Cocoa Layer Cake Recipe

Name: Cocoa Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups cake flour sifted; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/4 teaspoon salt; ⅔ cup cocoa powder unsweetened; ⅔ cup vegetable shortening; 2 large eggs; 1 teaspoon vanilla extract; ⅔ cup milk low-fat or non-fat; 1/2 cup water warm

Servings: persons

2 cups cake flour sifted
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
⅔ cup cocoa powder unsweetened
⅔ cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
⅔ cup milk low-fat or non-fat
1/2 cup water warm

1
Have all ingredients at room temperature before starting.
2
Grease and flour two 9-inch layer cake pans.
3
Sift flour then measure.
4
Into a large mixing bowl, sift together the flour, sugar, soda, baking powder, salt, and cocoa.
5
Add shortening, eggs, vanilla, milk, and water; beat on low speed for 3 minutes.
6
Pour batter into prepared pans.
7
Bake in preheated 350 oven for 30 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
8
Let cool in pans on a rack for 15 minutes; remove and place layers directly on racks to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups cake flour sifted, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Cocoa Layer Cake 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.

Cocoa Layer Cake

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