CLASSIC CHOCOLATE CAKE RECIPE BY TASTY

Classic Chocolate Cake Recipe by Tasty image

Provided by Betsy Carter

Categories Desserts

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

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nonstick cooking spray, for greasing
2 cups all purpose flour
1 cup cocoa powder
1 teaspoon kosher salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sour cream
2 sticks unsalted butter, room temperature
1 ½ cups sour cream
2 teaspoons vanilla extract
1 pinch kosher salt
2 ¼ cups powdered sugar
⅔ cup cocoa powder

Steps:

Preheat the oven to 350°F (180°C).
Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
Add the eggs, 1 at a time, and beat until fully incorporated.
Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
Slice and serve.
Enjoy!