2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup boiling water
Heat oven to 350F. Grease and flour two 9 inch round baking pans or one 9x13 pan.
In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water by hand (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely before frosting.
Raspberry Buttercream Frosting
Recipe adapted from Bella Eats inspired by Love and Olive Oil
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioner's sugar
5 tbsp fresh raspberry puree, strained (I used a bag of frozen raspberries, thawed and then blended with my hand blender with a tablespoon of sugar. I strained it with cheese cloth and I still left a few seeds, so don't worry if you can't get all the seeds out)
3/4 tsp vanilla extract
Cream the butter in a stand mixer with the whisk attachment until light and fluffy. Slowly add 1 cup of the sugar and beat until smooth. Slowly add the raspberry puree and mix until combined. Add remaining confectioner's sugar, 1/2 cup at a time, and beat until well incorporated.
Add the vanilla extract and continue to beat at medium-high speed until light and fluffy, 2-3 minutes.
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