Moist Chocolate Cake With Brightly Colored Buttercream

chocolatecake

Today I am bringing you the best chocolate cake I have ever made. So light and moist with a fudge-like flavor.

What you need:

1 3/4 cup of AP flour

2 cups of sugar

2 eggs

1 tbsp vanilla extract

1/2 cup canola oil

1 tsp cinnamon

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 cup of boiling water

1 cup of 2% milk

3/4 cup cocoa

Directions:

Preheat the oven to 350. Put all ingredients into a bowl and mix on medium until just combined. No more then 2 minutes. The batter will be VERY thin. (Seriously, to the point that you think no way this creates a cake) Pour into two greased 9 inch baking pans. I drop mine onto the counter to get the air bubbles out. Bake for 30 minutes until just set.

Now for the icing!  I saw a few pictures online recently of tie dye cakes that I was really excited about. I love the pinks, purples and blues. I have had a jar of tie dye butterfly sprinkles that I have been really wanting to use, but how often would I really have the opportunity?

I used a basic vanilla buttercream, filled the layers and did a quick crumb coat then put the cake in the fridge. I divided the remaining icing into three bowls. I mixed in the different colorings then pulled the cake back out. I randomly covered parts of the cake with the icings and used a metal spatula to cover the entire surface. This mixed the colors just enough to tie dye. I used my piping bag with a star tip and put all the remaining icings inside. When you push the icing through the star all the colors swirl together creating this magical cake.

This cake was a huge hit with “P”s kids. It definitely helped me express my inner child 😉

Adapted from the original Hersey’s chocolate cake recipe.

Want to know what products I used for this recipe?

Wilton 8 inch cake pan set of 2

Wilton Cooling Racks Set of 3

Nestle Cocoa Powder

Neon Food Coloring

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