Classic Vanilla Layer Cake with Double-Chocolate Frosting

Name: Classic Vanilla Layer Cake with Double-Chocolate Frosting
Yield: Makes two 8-inch (20-cm) cakes
Ingredients: ¾ cup (1½ sticks/170 g) unsalted butter, preferably cultured, diced, plus more for the pan; ½ teaspoon kosher salt; 1¼ cups (300 ml) milk; 6 large eggs; 3½ teaspoons baking powder; 2 cups (400 g) granulated sugar; 2½ cups (250 g) confectioners’ sugar; 1 cup (118 g) unsweetened cocoa powder; ½ cup (120 ml) milk or heavy cream; 6 ounces (170 g) semisweet chocolate chips; Seeds from 1 vanilla bean; ¼ cup (60 ml) sour cream; ¼ cup (60 ml) pure vanilla extract, preferably double strength; 2 teaspoons pure vanilla extract; Pinch of kosher salt; 1½ cups (3 sticks/339 g) unsalted butter, at room temperature

Preparation info

Makes
two
8 inch 20 cm ) cakes

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Didn’t life begin when you were served your first slice of vanilla cake with chocolate buttercream? You don’t want to forget the obligatory glass of cold milk to complete the whole regression-to-childhood experience here.

Ingredients

For the Vanilla Cake

2⅔ cups plus ¼ cup (350 g) Cake & Muffin Blend, sifted, plus more for the pan

Cake
Gluten-free
Vegetarian

Method

Preheat the oven to 350°F (175°C). Set an oven rack in the middle position. Butter two 8-inch (20-cm) round cake pans and line the bottoms with parchment paper cut to fit. Press the paper into the butter, then flip the paper over to evenly coat both sides with butter.