This recipe makes two thick cake layers. To make the heart shaped cake, I bake half the batter in a 9x9 brownie pan and the other half in a 9 inch round pan. This recipe can easily be cut in half to make a single cake. If you don't have buttermilk on hand, simply measure out an equal amount of milk before removing 2 Tablespoons and replacing it with apple cider vinegar. I often add crushed chocolate sandwich cookies to my buttercream to create a cookies and cream cake. You can make the buttercream with or without the cookies. Both versions are delicious!
Servings: 8people
Author: Jennifer from 1840 Farm
Ingredients
For the cake
2cupsgranulated sugar
2cupscocoa powder
2 ½cupsAll-purpose flour
4Tablespoonscornstarch
1Tablespoonbaking soda
1 ½teaspoonsbaking powder
1 ½teaspoonssalt
2cupsbuttermilk
½cupstrong coffee
6largeeggs
½cupcanola oil
½cupsour cream
2Tablespoonsvanilla extract
For the buttercream frosting
1/2cupbutter, softened
1/2cupshortening
1Tablespoonvanilla
3cupspowdered sugar
1-2Tablespoonsmilk or heavy cream
6chocolate sandwich cookies, crushed (if desired)
Instructions
For the cake
Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. Prepare a 9x9 square brownie pan and 9 inch round cake pan by brushing with oil or butter and lining the bottom with a piece of parchment paper cut to size. Set aside as you prepare the batter.
In a large bowl, combine the sugar, cocoa, flour, cornstarch, baking soda, baking powder, and salt. Use a whisk to combine and break up any lumps in the cocoa. Add the buttermilk and coffee and whisk to combine. Add the eggs and whisk to incorporate. Add the oil, sour cream, and vanilla extract and whisk until the mixture is completely smooth.
Divide the batter evenly into the two prepared pans. I like to place each pan on a baking sheet before transferring to the oven in order to catch any drips while baking. Move the pans to the preheated oven. Bake for 45-50 minutes, rotating the pans halfway through the baking time. When a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached, it is finished baking.
Remove the cakes from the oven to a wire rack. Cool for 10 minutes before using a sharp knife or offset spatula to loosen the cake from the sides of the pan before inverting the cake layers on to a wire rack to cool completely.
For the buttercream
Place the softened butter and shortening in a large mixing bowl. Beat until the mixture is completely smooth. Add the vanilla and beat to combine. Add the powdered sugar in 1/2 cup increments, beating slowly after each addition to combine. Add milk or heavy cream as needed to help achieve a smooth, spreadable consistency. Add crushed cookies if desired and mix to combine.
Spread the buttercream on the surface of the cooled cake. Additional sandwich cookie crumbs can be added to the sides and top of the cake if desired.
If necessary, this buttercream can be thinned with the addition of more milk or heavy cream. Any leftover frosting can be stored in an airtight container.
Notes
Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates baking pieces and cocoa powder.