Note on Buttercream Frosting
I wish I could take credit for the actual buttercream frosting recipe, but I cannot. That honor belongs to Preppy Kitchen. You can find that recipe here.
I did use gel food coloring. I split it into two batches. One I made a purple color for the base and one a black color. I used up all of the purple but had a ton of black frosting left. I will use those for sugar roll out cookies later.
Equipment
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 cups (396 g) sugar
- 3/4 cup (63 g) unsweetened cocoa powder
- 2 teaspoons (8 g) baking powder
- 1 1/2 teaspoons (9 g) baking soda
- 1 teaspoon (2.8 g) salt
- 1 cup (227 g) buttermilk
- 1/2 cup (99 g) vegetable oil or canola oil, or melted coconut oil
- 3 tablespoons heavy cream
- 2 large (100 g) eggs
- 2 teaspoons (9.4 g) vanilla extract
- 3/4 cup (227. g) boiling water
- Buttercream Recipe
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, tracing two circles around the 9 inch cake pans on parchment paper, cutting out parchment paper circles, placing in bottom of greased cake pan and then spraying with non-stick spray again. This ensures the cakes will pop right out.
- Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl. Whisk well to combine.
- Add buttermilk, heavy whipping cream, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully add boiling water to the cake batter until well combined. Batter will be on the thin side!
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutest until a toothpick or fork comes out clean.
- Make Buttercream and color and frost however you like!