time 1 hr 30 min
difficulty Moderate
equipment
  • oven
  • two 8x2inch pans
  • parchment paper
  • bowl
  • electric mixer
author Shawnda
write-up Write Up
forked from Moist Yellow Cake
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  3 cup 3 cup cake flour  
  1. preheat oven to 350. butter and line with parchment paper two 8x2-inch pans (these cakes rose over the top of my 2-inch pans - you could very well have a mess on your hands if you try 1.5 inch pans). set aside.
  2. in a medium bowl, sift together the flour, baking powder, and salt.
  3. place butter in the large bowl of an electric mixer, fitted with a paddle attachment. beat for 3 minutes on medium-high speed until the butter is light and creamy in color. stop and scrape the bowl. cream the butter for an additional 60 seconds.
  4. add the sugar, 1/4 cup at a time, beating 1 minute after each addition. scrape the sides of the bowl before each addition.
  5. add the eggs one at a time. reduce the mixer speed. stir vanilla into the buttermilk.
  6. add the dry ingredients alternately with the buttermilk. mix just until incorporated. scrape the sides of the bowl and mix for 15 seconds longer.
  7. spoon the batter into the prepared pan and smooth the top with a knife or off-set spatula.
  8. lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle.
  9. center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
  10. let cool completely in the pans before removing the cakes and frosting.
  1 tbsp 1 tbsp baking powder  
  1/2 tsp 1/2 tsp salt  
  1 cup 1 cup unsalted butter (cubed and softened to room temperature)  
  2 cup 2 cup sugar  
  5 whole (large) 5 whole large eggs  
  2 tsp 2 tsp vanilla  
  1 1/4 cup 1 1/4 cup buttermilk  
    your favorite chocolate frosting  
1/2 lb   1/2 lb semi-sweet chocolate (roughly chopped)  
  1. place chocolate in a bowl large enough to handle the chocolate, cream, and whisking waves.
  2. bring cream to a low boil over medium heat. shake bowl if necessary to make sure the chocolate is completely submerged.
  3. pour cream over chocolate and let sit for 5 minutes. whisk until smooth.
  1 cup 1 cup heavy cream