Ingrédients pour Hundred Dollar Cake With Buttercream Icing
- 2 cups all-purpose flour
- 2 cups granulated sugar
- Cocoa
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- Water
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- Milk
- 1 cup (2 sticks) unsalted butter, softened
- Shortening
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Hundred Dollar Cake With Buttercream Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Hundred Dollar Cake With Buttercream Icing
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and mayonnaise until light and fluffy.
- Gradually add the sugar, beating until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream frosting:
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Add the cocoa powder and vanilla extract, and beat until well combined.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
138g
Fat
43g
Carbs
19g
