3 Layer Chocolate Cake


Here’s a simple recipe on how to make a 3 Layer Chocolate Cake. 3 layer chocolate cake

3 Layer Chocolate Cake

Growing up I remember waiting for my Mom to finish making her homemade chocolate cake. Her’s was one of the best in town. While I am not my Mother, and I haven’t been able to master her recipe, here’s one I adapted from Good Housekeeping- 3 Layer Chocolate cake

Cake Layers

  • 2 cup(s) all-purpose flour
  • 1 cup(s) unsweetened cocoa
  • 1 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
  • 1 cup(s) packed brown sugar
  • 1 cup(s) granulated sugar
  • 3 large eggs
  • 2 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) low-fat buttermilk

Frosting

  • 1/3 cup(s) unsweetened cocoa
  • 1/3 cup(s) boiling water
  • 1 cup(s) (2 sticks) butter or margarine, softened
  • 2 tablespoon(s) confectioners’ sugar
  • 12 ounce(s) semisweet chocolate, melted and cooled

 

homemade chocolate cake 3

Directions

Prepare cake layers: Preheat oven to 350°F.

  1. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.
  2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.
  3. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.
  4. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.
  5. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.
  6. Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire racks 10 minutes.
  7. With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

Directions for frosting:

  1. In a small bowl, combine cocoa and boiling water, stirring until smooth.
  2. In a large bowl, with mixer at medium-high speed, beat butter and confectioners’ sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.

 

3 Layer Chocolate Cake

3 Layer Chocolate Cake

Ingredients

  • Cake Layers
  • 2 cup(s) all-purpose flour
  • 1 cup(s) unsweetened cocoa
  • 1 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
  • 1 cup(s) packed brown sugar
  • 1 cup(s) granulated sugar
  • 3 large eggs
  • 2 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) low-fat buttermilk
  • Frosting
  • 1/3 cup(s) unsweetened cocoa
  • 1/3 cup(s) boiling water
  • 1 cup(s) (2 sticks) butter or margarine, softened
  • 2 tablespoon(s) confectioners' sugar
  • 12 ounce(s) semisweet chocolate, melted and cooled

Instructions

Prepare cake layers: Preheat oven to 350°F.

Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.

On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.

Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.

Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.

Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire racks 10 minutes.

With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

Notes

Directions for frosting:

In a small bowl, combine cocoa and boiling water, stirring until smooth.

In a large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.

Recipe adapted from Chocolate Layer Cake Recipe – Good Housekeeping

 

Check out more delicious recipes here, such as:

Gluten Free Chocolate Cake Recipe
Summer Strawberry Coconut Cake
Gluten-Free Coconut Macaroons Recipe

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