Chocolate Layer Cake with Frosting Recipe

Name: Chocolate Layer Cake with Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups butter, softened, divided; 1-1/2 cups granulated sugar; 6 eggs; 3 tsp. vanilla, divided; 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, divided; 2-2/3 cups flour; 3/4 cup PLANTERS Almonds, ground; 2 tsp. CALUMET Baking Powder; 1/2 cup boiling water; 3 cups powdered sugar; 3 Tbsp. milk; 1 Tbsp. silver pearl sprinkles

Servings: persons

2-1/2 cups butter, softened, divided
1-1/2 cups granulated sugar
6 eggs
3 tsp. vanilla, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, divided
2-2/3 cups flour
3/4 cup PLANTERS Almonds, ground
2 tsp. CALUMET Baking Powder
1/2 cup boiling water
3 cups powdered sugar
3 Tbsp. milk
1 Tbsp. silver pearl sprinkles

1
Heat oven to 350 degrees F.
2
Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.
3
Beat 1-1/2 cups butter and granulated sugar in large bowl with mixer until light and fluffy.
4
Add eggs, 1 at a time, beating well after each.
5
Add 2 tsp.
6
vanilla and half the melted chocolate; mix well.
7
Add flour, nuts and baking powder; beat until blended.
8
Blend in boiling water.
9
Pour into prepared pans.
10
Bake 30 to 35 min.
11
or until toothpick inserted in centers comes out clean.
12
Cool in pans 10 min.
13
Invert cakes onto wire racks; remove pans.
14
Carefully peel off paper on top of cakes.
15
Cool cakes completely.
16
Meanwhile, beat remaining butter, remaining vanilla, powdered sugar and milk in large bowl with mixer until creamy.
17
Add remaining melted chocolate; beat until fluffy.
18
Stack cake layers on plate, filling layer with half the frosting.
19
Frost top with remaining frosting.
20
Top with silver sugar pearls.

2187

kcal

Calories

131

Fat

223

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

Yes, Chocolate Layer Cake with 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 Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions