Cemetery Cake Recipe
Indulge in the rich and decadent Cemetery Cake, a chocolate lover's dream. This simple yet elegant cake is perfect for any occasion and can lift even the weariest of spirits.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Servings 6 Servings
Calories 354 kcal
For the cake:
- 1 3/4 cups plain or all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup non-skim milk
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the chocolate buttercream:
- 1 1/8 cups unsalted butter softened
- 3 3/4 cups soft icing sugar or powdered sugar
- 3/4 cup unsweetened cocoa powder Dutch processed and sifted
- 6 tablespoons milk plus more as needed
- 1 1/2 teaspoons vanilla extract optional
Preheat the oven to 350 degrees F with the oven rack in the middle position.
Grease two 9-inch cake pans with butter, then line the bottoms with parchment paper.
Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl.
Add the white sugar and salt to the flour mixture, whisking briefly to combine.
Add the eggs, milk, oil, and vanilla extract to the dry mixture and whisk well until lump-free, about 30 seconds.
Add the boiling water and whisk to incorporate. The batter should be very thin.
Pour the batter into the prepared cake pans.
Bake until a cake tester inserted into the center comes out clean, about 35 minutes.
Cool the cakes for 10 minutes before turning them out of the pans onto wire racks.
For the chocolate buttercream:
While the cakes cool, place the butter in the bowl of a stand mixer with a paddle attachment.
Beat the butter on medium-high speed until pale, about 3 minutes.
Add 1/2 of the icing sugar and 1/2 of the remaining cocoa powder and beat, starting slow and gradually increasing the speed to medium-high, about 3 minutes in total.
Add the remaining icing sugar and cocoa powder to the butter mixture, beating again for 3 minutes.
Add the remaining milk and vanilla extract to the butter mixture, beating again on medium-high speed until incorporated, about 1 minute.
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