|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I like one-layer cakes because they're quick to make and frost. This cake is perfect for a weekend party, or bake it for a friend, a new neighbor, or potluck.
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces butter (unsalted, room temperature)
- 1/2 cup brown sugar (packed)
- 3/4 cup sugar (granulated)
- 5 large eggs
- 1/2 cup milk (divided)
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract (or an additional 1/2 teaspoon vanilla)
- Chocolate Frosting:
- 3 cups confectioners' sugar
- 1/2 cup unsweetened cocoa
- 4 ounces butter ((8 tablespoons, room temperature)
- 1 teaspoon vanilla
- 4 to 5 tablespoons milk, half-and-half, or evaporated milk
Heat oven to 350°. Grease and flour a 9x13x2-inch baking pan or spray with baking spray.
Measure cake flour, baking powder, and salt into a bowl; set aside.
Beat butter with brown sugar and granulated sugar until creamy. Beat in eggs, one at a time, beating after each addition. Slowly beat in about 1/3 of the flour mixture with about 1/4 cup of milk. Repeat with another 1/3 of the flour mixture and the remaining 1/4 cup of milk. Beat in the remaining flour mixture, 1 teaspoon vanilla, and 1/4 teaspoon almond extract. Spread in the prepared cake pan and bake for 25 to 30 minutes.
Cool in the pan on a rack for 10 minutes. Loosen the sides of the cake. cover the top of the cake with a piece of parchment paper or waxed paper. Place a rectangular rack or cake plate over the pan and carefully turn over so the cake is now sitting on the parchment paper and rack; remove the pan. Let cool completely then frost top and sides.
Sift confectioners' sugar and cocoa into a bowl; set aside.
In a mixing bowl with electric mixer, cream the butter; beat in vanilla. Slowly beat in the sugar and cocoa mixture along with 3 tablespoons of milk. Add more milk, as needed to make the frosting easily spreadable.