You can get a moist, flavorful cake without any weird ingredients using this recipe for chocolate cake with vanilla frosting. The smooth vanilla buttercream filling makes each slice a decadent delight.
Instructions
1
Beat together the cake batter
2
Preheat the oven to 325°F. Grease and flour two round baking pans. Sift the flour, sugar, baking soda, cocoa powder, salt and baking powder together in a large bowl. Add the canola oil, brewed coffee and milk, then mix at medium speed for a minute. Add the eggs and vanilla extract and beat for an additional two minutes until you have a thin, smooth batter. Pour into the baking pans.
3
Bake, then cool
4
Bake the cake mix for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to wire racks to cool completely.
5
Start off the frosting
6
Meanwhile, in a small saucepan, whisk the flour and milk until smooth. Bring to a boil over medium heat, then stir for a minute or two until thickened. Transfer to a small bowl. Cover and refrigerate until chilled.
7
Make the vanilla buttercream frosting and decorate
8
In a large bowl, beat butter, shortening, sugar and vanilla for three to four minutes until creamy. Add the chilled milk and flour mixture and beat for a further 10 minutes. Stir in sprinkles if desired. Spread the frosting between the layers and over the top and sides of the cake. Editor’s Tip: Start with slightly cold butter so that it doesn’t melt. Keep on beating the final mixture until you’ve got stiff peaks.
