Description
A rich, moist chocolate layer cake with buttercream frosting, perfect for Father’s Day celebrations paired with a printable cake topper. Easy to assemble and guaranteed to impress.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 eggs, at room temperature
1 ½ cups milk
½ cup canola oil
2 tsp vanilla extract
1 cup buttermilk
1 cup powdered sugar
½ cup unsalted butter, softened
1 tsp vanilla extract
2–4 tbsp milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, vanilla, and buttermilk. Mix until smooth and glossy.
Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool cakes completely. In a separate bowl, beat butter until creamy. Gradually add powdered sugar and mix. Add vanilla and 2 tbsp milk; adjust consistency with additional milk.
Use frosting to assemble and frost both layers and outer edges. Insert wooden skewer/cake pop stick through topper into cake center for decoration.
Notes
Freeze unbaked batter for up to 1 month.
For halal compliance, use plant-based butter if needed.
Laminate topper if handling moist cake surfaces.
Store in airtight container at room temperature for 3 days.
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 42g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg