A light and flavorful vanilla cake iced with easy fudge buttercream. Perfect for a birthday celebration!
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Chill Time 30 minutesmins
Total Time 1 hourhr30 minutesmins
Servings 12servings
Calories 884
Author Annalise Sandberg
Ingredients
For the cake:
4whole eggs
2large egg yolks
1 ¼cupsbuttermilk(297 ml, 10 fl oz)
2teaspoonspure vanilla extract
3cupscake flour, sifted (360 grams)
2cupsgranulated sugar(400 grams)
4 ½teaspoonsbaking powder
½teaspoonsalt
1cupunsalted butter, at room temperature (226 grams)
For the frosting:
6ozunsweetened chocolate, melted and cooled (180 grams)
4 ½cupspowdered sugar (563 grams)
1 ½cupsunsalted butter, at room temperature (340 grams)
6tablespoonswhole milk or half and half(90 ml)
1tablespoonvanilla extract
Instructions
To make the cake:
Preheat oven to 350°F. Butter and flour two (or three) 8 or 9-inch cake pans and line with parchment paper.
Whisk together the eggs, egg yolks, ¼ cup of the buttermilk, and the vanilla extract in a bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt. Add the butter and remaining 1 cup of buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes, scraping the bowl down as necessary.
Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
Divide the batter between the 2 (or 3) prepared pans. Bake until tops are golden and a toothpick inserted into the center comes out with a few dry crumbs, about 25-30 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
To make the frosting:
Place all ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
To assemble the cake, place one layer (flat side up) on a plate or cake stand. Cover with the fudge frosting. Repeat with the remaining layers. Cover and frost the top and sides of the cake with the frosting.
Place cake in the fridge for at least 30 minutes to firm up. Let come to room temperature before serving.