By Anna Helm Baxter, Woman's Day
Show off your holiday spirit at the dessert table with this festive and easy-to-make chocolate cake.
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Show off your holiday spirit at the dessert table with this festive and easy-to-make chocolate cake.
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Total Time: 1:00
Prep: 0:35
Level: Easy
Yield: 20 servings
Prep: 0:35
Level: Easy
Yield: 20 servings
Ingredients
2 c. all-purpose flour
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. granulated sugar
1 tbsp. Red liquid food coloring
1 tsp. pure vanilla extract
2 tsp. white vinegar
3/4 c. unsalted butter, at room temperature (1 1/2 sticks)
2 large eggs
1 c. buttermilk
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1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. granulated sugar
1 tbsp. Red liquid food coloring
1 tsp. pure vanilla extract
2 tsp. white vinegar
3/4 c. unsalted butter, at room temperature (1 1/2 sticks)
2 large eggs
1 c. buttermilk
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Frosting
- 3/4 c. unsalted butter, at room temperature (1 1/2 sticks)
- 1 8-ounce package cream cheese, at room temperature
- 1 lb. confectioners' sugar
Decoration
- 3 chocolate wafer cookies (we used Nabisco Famous Wafers)
- Cornstarch, for the surface
- Red gel food coloring
- White fondant
- Gold food coloring spray
- Black fondant
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Directions
Make cake: Heat oven to 350°F. Lightly oil a 13 x 9-inch cake pan and line with parchment paper, leaving a 2-inch overhang on the two long sides; oil the parchment.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Using an electric mixer, beat sugar, food coloring, vanilla, vinegar, and butter until light and fluffy, about 3 minutes. Beat in eggs, one at a time.
Reduce mixer speed to low and alternately add flour mixture and buttermilk, mixing just until incorporated.
Spread batter into prepared pan and bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes, then use parchment overhangs to transfer to a wire rack to cool completely.
Make frosting: Using an electric mixer, beat butter and cream cheese on low speed until smooth. Beat in confectioners’ sugar on medium speed until fluffy, about 2 minutes.
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Transfer 1 cup frosting to a large piping bag fitted with a large flat tip. Tint remaining frosting red and spread evenly all over cooled cake. Refrigerate until no longer tacky, 5 to 10 minutes.
Decorate: Using remaining frosting, pipe a 3-inch-wide strip down the center of the cake lengthwise. Evenly space 2 wafer cookies on the top half and 1 on the bottom half for buttons. Lightly dust a clean work surface with cornstarch. Roll out white fondant and cut into a 3-inch square. Using a smaller cutter, cut out center of square to make a belt buckle. Transfer to a sheet of parchment paper and spray with gold spray; let dry, about 10 minutes.
Roll black fondant into a 9 x 3-inch rectangle and place on the cake between the top 2 and bottom buttons. Top with belt buckle.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Using an electric mixer, beat sugar, food coloring, vanilla, vinegar, and butter until light and fluffy, about 3 minutes. Beat in eggs, one at a time.
Reduce mixer speed to low and alternately add flour mixture and buttermilk, mixing just until incorporated.
Spread batter into prepared pan and bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes, then use parchment overhangs to transfer to a wire rack to cool completely.
Make frosting: Using an electric mixer, beat butter and cream cheese on low speed until smooth. Beat in confectioners’ sugar on medium speed until fluffy, about 2 minutes.
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Transfer 1 cup frosting to a large piping bag fitted with a large flat tip. Tint remaining frosting red and spread evenly all over cooled cake. Refrigerate until no longer tacky, 5 to 10 minutes.
Decorate: Using remaining frosting, pipe a 3-inch-wide strip down the center of the cake lengthwise. Evenly space 2 wafer cookies on the top half and 1 on the bottom half for buttons. Lightly dust a clean work surface with cornstarch. Roll out white fondant and cut into a 3-inch square. Using a smaller cutter, cut out center of square to make a belt buckle. Transfer to a sheet of parchment paper and spray with gold spray; let dry, about 10 minutes.
Roll black fondant into a 9 x 3-inch rectangle and place on the cake between the top 2 and bottom buttons. Top with belt buckle.
