A moist, delicious chocolate cake in disguise
Servings: 1 9″ cake
Equipment
- Three 9" cake rounds
- a stand mixer, or hand mixer and large bowl
- wire racks for cooling
- another large bowl
- spatula
Ingredients
Cake
- 18 oz all-purpose flour (about 3 cups)
- 24 oz granulated sugar (about 3 cups)
- 3 oz cornstarch (about 1/2 cup)
- 2 oz unsweetened cocoa powder (about 1/2 cup)
- 4 large eggs
- 1-1/2 cups buttermilk
- 1-1/4 cups water
- 1/2 cup vegetable oil
- 1 tbsp baking soda
- 1-1/2 tsp baking powder
- 1-1/2 tsp salt
- 1 tsp distilled, white vinegar
- 2 tbsp red food coloring
- 1 tsp vanilla extract
Frosting
- 1.5 tsp vanilla extract
- 24 oz powdered sugar (1.5 packages; about 6 cups)
- 24 oz cream cheese (three 8oz packages)
- 12 oz butter (three 4oz sticks)
Instructions
Prep
- Butter the three 9" cake rounds
- Dust them with flour, and tap out the excess
- Warm the 1-1/4 cup of water somehow (such as a minute in the microwave)
- Preheat oven to 350°F
Cake
- In the mixer's bowl, mix together at low speed the 18oz flour, 24oz granulated sugar, 3oz cornstarch, 2oz unsweetened cocoa powder, 1 tbsp baking soda, 1-1/2 tsp baking powder, and 1-1/2 tsp salt
- Add 4 large eggs, 1-1/2 cups buttermilk, the warm water, 1/2 cup of vegetable oil, 1 tsp of vanilla extract, 1 tsp of white vinegar, and 2 tbsp of red food coloring
- Mix on medium for a couple of minutes until the mixture is smooth
- Pour the batter evenly among the three cake rounds
- Bake at 350°F for about 30 minutes, until a toothpick stuck in the center of the cakes comes out clean
- Let the cakes cool in the rounds for about 15 minutes
- Turn the cakes out onto the rounds and let them cool completely before adding the frosting
Frosting
- In another clean large bowl and with the mixer, mix together the 12oz of butter (three sticks) with the 24 oz of cream cheese (three packages) until the mixture is fluffy
- Add in the 1.5 tsp of vanilla extract
- Mix until combined
- About one cup at a time, mix in the 24oz powdered sugar until the mixture is smooth
- Frost the cake
Notes
Adapted from The Stay at Home Chef.