Chocolate Cake With Caramel Frosting and Gumdrop Roses

cake-gumdrop-roses
Photo by Christopher Baker
Chocolate Cake With Caramel Frosting and Gumdrop Roses 3.0 115 5 1
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  • Serves 12
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 844 calories
    • Calories 444 calories from fat
    • Fat 50 g
    • Sat Fat 31 g
    • Cholesterol 182 mg
    • Sodium 376 mg
    • Protein 7 g
    • Carbohydrate 97 g
    • Sugar 74 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 108 mg

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Ingredients

  1. Check 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
  2. Check ¾ cup unsweetened cocoa powder, spooned and leveled, plus more for the pans
  3. Check 2 cups all-purpose flour, spooned and leveled
  4. Check 1 teaspoon baking powder
  5. Check 1 teaspoon baking soda
  6. Check 1 teaspoon kosher salt
  7. Check 1½ cups sugar
  8. Check 2 teaspoons pure vanilla extract
  9. Check 3 large eggs, at room temperature
  10. Check 1½ cups whole milk
  11. Check 1 recipe Caramel Frosting
  12. Check 1 recipe Gumdrop Roses

Directions

  1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes for 8-inch pans and 25 to 30 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Top with the gumdrop roses.

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