Ingredients Jump to Instructions ↓

  1. 2 cup(s) all-purpose flour

  2. 1 cup(s) unsweetened cocoa

  3. 1 1/2 teaspoon(s) baking soda

  4. Salt

  5. 1 1/2 cup(s) buttermilk

  6. 2 teaspoon(s) vanilla extract

  7. 1 3/4 cup(s) granulated sugar

  8. 3/4 cup(s) (1 1/2 sticks)

  9. butter or margarine , softened

  10. 3 large eggs

  11. Vanilla Cream Cheese Frosting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans.* Line bottoms of pans with waxed paper. Grease waxed paper; dust with cocoa, shaking out excess.

  2. On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 teaspoon salt. In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.

  3. In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.

  4. Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.

  5. Pour batter into prepared pans. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto racks to cool completely. Carefully remove and discard waxed paper.

  6. Prepare Vanilla Cream Cheese Frosting .

  7. Assemble cake: Place 1 cake layer, rounded side down, on cake plate. With narrow metal spatula, spread 2/3 cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake.

  8. Tips & Techniques *Or, grease three 8-inch round cake pans or one 13" by 9" metal baking pan. Line with waxed paper, grease again; dust with cocoa, shaking out excess. Or, line 24 standard muffin pan cups with fluted paper liners. Bake 8-inch layers 25 to 30 minutes; 13" by 9" cake, 35 to 40 minutes; and cupcakes, 20 to 25 minutes.


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