Have Your Cake & Eat It Too

Have Your Cake & Eat It Too

Cake. You either love or you don’t. I could eat it all day, every day if given the choice. So, when afforded a few extra hours in the day it seemed criminal to reach for the boxed mix. And, if we are being honest, the box is standard for every birthday celebration at my house; I figure it is one step up from ordering.

Cake from scratch is actually a simple baking feat, save for its many ingredients that you have to have on hand to be successful, primarily cocoa powder and buttermilk. One take away from quarantine is dry buttermilk being a new kitchen staple. 

I requested this recipe from a friend, whose chocolate cake I swooned over. Turns out she actually borrowed it from Hershey’s. Go figure! But it is a solid cake so there is no judgement that it didn’t get passed down through the generations. What really did shock me was how much sugar is in a chocolate cake despite not being overly sweet. If I didn’t have kids I would have enjoyed this frosting-free with some powdered sugar for decoration. The texture is light and the flavor has some delicious depth.

But, if you have kids, layer on the chocolate frosting and go for it…you only live once!

Chocolate cake recipe on Arcadia canape plate

 

PERFECTLY CHOCOLATE CAKE

INGREDIENTS

For the chocolate cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the chocolate frosting:

  • 1/2 butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

 

INSTRUCTIONS

For the chocolate cake:

  • Heat oven to 350°F. Grease and flour two 9” round baking pans.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add eggs, milk, oil and vanilla; beat on medium speed mixer for 2 minutes.
  • Stir in boiling water (batter will be thin). Pour batter into prepared pan.
  • Bake 30 to 35 minutes.

For the chocolate frosting:

  • Combine butter and cocoa powder.
  • Beat in powdered sugar, milk, and vanilla extract.

 

 



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