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Chocolate Cake with Vanilla Bean Buttercream
Recipe Intro From curlygirlkitchen
Nothing like a simple chocolate cane with classic vanilla bean buttercream. Every baker needs this cake recipe in their collection, no matter where you live.
A high-altitude recipe for a moist, rich, dark chocolate cake, frosted with fluffy vanilla bean buttercream -@curlygirlkitchen

Recipe

Prep time 30mins
Cook time 20mins
Yield: Serves or Makes 12
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Chocolate Cake

ingredients

  • 2 cups sifted all-purpose flour
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup unsweetened, dark cocoa powder
  • 1 tablespoon espresso powder, or instant coffee powder
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 3 large eggs
  • 1/2 cup room temperature whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 11/2 cups boiling water

Chocolate Cake

Method

  • Step 1

    Preheat the oven to 350 and grease three 8-inch pans with non-stick spray. In the bowl of your stand mixer fitted with the paddle attachment, combine the dry cake ingredients. Add the wet ingredients and mix on low for 30 seconds to combine, then on medium for 1 minute. Batter will be thin.

  • Step 2

    Divide batter between the cake pans and bake for 18-22 minutes, until a toothpick comes out clean. Cool completely in the pans set on wire racks, covered loosely with a clean towel.

Vanilla Bean Buttercream

ingredients

  • 2 cups room temperature unsalted butter
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder, optional
  • 1/4 teaspoon Kosher salt
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons milk, or cream, plus more, if needed

Vanilla Bean Buttercream

Method

  • Step 1

    In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for one minute.

  • Step 2

    Turn the mixer down to low, and gradually add the powdered sugar by spoonfuls, then the meringue powder and salt, mixing on low to combine. Add the vanilla bean paste and the milk, if needed, and whip on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

  • Step 3

    Carefully remove the cooled cakes from the pans. If needed, use a sharp knife to slice the domed top off the cakes so they are level for stacking. Fill and frost the cakes with the buttercream - after filling all three layers, apply a thin crumb coat of buttercream all over the cake, then chill the cake in the refrigerator for 30 minutes. Frost the cake with a final layer of buttercream.

  • Step 4

    Leftovers should be stored in an airtight container or cake carrier, at room temperature, for 4-5 days.

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