Recipe courtesy of Kathleen Blake
Total:
2 hr 20 min
(includes cooling time)
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Cake:
  • 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
  • 2 cups all-purpose flour 
  • 2 cups sugar 
  • 11/2 teaspoons baking soda 
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk 
  • 2 eggs 
  • 1 teaspoons vanilla extract 
Frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup buttermilk 
  • 4 tablespoons unsweetened cocoa powder
  • 1 pound confectioners' sugar 

Directions

Preheat the oven to 350 degrees F.

For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.

For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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