Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt (for the chocolate batter).1 ½ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract (for the chocolate batter).2 large eggs, 1 ½ cups buttermilk, ¾ cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix (for the chocolate batter). Gradually stir in the hot water or coffee until the batter is smooth and slightly thin.¾ cup hot water or hot brewed coffee
- In another large bowl, whisk together the flour, sugar, baking powder, and salt (for the vanilla batter).1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, cream together the softened butter until light and fluffy (for the vanilla batter).6 tablespoons unsalted butter
- Beat in the eggs one at a time (for the vanilla batter).2 large eggs
- In a small cup, combine the milk and vanilla extract (for the vanilla batter).½ cup milk, 1 teaspoon vanilla extract
- Alternately add the dry ingredients and the milk mixture to the butter and egg mixture, beginning and ending with the dry ingredients. Mix until just combined (for the vanilla batter).
- Divide the chocolate cake batter evenly between the two prepared cake pans.
- Then, carefully spoon and spread the vanilla cake batter over the chocolate batter in each pan. You can gently swirl with a toothpick if you want a more marbled effect, or leave them as distinct layers for a sharper tuxedo look.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.1 cup (2 sticks) unsalted butter
- Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream, until smooth and spreadable.4 cups powdered sugar, ½ cup unsweetened cocoa powder, ½ cup milk or heavy cream
- Stir in the vanilla extract and a pinch of salt.1 teaspoon vanilla extract, Pinch salt
- If the frosting is too thick, add a little more milk; if it's too thin, add more powdered sugar.
- Once the cakes are completely cool, place one layer on your serving plate. Generously spread a layer of frosting over the top.
- Carefully place the second cake layer on top, making sure the edges align. Frost the entire cake, smoothing the sides and top for a clean, polished finish.
- For an extra decorative touch, you can pipe some frosting around the edges or add chocolate shavings.
Notes
Store any leftover cake in an airtight container at room temperature for up to 2 days if unfrosted. If frosted with a dairy-heavy frosting, refrigerate for up to 5 days. Freezes well for up to 2-3 months.
