Wednesday, February 9, 2011

Chocolate and Golden Vanilla Triple Layer Cake



This pretty little thang here was a special super chocolately birthday cake for Rebecca.  I guess I shouldn't call it little, since everyone said it was huge, but my Amurican brain says it's tiny damnit.  I can't imagine what they would think of our birthday cakes.  Could probably feed half of this country with those things.  Anyway!

I made her some cupcakes too, and they got heffered.  I should have brought more but I was all out of frosting and stuff to make it, sorry lady.  

This cake was made with two dark chocolate fudge cake layers and a center of a classic yellow cake.  Super yummy stuff right there.  I'm glad everyone liked it!

You know what's best about a friend's birthday?  I get to make the cake and eat it too ;)

Happy Birthday Rebecca!

Fudgy Chocolate Cake recipe from 

2 Cups Flour
1 teaspoon Salt
1 teaspoon Baking Powder
2 teaspoons Baking Soda
3/4 Cup Cocoa Powder
2 Cups Sugar
1 Cup Vegetable Oil
1 Cup Hot Coffee
1 Cup milk
2 Eggs
1 teaspoon Vanilla

Preheat oven to 325F/160C.  Grease and flour pans.

Sift the flour, salt, baking powder, baking soda, cocoa powder and sugar together.

Add the oil, coffee and milk and beat for two minutes. Add eggs and vanilla and beat two minutes.

For a 9x13 bake 45 minutes, for two 9 inch rounds bake 27 - 30 minutes.  Cool in pan ten minutes then remove and cool completely on a cooling rack. 

Golden Vanilla Cake recipe from King Arthur Flour 

 2 Cups Sugar
3 1/4 Cups Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
3/4 Cup (150g) Butter, soft
1 1/4 Cups Milk, room temperature
2 teaspoons Vanilla
4 Eggs

Preheat oven to 350F/175C.  Grease and flour pans or line cupcake pan.

Whisk together sugar, flour, baking powder, salt.  Add butter and beat until sandy.

Combine milk and vanilla, and add to butter mix.  Beat on low 30 seconds, then medium 30 seconds. Scrape the sides and bottom of bowl.  

Add an egg while mixing, beat 30 seconds then scrape the bowl.  Repeat with each egg.  Scrape the bowl a final time and beat on medium for 30 seconds.

Put batter in a 13x9, two 9 inch rounds, three 8 inch rounds, or do as I did and make one 9 inch round and 12-14 cupcakes.  Cool ten minutes in the pan then cool completely on a rack.

Baking times: 
 13x9 - 40 minutes
9 inch - 27 minutes
8 inch - 24 minutes
Cupcakes - 23-25 minutes


Layers, crumb coat and detail: 
 1/2 Cup (113g) Butter, softened
4 Tablespoons Milk
1 teaspoon Vanilla
3 Cups Powdered Sugar
4 Tablespoons Cocoa Powder

Beat butter, milk, and vanilla until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add cocoa powder and blend until incorporated. 

Main Frosting: 

1/2 Cup Butter, softened
2 2/3 Cups Powdered Sugar, sifted
1/3 cup Cream or 1/3 cup Milk
1 1/2 teaspoons Vanilla
1/2 Cup Cocoa Powder 

Combine powdered sugar, cocoa powder. Combine milk and vanilla.

Beat butter until creamy, alternate adding powdered sugar/cocoa and milk/vanilla.

Beat until smooth and fluffy. Add more milk or powdered sugar to get the texture you want. 

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Sir Jack said...

omnomnom! That's some yummy cake :D

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