 5 days if frosted
- Freezer: 3 months wrapped tightly
- Make-ahead friendly
- Thaw overnight in fridge
The Secret That Bakery Pros Don’t Want You to Know About Layer Chocolate Cake
Every time someone raves about how my Layer Chocolate Cake tastes better than a bakery’s, I smile—because they don’t know the secret. It’s not just the quality cocoa or the one-bowl magic. The real trick? Letting the cake rest.
Yes, after it cools, I wrap it gently and wait. Four hours. Sometimes overnight. That’s when the crumb transforms—becoming velvety and perfectly set. The chocolate flavor deepens, the texture becomes more luxurious, and every slice cuts clean like it was made for a photo shoot.
Want to know the cherry on top? I always serve it slightly warm with a scoop of cold vanilla ice cream. The warm-cold contrast, the fudgy bite with melting cream… it’s the kind of simple indulgence that turns a humble Layer Chocolate Cake into a memory.
Trust me—wait just a little, and this cake will reward your patience in the most delicious way.
FAQ
What do you put between layers of chocolate cake?
Between chocolate cake layers, bakers typically use chocolate buttercream frosting, cream cheese frosting, or chocolate ganache. Popular fillings include fresh berries, whipped cream, caramel sauce, or peanut butter frosting. For our Single Layer Chocolate Cake, you skip the complexity of multiple layers while still enjoying rich chocolate flavor with optional ganache topping for ultimate indulgence.
What are those layered cakes called?
Layered cakes are called "layer cakes" or "tiered cakes." Common types include double layer cake, triple layer cake, and multi-tier wedding cakes. They're also known as "stacked cakes" when multiple tiers are assembled. However, our Single Layer Chocolate Cake proves you don't need multiple layers for incredible taste – this one-layer wonder delivers all the chocolate satisfaction without the assembly hassle.
What is the most famous chocolate cake?
The most famous chocolate cake is German Chocolate Cake, followed by Black Forest Cake and Devil's Food Cake. Chocolate Fudge Cake and Red Velvet are also globally recognized. Each has unique characteristics, but our Single Layer Chocolate Cake captures the essence of classic chocolate cake with moist texture and rich cocoa flavor that rivals any famous variety in simplicity and taste.
What is the best layer cake?
The best layer cake depends on personal preference, but popular choices include Classic Vanilla Layer Cake, Red Velvet, and Chocolate Layer Cake. Key factors are moist texture, balanced sweetness, and quality frosting. Our Single Layer Chocolate Cake eliminates layering complexity while delivering superior taste – proving that sometimes the best cake is the simplest one that focuses on perfect chocolate flavor and texture.
Sweet Finish & Next-Bake Inspiration
This Layer Chocolate Cake proves that simple techniques can yield show-stopping results—moist crumb, bold cocoa, and a kitchen perfumed with pure chocolate bliss. Once you’ve pulled this beauty from the oven, snap a photo, rate the recipe below, and tell fellow bakers how you made the Layer Chocolate Cake uniquely yours. Your tips help everyone perfect their own slice of chocolate heaven!
Ready for your next baking adventure? Stick with our newest crowd-pleaser—the ultra-soft Layer Chocolate Cake—or dive into nostalgia with the Old Fashioned Hummingbird Cake Recipe and its tropical swirl of banana, pineapple, and pecans. Craving something fruity yet fuss-free? The Easy Strawberry Cheesecake Dump Cake Recipe delivers creamy cheesecake pockets and jammy berries in one effortless pan.
Whichever treat you choose, remember: great bakes start with sharing. Post your photos, rate the recipe, and join our community of dessert lovers keeping ovens warm and imaginations bright. Happy baking!
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Pairing
These are my favorite dishes to serve with Layer Chocolate Cake
Single Layer Chocolate Cake
Equipment
- 1 8-inch round cake pan Greased for even baking
- 1 Large mixing bowl For dry ingredients
- 1 Whisk or wooden spoon For hand mixing the batter
- 1 Wire cooling rack To cool the cake completely
- 1 Kitchen scale Optional, for accurate measurements
Ingredients
Cake
- 1 ½ cups All-purpose flour Sifted if clumpy
- 1 cup Granulated sugar
- ⅓ cup Unsweetened cocoa High-quality cocoa preferred
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Warm water Or use warm coffee for more depth
- ⅓ cup Vegetable oil Neutral-flavored oil
- 1 tablespoon White vinegar Reacts with baking soda
- 1 teaspoon Vanilla extract Pure vanilla recommended
Optional Ganache
- ½ cup Heavy cream Heated until just simmering
- 4 oz Dark chocolate Chopped, melted into hot cream
Instructions
- Preheat oven to 350°F and grease 8-inch round pan
- Whisk flour, sugar, cocoa, baking soda, and salt
- In another bowl, mix water, oil, vinegar, vanilla
- Pour wet into dry ingredients and stir until combined
- Pour batter into pan and tap gently to remove air bubbles
- Bake for 28–32 minutes until toothpick has moist crumbs
- Cool in pan 10 minutes, then on wire rack
- (Optional) Prepare ganache and pour over cooled cake
- Let cake rest 4 hours or overnight before slicing
- Serve slightly warm with cold vanilla ice cream
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