1/4 Cup
Cake: Butter
3 Cups
Cake: Flour
1 1/2 Cups
Cake: Cocoa
1 Tbsp
Cake: Baking Soda
1/4 Cup
Cake: Butter
3 Cups
Cake: Flour
1 1/2 Cups
Cake: Cocoa
1 Tbsp
Cake: Baking Soda
1 1/2 tsp
Cake: Baking Powder
1 1/2 tsp
Cake: Salt
3 Cups
Cake: Sugar
4
Cake: Eggs
1 1/2 Cups
Cake: Buttermilk
1 1/2 Cups
Cake: Water
1/2 Cup
Cake: Coconut Oil Or Vegetable Oil
2 tsp
Vanilla
2 Cups
Frosting: Softened Butter
2 - 16 oz. Packages
Frosting: Confectioners Sugar
1 Cup
Frosting: Cocoa Powder
1/2 tsp
Frosting: Salt
3 Tbsp
Frosting: Milk
Gather all your ingredients.
1
Preheat oven to 350 degrees. Whisk your dry ingredients together.
2
Prepare three 9” round cake pans by greasing & dusting with cocoa powder.
3
Cake: In a large mixing bowl beat all the wet ingredients at medium speed until smooth, about 3 min.
4
Divide the batter evenly between 3 cake pans. Tap gently against the counter to remove air bubbles.
5
Bake for 30 to 35 minutes. Now gather your ingredients for the frosting and let’s whip it up.
6
Frosting: Whist the sugar, cocoa & salt together. Beat butter at med. speed until light & fluffy.
7
Reduce speed to low & add the sugar mixture. As it thickens slowly add the milk until smooth.
8
Allow the cakes to cool in pans for 10 min. Remove from pan & cool completely on wire racks.
9
Take a small amount & place on the top of one of the cakes. Gently smooth out.
10
Stack the next cake on top & continue frosting.
11
Once all cakes have been stacked, spread the remaining frosting around the outside of the cakes.
12
Finish up with your final touches.
13