Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk
- Spatula
- Baking pans
- Parchment paper
Ingredients
- 2 cups cake flour
- 1.5 cups sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 4 eggs
- 0.75 cups whole milk
- 0.5 cups melted butter
- 2 teaspoons vanilla extract
- 0.75 cup sugar (for frosting)
- 0.33 cup cocoa powder (for frosting)
- 0.33 cup cornstarch (for frosting)
- pinch salt (for frosting)
- 2 cups whole milk (for frosting)
- 3 egg yolks (for frosting)
- 2 teaspoons vanilla (for frosting)
- 1 tablespoon butter (for frosting)
Instructions
- Preheat your oven to 350°F and prepare four 8-inch round pans by greasing them and lining the bottoms with parchment paper.
- In a large bowl, sift together 2 cups of cake flour, 1.5 cups of sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
- In another bowl, whisk together 4 eggs, 0.75 cup of milk, 0.5 cup of melted butter, and 2 teaspoons of vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk together 0.75 cup of sugar, 0.33 cup of cocoa powder, 0.33 cup of cornstarch, and a pinch of salt in a saucepan.
- Add 2 cups of whole milk and 3 egg yolks to the saucepan, whisk until smooth, and cook over medium heat, stirring constantly until thickened (about 8 to 10 minutes).
- Remove from heat and stir in 2 teaspoons of vanilla and 1 tablespoon of butter. Pour the pudding into a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool (about 2 hours).
- Once the pudding is cool, beat in 1 cup of softened butter until light and fluffy.
- To assemble, place the first cake layer on a serving plate and spread about 0.75 cup of frosting on top.
- Position the next layer on top and repeat until all layers are stacked.
- Cover the assembled cake with a thin crumb coat of frosting, refrigerate for 20 minutes, then apply a final generous coat of frosting.
Notes
This recipe has become a favorite for its ease and irresistible taste. A dessert that will showcase your baking skills!
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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