Dessert

Capricorn Chocolate Layer Cake Recipe

Byluca Carter February 24, 2026February 24, 2026

Introduction

This Capricorn Chocolate Layer Cake is a rich, moist treat perfect for any celebration or casual dessert craving. With deep cocoa flavor and a tender crumb, it’s sure to satisfy chocolate lovers. Easy to make and layered for extra indulgence, this cake becomes the centerpiece of any gathering.

A close-up of a three-layer chocolate cake slice on a white plate, each layer separated by thick, light brown creamy frosting. The cake layers are dark brown and moist, with the same creamy frosting covering the whole slice on the outside. The top has decorative swirls of the light brown frosting, sprinkled with crumbly brown bits, and drizzled with dark chocolate sauce. A silver fork with a few crumbs rests on the plate next to the cake against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda
1 teaspoon salt

2 large eggs
1 cup whole milk
1/2 cup vegetable oil

2 teaspoons vanilla extract
1 cup boiling water

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and evenly combined.
Step 4: Carefully stir in the boiling water. The batter will be thin, but this helps create a moist cake.

Step 5: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Once cooled, frost the cakes with your choice of frosting and decorate as desired before serving.

Tips & Variations

For an extra rich flavor, substitute whole milk with buttermilk or add a tablespoon of espresso powder to enhance the chocolate taste.
Use chocolate ganache or cream cheese frosting for different texture and flavor combinations.
Make the cake a day ahead; it often tastes better after resting and allows time for layers to set perfectly.

Storage

Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

A close-up of a three-layer chocolate cake with light brown creamy frosting between each dark chocolate sponge layer and covering the outside. The top is decorated with swirled frosting, small pieces of light brown crumbly topping, and dark chocolate drizzle. The cake slice sits on a white plate with crumbs scattered around and a metal fork placed beside it. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, if you don’t have 9-inch pans, 8-inch pans will work, but the baking time may need to be adjusted slightly. Start checking for doneness around 25 minutes.