Chocolate Buttercream Cake

Chocolate Buttercream Cake

Slathered in a rich chocolate buttercream frosting, this Basic 1-2-3-4 Cake is a classic. Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs.

5.0 from 1 reviews
Chocolate Buttercream Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs
  • 3 cups (300 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • Chocolate Buttercream Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour and baking powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Divide batter between prepared pans (smoothing tops if necessary).
  4. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Chocolate Buttercream Frosting between layers and on top and sides of cake.

5.0 from 1 reviews
Chocolate Buttercream Frosting
 
Makes about 5 cups
Ingredients
  • 1 cup (227 grams) salted butter, softened
  • 1 (2-pound) package (910 grams) confectioners’ sugar
  • 1⅓ cups (110 grams) unsweetened cocoa powder
  • 8 to 10 tablespoons whole milk
  • 1 teaspoon vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 3 to 4 minutes. In another large bowl, whisk together confectioners’ sugar and cocoa. Gradually add sugar mixture to butter, beating until smooth. Beat in enough milk to make frosting a spreadable consistency. Beat in vanilla.

 

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