Chocolate Fudge and Golden Layer Cake

Recipe courtesy Gale Gand

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Rated 3 stars out of 5
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  • Read 3 Reviews
Total Time:
1 hr 16 min
Prep
45 min
Inactive
1 min
Cook
30 min
Yield:
12 to 16 servings
Level:
Easy
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Ingredients

  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup milk (whole, 2 percent fat, or 1 percent fat)

For the chocolate fudge frosting:

  • 12 tablespoons butter
  • 6 cups confectioners' sugar
  • 6 ounces (3 squares) unsweetened chocolate, melted
  • 1 tablespoons vanilla
  • 1/3cup milk

Directions

Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.

Sift the flour, baking powder, and salt together 3 times and set aside.

In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.

With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.

For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.

Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.

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Newest Ratings and Reviews

Read all 3 reviews

  • on March 15, 2008

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    I usually love Gale Gand, but I am very disappointed with this cake recipe. I have to admit where I live, we only have two fancy bakeries, so maybe that's it. The frosting is so tough, I even added at least an extra 1/4 cup of milk. It kept ripping apart the cake and it's very very unspreadable. It to me is not the greatest tasting cake or frosting to say the least. I should have just bought a store box cake mix. This was for my mother's birthday, and I might just quick make a different cake.

    people found this review Helpful.
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  • on February 03, 2008

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    This was an exellent dessert that I got to share with my family. I certainly want to share this again with them. I am so thankful for your wonderful recipes!

    people found this review Helpful.
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  • on April 18, 2006

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    This cake was okay, the almond extract was a little over powering. Some people loved it - others did not. The cake is also time consuming to make, so it would not be something I make often and the next time I will omit the almond and add another tsp of vanilla instead.

    people found this review Helpful.
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