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MAKES ONE 3-LAYER 8-INCH CAKE, ONE 2-LAYER 9-INCH CAKE, OR ABOUT 3 DOZEN CUPCAKES 1.
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Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside.
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(Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
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2.
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Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
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3.
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Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds.
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(If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
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4.
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Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds.
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Repeat with the remaining flour mixture.
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Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
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5.
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Pour the batter evenly into the prepared pans.
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The batter should come one-third or one-half the way up the sides of the pans.
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6.
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Bake for 40 to 45 minutes, rotating the pans once halfway through.
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7.
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When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans.
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(You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.)
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Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
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8.
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Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14).
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Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks.
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(Trim the layers flat before freezing them.
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Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)
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The above is an excerpt from the book Sweet Chic: Stylish Treats to Dress Up for Any Occasion by Rachel Thebault.
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The above excerpt is a digitally scanned reproduction of text from print.
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Although this excerpt has been proofread, occasional errors may appear due to the scanning process.
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Please refer to the finished book for accuracy.
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Copyright 2011 Rachel Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion
