AuthorAndrea

This is a perfect chocolate cake. It is moist and flavorful. It was Mia's 4th Birthday Cake! The recipe will make a 9" double layer cake, or an 8" three layer cake so it is great for birthdays or other events where you want to serve a pretty cake.

Yields1 Serving
 12 tbsp Unsalted Butter, softened
 1 ¾ cups Granulated Sugar
 ½ tsp Salt
 1 ½ tsp Baking soda
 2 tsp Vanilla extract
 2 cups Unbleached all-purpose flour
 ¾ cup Unsweetened cocoa, naturalNot Dutch-processed - I use Hersheys
 4 Large Eggs
 1 ½ cups Milk
1

Preheat oven to 350 degrees. Grease and flour two 9” round cake pans - or three 8” pans, or one 9x13” cake pan.

2

In a large bowl, cream together the butter, sugar, salt, baking soda, and vanilla with an electric mixer until fluffy and light, at least 3 minutes. This is important to mix the batter this long. In a separate bowl, whisk together the flour and cocoa. If lumps remain, sift the mixture.

3

Add the eggs to the butter mixture one at a time, beating well with an electric mixer after each addition. Slowly blend 1/3 of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. Be sure to scrape the sides and bottom of the bowl occasionally throughout their process.

4

Divide the batter evenly between the prepared pans. Bake the cakes for 30-35 minutes (a bit longer for the 9”x13” cake, shorter if you’ve used three 8” pans), until a cake tester begin to pull away from the pan. Remove the cakes from the oven, cool them for 5-10 minutes, then remove them from the pan and place on a rack to cool completely.

5

Fill the layer with a thin coat of buttercream frosting or another filling of your choice. Frost with buttercream frosting.

CategoryCuisine

Ingredients

 12 tbsp Unsalted Butter, softened
 1 ¾ cups Granulated Sugar
 ½ tsp Salt
 1 ½ tsp Baking soda
 2 tsp Vanilla extract
 2 cups Unbleached all-purpose flour
 ¾ cup Unsweetened cocoa, naturalNot Dutch-processed - I use Hersheys
 4 Large Eggs
 1 ½ cups Milk

Directions

1

Preheat oven to 350 degrees. Grease and flour two 9” round cake pans - or three 8” pans, or one 9x13” cake pan.

2

In a large bowl, cream together the butter, sugar, salt, baking soda, and vanilla with an electric mixer until fluffy and light, at least 3 minutes. This is important to mix the batter this long. In a separate bowl, whisk together the flour and cocoa. If lumps remain, sift the mixture.

3

Add the eggs to the butter mixture one at a time, beating well with an electric mixer after each addition. Slowly blend 1/3 of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. Be sure to scrape the sides and bottom of the bowl occasionally throughout their process.

4

Divide the batter evenly between the prepared pans. Bake the cakes for 30-35 minutes (a bit longer for the 9”x13” cake, shorter if you’ve used three 8” pans), until a cake tester begin to pull away from the pan. Remove the cakes from the oven, cool them for 5-10 minutes, then remove them from the pan and place on a rack to cool completely.

5

Fill the layer with a thin coat of buttercream frosting or another filling of your choice. Frost with buttercream frosting.

Notes

Devils Food Chocolate Cake