The Best Chocolate Cake with Whipped Vanilla Buttercream

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By Annessa Brady

The Best Chocolate Cake with Whipped Vanilla Buttercream

Name: The Best Chocolate Cake with Whipped Vanilla Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups sugar; 2 cups all-purpose flour; 3/4 cup unsweetened baking cocoa powder; 1-1/2 teaspoon baking powder; 1-1/2 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk (can sub 2%); 1/2 cup vegetable oil; 2 teaspoon pure vanilla extract; 1 teaspoon almond extract (see note for substitution options); 1 cup boiling water; 1 cup salted butter (room temperature); 8 cups powdered sugar ((this is a 32oz bag)); 1/8 teaspoon salt; 2 teaspoons vanilla extract; 7 Tablespoon whole milk (can sub 2%)

11 steps

Prep:20minCook:30min

This is the BEST chocolate cake! The cake batter is very simple - it only takes one bowl to make it. The final result is chocolaty, moist and decadent. Whipped vanilla buttercream is the cherry on top! This recipe is really easy for bakers with no experience and for kiddos. This cake is based on the original recipe from Hershey's. They have created some top shelf chocolate cake recipes over the years!

Updated at: Thu, 17 Aug 2023 10:37:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories763.4 kcal (38%)

Total Fat27.3 g (39%)

Carbs129.5 g (50%)

Sugars109 g (121%)

Protein5.3 g (11%)

Sodium527.1 mg (26%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupssugar

2 cupsall-purpose flour

¾ cupunsweetened cocoa powder

baking

1 ½ teaspoonbaking powder

1 ½ teaspoonbaking soda

1 teaspoonsalt

2eggs

large

1 cupwhole milk

can sub 2%

½ cupvegetable oil

2 teaspoonpure vanilla extract

1 teaspoonalmond extract

see note for substitution options

1 cupwater

boiling

1 cupsalted butter

room temperature

8 cupspowdered sugar

⅛ teaspoonsalt

2 teaspoonsvanilla extract

7 Tablespoonwhole milk

can sub 2%

Instructions

Step 1

Tip: A great cake is baked in such a way that it rises flat and doesn't need to be leveled! The sides and bottom will be more tender and the entire cake is taller and more fluffy. See the full tutorial here.

To Bake The Cake

Step 2

Put oven rack in the center of the oven. Preheat oven to 350°F.

Step 3

Butter the sides of two 9-inch round baking pans and line with a circle of parchment paper. Flour or use cocoa powder to dust the sides of the pans, tap out excess.

Step 4

In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Step 5

Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.

Step 6

With the mixer on low, stir in boiling water ( note that the batter will be thin). Pour batter into prepared pans.

Step 7

Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes. Use a knife or metal spatula to loosen the sides of the cake from the pan. Flip cakes unto to wire racks to finish cooling. At this time, gently peel the parchment paper from the bottom of the cake and discard.

To Make The Frosting

Step 8

Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.

Step 9

Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.

Step 10

Frost the cake and serve with coffee or vanilla ice cream.

Step 11

Cake Cutting Tip: Use a sharp knife to cut the cake. Try wiping it on a clean, damp cloth between cuts. A clean knife makes a more tidy and pretty slice of cake. Use a cake server to lift pieces of cake off your serving plate.

View on mirlandraskitchen.com

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