Chocolate Cake
- 2¼ cups flour
- 1⅔ cups sugar
- ⅔ cup cocoa powder
- 1¼ tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 2 large eggs
- ¾ cup butter
- 1¼ cups water
Instructions
- Preheat the oven to 350°. Butter and flour 3 round 8-inch pans, 2 round 9-inch pans, or 9×13 pan.
- Add all the ingredients to a large bowl. Mix on low for 30 seconds then scrap the bowl with a spatula to make sure all the ingredients are combined. Then beat on medium high speed for 3 minutes.
- Bake for 30 minutes for 8 inch pans, 30-35 for 9 inch, and 40-45 minutes for 9×13. When a toothpick inserted in the center comes out clean, remove from the oven and let cool for 10 minutes. Transfer to a wire rack and cool completely for 1 hour.
- Frost and serve!
Frosting
- 1½ cups butter, softened
- 1 cup unsweetened cocoa powder
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
