AH! It’s my 100th post! So cool that it just happens to fall on my 31st birthday. Well, yesterday was my birthday so close enough 😉 Naturally this post is about cake. And not just any cake. A chocolate cake with chocolate AND pink buttercream frosting and 4 tiers! What?! If you follow me on Instagram you know that these pans were my great grandma’s. Never been used, stashed away for me to break them in 🙂 I was super excited to try them out and wanted to make a different shaped cake. It turned out great and the pans are amazing! They will definitely get a lot of use. So, here we go! Put on your aprons and let’s make a cake…
What you will need:
Here’s a picture of the actual recipe and then I’ll tell you what I used/did.
3/4 cup vegetable oil
2 cups granulated sugar
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
4 oz. unsweetened chocolate, melted and cooled
For the buttercream:
1 cup unsalted butter at room temperature
About 5 cups powdered sugar
A few tablespoons milk
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
Food coloring (optional)
Preheat oven to 350 degrees Fahrenheit. Grease your pans with butter. In a large bowl, beat vegetable oil and sugar until well blended. Add eggs one at a time, beating well after each addition. Add vanilla. Whisk together flour, baking soda and salt and then add about a third of it to wet mixture. Add half of buttermilk and alternate with flour. Beat in lemon juice and melted chocolate.
Evenly pour batter into pans. This was tough for me since I never used 4 different sizes at once. Bake the smallest size for about 30 minutes. The other ones were all done at different times, I just kept an eye on them to make sure they didn’t over bake.
Allow to cool 10 minutes before inverting to cool completely. Level the layers by using a serrated knife, then frost with buttercream.
To make the buttercream:
In a large bowl, beat butter until smooth and creamy. Add 2 cups of powdered sugar and 1 tablespoon of milk. Add 2 more cups of powdered sugar and another tablespoon of milk and vanilla and keep beating until you reach desired consistency. Since I used pink frosting, I took out about 1/2 cup at this time and set it aside. Add cocoa powder to remaining buttercream with another tablespoon or 2 of milk and beat until nice and creamy. Frost the cake!
For the pink, I added 2 drops of red food coloring to the frosting I set aside and piped it on using a Wilton #8 tip. Very time consuming! Thank God I don’t get paid for this because I was stressing out! Not perfect, but it’ll do 🙂
Slice and enjoy!
And here’s my beautiful set up. I’m 31, not 12 , I swear 😉
Here’s the cake after about 11 of us dived in 🙂