Recipe by spatchcock
this is a really, really good cake. I'm not that into cake, really, and especially golden cake, but this is a winner.
Top Review by Mommy of Five
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.<br/>FUDGE ICING<br/>1/2 c. white sugar<br/>1/2 c. packed br. sugar<br/>1/2 c. cocoa (+)<br/>1/4 c. butter<br/>1 tsp. vanilla<br/>1/3 c. half & half/cream<br/>In saucepan combine all ingredients. Bring to a boil, and cook for 1 min. Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 8 ounces unsalted butter, softened at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup milk (whole, 2 percent fat, or 1 percent fat)
For the chocolate fudge frosting
- 12 tablespoons butter
- 6 cups confectioners' sugar
- 6 ounces unsweetened chocolate, melted
- 1 tablespoon vanilla
- 1⁄3 cup milk
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
- Add the sugar and mix until blended.
- Add the eggs, 1 at a time, mixing after each addition until blended.
- Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
- Mix until just smooth.
- Pour into 2 cake pans.
- Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
- Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well.
- Add the confectioners' sugar gradually.
- Add the melted chocolate, then the vanilla.
- Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
- Place the second layer on top of that but bottom-side up, to create a nice flat top.
- Press down to secure the layer.
- Frost the top and sides using a swirling motion.
- Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.