Chocolate Layer Cake

Chocolate Layer Cake


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Chocolate Layer Cake

I love this cake. It’s my go to cake for special occasions and birthdays. Everyone seems to enjoy this cake and wants the recipe!



½ Cup Shortening

2 Cups Sugar

4 Eggs

2 Teaspoons Vanilla Extract

2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)

2 ½ Cups Unbleached Flour

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

1 ½ Cups Buttermilk


½ Cup Softened Butter

1 (3 Ounce) Package Softened Cream Cheese

½ Teaspoon Vanilla Extract

2 Cups Confectioners’ Sugar

2 Tablespoons Milk

2 Squares (1 Ounce Each) Unsweetened Chocolate (Melted & Cooled)

Preheat the oven to 325° F. To make the cake: cream together the shortening and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted & cooled chocolate. In a separate bowl sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Bake for 40 minutes until done. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.

For the frosting: combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the confectioners’ sugar slowly. Beat on low speed. Stir 2 tablespoons of milk and the melted & cooled chocolate. Beat until fluffy.

To assemble place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting. Frost the top layer. Serves 8

**If you do not have buttermilk just measure out 1 1/2 cups regular milk and add 2 tablespoons of lemon juice or vinegar. Let sit for a few minutes.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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