Recently I had the opportunity to make a birthday cake for my friend’s daughter’s 3rd birthday. Actually, this is the second time I have baked for this little girl’s birthday. For her 1st birthday, I made Elmo cupcakes. This time it was a princess cake!
The top layer of cakes were funfetti. The bottom layer of cakes were chocolate. The little girl’s favorite color is purple, so the vanilla buttercream for between the layers and to cover the cake was dyed to a violet color. I used a ribbon tip to decorate the bottom layer and smooth buttercream on the top layer. To help decorate the cake I used gold edible paint and topped it with a gold crown.
Earlier in the year I also made the same chocolate cake recipe to make mini bundt cakes for my nephew’s birth celebration the weekend they came home from the hospital. I iced the mini cakes with chocolate ganache and caramel sauce.
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2 Cups Sugar
1 3/4 Cups Flour
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
3/4 Cup Cocoa Powder (I use Ghirardelli)
1 Cup Buttermilk
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
Whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
Add the eggs, buttermilk, vegetable oil and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for 2 minutes. Stir in the boiling water. This will make your batter very thin, but don’t worry, it will make for a deliciously moist chocolate cake.
Pour batter into the prepared pans. Bake for 30 to 35 minutes (round pans) or 35 to 40 minutes (rectangular pan), or until a toothpick inserted in the center comes out clean. Remove the pan(s) from the oven and allow to cool in the pan(s) for 10 minutes. Then remove the cake(s) from the pans and cool completely on wire racks.
Trust me you’ll never want to make a different chocolate cake again. Enjoy!
Recipe curtesy of Love From The Oven