RecipesMisty's Steakhouse and BreweryVINTAGE 2003

Vintage 2003 Recipe

inspired by

@mistyssteakhouseandbrewery

Sep 27 2025

•

1h 30m

•

Serves 12

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Recipe information

Make Vintage 2003 in just 1h 30m. Valley Oaks

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Ingredients

Base Ingredients

Frosting

Preparation

Base Preparation

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk together until combined.

3. Combine Wet Ingredients

In another bowl, beat the eggs. Then add the whole milk, vegetable oil, and vanilla extract. Mix until well combined.

4. Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined and no lumps remain.

5. Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cakes

Once baked, remove from the oven and allow to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Frosting Preparation

7. Make the Frosting

In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk, until the frosting reaches your desired consistency. Mix in the vanilla extract.

8. Frost the Cakes

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

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