Sunday Night Chocolate Cake
Submitted by tinytoon
Classic three-layer butter cake with rich chocolate icing. Made from scratch with cake flour for an incredibly tender crumb, this is the kind of homemade chocolate cake worth clearing your Sunday for.
YIELD
1 cakePREP
30 minCOOK
25 minREADY
1 hrsSome cakes try too hard. This one doesn’t have to.
Three golden butter cake layers, each one tender and fine-crumbed thanks to cake flour, stacked with generous swipes of chocolate icing between them and all over the outside. It’s the kind of cake that sits on the counter and draws people into the kitchen by smell alone.
No fancy techniques, no obscure ingredients. Just butter, sugar, eggs, flour, and milk creamed together the way your grandmother did it. The chocolate icing does all the talking.
Pro Tips
- Cream the butter until it’s genuinely light and fluffy before adding sugar. This builds the cake’s structure and gives it lift.
- Add eggs one at a time and beat well after each. Rushing this step means a denser cake.
- Alternate dry and wet ingredients in three and two additions. This keeps the batter smooth and prevents overmixing.
- If the icing won’t spread evenly, dip your knife blade in warm water. It glides right on.
Ingredients
Directions
Cream the butter until light and add the sugar slowly.
One by one, add the eggs, beating well after each addition, until the whole mixture is fluffy.
Sift the dry ingredients together and add to the batter in 3 parts alternating with the milk added in 2 parts.
Stir in the vanilla extract and turn into the prepared pans.
Bake in a 350℉ (180℃). oven for 25 minutes, until the layers are golden and pull away from the edges of the pans.
Let cool about 10 minutes before turning out onto a rack.
To ice, place a cooled layer on a serving plate.
Cover with about one fifth of the Chocolate Icing.
Place the second layer on top and spread it with another one fifth of the icing.
Top with the third layer and use the remaining icing to cover the top and sides.
If the icing does not spread evenly or smoothly, dip the blade of the icing knife in warm water as you ice the cake.
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