Ingredients for the Cake:
- 1 cup (2 sticks) unsalted butter
- 2 cups water
- 1 cup canola oil
- 4 cups sugar
- 1 cup unsweetened cocoa powder
- 4 cups all-purpose flour
- 4 large eggs
- 1 cup buttermilk
- 1 tbsp. baking soda
- ½ tsp. salt
- 1 tbsp. vanilla extract
1. To make the cake layers, preheat the oven to 350? F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour.
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8 oz. cream cheese
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- 2 tsp. vanilla extract
- 1 cups confectioners’ sugar, sifted*
1. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar *(Annie calls for 2-½ cups of sugar. I only put in 1 cup and it tasted awesome) until totally incorporated, increase the speed and then beat until smooth. Frost once cake has cooled completely.
Magnolia
This is so yummy. Thank you very much for sharing!
Katie
Thanks so much for the feedback! I'm very much a new baker (that is from scratch), so I'd love to see a cake tutorial! I love cream cheese frosting that's why I went with it! lol. Lessons learned. 🙂
ButterYum
I'm so sorry your cake didn't turn out as well as you hoped it would. Maybe I'll do a cake tutorial on my blog… after so many years of baking and making cakes, I've learned a few good tricks.
Also, in my opinion, cream cheese frosting is too soft to cling properly to the sides of a cake. It kind of slowly slides off when left at room temp.