Description
A rich, moist chocolate cake with a deep cocoa base and stable buttercream frosting, designed for spooky Halloween decorations.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup dark cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 2 tsp vanilla extract
- 2 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tbsp whole milk (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F and grease two 8-inch round cake pans.
- Cream softened butter and granulated sugar together until pale and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with whole milk, starting and ending with the flour mixture.
- Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat 2 cups of butter until smooth, then gradually add powdered sugar, vanilla, and milk until fluffy.
- Frost the cooled layers and use a piping bag or knife to create spooky shapes and decorations.