Easy Chocolate Cake

12 to 16 servings

2 hrs 15 min + cooling

A tender, moist chocolate layer cake with rich cocoa buttercream frosting, baked in two pans and assembled with a thick frosting layer between.

prepPreheat oven to 350°F / 175°C
prepGrease two 9-inch baking pans and line bottoms with parchment paper
2 1/4 cups / 450 g granulated sugar	Whisk dry ingredients	Mix batter, fold in coffee	Divide into pans, bake 350°F / 175°C, 35–40 min	Cool in pans 20 min, turn out onto rack	Stir buttercream, layer cakes with frosting	Crumb coat, chill 30 min	Frost top and sides, add sprinkles
2 cups / 256 g all-purpose flour
1 1/4 cups / 110 g cocoa powder, sifted if lumpy
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3/4 cup / 180 ml neutral oil, plus more for greasing	Whisk wet ingredients
1 cup / 240 g sour cream
3 large eggs
1 tablespoon pure vanilla extract
1 cup / 240 ml prepared hot coffee
1 1/2 cups / 340 g unsalted butter, softened	Cream butter until smooth	Mix in sugar, cocoa, sour cream, milk, vanilla, salt	Whip buttercream 5 min until fluffy
3 3/4 cups / 450 g confectioners' sugar, sifted if lumpy
1 1/2 cups / 140 g cocoa powder, sifted if lumpy
1/4 cup / 60 g sour cream
1/4 cup / 60 ml lukewarm milk, plus more as needed
1 tablespoon vanilla extract
3/4 teaspoon kosher salt
Sprinkles (optional), for decorating

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