Total Time
45mins
Prep 10 mins
Cook 35 mins

This makes two 10-inch layers or one 14x2-inch round layer.

Ingredients Nutrition

Directions

  1. Set oven rack at the middle level of the oven and preheat to 375 degrees.
  2. For two 10-inch round cake pans, 2 inches deep, butter bottom and sides.
  3. and line the bottom of the pan with a circle of parchment paper. Doing the.
  4. same for one 14-inch round cake pan.
  5. For the cake batter, sift the dry ingredients into a mixer bowl (flour,.
  6. sugar, cocoa powder, salt, baking powder and baking soda) and add the.
  7. butter. Mix for 2 minutes on low speed. Add half of the buttermilk and.
  8. continue mixing 5 minutes longer. Scrape bowl and beaters, Mix remaining.
  9. buttermilk with the eggs, and add a third of at a time to the batter,.
  10. stopping and scraping between each addition.
  11. Divide batter between prepared pans (for 10-inch pans), or put all of the.
  12. batter into the 14-inch pan bake for 30 minutes, until layers are well risen.
  13. and firm. The 14-inch pan will take a little longer start checking at 35.
  14. minutes.
  15. Place pan on cooling rack for 10 minutes, and then un mold onto the rack,.
  16. cool right side up on the rack.
  17. Let the cake sit for a day before you ice or frost.
  18. It freezes very well. Wrap in SARAN WRAP and then foil. To defrost: leave.
  19. in wrappings until defrosted, then unwrap. I generally will defrost.
  20. partially, then torte the cake and allow it to continue defrosting. It cuts better.
  21. STORAGE: Keep under a cake dome or well wrapped at room temperature, unless.
  22. you have a frosting that needs to be refrigerated.

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