Rating: 4 stars
40 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3

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Credit: Christopher Baker

Recipe Summary

total:
3 hrs
hands-on:
45 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Butter two 9-by-13-inch pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

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  • 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).

  • Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

  • Transfer one of the cooled cakes to a platter and spread with 1 cup of the pastry cream. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top with the frosting and sprinkle with the chocolate shavings.

Nutrition Facts

1036 calories; fat 58g; saturated fat 34g; cholesterol 304mg; sodium 475mg; protein 14g; carbohydrates 121g; sugars 75g; fiber 2g; iron 4mg; calcium 158mg.
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