- butter for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for the pans
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup cold buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed good quality hot coffee- Don’t be turned off by the coffee in the recipe, you honestly don’t taste it at all. The coffee enhances the flavor of the cocoa powder, resulting in a more chocolaty cake, not a coffee-flavored one.
cream cheese frosting:
- approximately 3-4 cups unsifted confectioners sugar – this is to taste – You will then sift the confectioners sugar so there are no lumps in the frosting
- 2 sticks unsalted butter, at room temperature
- 2 8-ounce packages of cream cheese (1 pound), at room temperature
- 2 teaspoons pure vanilla extract
In a large bowl whisk the following ingredients together until combined:
Pour 3-4 cups unsifted confectioners sugar into a sifter and sift the sugar into a large bowl and set aside. Sifting the sugar helps to ensure you don’t have lumpy frosting. Put your softened butter and cream cheese into a bowl and get your handy dandy mixer out. Beat the butter and cream cheese together on medium speed until well blended. Add the 2 teaspoons of vanilla and then slowly add the confectioner’s sugar to taste. Pour in at least a cup or two and then taste it.
Below is what your finished product will look like! Yum! Scrape off the mixers and then save them for the kids to lick!Put one cake layer on a flat plate or cake pedestal. With a frosting knife or spatula, spread the top with frosting.Then the side.Once you spread the frosting on the top of the first (bottom) layer, its time to place the 2nd layer on top.
I didn’t decorate this particular cake because I was photographing it for the blog.