In this week’s episode, we mentioned that one of the ways to turn a favorite, simple cake recipe into a special celebration cake is to use special ingredients, from fancy sprinkles to high quality cocoa, which is what this recipe calls for. While you can make this recipe with any cocoa you have on hand, Stacie loves using King Arthur Flour’s Double Dutch Dark Cocoa, especially when she’s using this recipe for a birthday cake.Print
Stacie’s Deep Chocolate Layer Cake (or Cupcakes!)
- Total Time: 50 minutes
- Yield: 1 9-inch double layer cake or 24 cupcakes 1x
The key to this cake from Stacie’s first cookbook, Make It Easy, is using excellent cocoa, like our favorite, Double Dutch Dark Cocoa. It makes one 9-inch double layer cake or 24 cupcakes
8 ounces (2 sticks) unsalted butter, at room temperature, plus more for pans
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups light brown sugar
1/2 cup granulated sugar
3 large eggs, ideally at room temperature
1 1/2 teaspoons pure vanilla extra
1 1/4 cups buttermilk
1/2 cup warm brewed coffee
- Preheat the oven to 325F. Butter two 9-inch round cake pans and line with parchment. If making cupcakes, grease 12 muffin wells with butter or line with cupcake liners.
- In a medium-size bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda; set aside.
- Place the butter, brown sugar, and granulated sugar in a large bowl that works well with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment and, at medium speed, cream together until light and fluffy, 3 minutes. Add the eggs, one at a time, making sure to mix in each one before adding the next. Add the vanilla, and mix until just incorporated.
- Add half of the dry ingredients to the wet and, using a silicone spatula or wooden spoon, gently mix. Stir in the buttermilk and add the remaining dry ingredients. Once just incorporated, mix in the coffee and combine until the batter comes together, being careful not to overwork it.
- Divide the batter evenly between the two baking pans or among the muffin wells and bake until a toothpick inserted into the center of the cake or cupcakes comes out clean; the cupcakes take 20 minutes, and the cake takes 30. Remove from the oven and allow to cool for 5 minutes before removing the cakes or muffins from their baking pan and finish cooling on a rack or the counter. Once cooled completely, frost and serve.
If making ahead, store unfrosted cakes wrapped tightly all around in plastic wrap or unfrosted cupcakes in a plastic bag on the counter for 2 to 3 days or in the freezer for up to 3 months.
- Prep Time: 20
- Cook Time: 30