Slight trepidation… making cake AND frosting from scratch. I figured I might be in the kitchen all day. It did take a while, so if you’re new at baking, definitely don’t be in a hurry with this one. But I promise it’s worth it.

While the cake was baking, I got right to work on the frosting. A little extra time was added here when I had to clean up this bag of powdered sugar that decided to do a little dance on the kitchen floor.

I whipped up the frosting with my whisk.

I was holding my breath while turning the cakes out of the pans and I almost cheered when they came out in one piece. They smelled so good I wanted to take a huge bite the minute I had one on the cooling rack. The cake wasn’t perfectly level when I put it together. I’m sure there’s some kitchen tool for frosting a cake but I used what I had, a good old-fashioned butter knife. It didn’t look professionally frosted but it tasted like the work of a baker who knew what they were doing, so I was thrilled! This really is the best homemade chocolate cake.

*The second time I made this cake, I used a stand mixer. When I turned it on, the dry ingredients went over the edge of the bowl, be sure to have a shield on your mixer or use a whisk for that part.

What I learned:

I cannot commit… to a cake that is. I cannot make a three layer cake and then just hand it off to some innocent cake loving bystander without making sure it doesn’t taste like poison first. Not that I know what poison tastes like, but you get my drift. So, I made a 2 layer cake and some cupcakes with what should have been the 3rd layer.

Elbow grease works just fine in lieu of a mixer.

What they said:

Mostly things like… can I have another piece? This cake IS amazing! Can you make this for me for my Birthday? WHAT?!? My first request, already?!? YAY!!!

Print

The Best Homemade Chocolate Cake

Ingredients

• 3 cups organic unbleached all-purpose flour
• 3 cups organic cane sugar organic
• 1 1/2 cups organic unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons extra fine himalayan pink salt
• 4 large organic eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup organic avocado oil
• 2 teaspoons organic vanilla extract

Chocolate Frosting

• 1/3 cup organic butter
• 2/3 cup organic cocoa
• 2 2/3 cups organic powdered sugar
• 1/3 cup organic milk
• 1 teaspoon organic vanilla extract

Instructions

Chocolate Cake

• Preheat oven to 350. Prep 3 9-inch cake pans.
• Mix together flour, sugar, cocoa, baking soda, baking powder and salt in a stand mixer on a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat for a couple of minutes on medium speed until smooth.
• Divide batter among the 3 cake pans, about 3 cups of batter in each pan.
• Bake for 30-35 minutes until a toothpick comes out clean.
• Let sit for 15 minutes before removing from cake pans to cooling racks.
• Frost and enjoy!

Chocolate Frosting

• Melt the butter in a small sauce pan over low heat. Add the cocoa and stir until mixture is smooth and thick. Remove pan from heat and place cocoa mixture into a medium size bowl. Let it cool slightly.
• Add the milk and vanilla alternately with the powdered sugar to the bowl and beat with an electric mixer or whisk until you have the spreading consistency you desire.

The post The Best Homemade Chocolate Cake appeared first on She Bakes They Eat.