Sturdy, moist 8-inch chocolate cake layers frosted with silky chocolate buttercream. This recipe yields three 8-inch layers and serves as a reliable base for many chocolate cake variations.
Why you’ll love this 8-inch cake
- Super moist and fluffy with deep chocolate flavor.
- Sturdy enough to stack without crumbling.
- Works with a variety of frostings and fillings.
- Forgiving recipe that adapts well to substitutions and dietary needs.
This is an adaptation of my 6-inch chocolate cake. If you prefer vanilla, there’s also an 8-inch vanilla cake recipe that follows similar techniques. This chocolate cake is the base I use for several layered cakes, and there’s another very moist 8-inch chocolate I use for mousse-style cakes that has a slightly more delicate crumb.
Ingredients & substitutions
- Flour: All-purpose flour works well. A digital scale is recommended for accuracy.
- Cocoa powder: Use unsweetened cocoa—Dutch-processed yields a darker, richer flavor, while natural cocoa works fine with a slightly lighter color and taste.
- Baking powder: This recipe uses baking powder; if you only have baking soda, use about 1 tsp instead and adjust acid in the recipe if needed.
- Sugar: Granulated sugar helps the texture and structure—avoid reducing it drastically unless substituting with a tested sweetener.
- Butter: I prefer salted butter in the cake and unsalted in the buttercream, but either can be used in both. Dairy-free butter works for both cake and buttercream.
- Oil: Neutral oils (canola, sunflower) are ideal; mild olive oil is also acceptable and pairs nicely with chocolate.
- Eggs: Use large eggs at room temperature. If cold, place them in warm water a few minutes to temper.
- Sour cream: Adds tenderness and moisture. Plain or Greek yogurt (unsweetened) can be used as a substitute.
- Milk: Whole or 2% milk is preferred, though any dairy or plant-based milk will work.
Step-by-step instructions
Step 1: Prepare the cake base. Cream butter and sugar for 1–2 minutes. Add the oil and beat until pale and fluffy.
Step 2: Add the eggs and dairy. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla and sour cream until combined.
Step 3: Combine dry and wet ingredients. Add half the dry ingredients, then the milk, then the remaining dry ingredients. Scrape the bowl and mix until just combined.
Step 4: Divide the batter. Divide evenly among three greased and lined 8-inch pans—about 18–19 oz per pan.
Step 5: Bake and cool. Bake at 350°F (177°C) convection for about 30–35 minutes, or until the edges pull away and the center springs back lightly. Immediately flip onto a cooling rack or tea towel and cool completely to room temperature.
Step 6: Make the chocolate buttercream. Heat sugar and water in a saucepan until it reaches about 240°F (116°C).
Step 7: Whip the eggs in a stand mixer on high while the sugar heats. When sugar reaches 240°F (116°C), slowly stream it into the whipping eggs. Whip on high for 5–10 minutes until the mixture is pale, fluffy and cool to the touch.
Step 8: Add butter. Reduce mixer to medium and add room-temperature butter 2 tablespoons at a time, mixing until each addition is incorporated and the buttercream is smooth.
Step 9: Add cocoa and flavor. Scrape the bowl, add cocoa powder, vanilla and a pinch of salt, then whip until smooth.
Step 10: Assemble and decorate. Layer cakes with about 1/4 of the buttercream between layers. Apply a thin crumb coat and chill 30 minutes. Finish with the remaining buttercream, creating swirls or texture as desired. Optional: sprinkle a few sea salt flakes for contrast.
How to make the cake ahead of time
To freeze baked layers: Cool cakes for about 30 minutes, wrap each layer tightly in plastic wrap, place in a freezer bag removing excess air, and freeze. Thaw to room temperature before frosting—do not frost while frozen, as very cold layers can set the frosting too quickly.
To make buttercream ahead: Keep buttercream at room temperature (68–72°F) for 1–2 days in a covered container. For longer storage, refrigerate for a few days or freeze for several months. Bring back to room temperature and re-whip before using to restore texture.
How to store finished cake
Store the finished cake covered at room temperature for 2–3 days. Refrigerate for up to a week, or freeze to maintain freshness.
To freeze a whole cake: Chill in the refrigerator until firm, wrap tightly in plastic wrap, then aluminum foil and freeze.
To freeze slices: Place slices in an airtight container, then into a freezer bag with excess air removed. Thaw at room temperature for a few hours before serving.
If you have questions, leave a comment below. If you try the recipe, a rating and note about what worked for you is always appreciated.
Happy baking!
— B
Layer Cakes
8 Inch Chocolate Cake Recipe
Equipment
- 1 stand mixer with whisk attachment
- 3 8-inch cake pans
Ingredients
Chocolate Cake
- 270 g all-purpose flour, spooned and leveled
- 60 g unsweetened cocoa powder, spooned and leveled (Dutch-processed preferred)
- 1 Tbsp baking powder
- 1 tsp fine sea salt
- 113 g unsalted butter, room temperature
- 400 g granulated sugar
- 120 mL neutral oil (canola, sunflower)
- 4 large eggs, room temperature
- 227 g sour cream, room temperature
- 2 tsp vanilla extract
- 240 mL milk, room temperature
Chocolate Buttercream
- 400 g granulated sugar
- 120 mL water
- 4 large eggs, room temperature
- 454 g unsalted butter, room temperature
- 80 g unsweetened cocoa powder, spooned and leveled
- 1 Tbsp vanilla extract
- 1/8 tsp fine sea salt
Method
Chocolate Cake
- Preheat oven to 350°F (177°C) convection. Grease and line three 8-inch round pans.
- Whisk together flour, cocoa, baking powder and salt.
- Beat butter and sugar at full speed 1–2 minutes. Add oil and beat until pale and fluffy.
- Add eggs one at a time, beating about 30 seconds between each.
- Mix in sour cream and vanilla until combined.
- Add half the flour mixture on low, stream in the milk, then add remaining flour and mix until mostly combined.
- Scrape the bowl and finish mixing by hand with a spatula.
- Divide batter evenly among pans (about 18–19 oz each).
- Bake 30–35 minutes until edges pull away and cakes spring back gently.
- Flip onto a tea towel or cooling rack and cool to room temperature before frosting.
Chocolate Buttercream
- Combine sugar and water in a saucepan, dissolve sugar, bring to a gentle simmer, then cover and simmer briefly.
- Whip eggs in a stand mixer on high while sugar cooks.
- When syrup reaches 240°F (116°C), drizzle into whipping eggs on medium, then return to high and whip 5–10 minutes until cool and fluffy.
- On medium, add butter 2 Tbsp at a time until fully incorporated.
- Scrape bowl, add cocoa, vanilla and salt, and whip on high 1–2 minutes until smooth.
Assemble
- Place first layer on a flat surface and spread 1/4 of the buttercream. Repeat with second layer and top with the third.
- Apply a thin crumb coat around the cake and refrigerate 30 minutes.
- Finish frosting with remaining buttercream and create swirls or texture with an offset spatula or spoon.