Sarah Lee Chocolate Cake
Sarah Lee Chocolate Cake is a rich, moist dessert with a velvety chocolate flavor. Perfect for any occasion, it offers a delightful balance of sweetness and texture, making it a favorite for chocolate lovers everywhere. Ready-to-serve convenience adds to its appeal.
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9-inch round cake pans,
- electric mixer,
- offset spatula
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake
- Preheat oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Create batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add boiling water: Carefully stir in the boiling water. The batter will become thin.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool completely in the pans before frosting.
Making the Frosting
- Cream butter: In a large bowl, cream the softened butter until light and fluffy.
- Add sugar and cocoa: Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Incorporate cream and vanilla: Beat in the heavy cream and vanilla extract until the frosting reaches your desired consistency.
Assembling the Cake
- Level cakes: Once the cakes are completely cooled, level the tops if necessary for a neat appearance.
- Frost: Place one cake layer on a serving plate and top with a generous layer of frosting. Add the second cake layer and frost the top and sides of the cake.
Notes
This cake is best enjoyed at room temperature. Store it in an airtight container for up to three days or refrigerate for up to a week.
If you refrigerate the cake, bring it to room temperature before serving to enjoy the full, rich flavor.