Ingredients

The following ingredients have 4 Servings
  • 2 cups sugar
  • 1 cup butter (, softened)
  • 2 large eggs (, room temperature)
  • 1 teaspoon clear vanilla
  • 3/4 teaspoon almond extract
  • 2 1/2 cups cake flour
  • 1 cup unsweetened coca powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk
  • 8 ounces cream cheese (, softened)
  • 1 cup unsalted butter (, softened)
  • 2 teaspoons clear vanilla
  • 1 teaspoon almond extract
  • 8-9 tablespoons heavy whipping cream
  • 7 1/2 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the eggs and extracts, mixing to combine.
  • In a medium mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
  • Alternate adding the dry ingredients with the buttermilk until just combined. Do not overmix.
  • Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
  • Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
  • When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add the powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon milk. If too runny (if your butter is too soft) add additional powdered sugar.
  • Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
  • Frost cake with remaining frosting and decorate as desired.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.