Description
Rich dark chocolate cake topped with fluffy chocolate American buttercream and rainbow sprinkles
Ingredients
Scale
For the Dark Chocolate Cake
- 1 1/2 C All Purpose Flour
- 1 C Granulated Sugar
- 1/4 C + 2 TBSP Dark Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 C Buttermilk, at room temperature
- 1/4 C Vegetable Oil
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1/2 C Hot Coffee
For the Chocolate American Buttercream
- 3/4 C Unsalted Butter, at room temperature (1 1/2 Sticks)
- 1/2 tsp Salt
- 1 tsp Pure Vanilla Extract
- 4 C Powdered Sugar
- 1/2 C Cocoa Powder
- 2–4 TBSP Heavy Cream, at room temperature
Instructions
For the Dark Chocolate Cake
- Preheat the oven to 350 and line a 9X9 pan with parchment.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Whisk in the buttermilk and oil.
- Whisk in the egg, egg yolk, and vanilla.
- While continuing to whisk, slowly pour in the hot coffee. Whisk until well combined with no chunks of flour remaining.
- Pour into prepared pan and bake at 350 for 28-30 minutes. Let cool completely.
For the Chocolate American Buttercream
- In the bowl of a stand mixer with the paddle attachment, beat the butter for 5-7 minutes, scraping down the bowl as needed.
- Add the salt and vanilla. Mix to combine.
- Add the powdered sugar 2 C at a time, mixing for 3 minutes after each addition,
- Add the cocoa powder and mix until well combined, scraping down the bowl as needed.
- Pour in the heavy cream 1 TBSP at a time until you reach your desired consistency.
- Spread evenly onto chocolate cake using an offset spatula, then use the back of a spoon to create swirls in the frosting. Top with rainbow sprinkles.
Notes
Cake will keep at room temperature for up to 2 days or in the fridge for up to 1 week.
