You can’t go wrong…it’s fool-proof!
FOOL-PROOF CAKE WITH CHOCOLATE BUTTERCREAM
1 1/4 cups unsalted butter (softened, plus more for greasing)
2 cups granulated sugar
4 cups all-purpose flour (plus more for dusting)
1 1/4 teaspoon baking powder (plus 1 teaspoon)
1 teaspoon Kosher salt
4 large eggs
1/2 tablespoon vanilla extract
2 1/2 cups buttermilk
6 sticks unsalted butter (softened)
7 1/2 cups Confectioner’s sugar
1 1/2 cups cocoa powder
2 teaspoons Kosher salt
3/4 cups milk
1 1/2 tablespoons vanilla extract
For the Cake: Preheat oven to 350ºF.
Grease 2 9-inch cake pans with butter and dust lightly with flour, shaking off any excess.
In the bowl of a standing mixer, fitted with a paddle attachment, cream together butter and sugar until pale yellow and fluffy. Add one egg at a time and incorporate fully before adding the next egg. Add vanilla extract and mix on low to combine.
In a large bowl, mix together flour, baking powder and salt.
In batches, with the mixer on low, add flour mixture and buttermilk, alternating, starting and ending with flour. Fully incorporate into batter before adding the next batch, taking care not to over mix.
Divide batter evenly between the 2 prepared cake pans and bake for 40-50 minutes, until the cake is golden brown and pulls away from the sides of the pan. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely on a baking sheet lined with a rack.
For the Chocolate Buttercream: Clean out the bowl and paddle of the standing mixer and reassemble.
In the bowl of the clean standing mixer, add butter and beat until light and fluffy, about 3 minutes.
In a medium bowl, whisk together the confectioner’s sugar, cocoa powder and salt, making sure to whisk out any lumps. Sift mixture if lumps persist.
In batches, beating on low, add the sugar mixture to the butter until fully incorporated. Add the milk and vanilla extract and beat until combined. Increase the speed of the mixer to medium and beat for 5 minutes, or until the frosting is glossy and fluffy.
To Assemble: Using an offset spatula, spread the frosting evenly over the top one of the cooled cakes. Top the iced cake with the nude cake and frost the top the same way. Evenly frost the sides of the stacked cakes until the cake is completely covered. Slice and serve!