Chocolate cake is a classic, but when it’s soft, rich, and layered like the ones from your favorite bakery… it becomes unforgettable. The good news? You don’t need to be a professional to bake a bakery-style chocolate cake at home.
In this article, you’ll learn a complete recipe and essential tips for making a chocolate cake that looks and tastes like a bakery — using simple ingredients and accessible techniques.
What defines a bakery-style cake?
- Moist, high and soft dough
- Intense chocolate flavor
- Creamy and balanced filling or topping
- Well-finished appearance and leveled layers
Ingredients for the Cake
Dry:
- 1 ¾ cup wheat flour
- ¾ cup good quality cocoa powder (100% cocoa)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups of sugar
Wet:
- 2 large eggs
- 1 cup of milk (or plant-based milk)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (or hot coffee to intensify the flavor)
How to Prepare the Cake
- Preheat the oven to 180°C (350°F). Grease and flour two 20cm round cake tins.
- Mix dry ingredients in a large bowl.
- In another bowl, beat the eggs, milk, oil and vanilla until smooth.
- Add the dry ingredients little by little , mixing well.
- Finally, gradually add the hot water , stirring carefully. The dough will be liquid — this is normal!
- Divide the batter between the two pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
- Allow to cool completely before unmolding.
Confectionery Filling and Topping (Creamy Ganache)
Ingredients:
- 200g of semi-sweet (or milk) chocolate
- 200g cream (or vegetable cream)
Preparation method:
- Heat the cream until it almost boils.
- Pour over the chopped chocolate and wait 1 minute.
- Mix until a smooth, shiny cream forms.
- Let it cool until it reaches a creamy consistency to spread.
Confectionery Style Assembly
- Level the cake layers with a knife or nylon thread.
- Place the first layer on the plate and spread the ganache.
- Add the second layer and cover with the remaining ganache.
- Use a spatula to smooth the sides and top.
- Refrigerate for 30 minutes to set.
Tip: Sprinkle cocoa on top or decorate with chocolate shavings, fruit or sprinkles.
Tips for a Professional Result
- Use good quality cocoa powder for deep flavor
- Replace water with strong hot coffee to intensify the chocolate
- Allow cake to cool completely before filling
- Use piping tip or warm spatula for smoother finish
- Freeze baked cakes for 30 minutes before assembling to avoid crumbs
Storage
- At room temperature (covered) for 2 days
- In the refrigerator for up to 5 days
- Can be frozen for up to 2 months (without the ganache)
A Bakery-Worthy Cake, Straight From Your Kitchen
Making a bakery-style chocolate cake at home is easier than it seems. With the right ingredients and a little care, you can achieve a result worthy of a display window — and with much more homemade flavor.
Get ready to impress with every slice!
