I just calculated the nutrition information for 1/12th of this cake. The dietitian in me almost couldn’t press “publish” on this post. Please see the cupcake version of this recipe for a “lower calorie” option.
But you guys, this cake is worth it. If anything is worth 800 calories (Okay, 799 calories. AHHH!), it’s this cake. I’ve made it a number of times now and I recommend it to everyone who’s looking for something special to celebrate a special occasion.
And a birthday that comes around once a year is certainly a special occasion. A 1st birthday would more than qualify, as well. And that’s just what we celebrated yesterday – my baby, Piper’s 1st birthday. It just doesn’t seem possible — I have a 1-year-old. I may still refer to her age in months because it makes me feel a bit more like she is still my baby-baby.
The day was perfect – the grandparents here (though missing her aunt and uncle who were unable to make it) and a few unnecessary but appreciated gifts and lots of outdoor play, complete with chasing giant bubbles all around the yard. She napped hard and resumed play in the afternoon hours.
The day was spent loving up on my girls and enjoying the weather and great company. What’s not to love? The cake was just the icing – literally. The frosting is heavenly. HEAVENLY. It makes knowing what goes into it a distant memory so you can just focus on the party going on in your mouth.
Piper loved it, too. I made a smash cake version of the cake and while she was off to a disinterested start, she quickly discovered if I poke my finger in there and then put it in my mouth…that tastes really good. Repeat. Repeat. Repeat.
Then she had a much needed bath. The day and the cake was PERFECT!
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup lowfat buttermilk
- 1 cup canola oil
- 1½ tsp vanilla
- 1 cup boiling water
- 1½ cups (3 sticks) salted butter, softened
- 1 cup cocoa powder
- ¾ tsp salt
- 4 cups powdered sugar
- 2 tsp vanilla
- ¼ cup whole milk
- ½ cup heavy cream
- ⅓ cup Ovaltine
- Preheat oven to 300 degrees F. Mist the bottoms of three 10-inch, round pans with nonstick cooking spray. Cut 3 piece of parchment paper to fit the bottom of each pan and mist parchment and sides of the pan with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a second (medium) bowl, whisk together the eggs, buttermilk, and canola oil; mix well. Add wet ingredients to the dry and mix until nearly incorporated.
- Pour the vanilla into the cup of boiling water and add to the bowl and mix until well-combined.
- Fill each round pan with ⅓ of the batter and bake for 34-38 minutes or until an inserted toothpick is cleanly removed. Allow to cool completely.
- Meanwhile, prepare the frosting by creaming together the softened butter, cocoa powder, and salt; scrape down the sides, as needed. Slowly add the powdered sugar, milk, and vanilla extract. As the powdered sugar becomes incorporated, increase the speed of the mixer and beat until smooth, about 1-2 minutes.
- Stir together the heavy cream and Ovaltine. With the mixer on medium speed, slowly add the heavy cream mixture while beating; beat until smooth. If too thick, add additional heavy cream 1 tablespoon at a time, mixing well between additions.
- Place 1 round cake layer on a cake stand or serving plate. Top with ¼ of the frosting and spread over top surface of the cake. Add second layer and repeat. Add the third and final cake layer and top with remaining frosting, working the frosting down the sides of the cake to coat the sides and top surface in an even later. Refrigerate until ready to serve.
Weekly Menu: September 10th – 14th
- Sunday: Texas Crock Pot Chili
- Monday: leftover Baked Ziti from Pioneer Woman
- Tuesday: BBQ Chicken Quesadillas and steamed cauliflower
- Wednesday: Cajun shrimp and mashed potatoes
- Thursday: leftover chili over pasta with cheese and avocado