Mama Daisy’s Chocolate-Frosted Cake

Mama Daisy’s Chocolate-Frosted Cake
Mama Daisy’s Chocolate-Frosted Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Nonstick spray

  • 3

    cups all- purpose flour, plus more for dusting

  • 1

    cup (2 sticks) unsalted butter, at room temperature

  • 2

    cups sugar

  • 1

    tablespoon baking powder

  • 1

    teaspoon baking soda

  • 3/4

    teaspoon kosher salt

  • 4

    eggs

  • 2

    teaspoons pure vanilla extract

  • 1

    cup whole milk

  • Chocolate Frosting

  • 4

    cups confectioners’ sugar (1-pound bag)

  • 3/4

    cup unsweetened cocoa powder

  • 1

    ⁄8 teaspoon kosher salt

  • 2

    sticks (1 cup) unsalted butter,

  • at room temperature

  • 2

    teaspoons pure vanilla extract

  • 1/2

    cup whole milk

Directions

1. Heat oven to 350 degrees and adjust racks to the center of the oven. Spray three 9-inch round cake pans lightly with nonstick spray. Dust the pans lightly with flour. 2. Put the butter in the bowl of a stand mixer and beat until creamy, about 1 minute. Add the sugar. Beat until light and fluffy, about 7 minutes. 3. Meanwhile, put the flour, baking powder, baking soda and salt in a medium bowl. Whisk together until well blended. 4. Add the eggs to the butter and sugar, one at a time. Stir the vanilla extract into the milk, and alternately beat into the butter mixture the flour mixture and the milk, beginning and ending with the flour, until evenly blended and smooth, scraping down the sides with a rubber spatula. Divide the batter into the prepared pans. 5. Bake the cakes for 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool for 10 minutes in the pans before inverting onto a cooling rack. Let cool completely before frosting. 6. To assemble the cake: Place one layer, top side down, on a cake stand. Spread a thick layer of frosting across the top, all the way to the edges. Place the next layer right on top and add another layer of frosting. Top with the final layer, dome side up for the nice old- fashioned look, and frost the top and sides of the cake by working from the center of the cake towards the edges. For Chocolate frosting: 1. Put the confectioners’ sugar, cocoa powder, and salt in a medium bowl, and whisk until smooth and blended. 2. Put the butter in the bowl of a stand mixer, and beat until creamy. Add the cocoa mixture by scoopfuls, beating until well combined. Beat in the vanilla, then add the milk until it reaches a smooth and creamy, spreadable consistency.

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