Thursday, January 28, 2021


What could be more nostalgic than a vanilla cake with dark chocolate frosting? This classic cake has been served at birthday parties and after a wonderful Sunday dinner.

1 ¾ cups granulated sugar
1 cup unsalted butter, room temperature
4 large eggs, room temperature

2 ¾ cups cake or pastry flour
2 t baking powder, aluminum free
½ t fine sea salt
1 cup whole milk, room temperature
2 t pure vanilla extract

Preheat oven to 350 degrees F.
Butter two 9-inch round cake pans.
Cut a piece of parchment paper to fit in the bottom of each cake pan and butter the paper.

In the bowl of an electric mixer fitted with a paddle, beat the sugar and butter until creamy and smooth.
Add the eggs, one at a time and continue to mix.
Sift together the flour, baking powder, and salt.

Turn mixer to medium speed and add the flour mixture alternating with the milk and vanilla. Mix to a smooth batter.

Evenly divide the batter between the two prepared cake pans.

Bake in center of oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Cool cakes 10 minutes in the pans and then turn out onto a wire rack to cool completely before frosting.

Dark Chocolate Frosting
12 oz bittersweet chocolate
3 T Dutch-processed cocoa powder
1 cup unsalted butter, room temperature
¼ cup heavy cream or whole milk
1 T pure vanilla extract
3 cups confectioners’ sugar

Place the chocolate, cocoa and butter in a bowl set over a pot of simmering water.
Stir with a spatula until completely melted.
Remove from simmering water and using a hand held mixer, mix in the cream or milk, vanilla, and sugar until completely smooth and spreadable.
Place bowl back on hot water and stir to soften for a couple of minutes.
Spread on cake while slightly warm.


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