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This Soft Chocolate Layer Cake relies on careful mixing and hot milk for its tender texture. Creamy chocolate icing finishes the layers without complicated decoration.
Soft Chocolate Layer Cake has tender hot milk sponge layers covered in creamy chocolate icing. A simple homemade cake with buttery flavour and an easy chocolate finish.
Why You Will Love and Enjoy This Soft Chocolate Layer Cake
- The hot milk and butter give the sponge a beautifully soft crumb without needing anything complicated.
- The chocolate icing is creamy, chocolatey and easy to spread, even if your decorating skills are a bit rusty; actually, scratch that, we’re not using that word.
- It’s simple enough for a regular afternoon bake but pretty enough to put on the table when people are coming over.
Additional Information
- Can this be frozen? Yes. The uniced sponge layers can be wrapped well and frozen for up to about 2 months. Thaw them completely while still wrapped so condensation forms on the wrapping rather than directly on the cake.
- I’d make the chocolate icing fresh if possible. It gives you a smoother finish and avoids having to deal with softened or slightly separated icing after freezing.
- How long can it be stored and how? The finished cake can be kept in an airtight container at room temperature for about 2 days if your kitchen isn’t particularly warm. Because the icing contains butter and milk, you can also refrigerate the cake for up to about 4 days. Bring it out for 30 to 60 minutes before serving so the sponge and icing soften again.
- Can I use a different flour? Cake flour gives the softest texture here. If you don’t have it, you can use all-purpose flour, although the finished sponge may be a little less tender.
- Can I change the vanilla? Yes. Vanilla essence can be replaced with vanilla extract in the same amount.
- Can I make the chocolate icing less sweet? You can reduce the icing sugar slightly, but it will change the consistency. The icing sugar gives the buttercream its structure, so add a little less at first and adjust with small amounts as needed.
- Can I use a different milk? Yes. Full-fat milk gives the richest result, but 2% milk will also work.
- What if my icing is too thick? Beat in milk 1 tsp at a time until it spreads easily.
- What if my icing is too soft? Add a little more sifted icing sugar and beat again. If the kitchen is very warm, chilling the icing briefly can also help.
- What if the cakes dome in the middle? That can happen if your oven runs hot. Check the cakes early and make sure the oven is properly calibrated. You can also gently level the cooled layers with a serrated knife before icing.
- What if the hot milk mixture makes the batter look strange? Don’t panic. The batter can look a little different once the hot butter and milk are added. Keep mixing gently until everything is evenly incorporated, without beating it heavily.
- Does the milk need to boil? No. Heat it gently with the butter until the butter melts and the milk is hot.
- Can I ice the cake while it’s warm? No. Cool the layers completely first.
- How do I know the sponge is done? The centre should spring back lightly when pressed, and a skewer should come out clean or with a few moist crumbs.
- Can I make the cake ahead? Yes. The sponge can be made ahead and stored well wrapped, then iced once completely cool.
Soft Chocolate Layer Cake
- Prep Time: 20 minutes
- Cooling Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Soft Chocolate Layer Cake is the kind of simple homemade cake that looks a little fancy once it’s filled and covered in chocolate icing. The hot milk and butter go straight into the batter, giving the sponge a soft, tender crumb without making a fuss.
Ingredients
Units
Scale
Hot Milk Sponge
- 3 eggs, preferably at room temperature
- 250 ml (200 g) sugar
- 5 ml – 1 tsp vanilla essence
- 400 ml (230 g) cake flour
- 2.5 ml – 1/2 tsp salt
- 12.5 ml – 1 tbsp baking powder
- 40 ml butter
- 150 ml milk
Chocolate Icing
- 150 g butter, softened
- 250 ml – 2 cups icing sugar
- 25 g – 1/4 cup cocoa powder
- 25ml – 37.5 ml – 2 to 3 tbsp milk, plus more if needed
- 2.5 ml – 1/2 tsp vanilla essence
Instructions
Sponge
- Preheat the oven to 400⁰F (200⁰C).
- Grease two 20 cm cake tins well and line the bases with baking paper. This makes turning the cakes out much easier.
- Beat 3 eggs, 250 ml (200 g) sugar and 1 tsp vanilla essence together until the mixture is noticeably lighter and a little thickened. Give it a good few minutes rather than stopping as soon as everything is combined.
- Sift 400 ml (230 g) cake flour, 1/2 tsp salt and 1 tbsp baking powder together.
- Add the dry ingredients to the egg mixture and mix gently until just combined. Don’t overmix here or the sponge can lose some of its lightness.
- Put 40 ml butter and 150 ml milk into a heavy-based saucepan. Heat gently until the butter has melted and the milk is hot, but don’t let it boil.
- Slowly pour the hot butter and milk mixture into the batter while mixing gently. Make sure there are no pockets of dry flour hiding at the bottom of the bowl.
- Divide the batter evenly between the two prepared 20 cm cake tins.
- Bake at 400⁰F (200⁰C) for about 20 minutes, or until the cakes are lightly golden and spring back when gently pressed in the centre. A skewer should also come out clean or with just a few moist crumbs.
- Let the cakes cool in their tins for about 10 minutes, then turn them onto a wire rack to cool completely. Don’t ice them while they’re still warm or the chocolate icing will soften and slide.
Chocolate Icing
- Beat 150 g softened butter until pale, smooth and fluffy.
- Add 1/2 tsp vanilla essence and beat briefly to combine.
- Gradually beat in 2 cups icing sugar, about 1 cup at a time. Scrape down the bowl as needed because the icing has a habit of hiding around the edges.
- Sift in 1/4 cup cocoa powder and beat until evenly mixed.
- Add 2 tbsp milk gradually and beat until smooth and creamy. Add the remaining 1 tbsp milk, a little at a time, only if the icing needs loosening.
- Place one cooled sponge on a serving plate. Spread with some of the chocolate icing, place the second sponge on top, then cover the top and sides with the remaining icing.
- Let the finished Soft Chocolate Layer Cake sit for a little while before slicing. The icing will settle and the layers will be easier to cut neatly.
Notes
Prepared, tried, and tested by Reshika
Recipe Card powered by
Simple pantry ingredients, tender cake and creamy chocolate icing. The trick to this unusually soft sponge isn’t more butter. It’s what happens to the milk.
This Soft Chocolate Layer Cake delivers tender hot milk sponge, creamy chocolate icing and a satisfying homemade finish without complicated techniques. The soft layers and rich cocoa buttercream make it an easy choice for afternoon tea, family dessert or any day that calls for a proper slice of cake.
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Oh my first trip over to your blog and you have this wonderful cake. Lovely
Thanks so much. Hope you will find more that you like.
Oh I have found several in just a few minutes of delightful browsing
I am so happy – glad you like what you saw 🙂
I think I would like those!
Thanks so much. You should try it out v