Buster Brown Cake with Rich Vanilla Icing
Indulge in the nostalgic charm of the Buster Brown Cake with Rich Vanilla Icing—an irresistibly moist chocolate cake paired with a creamy, velvety vanilla frosting. This timeless treat is built on the robust flavor of unsweetened cocoa powder, balanced perfectly with the delicate sweetness of vanilla extract in both the batter and icing. With its soft, fluffy layers and smooth, luscious frosting, this cake is ideal for any celebration or a decadent afternoon dessert. Quick to prepare in just under an hour, this two-layer cake uses simple ingredients like all-purpose flour and heavy cream, resulting in a rich, homemade taste that’s satisfyingly comforting. Perfectly sliceable and beautifully frosted, this Buster Brown Cake is a show-stopper for chocolate and vanilla enthusiasts alike!
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Recipe Information
Ingredients
- 0.5 cup Unsweetened cocoa powder
- 1 cup Boiling water
- 1.75 cups All-purpose flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1.5 cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Milk
- 3 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1.5 teaspoons Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
In a small bowl, combine the cocoa powder with boiling water and stir until smooth. Allow this mixture to cool completely.
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing after each addition. Then, mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
Gently stir the cooled cocoa mixture into the batter until fully incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the icing, beat the powdered sugar, heavy cream, and 1.5 teaspoons of vanilla extract in a large mixing bowl until smooth and creamy. Adjust the consistency with additional cream or powdered sugar as needed.
Once the cakes are completely cool, spread a layer of icing on top of one cake. Place the second cake on top and frost the top and sides evenly with the remaining icing.
Slice and serve the cake immediately or store it in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 901.6 g | 328% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 662.9 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 397 mg | 31% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
