The Yankee Contender Old Fashioned Chocolate Layer Cake
Indulge in timeless decadence with The Yankee Contender Old Fashioned Chocolate Layer Cake, a rich, moist dessert that’s a true celebration of classic American baking. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar, this cake strikes a perfect balance between simplicity and indulgence. Its secret to ultimate tenderness? A splash of boiling water that creates an irresistibly moist crumb. Layered with a creamy chocolate buttercream frosting that melts in your mouth, this cake is an ideal centerpiece for birthdays, holidays, or any special occasion. Easy to make yet utterly decadent, it’s destined to be a go-to recipe for chocolate lovers.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 0.75 cup unsalted butter (for frosting)
- 0.5 cup unsweetened cocoa powder (for frosting)
- 3 cups powdered sugar
- 0.25 cup whole milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
Slowly stir in the boiling water. The batter will become thin, but this is normal and ensures a moist cake.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the unsalted butter in a medium bowl until creamy. Add the cocoa powder and mix until smooth.
Gradually add the powdered sugar, alternating with small amounts of milk, beating constantly until the frosting reaches a spreadable consistency.
Mix in the vanilla extract to finish the frosting.
Place one of the cooled cake layers on a serving plate. Spread a thick layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate as desired, slice, and serve.
Nutrition Facts
Calories |
7013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.0 g | 397% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 1138.3 g | 414% | |
| Dietary Fiber | 118.4 g | 423% | |
| Total Sugars | 768.5 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 787 mg | 61% | |
| Iron | 53.7 mg | 298% | |
| Potassium | 5336 mg | 114% | |
*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.
