Chocolate Birthday Cake
- Butter, for greasing the pans
- 1 3/4 C. all-purpose flour, plus more for pans
- 1 1/2 C. sugar
- 3/4 C. good cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 C. buttermilk, shaken
- 1/2 C. vegetable oil
- 2 extra-large eggs, at room temperature
- 1 tsp. pure vanilla extract
Recipe adapted from Ina Garten's Beatty's Chocolate Cake.
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Stir just to combine. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.