Cakespiration 2.0 Recipe
big enough...but too yummy to share
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Chocolate Buttercream Frosting
Optional Decorations / Add-ins
Method
Cake Batter
- 1
Prepare and Preheat
Preheat the oven to 350°F (175°C). Grease and line two 9x3-inch round cake pans or three 8-inch pans with parchment paper and a thin layer of butter or nonstick spray. If you prefer one large sheet/roaster cake, use a 13x18-inch pan and increase baking time accordingly.
- 2
Combine dry ingredients
In a very large bowl, whisk together the all-purpose flour (4 cups), granulated sugar (3 cups), unsweetened cocoa powder (1 1/2 cups), baking powder (2 TBS), baking soda (2 tsp), and fine sea salt (1 TBS) until evenly distributed and no lumps remain.
- 3
Mix wet ingredients
In a separate large bowl or the bowl of a stand mixer, whisk the eggs (6), whole milk (2 cups), vegetable oil (1 cup), vanilla extract (2 TBS), and plain yogurt or sour cream (1 cup) until smooth and homogenous.
- 4
Combine wet and dry
With the mixer on low, gradually add the wet mixture to the dry ingredients in three additions, mixing just until combined and there are no large pockets of flour. Scrape the bowl as needed to ensure even mixing.
- 5
Add hot coffee
Slowly pour the hot brewed coffee (2 cups) into the batter while mixing on low. The batter will be thin — this is intentional and yields a moist, tender crumb. If using chocolate chips or chopped chocolate (optional), fold them in now (up to 2 cups).
- 6
Divide and bake
Divide the batter evenly among prepared pans (use a kitchen scale or measure by eye). Smooth the tops with an offset spatula. Bake in the center of the oven: about 32–38 minutes for 9-inch pans, 28–34 minutes for 8-inch pans, or 35–45 minutes for a sheet pan — until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the tops spring back when lightly pressed.
- 7
Cool
Allow the cakes to cool in the pans on a wire rack for 15 minutes, then run a thin knife around the edges and invert onto racks. Remove parchment and let cool completely (at least 1 hour) before frosting. For faster handling, chill the layers until firm (30–45 minutes).
Chocolate Buttercream Frosting
- 8
Prepare cocoa
Sift the unsweetened cocoa powder (1 cup) into a small bowl to remove lumps.
- 9
Beat butter
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the room-temperature unsalted butter (2 cups) on medium speed for 2–3 minutes until pale and fluffy.
- 10
Add cocoa and sugar
With the mixer on low, add the sifted cocoa powder, then add the powdered sugar (6 cups) in three additions, mixing briefly after each addition to prevent a sugar cloud. Alternate by adding a few tablespoons of the heavy cream as you go to maintain a spreadable consistency.
- 11
Adjust texture and flavor
Once all sugar is incorporated, increase the mixer speed to medium-high and beat for 2–3 minutes to lighten. Add the remaining heavy cream (total 1 cup), vanilla extract (2 tsp), and fine sea salt (1/2 tsp). Taste and adjust: add a tablespoon more cream if too stiff, or 1/4 tsp more salt if too sweet. Beat until very smooth, glossy, and spreadable.
Assembly & Decoration
- 12
Level and stack
If cake layers domed, trim the tops with a long serrated knife or cake leveler so each layer is flat. Place the first layer on your cake board or serving plate. Spread an even layer of buttercream (about 1 to 1 1/2 cups) over the top. Repeat with remaining layers. Reserve about 2 cups of frosting for the sides and decoration.
- 13
Crumb coat and chill
Apply a thin crumb coat (a light layer of frosting) over the stacked cake to seal crumbs. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is firm.
- 14
Final frost
Apply the remaining frosting and smooth with an offset spatula or bench scraper. If desired, use extra chocolate chips or chopped chocolate and press them along the top edge or center, sprinkle toasted nuts, or decorate with fresh berries or sprinkles.
- 15
Serve
Let the cake sit at room temperature for 20–30 minutes before slicing for easier cutting. Use a sharp serrated knife warmed under hot water and wiped dry between cuts for cleaner slices. Store leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).
