(9 inch cake)
Butter, Line the bottom and sides of the 9inch round cake pan with parchment paper, and butter again and flour the pan, shake the excessive flour out off the pan.
In a large bowl of your mixer, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
Mix on low speed for 30 second until ingredients are well combined.
In a medium size bowl, using a fork combine together buttermilk, oil, eggs, vanilla extract
Add wet ingredients into the dry ingredients, mix the batter for 5 minutes on low speed.
Then add boiling water and mix on low speed just until batter comes together, Batter will be thin.
Pour the batter into a prepared pan, bake for 35-40 minutes, or until toothpick comes out clean.
Let cool cake in the pan, then carefully invert the cake onto cutting board, store wrapped in plastic wrap in the fridge until ready to use Bring to room temperature before serving.
3 packages of cream cheese
3 1/2 sticks of room temperature butter
6 cups of powdered, add more if you’d like
1/2cup to 3/4 cup heavy cream
Beat butter until smooth, add cream cheese, 1/2 of the package at a time, beating well after each addition. Add powdered sugar and heavy, gradually, one cup of powdered sugar at a time, alternating with heavy cream, mix on low speed and gradually increase speed and mix until smooth and desired consistency is reached, add vanilla extract and mix until combined. Set aside until ready to frost the cake
First frost the top of the cake with white vanilla cream cheese.
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