Perfect 10 Inch Chocolate Layer Cake Recipe: Feed a Crowd with This Show-Stopping Dessert
Why You’ll Love This Giant Chocolate Layer Cake
Planning a big celebration? This 10 inch chocolate layer cake is your secret weapon for feeding a crowd without breaking a sweat! Perfect for graduations, large birthday parties, office celebrations, or any time you need to serve 15-20 people, this recipe creates a towering masterpiece that’s as delicious as it is impressive. The rich, moist chocolate layers paired with silky buttercream frosting will have everyone asking for seconds. Best of all, you can make the layers ahead of time and assemble when ready—talk about stress-free entertaining!
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 25 mins | 35-40 mins | 2 hours | 16-20 | Medium |
What You’ll Need
For the Chocolate Cake Layers (Makes 2 layers):
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 480g (3¾ cups) | Sift for best texture |
| Granulated sugar | 400g (2 cups) | Creates tender crumb |
| Unsweetened cocoa powder | 85g (¾ cup) | Dutch-processed preferred |
| Baking soda | 2 teaspoons | Fresh for proper rise |
| Baking powder | 1½ teaspoons | Double-acting works best |
| Salt | 1 teaspoon | Enhances chocolate flavor |
| Large eggs | 2 | Room temperature |
| Buttermilk | 240ml (1 cup) | Creates moist texture |
| Hot coffee | 240ml (1 cup) | Intensifies chocolate flavor |
| Vegetable oil | 120ml (½ cup) | Keeps cake moist |
| Vanilla extract | 2 teaspoons | Pure vanilla preferred |
For the Chocolate Buttercream:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 340g (1½ cups) | Room temperature |
| Powdered sugar | 680g (5½ cups) | Sifted to avoid lumps |
| Cocoa powder | 85g (¾ cup) | Unsweetened |
| Heavy cream | 120ml (½ cup) | Room temperature |
| Vanilla extract | 2 teaspoons | – |
| Pinch of salt | ¼ teaspoon | Balances sweetness |
Substitution Options:
- Coffee substitute: Use hot water if you prefer less intense chocolate flavor
- Buttermilk substitute: 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes
- Oil substitute: Equal amount melted butter (cooled) or applesauce for lighter version
- Dairy-free: Use plant-based milk and vegan butter throughout
Step-by-Step Directions
- Set up for success. Preheat oven to 175°C (350°F). Grease two 10-inch round cake pans with butter, then dust with cocoa powder. Line bottoms with parchment paper for foolproof removal.
- Prepare the coffee. Brew 1 cup of hot, strong coffee and set aside to cool slightly. The coffee won’t make your cake taste like coffee—it actually enhances the chocolate flavor dramatically.
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain. This ensures even distribution of leavening agents.
- Combine wet ingredients. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. The mixture should be well-combined and slightly frothy.
- Create the batter. Add wet ingredients to dry ingredients and mix gently until just combined. Slowly pour in the hot coffee while whisking—the batter will be quite thin, which is exactly what we want for a moist cake.
Don’t panic about the thin batter! This is the secret to an incredibly moist and tender chocolate cake. Trust the process.
- Divide and bake. Divide batter evenly between prepared pans (about 3 cups per pan). Bake for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely. Let cakes cool in pans for 15 minutes, then turn out onto wire racks. Cool completely before frosting—warm cake will melt your buttercream!
- Make the buttercream. Beat softened butter until light and fluffy (about 3 minutes). Gradually add powdered sugar and cocoa, alternating with cream. Beat for 5 minutes until smooth and pipeable.
Buttercream too thick? Add cream 1 tablespoon at a time. Too thin? Add more powdered sugar or chill for 30 minutes.
- Level and layer. Level cake tops with a serrated knife if needed. Place first layer on serving plate, spread with 1 cup frosting, add second layer, then frost entire cake with remaining buttercream.
- Finishing touches. Use an offset spatula to create smooth sides, or embrace a rustic look with textured swirls. Chill for 30 minutes to set the frosting before serving.
How to Serve
This magnificent cake deserves a grand presentation:
Party Centerpiece: Place on a large cake stand and surround with fresh flowers or candles for an elegant birthday celebration that serves a crowd.
Slice Strategy: Use a sharp, thin knife dipped in warm water between cuts for clean slices. This size easily serves 16-20 people with generous portions.
Elegant Pairings: Serve with vanilla ice cream, fresh berries, or a drizzle of chocolate ganache for special occasions.
Casual Gatherings: Perfect for potlucks, office parties, or family reunions where you need one dessert that satisfies everyone.
Expert Tips for Success
Storage Solutions: Unfrosted layers can be wrapped and frozen for up to 3 months—perfect for advance preparation. Frosted cake keeps covered at room temperature for 2 days or refrigerated for up to 1 week.
Make-Ahead Magic: Bake layers up to 2 days ahead and store wrapped at room temperature. Make buttercream up to 1 week ahead and refrigerate—just re-whip before using.
Professional Appearance: For bakery-smooth sides, use a bench scraper while slowly rotating the cake on a turntable. A crumb coat (thin layer of frosting) chilled for 30 minutes before final frosting prevents crumbs in your finished product.
Flavor Variations: Transform this base by adding 2 teaspoons peppermint extract for mint chocolate, 1 cup mini chocolate chips for extra richness, or a layer of raspberry jam between layers for fruity contrast.
Size matters: Don’t try to bake this in smaller pans—the batter is specifically formulated for 10-inch pans. Smaller pans will overflow!
Temperature Control: All ingredients should be at room temperature for best mixing. Cold ingredients can cause the batter to curdle, affecting the final texture.
Altitude Adjustments: Above 3,000 feet? Reduce baking soda to 1½ teaspoons and increase flour by 2-3 tablespoons for better structure.
Common Questions
Can I make this as a sheet cake instead?
Absolutely! Pour batter into a greased 18×13 inch sheet pan and bake for 25-30 minutes. Perfect for casual gatherings and easier to transport.
How do I know when it’s perfectly baked?
The cake should spring back when lightly touched, pull slightly from pan edges, and a toothpick should come out with just a few moist crumbs—not wet batter.
Can I make cupcakes from this recipe?
Yes! This makes about 36 standard cupcakes. Bake at 175°C (350°F) for 18-22 minutes. Great for portion control at large events.
Why does my frosting look grainy?
Usually from powdered sugar that wasn’t sifted or butter that was too cold. Sift your sugar and ensure butter is truly room temperature—it should give slightly when pressed.
How far ahead can I make this cake?
Frosted cake is actually better after sitting overnight—flavors meld beautifully. Make up to 2 days ahead for best results, just keep covered at room temperature.
What if I don’t have 10-inch pans?
You can use two 9-inch pans, but increase baking time by 5-10 minutes and watch carefully. The layers will be taller and more dramatic!
Final Thoughts
This 10 inch chocolate layer cake recipe is a true crowd-pleaser that never fails to impress. While it might seem intimidating to bake such a large cake, the process is surprisingly straightforward—just regular cake baking on a bigger scale! The key is preparation: have all your ingredients measured, pans prepared, and plenty of counter space for assembly. Once you master this recipe, you’ll be the go-to person for every celebration that needs a show-stopping dessert. The combination of rich chocolate layers and silky buttercream creates a cake that’s both beautiful and absolutely delicious. So gather your ingredients, clear your schedule for a fun afternoon of baking, and get ready to create a masterpiece that will have everyone talking long after the last crumb is gone!
