Brooklyn Blackout Cake

6 steps · 45 min total

1. 01

   Preheat oven, prep pans

   Preheat your oven to 375 degrees. Butter and flour two 9-inch cake pans, ensuring the sides are well-coated.
2. 02

   Line pans, cream fats

   Cut two circles of parchment paper or waxed paper to fit snugly into the bottoms of the prepared pans, then press them in.

   In a stand mixer, cream the butter and shortening together until they are well combined and smooth.

3. 03

   Add sugar

   Add the sugar to the creamed fats and continue mixing until the mixture is light and fluffy.
4. 04

   Add eggs

   Add the eggs one by one, mixing thoroughly after each addition until fully incorporated into the batter.
5. 05

   Combine dry and wet

   Add the vanilla extract, cocoa powder, baking powder, baking soda, and salt to the mixer bowl and mix on low speed until just combined.

   Then, add about one-third of the cake flour, followed by about one-third of the milk. Continue alternating additions of flour and milk, mixing until just combined after each, until both are fully incorporated and the batter is smooth.

6. 06

   Bake cake

   Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a wooden skewer or cake tester inserted into the center of the cakes comes out clean.