Baking has always held a special place in my heart, ever since I made my first chocolate cake with my mother. This chocolate cake, complete with vanilla buttercream frosting, chocolate glaze and caramel sauce, is to die for.
After my first successful baking experience as a child, I became a passionate baker who was so talented that my mother assigned the baking of our family cakes to me. I was floored and never stopped baking, Even after having my own family, my love of baking lived on. That is the genesis of this chocolate cake.
I love to make all different kinds of cakes, pairing them with an array of different frosting and glazes. My personal favorite is the chocolate cake, and its ultimate pairing is with butter cream frosting. It which goes exceptionally well with the rich cake. You can finish this cake as I did, or add your own personal touches depending on the season or the holiday. Make it your own!
If you’re looking for cooking help, I recommend this KitchenAid Professional Stand Mixer for a great cooking experience!
Chocolate Cake with Vanilla Buttercream
- 6 tablespoons butter, at room temperature
- 6 tablespoons vegetable oil
- 2 cups sugar
- 3/4 cup Dutch-process cocoa
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 3/4 cups unbleached self-rising flour
- 1 1/2 cups water
- Preheat your oven to 350°F. Grease and flour three 8″ round cake pans.
- In a large bowl, beat together the butter, oil, sugar, cocoa, and vanilla extract until they form a smooth paste. The sugar will stay granular.
- Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition.
- Add the flour alternately with the water, mixing at medium-low speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
- Divide the batter between the pans. Cakes will self-level in the oven, so there’s no need to smooth the top with a spatula. However, it does help to remove any large bubbles by tapping the cake pans firmly on the counter 7 or 8 times.
- Bake the cakes for 30 to 35 minutes, until their tops spring back and a cake tester inserted into the center of one comes out clean.
- Cool in the pan for five minutes, then run a spatula around the edges to loosen, and turn out onto a rack to cool completely.
- Frost and fill with Buttercream Frosting (see below). Drizzle with chocolate glaze (see below), followed by caramel sauce (see below), finally topping with Hershey’s Heath Milk Chocolate Toffee Bits.
- 4 cups powdered sugar
- 4 cups (4 sticks) of softened butter
- 1 tablespoon vanilla
- 4 tablespoons milk
- In your mixer, or big mixing bowl, add your confectioner (aka powdered) sugar. You can sift the powdered sugar if it is really lumpy, but I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
- Add 1 cup (2 sticks) of softened butter. I only use real butter, but you can use whatever you have on hand. Mix thoroughly.
- Add your vanilla and milk, mixing to combine. Add your remaining 1 cup (2 sticks) of softened butter and mix until smooth.
Chocolate Glaze: Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in a small saucepan over medium heat.
Caramel Sauce: Combine 10 Kraft Caramels with 1 tablespoon cream in a sauce pan. Cook over medium-low heat until caramels are melted and smooth, stirring often.
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