Today was my oldest’s fifth birthday. Her big celebrating party is next weekend, but of course, what’s a birthday without cake? I, of course, being me, couldn’t go with just ice cream or Popsicles. So even though there were only five of us about to enjoy the cake, I still made a double layer.
I plan on bringing the rest into work tomorrow.
Either way, it was absolutely delicious. I took the cake recipe from Martha Stewart, since she knows her cakes, but her chocolate frosting recipe was far too bitter for my taste. So I continued to add in powdered sugar until I was content.
Never mind that it went from calling for a 1/2 cup of powdered sugar to using 3 1/2 cups at the end result.
Seriously, pay no mind to that.
It was a perfect cake for a perfect birthday.
Here’s how to make it!
recipe adapted from Marthastewart.com
- 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 2 cups semi sweet chocolate chips
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup boiling water
- 2 sticks unsalted butter, room temperature
- 3 1/2 cup confectioners’ sugar (or less depending on personal taste)
- Colored sprinkles (optional)
To make the cake:
Preheat oven to 350. Spray two round bake pans with cooking spray and set aside.
In the bowl of a stand mixer, cream the butter and sugar together for three minutes until light and fluffy. Mix in the eggs, one at a time. Add the vanilla extract.
In a separate small bowl, mix together the dry ingredients.
Slowly mix in the flour and milk to the batter starting and ending with the flour. Mix until just blended.
Divide up the batter among the two bake pans and bake for 30-35 minutes, until a tooth pick comes out clean.
Allow to cool in the pans for 20 minutes, then remove from pans and let cool completely on a wire rack.
To make the frosting:
In a small sauce pan, boil the water.
While water is boiling, set the chocolate chips and cocoa powder into the bowl of a mixer. Add in the boiled water and mix until smooth. Let sit for five minutes. Mix in the butter on medium/high until well blended.
Slowly add in the powdered sugar a 1/2 cup at a time, tasting after it’s mixed each time until desired taste is acquired. (It took me to 3 1/2 cups.)
Frost your cake and enjoy!