Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.Again, it won’t make or break the recipe to use regular cocoa powder here. Dutch-process has had some of the acid stripped from it and yields a richer flavor overall.I like to use Dutch-process cocoa powder in all of my chocolate recipes, but most any kind of cocoa powder will work just fine.What if I don’t have Dutch-process cocoa powder? This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.If you click it it will convert everything to grams. There is a Metric option in the recipe card.The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.Ĭan I get the measurements by weight/grams?.Bring to room temperature and rewhip before using. The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months.The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months.Bake time may vary depending on pan size. The recipe will make 18-24 cupcakes depending on size. To make cupcakes, all you need to do is reduce the baking time - start checking at 15mins or so.You can use this recipe to make a three-layer 6″ cake instead, but make sure your cake pans are 3″ tall.Whatever frosting you choose, I do recommend using high quality chocolate for the buttercream as it will really improve the flavor and texture.
Or, if you want something even richer, you can pair it with a chocolate ganache frosting. If you prefer an easier frosting, I have a great recipe for an American-style easy chocolate buttercream that you can use instead. I don’t find it necessary, but it’s an option. If you want a darker chocolate frosting you can also add some chocolate brown color gel to it. You can just add it 1 Tbsp at a time until you get the desired flavor or color.
If you’d like to enhance the chocolate flavor even more you can add a bit of cocoa powder to the buttercream like I did here in my German Chocolate Cake. With American chocolate buttercream, it’s easier to achieve that fudgy flavor and color. I’ve made chocolate Swiss meringue buttercream in the past, but have always struggled a bit getting it to look and taste very chocolatey. It is seriously SO good that you’ll be eating it with a spoon. This chocolate buttercream recipe is pure heaven.
#Best chocolate cake vanilla frosting recipe how to#
If you don’t have buttermilk at home read through the FAQ section below on how to make your own. Alternatively, you can dissolve 1 Tbsp of instant espresso powder in the hot water.īuttermilk is needed for this recipe and can’t be replaced with regular milk. I’m usually too lazy to make coffee and I find the hot water version perfectly delicious. It is commonly used in this type of recipe and helps enhance the chocolate flavor a bit. If you prefer, you can use hot coffee instead of hot water.
You can make this cake either using a stand mixer or just by hand using a large bowl or two. You don’t have to worry about creaming butter and sugar or alternating flour and milk. This recipe uses a simple mixing method and simple ingredients. Get your copy today! How to Make the Best Chocolate Cake Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
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