3-Tiered Chocolate Cake
Chocolate Cake
Ready In: 45 minutes
Yield: 3 9-inch rounds
Ingredients
- softened butter and flour or cocoa powder for coating and dusting the cake pan
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed or with a whisk until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans. It takes just over 3 cups of the batter to divide it evenly.
- Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
- Cool on wire racks for 10-15 minutes before turning out the cakes onto the racks and allow to cool completely.
Chocolate Cream Cheese Buttercream Frosting
Prep Time: 10 minutes
Yield: enough frosting for a 3-tiered cake
Ingredients
- 1½ cups butter, softened
- 8 oz cream cheese, softened
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar
- about ¼ cup milk (as needed)
Instructions
- In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
- Add in cocoa powder and vanilla extract. Beat until combined.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
- The better quality cocoa powder you use the better the cake will taste.
- Extra dark cocoa will result in a much darker, almost black frosting.
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