This is my all-time favorite chocolate cake recipe. It’s a beautiful masterpiece that is 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
- Bowls
- Spatula
- Whisk
- 2 9” cake pans
- Mixer (standing or hand)
- Measuring spoons and cups
- Parchment Paper
- Piping Bag
- Fluted piping tip
Ingredients
CAKE
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour sifted
- ¾ cup cocoa powder sifted
- 1 ½ teaspoons baking powder sifted
- 1 ½ teaspoons baking soda sifted
- 1 teaspoon salt
- 2 large eggs
- 1 cup half-and-half
- ½ cup canola oil
- 1 tablespoon pure vanilla extract
- 1 cup water, boiling
BUTTERCREAM
- 3 cups powdered sugar sifted
- 1 cup butter room temperature
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream if needed
- Sprinkles for decorating
Instructions
- Preheat the oven to 350F
- Grease your cake tins and line the bottoms with parchment paper. Set aside
- In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt with a whisk. Add the eggs, half-and-half, oil, and vanilla, and whisk for 2 minutes. Carefully, pour in the boiling water, stir with a spatula to gently incorporate and then whisk 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
- For the buttercream, place your butter in the bowl of a mixer and whip to smooth out. Sift over powdered sugar and whip in. Add in vanilla and stir. If you want the buttercream to be more loose, add heavy cream until you've reached your desired consistency
- 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!
Notes
*If you want to fully frost the sides and top of your cake, double this buttercream recipe!
