Easy Chocolate Cake
, 12 to 16 servings
A tender two-layer cocoa cake made with oil, sour cream and hot coffee, frosted with fluffy chocolate buttercream.
| prepSet rack in center of oven; preheat to 350°F / 175°C | ||||||
| prepGrease two 9-inch / 23 cm pans generously; line bottoms with parchment | ||||||
| 180 ml neutral oil (canola or grapeseed), plus more for greasing pans | Whisk oil, sour cream, eggs, vanilla | Mix wet into dry, 2 min | Fold in coffee | Bake 350°F / 175°C, 35–40 min; cool | Layer cake, frost, chill 30 min | Frost fully, add sprinkles |
| 240 g sour cream | ||||||
| 3 large eggs | ||||||
| 1 tablespoon pure vanilla extract | ||||||
| 450 g granulated sugar | Whisk sugar, flour, dry ingredients | |||||
| 256 g all-purpose flour | ||||||
| 110 g cocoa powder, sifted if lumpy | ||||||
| 1 1/2 teaspoons baking powder | ||||||
| 1 1/2 teaspoons baking soda | ||||||
| 1 1/2 teaspoons kosher salt | ||||||
| 240 ml hot prepared coffee | ||||||
| 340 g unsalted butter, softened (for buttercream) | Beat butter smooth | Add sugar, cocoa, rest; whip 5 min | ||||
| 450 g confectioners' sugar, sifted if lumpy (for buttercream) | ||||||
| 140 g cocoa powder, sifted if lumpy (for buttercream) | ||||||
| 60 g sour cream (for buttercream) | ||||||
| 60 ml lukewarm milk, plus more as needed (for buttercream) | ||||||
| 1 tablespoon vanilla extract (for buttercream) | ||||||
| 3/4 teaspoon kosher salt (for buttercream) | ||||||
| Sprinkles (optional), for decorating | ||||||
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