Chocolate Layer Cake with Creamy Frosting Recipe

Name: Chocolate Layer Cake with Creamy Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter, softened, divided; 1-1/2 cups sugar; 6 eggs; 3 tsp. vanilla, divided; 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted, divided; 2-2/3 cups flour; 3/4 cup ground almonds; 2 tsp. Magic Baking Powder; 1/2 cup boiling water; 3 cups icing sugar; 3 Tbsp. milk

Servings: persons

1
Heat oven to 350 degrees F.
2
Beat 1-1/2 cups butter and sugar in large bowl with mixer until light and fluffy.
3
Add eggs one at a time, beating well after each addition.
4
Add 2 tsp.
5
vanilla and half the melted chocolate; mix until well blended.
6
Add flour, ground almonds and baking powder.
7
Add boiling water; mix well.
8
Pour mixture into 2 parchment paper-lined 9-inch round pans.
9
Bake 30 to 40 min.
10
or until toothpick inserted in centres comes out clean.
11
Cool cakes in pans 10 min.
12
; remove from pans to wire racks.
13
Cool completely.
14
Meanwhile beat remaining butter, icing sugar, remaining vanilla and milk in large bowl with mixer until creamy.
15
Add remaining chocolate and beat until fluffy.
16
Stack cake layers on plate, filling and frosting each with chocolate icing.

2369

kcal

Calories

167

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups butter, softened, divided, 1-1/2 cups sugar, 6 eggs, 3 tsp. vanilla, divided, and more.

Yes, Chocolate Layer Cake with Creamy Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Layer Cake with Creamy Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions