Name: Rosé and Chocolate Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 1 ½ cups unsweetened cocoa powder; 1 tbsp baking soda; 1 ½ tsp baking powder; 1 ½ tsp salt; 4 large eggs; 1 ½ cups buttermilk (secret ingredient); 1 ½ cups warm water; ½ cup vegetable oil; 2 tsp vanilla extract; 1 ½ cups butter softened; 8 oz cheese softened; 1 ½ cups unsweetened cocoa powder; 3 tsp vanilla extract; 7 cups powdered sugar; ¼ cup milk

Prep Time1 hrCook Time35 minsTotal Time1 hr 35 mins

Ingredients

Cake

3 cups all-purpose flour

3 cups granulated sugar

1 ½ cups unsweetened cocoa powder

1 tbsp baking soda

1 ½ tsp baking powder

1 ½ tsp salt

4 large eggs

1 ½ cups buttermilk (secret ingredient)

1 ½ cups warm water

½ cup vegetable oil

2 tsp vanilla extract

Chocolate Cream Cheese Frosting

1 ½ cups butter softened

8 oz cheese softened

1 ½ cups unsweetened cocoa powder

3 tsp vanilla extract

7 cups powdered sugar

¼ cup milk

Directions

Cake

Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth. This should take just a couple of minutes.

Divide batter among the three pans. I found that it took over 3 cups of the batter to divide evenly.

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Chocolate Cream Cheese Buttercream Frosting

In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.

Add in cocoa powder and vanilla extract. Beat until combined.

Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Ingredients

Cake

3 cups all-purpose flour

3 cups granulated sugar

1 ½ cups unsweetened cocoa powder

1 tbsp baking soda

1 ½ tsp baking powder

1 ½ tsp salt

4 large eggs

1 ½ cups buttermilk (secret ingredient)

1 ½ cups warm water

½ cup vegetable oil

2 tsp vanilla extract

Chocolate Cream Cheese Frosting

1 ½ cups butter softened

8 oz cheese softened

1 ½ cups unsweetened cocoa powder

3 tsp vanilla extract

7 cups powdered sugar

¼ cup milk

Directions

Cake

Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth. This should take just a couple of minutes.

Divide batter among the three pans. I found that it took over 3 cups of the batter to divide evenly.

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Chocolate Cream Cheese Buttercream Frosting

In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.

Add in cocoa powder and vanilla extract. Beat until combined.

Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Rosé and Chocolate Cake

Ingredients Directions