desserts

Layered Chocolate Cake with Vanilla Icing

Perfect for a birthday or romantic dinner, a deeply decadent cake lavishly spread with an easy-to-make vanilla buttercream icing.
20 min
PREP TIME
40 min
COOK TIME
440
CALORIES
16
INGREDIENTS

INGREDIENTS

  • Cake
  • 3 cup (750 mililiter) all-purpose flour
  • 1 3/4 cup (425 mililiter) granulated sugar
  • 3/4 cup (175 mililiter) cocoa powder
  • 2 teaspoon (10 mililiter) baking soda
  • 1/2 teaspoon (2 mililiter) Sea Salt Grinder
  • 1 1/2 cups (375 mililiter) cold coffee
  • 1 cup (250 mililiter) vegetable oil
  • 1/2 cup (125 mililiter) unsweetened applesauce
  • 2 teaspoon (10 mililiter) Imitation French Vanilla Extract
  • 3 tablespoon (45 mililiter) cider vinegar
  • Vanilla Buttercream Icing
  • 1 cup (250 mililiter) butter, softened
  • 3 tablespoon (45 mililiter) milk, approx
  • 1 1/2 teaspoon (7 mililiter) Pure Vanilla Extract
  • 3 1/2 cups (825 mililiter) icing sugar
  • 6 - 8 drops Red Food Colouring
  • Cake Mate Imitation Chocolate Decors , (Optional)

Preparation

  • 1 Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line bottoms with parchment paper.
  • 2 In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil, applesauce and vanilla. Whisk in vinegar.
  • 3 Divide batter between prepared pans. Bake until cake tester or pick inserted in centre comes out clean, 28 to 32 minutes.
  • 4 Let cool in pans on racks for 10 minutes. Invert onto racks, remove pans and paper; let cool completely.
  • 5 Vanilla Buttercream Icing: In large bowl or bowl of stand mixer, slowly mix butter, 2 tbsp (30 mL) of the milk and the vanilla with icing sugar until blended and smooth. If icing seems too thick, add more milk, a teaspoonful at a time, until spreadable. Beat in food colour until evenly pink throughout.
  • 6 Cut both cakes in half horizontally to make four layers. Place one layer on plate; spread top with some of the icing. Top with second and third layers; spreading with more icing between each. Top with fourth and final layer; top with more icing, spreading to edge. Sprinkle with chocolate decors.
  • 7 Test Kitchen Tips:
    • This cake contains no dairy or eggs. To also make the icing vegan, replace butter with margarine or another non-dairy spread and swap in almond milk or similar for milk.
    • Red Food Colour can be switched out for another favourite Club House Food Colour. Beat in a couple of drops at a time until the perfect tint is achieved.
  • 8

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

REVIEWS