Recipe Details
Ingredients
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cooking spray
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1 ½cupsall-purpose flour
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1 ½cupscake flour
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½cupcocoa powder
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1 ½teaspoonsbaking soda
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½teaspoonkosher salt
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1 ½cupsbuttermilk
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2teaspoonsvanilla extract
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3 ¾cupsbrown sugar
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1 ½sticksunsalted butter, softened
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3largeeggs, at room temperature
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1cupwhite sugar
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1cupwhole milk
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½cupall-purpose flour, sifted
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½teaspoonsalt
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2cupsunsalted butter, softened
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1 ½teaspoonsvanilla extract
Cooking Directions
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Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Grease the sides with cooking spray.
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Make cake: Sift together flours, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
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Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla. Set aside.
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Beat together brown sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly after each addition. Blend in flour mixture and buttermilk in 3 additions until fully combined. Let the mixer run on low speed for 5 minutes, then divide batter evenly between the prepared cake pans.
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Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then invert onto wire racks to cool completely, at least 30 minutes. Cover cakes with plastic wrap and chill in the refrigerator, 1 hour to overnight.
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Meanwhile, make frosting: Combine sugar, milk, flour, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill in the refrigerator for about 45 minutes, stirring occasionally.
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Beat butter in a large bowl with an electric mixer until smooth, about 5 minutes. Slowly add chilled milk-flour mixture, 1/4 cup at a time, beating well after each addition and scraping down the sides of the bowl. Mix in vanilla.
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Assemble cake: Level cake layers evenly using a serrated knife. Spread about 2/3 cup frosting onto a cake layer; repeat with second and third cake layers, stacking layers as you frost. Cover the outside of cake with a thin coat of frosting to catch any crumbs, then place in the refrigerator to chill for about 20 minutes.
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Spread remaining frosting over cake. Cut and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories639 | |
% Daily Value * | |
Total Fat 34g |
43% |
Saturated Fat 20g |
102% |
Cholesterol 121mg |
40% |
Sodium 304mg |
13% |
Total Carbohydrate 80g |
29% |
Dietary Fiber 1g |
4% |
Total Sugars 56g |
|
Protein 6g |
12% |
Vitamin C 0mg |
0% |
Calcium 98mg |
8% |
Iron 3mg |
17% |
Potassium 166mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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