| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
- 4 cups cake flour, plus more for flouring the pan
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla
- 1 1/2 cups whole milk
- 5 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1/2 cup heavy cream, plus more if needed for thinning
- 1 tablespoon vanilla
- 1/2 teaspoon kosher salt
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
- Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
- For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
- In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
- Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 955 |
| Total Fat | 47 g |
| Saturated Fat | 28 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 3 g |
| Sugar | 90 g |
| Protein | 10 g |
| Cholesterol | 211 mg |
| Sodium | 496 mg |
Reviews
I read all the reviews and I thought no way these are true. I tried to make it and made sure I did not overcook by checking it often and taking it out as soon as the tooth pick was clean. Thought for sure thats what everyone was doing wrong. Whelp I still ended up with a dry cake. The flavor was still really really good but it was still dry despite my best efforts. This would be better as a poke cake I feel.
Only one star because the frosting wasn’t too bad – although the taste of the salt really came through and I was not expecting that. The cake was way too dense. It actually took 20 minutes longer to cook than what the recipe calls for. Thankfully my kids are good sports and weren’t too disappointed but they thought it tasted like a really dry pound cake.
So yummy and really easy. Thanks, Ree.
Being a cake baker myself and had not tried this recipe to much cake flour 4 cups to much
I made this cake for my sons 50th Birthday party and i followed the directions exactly as it said. It was very dry i was so upset people. Took a bite or two and left the rest on the table she needs to take this receipe off. I worked hard making this thinking it was going to be great
Don’t make this cake
I made this recipe once a long time ago, and it worked well, despite what a lot of reviews say.
I made it again last week and forgot the milk, so I had to add it in after the battle was otherwise mixed. Big mistake. When the cupcakes were done, they had the exact taste and texture of cornbread. It was really good cornbread, but certainly not cupcakes. It actually was really good with frosting, but not the cupcakes I was going for.
I made it again last week and forgot the milk, so I had to add it in after the battle was otherwise mixed. Big mistake. When the cupcakes were done, they had the exact taste and texture of cornbread. It was really good cornbread, but certainly not cupcakes. It actually was really good with frosting, but not the cupcakes I was going for.
I made this cake yesterday, and it was delicious. Not dry at all.
If the cake is dry try serving with vanilla ice cream that will help with the dryness and the sweetness. Maybe…..sometimes I think that helps with store bought cakes, so I’m sure it would help with this one too. I mean don’t throw out a perfectly good cake that’s just WRONG.
Epic failure. The cake is way to dense and the frosting way to sweet. I was trying to bring a homemade birthday cake for my dad and now he gets stuck with a store bought bakery cake, not enough time to even make one from a box. I wasted an entire morning not to mention the money just to feed the trash can.
Cake was so dry. I did love the icing though.