I have a vivid memory of going to Alice’s Tea Cup in New York City, before I moved there, to visit my cousin who was performing in a Broadway show at the time, and the table ordered a chocolate cake with vanilla buttercream. For something so simple, it was like an out-of-body experience. I was obsessed. When I moved to NYC for a semester in college I tracked the cake down to reaffirm that it was as good as I remembered. After moving to NYC I equally fell in love with the chocolate cake with vanilla buttercream at Magnolia Bakery. Important distinction: the cake SLICE. I’m a slice girly, cupcakes are often dry in my book but a slice is where moist, flavorful perfection lays. 

After having that moist perfection, I was determined to make one that rivaled those bakeries. So, this is my all-time favorite chocolate cake recipe. It’s a beautiful masterpiece that I adapted from a Food Network recipe (I’ve tried to find it to link it but they have so many chocolate cake recipes I can’t track it down)! It’s not too rich, super moist, and oh so chocolatey. Paired with the vanilla buttercream it’s the perfect balance. Oh, and lots of sprinkles on top. 

Equipment Needed

• Bowls

• Spatula

• Whisk

• 9” cake pans (2)

• Mixer (standing or hand)

• Measuring spoons and cups (or digital scale)

• Parchment paper

• Piping bag

• Fluted piping tip

Yields: Two 9-inch round cakes

Ingredients

• 2 cups (410g) granulated sugar

• 1 3/4 cups (265g) all-purpose flour, sifted 

• 3/4 cup ((81g) cocoa powder, sifted 

• 1 1/2 teaspoons baking powder, sifted

• 1 1/2 teaspoons baking soda, sifted

• 1 teaspoon salt

• 2 large eggs (107g)

• 1 cup half-and-half 

• 1/2 cup canola oil

• 1 tablespoon pure vanilla extract

• 1 cup (222g) water, boiling 

• Simple Vanilla Buttercream (doubled)

• Sprinkles, for decorating

Directions

Preheat the oven to 350F (non-convect). 

Grease your cake tins and set aside.

In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt on low speed. Make sure to sift your dry ingredients! Add the eggs, half-and-half, oil, and vanilla, and beat on medium speed for 2 minutes. Carefully, pour in the boiling water, stir with a spatula to gently incorporate and then mix on low briefly until fully combined.

Split the batter evenly between each cake tin.

Bake 20 - 25 minutes, until a toothpick comes out clean. Let cool in the pans for 15 minutes, and then dump onto a wire rack to cool completely.

Make a double batch of the simple vanilla buttercream while your cakes cool. Place finished frosting into a piping bag fitted with a fluted piping tip (D63).

Once cakes are cooled completely, decorate as desired with vanilla buttercream. 

Lastly, *salt bae* sprinkles over the top to your heart's content. My heart is content with a lot of sprinkles.

Enjoy!

Don’t forget to tag @accentgolden on social with pictures of your creations! I love to see what you’re baking.

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