Homemade Cakes & More! Recipe
Make Homemade Cakes & More! Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Layer Cake
Chocolate Fudge Frosting
Optional Decorations
Method
Vanilla Layer Cake
- 1
Prepare
Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease the parchment and lightly flour the pans.
- 2
Dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2 tsp baking powder, and 1 tsp fine salt until well combined and aerated.
- 3
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1 cup softened unsalted butter on medium speed for 30 seconds. Add half of the dry mixture and beat briefly to combine, then add the remaining dry ingredients alternately with wet ingredients as outlined below.
- 4
Combine wet ingredients
In a measuring cup or small bowl, whisk together 1 cup whole milk, 2 tsp vanilla extract, and 2 tbsp vegetable oil. Add 4 large eggs to the butter one at a time, beating 20–30 seconds after each addition until incorporated.
- 5
- 6
Bake
Divide batter evenly between the two prepared pans (use a scale or measure by eye). Smooth the tops and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cakes spring back lightly when touched.
- 7
Cool
Allow cakes to cool in the pans for 10–15 minutes. Run a knife around the edges, invert onto cooling racks, remove parchment, and let cool completely before frosting (about 1–2 hours).
Chocolate Fudge Frosting
- 8
Prepare frosting
While cakes cool, make the frosting. In a large bowl, beat 1 cup softened unsalted butter on medium speed until creamy (about 1 minute). Add 3 tbsp unsweetened cocoa powder and mix until incorporated.
- 9
Add sugar and cream
With the mixer on low, gradually add 4 cups confectioners' sugar, about 1 cup at a time, alternating with 1–2 tablespoons of heavy cream as needed to reach spreading consistency. After about half the sugar is in, increase speed to medium and beat until fluffy.
- 10
Adjust and finish
Add the remaining sugar, 4 tbsp heavy cream, 1 tsp vanilla extract, and a pinch of salt. Beat for 2–3 minutes until the frosting is smooth, glossy, and spreadable. If too thick, add more cream 1 tsp at a time; if too thin, add a few tablespoons more powdered sugar.
Assembly & Decoration
- 11
Level and stack
If cakes have domes, level them with a serrated knife or cake leveler. Place one layer on your serving plate or cake board. Spread about one-third of the frosting evenly over the first layer (about 1/3 cup–1/2 cup depending on thickness desired).
- 12
Top layer and crumb coat
Place the second cake layer on top. Apply a thin crumb coat (a light layer of frosting) over the top and sides to lock in crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 13
Finish frosting
Apply the remaining frosting evenly over the top and sides, smoothing with an offset spatula or bench scraper. Create texture or swirls as desired.
- 14
Decorate
Garnish the cake with fresh berries and chocolate shavings as desired. Chill for 10–15 minutes to set before slicing. Bring to room temperature 20–30 minutes before serving for best texture.