This classic chocolate cake with vanilla buttercream is simple and at the same time deliciously wonderful. These flavors are such a natural pairing…it’s a shame I don’t bake this cake more often.
As recently as July I used this cake stand with blue buttercream roses and yet, I was so inspired by the flowers my life partner brought home…I had to make this delightful cake.
I started with three 8″ round layers of my favorite dark chocolate cake. Filling between the layers is a traditional American Vanilla Buttercream.
Hot tip: When filling a cake with buttercream, be sure to prepare it quite stiff in order that it might adequate support the upper layers.
Filling and stacking a cake is good practice for me.
Another hot tip: Put the mixing bowl with the buttercream back on the stand…whip in a bit more whole milk. By thinning it, the crumb coat will be easier to apply.
This cake required a double batch of vanilla buttercream for roses on the side and top. I prepare it slightly less stiff than the filling – I want to the ridges to hold.
I was happy with the results of this cake. It’s a wonderfully simple cake that is very delicious.
Shout-out to my life partner. And our people.