Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pink food coloring
- White chocolate curls
Special equipment needed:
- Two 9-inch round cake pans
- Piping bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Slowly pour in the hot water and mix until the batter is smooth.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely on a wire rack.
For the frosting:
1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, heavy cream, and vanilla extract. Mix until smooth and creamy.
3. Add a few drops of pink food coloring to the frosting and mix until the desired shade of pink is achieved.
To assemble the cake:
1. Place one cake layer on a cake stand or serving plate.
2. Spread a generous amount of frosting on top of the cake layer.
3. Place the second cake layer on top of the frosting.
4. Frost the entire cake with the remaining frosting.
5. Use a piping bag with a star tip to pipe rosettes around the top edge of the cake.
6. Sprinkle white chocolate curls on top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 12-14 people.
Nutritional information:
Calories per serving: 450
Total fat: 19g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 450mg
Total carbohydrates: 70g
Dietary fiber: 2g
Sugars: 52g
Protein: 4g
Substitutions for ingredients:
- You can use whole milk instead of buttermilk.
- Canola oil can be used instead of vegetable oil.
- White chocolate shavings can be used instead of curls.
Variations:
- You can add chopped nuts to the cake batter for extra texture.
- Instead of pink food coloring, you can use any other color to match the occasion.
Tips and tricks:
- Make sure to cool the cakes completely before frosting to prevent the frosting from melting.
- To make white chocolate curls, use a vegetable peeler to shave thin strips off a block of white chocolate.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake sit at room temperature for 30 minutes before serving.
Presentation ideas:
- Place fresh flowers around the base of the cake stand for a beautiful presentation.
Garnishes:
- White chocolate curls or shavings can be used as a garnish.
Pairings:
- Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- Fresh fruit salad or a side of whipped cream would pair well with this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more oil to the batter.
- If the frosting is too thick, add more heavy cream.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- The princess cake originated in Sweden and is traditionally made with layers of sponge cake, raspberry jam, whipped cream, and marzipan.
Flavor profiles:
- This cake is rich and chocolatey with a creamy, sweet frosting.
Serving suggestions:
- Serve slices of cake on a dessert plate with a dollop of whipped cream and a sprinkle of cocoa powder.
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