2 cups (4 sticks) unsalted butter, at room temperature, plus more for the pans
5 cups all-purpose flour, spooned and leveled, plus more for the pans
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
3 cups sugar
1 tablespoon pure vanilla extract
6 large eggs, at room temperature
2 cups whole milk
1 recipe Pastry Cream
½ recipe Chocolate Ganache Frosting
2 ounces bittersweet chocolate, shaved
Calories from fat 512
Sat fat 34g
How to Make It
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.
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.
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