Chocolate Cake with Buttercream Frosting



We love cake in this house and this  cake is one of the favorites.

It only seems to get made for very special occasions….

If you make it, I hope you love it as much as we do. 

This recipe is adapted from one of my favorite cookbooks ( I found it at an antique store)it is entitled the Pillsbury Family Cookbook and dated 1963.

Chocolate Cake with Buttercream Frosting                                                     Prep Time: 30 minutes Cook Time: 30 minutes  Yield: 12 servings

1 1/2 cups granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1 cup boiling water
3/4 cup canola oil
2 large eggs
3 large egg yolks
1 Tbsp vanilla extract
2 cups all-purpose flour
1/3 cup milk
1/3 cup sour cream
Buttercream Frosting:
1 1/2 cups butter, at room temperature
3 3/4 cups + 2 Tbsp powdered sugar
1/2 cup + 2 Tbsp cocoa powder
3 – 4 Tbsp heavy cream
1 tsp vanilla extract

Directions                                                                                                         For the cake:

Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper and set aside.

In a large, heat proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well, about 15 – 20 seconds. Allow to cool 5 minutes.

Using an electric hand mixer set on low speed blend in canola oil until combined, about 10 seconds. Add eggs to cocoa mixture and blend on low speed just until combined, about 5 seconds. Add egg yolks and vanilla extract and blend just to combined. Then add flour and blend only until combined and finish by blending in milk and sour cream just until combined.

Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean or with a few moist crumbs, about 30 minutes. Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.

Directions for the buttercream frosting:

In a the bowl of an electric stand mixer, whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 – 8 minutes, occasionally scrape down the sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 – 5 minutes.

 Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.


 Chocolate Cake in our house truly is A Wandaful Thing!!!

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