Classic Chocolate Cake with Buttercream Frosting

Christmas 2015 has come and gone, and it was a weird one, weather wise. Everyone has been so excited about the warm days we’ve been having and I’m over here half excited I’m in a t-shirt, and half worried about the fact that it’s Christmas Eve, and we have the windows open.



I made this cake yesterday because I was in a baking mood, I had red currants in my fridge that I bought on a whim and still hadn’t done anything with, and also had some cheap flowers on hand.

I will say that I’m not normally a fan of dishes that are decorated with inedible items. It doesn’t make a ton of sense, and I understand why some people are put off by it.

So why did I cover a normal chocolate cake with inedible flowers and super sour red currants? Because they’re beautiful, and it was a situation where I ¬†wanted a classic cake, I wanted to decorate said cake, but I didn’t want to have to decorate with more icing. Enter inedible decorations.


I know I’ve talked about my lack of passion for baking in the past, but lately I have been dreaming of making fresh bagels, loaves of crusty bread and cakes stacked a mile high. It’s strange for me to have a baking urge because normally I’m turned off by the exactness of baking. It’s a beautiful science, but it’s one I’m not super familiar with. I’m eager to keep experimenting and see what turns out.


Classic Chocolate Cake

2 c. AP flour

1 c. cocoa powder

2 c. granulated sugar

1tsp baking soda

1 tsp baking powder

1 tsp sea salt

2 tsp vanilla extract

1 c. sour cream

2 large eggs

1/2 c. canola oil

1 tsp. white vinegar


Preheat oven to 350 degrees.

Sift flour, cocoa powder, sugar, baking powder, baking soda and salt in a mixing bowl. Set aside.

In a separate bowl, lightly mix eggs, sour cream, canola oil, vanilla and vinegar until combined. Add the wet ingredients to the dry ingredients, plus one cup of hot water. Stir the batter until combined, being careful not to over mix.

Grease two 9-inch round cake pans and evenly distribute the batter into both pans. Bake for 25-30 minutes, until a toothpick comes out clean.

Let the cakes cool for 5 minutes, then transfer to a wire rack to cool completely.

Buttercream Frosting:

2 sticks butter, room temperature

5 cups powdered sugar

1/2 c. heavy cream

2 tsp vanilla extract

Cream butter in a stand up mixer until smooth. Add the powdered sugar, one cup at a time until the frosting is light and fluffy. Turn mixer on low, add cream and vanilla and mix until just combined.

Once your cake is frosted, put it in the refrigerator to set up. It will be easier to slice if you let it chill for a bit.

To store your cake, use a cake stand with a lid, or wrap tightly in plastic wrap. The cake will keep up to 3 days.