I got this delicious recipe from Lindsey, and it’s one of our favorites ~ for good reason.
The cake is light and buttery with a sweet vanilla flavor, and the ganache frosting is rich and smooth. One of the best things about this frosting is that it isn’t too sweet, and it’s very chocolaty.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085830/2016-08-13_4575_edited-22-1024x683.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085830/2016-08-13_4575_edited-22-1024x683.jpg)
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour (NOT self-rising)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ¾ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups whole milk
- 16 ounces high quality semi-sweet chocolate
- 1/3 cup Dutch-process cocoa powder
- 1 ½ cup (3 sticks) unsalted butter, softened to room temperature (NOT melted)
- 1 cup confectioner’s sugar
- ¼ teaspoon salt
- Colored sprinkles (optional)
- Preheat oven to 350 degrees F. Line bottoms of three 9 inch round cake pans parchment paper. Generously coat sides and parchment with non-stick spray for baking ~ OR ~ butter sides and parchment then dust with flour. Set aside.
- In a medium mixing bowl, combine flours, baking powder, and salt. Whisk, and set aside.
- Measure 1 ¼ cups milk. Set aside.
- In the bowl of an electric mixer, beat butter and granulated sugar until light and fluffy. (3-4 minutes) Scrape down sides of bowl as needed. Add eggs, and beat for another 3-4 minutes. Beat in vanilla.
- Add the flour mixture in three parts, and alternate with the milk, beginning and ending with flour. Beat until combined after each addition.
- Divide the batter evenly between the three prepared pans. Bake at 350 degrees for 25-30 minutes, or until golden and a cake tester inserted into the center comes out clean. Cool cakes in pans on a wire rack for 10 minutes. Then invert cakes onto rack, and peel off parchment. Reinvert cakes and allow to cool completely with top sides up.
- Place the chocolate in a heatproof bowl set over, but not touching, simmering water. Turn off heat, and allow chocolate to melt, stirring occasionally. (about 15 minutes)
- Making sure no water drips into chocolate, remove bowl to countertop, and let chocolate cool to room temperature, stirring occasionally. (about 30 minutes)
- Meanwhile, in a medium mixing bowl, beat cocoa powder, butter, confectioner’s sugar, and salt until smooth and creamy. Add the cooled, melted chocolate, and whip for another 1-2 minutes, until completely combined.
- Using a long serrated knife, trim rounded tops from cakes to make them level. Place three 4-inch strips of waxed paper or parchment on the edges of a cake plate, and place the first layer, top side down, on the plate. Spread with ¾ cup frosting. Add the second layer, top side down, and spread with another ¾ cup frosting. Add last layer, top side down, and frost all sides, and top with remaining frosting. Decorate with sprinkles, if desired.
- Then gently remove waxed paper by pulling in opposite directions, simultaneously. This will keep the cake from moving.
- Refrigerate for 2 hours before serving.
![Line three 9-inch cake pans with parchment, and grease the sides and parchment with non-stick spray for baking ~OR~ butter the sides and parchment, and dust with flour.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085415/2016-08-09_3209_edited-21-1024x683.jpg)
Line three 9-inch cake pans with parchment, and grease the sides and parchment with non-stick spray for baking ~OR~ butter the sides and parchment, and dust with flour.
![In a medium mixing bowl, combine 1 ½ cups all-purpose flour 1 ½ cups cake flour (NOT self-rising) 1 tablespoon baking powder ½ teaspoon salt Whisk thoroughly, and set aside.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085353/2016-08-09_3141_edited-22-1024x683.jpg)
In a medium mixing bowl, combine
1 ½ cups all-purpose flour
1 ½ cups cake flour (NOT self-rising)
1 tablespoon baking powder
½ teaspoon salt
Whisk thoroughly, and set aside.
![In the bowl of an electric mixer, combine 1 cup (2 sticks) unsalted butter, softened to room temperature 1 ¾ cup granulated sugar Beat until light and fluffy. (3-4 minutes) Scrape down sides of bowl as needed.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085408/2016-08-09_3193_edited-1-copy_edited-21-1024x683.jpg)
In the bowl of an electric mixer, combine
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ¾ cup granulated sugar
Beat until light and fluffy. (3-4 minutes) Scrape down sides of bowl as needed.
![Add one-half of the milk and mix until completely combined, continuing to scrape the sides of the bowl.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085500/2016-08-09_3279_edited-1-copy_edited-21-1024x683.jpg)
Add one-half of the milk and mix until completely combined, continuing to scrape the sides of the bowl.
![... and the last third of the flour. Mix well, and scrape the sides of the bowl between each addition.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085437/2016-08-09_3245_edited-21-1024x683.jpg)
… and the last third of the flour. Mix well, and scrape the sides of the bowl between each addition.
![Watch carefully. You can tell they're done when they're golden and a cake tester inserted into the center comes out clean. Take care not to over-bake because the layers will get dry. Cool cakes in pans on a wire rack for 10 minutes.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085522/2016-08-09_3337_edited-21-1024x683.jpg)
Watch carefully. You can tell they’re done when they’re golden and a cake tester inserted into the center comes out clean. Take care not to over-bake because the layers will get dry.
Cool cakes in pans on a wire rack for 10 minutes.
When completely cool, make the ganache frosting.
![In a heatproof bowl set over, but not touching, simmering water, place 16 ounces high quality semi-sweet (or milk) chocolate](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085546/2016-08-09_3400_edited-21-1024x683.jpg)
In a heatproof bowl set over, but not touching, simmering water, place
16 ounces high quality semi-sweet (or milk) chocolate
![Making sure no water drips into chocolate, remove bowl to countertop, and let chocolate cool to room temperature, stirring occasionally. (about 30 minutes)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085601/2016-08-09_3412_edited-21-1024x683.jpg)
Making sure no water drips into chocolate, remove bowl to countertop, and let chocolate cool to room temperature, stirring occasionally. (about 30 minutes)
![Meanwhile, in a medium mixing bowl, 1/3 cup Dutch-process cocoa powder 1 ½ cup (3 sticks) unsalted butter, softened to room temperature (NOT melted) 1 cup confectioner’s sugar ¼ teaspoon salt Beat until light and creamy.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085609/2016-08-09_3428_edited-21-1024x683.jpg)
Meanwhile, in a medium mixing bowl,
1/3 cup Dutch-process cocoa powder
1 ½ cup (3 sticks) unsalted butter, softened to room temperature (NOT melted)
1 cup confectioner’s sugar
¼ teaspoon salt
Beat until light and creamy.
![Place three 4-inch strips of waxed paper or parchment on the edges of a cake plate. These will keep the plate clean while you frost the cake.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085637/2016-08-09_3488_edited-1-copy_edited-21-1024x341.jpg)
Place three 4-inch strips of waxed paper or parchment on the edges of a cake plate. These will keep the plate clean while you frost the cake.
![Then gently remove waxed paper by pulling in opposite direction, simultaneously. This will keep the cake from moving.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/08/30085748/2016-08-09_3566_edited-21-1024x683.jpg)
Then gently remove waxed paper by pulling in opposite direction, simultaneously. This will keep the cake from moving.