Semisweet chocolate layer cake with bakery frosting

4 servings
20 min
25 min
Very Easy


Number of serving: 4
6 ounces semisweet chocolate

3/4 cup all purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse kosher salt

1 3/4 cups dark brown sugar

6 tablespoons unsalted butter

1 teaspoon vanilla extract

2 large eggs

3/4 cup buttermilk

1 1/2 cups shortening

1/2 cup butter

1/2 cup non-dairy powdered coffee creamer

1/2 teaspoon vanilla

1 package confectioners sugar

1/2-3/4 cup water

1/4 cup, approx. cocoa powder


  • Preheat oven to 325 degrees F. Butter three 8" cake pans with 1 1/2-inch-high sides.
  • Line bottoms with parchment paper round; butter parchment. Place chocolate in l bowl set over saucepan of simmering water. Stir until melted and smooth.
  • Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate.
  • Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment.
  • Cool cakes completely. Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
  • In a large mixing bowl beat the shortening, butter, creamer and vanilla. Gradually beat in the confectioners sugar.
  • Add in enough water until frosting reaches desired consistency. To make chocolate frosting, beat in cocoa powder to taste or to achieve the desired chocolatey-ness.


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