Still catching up on blogging – this cake was made in July during cake week. Unfortunately due to the length of time that’s passed since I made this cake, I do not have any interesting stories or baking anecdotes to share. I barely remember making this cake.
This was an interesting cake to make in that I pulled it together using cakes from two different websites, which didn’t exactly yield even cakes (the vanilla layers turned out way thicker). Despite that, my coworkers said this was the most fantastical cake I’ve ever made. The resounding consensus was that it would be perfect for a wedding. For the chocolate cake I used the recipe found on the back of the Hershey’s cocoa container. For the white cake, I looked to Whisk Together.
chocolate cake ingredients.
- 2 c. sugar
- 2 c. brown sugar
- 3 1/2 c. all-purpose flour
- 3 tsp. baking powder
- 2 tsp. salt
- 2 c. milk
- 4 tsp. vanilla extract
- 1 1/2 c. cocoa powder
- 3 tsp. baking soda
- 4 eggs
- 1 c. vegetable oil
- 2 c. boiling water
chocolate cake directions.
- Preheat oven to 350 degrees. Prepare three round, 9-inch baking pans by coating them with cooking spray and a parchment round. (Cut a 9 inch round circle of parchment, place in bottom of pan sprayed with cooking spray.)
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for two minutes. Slowly stir in boiling water, and note that the batter will be very thin. Pour evenly into prepared pans.
- Bake for 30 to 35 minutes or until a cake tester comes out clean. Cool in pans for 10 minutes, then remove from pans and cool on wire rack until completely cool.
white cake ingredients.
- 5 c. cake flour
- 3 1/3 c. sugar
- 2 T. + 1 tsp. baking powder
- 2 tsp. salt
- 1 c. half and half
- 1 1/3 cups shortening
- 16 oz. sour cream
- 1 T. almond extract
- 1 tsp. vanilla extract
- 10 egg whites or 5 whole eggs (I accidentally used 8 egg whites and the cake turned out fine)
white cake directions.
- Preheat oven to 350. Grease the bottom and sides of the pan. Cut out and place wax paper or parchment paper in the bottom of the pan. Grease the paper.
- In the bowl of a stand mixer beat shortening with sour cream. Add milk and extracts and beat until combined. Add egg whites and beat on high for 2 minutes (pretty sure I skipped the step to beat on high for two minutes).
- In a bowl, sift the dry ingredients (cake flour, sugar, baking powder, and salt). Add to the batter and mix until combined, scraping down the sides of the bowl when necessary.
- Pour into prepared pans and bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out mostly clean.
almond buttercream frosting ingredients.
- 2 lb. (4 sticks) butter, unsalted and softened
- Approximately 4 lb. powdered sugar
- Pinch or two of salt
- 3 tsp. vanilla extract
- 1 to 2 T. almond extract
- whipping cream, half and half, or milk
1. Beat the butter until lighter in color and fluffy.
2. Turn mixer on low and slowly add the powdered sugar little by little. Make sure most of the sugar is incorporated before adding more.
3. Add salt, vanilla extract and almond extract. Beat until combined. Add 2 tablespoons of cream. Beat and see how stiff the frosting is. Add more or less cream to get the desired consistency of frosting.
Frost the cake layers, top and outside with the frosting. I garnished my cake with bittersweet chocolate chips. This was the TALLEST cake I’ve ever made.