September 28, 2011
Desserts, Cakes, 13x9 Sheet,
Layer, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Summer, Valentine's Day, Winter, Oven Bake, Make it from scratch, Flour, Chocolate, Spring more
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"A Chocolate lover’s fantasy! to take this cake to yet another level substitute 3 tablespoons Kahlua in place of the vanilla, make certain to have your butter, buttermilk and eggs all at room temperature and beat for stated times, both are important steps for the perfect texture, using a good quality baking cocoa will only add to the flavor of this cake!"
Set oven to 350 degrees F.
Grease the sides of two 9-inch round cake pans (preferably bakers-quality pans) then line the bottoms of both pans with parchment paper.
In a large bowl using an electric mixer at medium speed cream butter with brown sugar and coffee granules until light and fluffy (about 5 minutes no less than 5 minutes, this is the key to perfect cakes!).
Add in eggs one at a time beat well after each addition, after the addition of all the eggs continue beating for about 3 minutes.
Beat in vanilla until combined
In a bowl sift the flour with cocoa, baking soda and salt; reduce the speed to low and add in the flour mixture alternating with the room temperature buttermilk in 3 additions scraping down the sides of the bowl on each addition.
Divide the batter evenly between the two prepared pan.
Set oven rack to the second-lowest position, then preheat oven to 350 degrees F for 15 minutes (allowing the cakes to sit in the pans for that time).
Bake for 30-35 minutes or until the cakes test done.
Cool and frost as desired.
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We loved this cake. Moist, sweet and packed with flavor. Delicious!!!
Loved that this wasn't overly sweet. Nice texture, very moist and luscious. I did sub a little of the cocoa for some black onyx cocoa but that this cake is a good staple cake as is for those who love to bake from scratch! You can always count on Kittencal's recipes to be winners.
This seriously almost didn't get to be cakes...the batter was so darn good I almost just sat down with the bowl and a spoon! But, I promised a friend a birthday cake, so I overcame the temptation. I also took Kitten's suggestion and substituted 3 tablespoons Kahlua for the vanilla. It was to DIE for!!! My friend wanted a chocolate cherry cake, so I used tart Michigan cherry preserves between the layers, cherry frosting, drizzled Hershey's special dark syrup over it, and decorated with chocolate-covered cherries. There wasn't a crumb left.