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1-2-3-4 Cake with Chocolate Buttercream(NOT WW Friendly!)

Joan
A family favorite and often requested!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Cake
Servings 16

Ingredients
  

CAKE

  • 3 cups sifted flour
  • 2 cups sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (no substitutions)
  • 4 unbeaten eggs
  • 1 ½ cups milk
  • 1½ tsp vanilla

Chocolate Buttercream

  • NOTE: I halve this recipe when frosting a cake that I baked in a tube pan!
  • 1 cup (2 sticks) butter, softened
  • 3½-4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1-2 Tbsp milk or heavy cream
  • 1 tsp vanilla extract

Instructions
 

CAKE

  • In a large mixing bowl or bowl of a stand mixer, sift together sifted flour, sugar, baking powder and salt
  • Add butter, eggs, milk and vanilla
  • Beat 8-10 minutes (don't cheat!) until smooth.
  • Pour batter into a well greased tube pan (not bundt pan) or 9 inch round pans. Tube pan is my favorite.
  • Bake at 350 for 45 minutes to an hour - testing for doneness with a toothpick .
  • Cool cake 10-15 minutes, remove from pan, cool completely. Frost as desired.

CHOCOLATE BUTTERCREAM FROSTING

  • NOTE: I halve this recipe when frosting a cake that I baked in a tube pan!
  • Using a stand mixer or electric hand mixer, mix butter on medium until light and creamy - about 4-5 minutes.
  • Turn off mixer and add powdered sugar and cocoa powder.
  • Mix on low until it starts to combine, about 1 minute. It will look crumbly - just keep mixing.
  • Once it has started to come together, turn speed to medium and add milk or heavy cream. You can add up to 1/4 cup depending on how soft you like your frosting. Beat for another 3 minutes until light and fluffy.