This That Cake
Experience the decadence of "This That Cake," a delightful fusion of rich chocolate layers, sweet strawberry jam, and creamy buttercream frosting. Perfect for special occasions or when you simply want to indulge, this crowd-pleasing dessert combines a moist chocolate cake base—made with cocoa powder and boiling water for added softness—with a luscious layer of jam sandwiched between. The homemade vanilla buttercream frosting adds the perfect finishing touch, making every bite a harmony of flavors and textures. With simple ingredients and step-by-step instructions, this cake is as easy to make as it is impressive to serve. Whether you're hosting a party or treating yourself, "This That Cake" will leave everyone savoring every slice.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 3 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cup Strawberry jam
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 2 tablespoons Milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth, using a hand mixer or whisk.
Gradually stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans. Tap them gently on the counter to release air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are cool, spread the strawberry jam evenly over the top of one layer.
Place the second cake layer on top, creating a sandwich with the jam in the middle.
To make the frosting, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth and fluffy.
Frost the top and sides of the cake evenly with the buttercream frosting.
Decorate the cake as desired, then slice and serve!
Nutrition Facts
Calories |
7683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.8 g | 434% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 5511 mg | 240% | |
| Total Carbohydrate | 1165.9 g | 424% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 842.6 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 661 mg | 51% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 2831 mg | 60% | |
*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.
