The Best Chocolate Cake with Whipped Vanilla Buttercream
This delicious homemade chocolate cake is covered with homemade frosting dyed green and is perfect for St. Patrick’s Day. The chocolate cake is made with cocoa powder mixed into dry ingredients. Then the cake batter is baked in two pans. While the cake layers are cooling, a homemade frosting is made with butter, powdered sugar, vanilla, almond extract and milk. Next the food coloring is mixed in before frosting this yummy chocolate cake.
Course
Dessert
Prep Time20minutes
Cook Time30minutes
Cooling Time1hour
Servings12people
Ingredients
Cake
2cupssugar
2cupsAP flour
¾cupHershey’s Cocoa or other high quality cocoa or dark cocoa
1 ½tspbaking powder
1 ½tspbaking soda
1tspsalt
2large eggs
1cupwhole milkcan sub 2%
½cupvegetable oil
2tspvanilla extract
1tspalmond extract
1cupboiling water
Buttercream
1cupsalted butterroom temperature
8cupspowdered sugar32 oz bag
⅛tspsalt
2tspvanilla
1tspalmond extract
7tbspwhole milkcan sub 2 %
Instructions
Cake
Put oven rack in the center of the oven. Preheat to 350 F.
Butter the sides of 2 (9 inch) round baking pans and line with a circle of parchment paper. Flour or use cocoa powder to dust the sides of the pan; tap out excess.
In the bowl of an electric mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil, vanilla and almond extract. Beat on medium for 2 minutes.
With the mixer on low, stir in boiling water. Batter will be thin. Pour batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. Use a knife or metal spatula to loosen the sides of the cake. Flip cakes onto wire racks and cool completely. At this time, gently peel the parchment paper from the bottom of the cakes.
Frosting
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.
Turn the mixer to high and beat for 3 minutes. Scrape the sides of the bowl and beat an additional 2 minutes on high.
Frost the cake with a glue layer first, let set. Frost with remaining frosting and serve.