Chocolate Layer Cake with Vanilla Buttercream

Chocolate Layer Cake with Vanilla Buttercream & Jam Filling

🧁 Ingredients

• For the Chocolate Cake (3 layers)

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-process)
• 2 cups (400 g) granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup (240 ml) buttermilk, room temperature
• ½ cup (120 ml) vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240 ml) hot coffee (or boiling water

• For the Vanilla Buttercream

• 1½ cups (340 g) unsalted butter, softened
• 5 cups (600 g) powdered sugar, sifted
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream or milk 
• Pinch of salt

• For the Filling

• ½ to ¾ cup (150–200 g) raspberry or strawberry jam (you can use any fruit jam you like)

🍰 Instructions

1. Make the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.

4. Carefully stir in hot coffee until the batter is thin and glossy.

5. Divide the batter evenly among the pans.

6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool in the pans for 10 min, then transfer to a wire rack to cool completely.

2. Make the Vanilla Buttercream

1. Beat butter on high speed until pale and fluffy (about 3 min).

2. Add powdered sugar one cup at a time, mixing on low speed until combined.

3. Add vanilla, salt, and 2 tbsp of cream or milk. Beat for 3–4 min until smooth and creamy.

4. If the frosting is too thick, add another tablespoon of cream.

3. Assemble the Cake

1. Level each cake layer if needed.

2. Place the first layer on a serving plate. Spread a thin layer of buttercream, then a spoonful of jam on top.

3. Repeat with the second layer.

4. Place the final layer on top and frost the entire cake with a thin crumb coat (light layer of frosting). Chill for 20 min.

5. Apply a final smooth layer of buttercream all around.

6. Add extra jam on top and pipe buttercream swirls around the edge (like in your photo).

🌟 Tips

Use dark cocoa powder for that rich black color.

If you want the frosting less sweet, replace part of the sugar with 1 cup (250 g) of cream cheese for a tangy buttercream.

Chill the cake 1 hour before slicing for neat layers.