Purple Poney American Chocolate Cake
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. (1 1/2 sticks/6 oz./170g) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
For the Cake:
Preheat oven to 350 degrees F/180 degrees C. Lightly butter the bottoms of two round 9 x 2-inch cake pans and line with parchment paper. Lightly butter the paper and the sides of the pans and dust with flour.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
Divide the batter between the prepared pans and spread it out evenly. Tap the pans gently on the counter to dispel air pockets. Bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let cool for 15 minutes. Run a small knife around the inside of each pan to loosen the cakes. Invert onto the rack and lift off the pans, then carefully peel off the parchment paper. Let the cake layers cool completely before frosting.
Decorate as desired.
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