Ingredients: |
Ingredients: For the Cake:
butter and flour 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
For the Chocolate Cream Cheese Buttercream Frosting:
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)
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Directions: |
Directions:For the Cake:
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 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. I found that it took 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 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Frost with the Chocolate Cream Cheese Buttercream Frosting.
For the Chocolate Cream Cheese Buttercream Frosting:
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. |
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