World's Best Chocolate Layer Cake with Fluffy Vanilla Buttercream
This is probably my most requested cake and after trying it, you'll understand why! It's an easy recipe, but it's worth finding the best Dutch processed cocoa powder. It's terrific with fluffy vanilla buttercream (we call it a tuxedo cake) or for chocolate…
What you'll need
Ingredients
2 cups (240 g) all-purpose flour (Gold Medal or Pillsbury)
1 3/4 cups (350 g) granulated sugar
3/4 cups (88.5 g) Valrhona or Droste dark Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (240 g) buttermilk at room temperature
1 cup (236.6 g) brewed coffee (or 1 cup hot water mixed with 2 teaspoons espresso powder)
Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
02
Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
03
In another bowl, combine the buttermilk, coffee or hot water, oil, eggs, and vanilla.
04
With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
05
Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
06
Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
07
Wrap in plastic wrap and freeze until ready to use.
08
Using stand mixer fitted with whisk attachment, whip butter on medium-high speed until smooth, about 20 seconds. Add sugar and salt and mix on medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl; add cream and vanilla and whip on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
World's Best Chocolate Layer Cake with Fluffy Vanilla Buttercream
Prep
Cook
Yield
This is probably my most requested cake and after trying it, you'll understand why! It's an easy recipe, but it's worth finding the best Dutch processed cocoa powder. It's terrific with fluffy vanilla buttercream (we call it a tuxedo cake) or for chocolate…
Ingredients
2 cups (240 g) all-purpose flour (Gold Medal or Pillsbury)
1 3/4 cups (350 g) granulated sugar
3/4 cups (88.5 g) Valrhona or Droste dark Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (240 g) buttermilk at room temperature
1 cup (236.6 g) brewed coffee (or 1 cup hot water mixed with 2 teaspoons espresso powder)
Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
2
Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3
In another bowl, combine the buttermilk, coffee or hot water, oil, eggs, and vanilla.
4
With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
5
Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
6
Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
7
Wrap in plastic wrap and freeze until ready to use.
8
Using stand mixer fitted with whisk attachment, whip butter on medium-high speed until smooth, about 20 seconds. Add sugar and salt and mix on medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl; add cream and vanilla and whip on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed.
Cook Like James
World's Best Chocolate Layer Cake with Fluffy Vanilla Buttercream
Prep
Cook
Yield
This is probably my most requested cake and after trying it, you'll understand why! It's an easy recipe, but it's worth finding the best Dutch processed cocoa powder. It's terrific with fluffy vanilla buttercream (we call it a tuxedo cake) or for chocolate…
Ingredients
2 cups (240 g) all-purpose flour (Gold Medal or Pillsbury)
1 3/4 cups (350 g) granulated sugar
3/4 cups (88.5 g) Valrhona or Droste dark Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (240 g) buttermilk at room temperature
1 cup (236.6 g) brewed coffee (or 1 cup hot water mixed with 2 teaspoons espresso powder)
Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
2
Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3
In another bowl, combine the buttermilk, coffee or hot water, oil, eggs, and vanilla.
4
With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
5
Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
6
Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
7
Wrap in plastic wrap and freeze until ready to use.
8
Using stand mixer fitted with whisk attachment, whip butter on medium-high speed until smooth, about 20 seconds. Add sugar and salt and mix on medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl; add cream and vanilla and whip on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed.
