Granny’s Kitchen Table CAKE
- 30m Prep Time
- 40m Cook Time
- 2h Ready In
A moist three-layer yellow cake with rich chocolate fudge frosting, inspired by the author's grandmother. This classic dessert uses extra eggs for a vibrant color and bittersweet chocolate for a deep flavor.
Ingredients
- 2 1/4 cup butter at room temperature
- butter for greasing
- 5 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cup buttermilk
- 2 tbsp vanilla extract
- 3 cup sugar
- 7 large eggs at room temperature
- 2 cup bittersweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tsp kosher salt
- 1 3/4 lbs confectioners' sugar sifted
- 1 tbsp light or dark corn syrup
- Sprinkles for decorating (optional)
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 3.1 mg
- Magnesium: 21.9 mg
- Phosphorus: 182 mg
- Potassium: 186 mg
- Zinc: 1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cup buttermilk
- 2 tbsp vanilla extract
- 3 cup sugar
- 2 cup bittersweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tsp kosher salt
- 1 tbsp light or dark corn syrup
Prepare
- 2 1/4 cup butter, at room temperature
- butter, for greasing
- 7 large eggs, at room temperature
- 1 3/4 lbs confectioners' sugar, sifted
- Sprinkles, for decorating (optional)
Let's Cook
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Step 1.
Butter three 9-inch cake pans thoroughly, coating the sides, and line the bottoms with parchment paper. Butter the parchment and set the pans aside. Line three baking sheets with parchment paper and set them aside. Preheat the oven to 325°F.
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Step 2.
In a large bowl, sift together 5 cups all-purpose flour, 1½ teaspoons kosher salt, 1½ teaspoons baking powder, and 1 teaspoon baking soda. In a small bowl, combine 1½ cups buttermilk and 2 tablespoons vanilla extract.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream 2¼ cups (4½ sticks) room-temperature butter and 3 cups sugar on medium-high speed until light and fluffy, about 3–5 minutes. Add 7 large eggs one at a time, scraping down the bowl after every two eggs. Reduce speed to low. Add the flour mixture and buttermilk mixture in three alternating batches, beginning and ending with the flour. Scrape down the sides of the bowl, then divide the batter evenly among the prepared pans.
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Step 4.
Bake until the cakes spring back when touched in the center and are pulling away from the sides of the pans, 30–40 minutes, rotating the pans front to back and top to bottom halfway through. Let the cakes cool in the pans for about 15 minutes, until the pans are comfortable to touch, then flip the cakes out onto the lined baking sheets to cool completely before frosting.
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Step 5.
While the cakes cool, make the frosting: Fill a saucepan with a few inches of water and bring to a simmer. Place a metal or glass bowl over the saucepan, ensuring it fits snugly and the water does not touch the bottom. Add 2 cups bittersweet chocolate chips and ½ cup (1 stick) unsalted butter to the bowl and stir until fully melted and smooth. Remove from heat.
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Step 6.
Transfer the melted chocolate mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix in 1 cup sour cream, 1 tablespoon vanilla extract, and 2 teaspoons kosher salt on medium speed. Gradually add 28 ounces sifted confectioners' sugar and 1 to 2 tablespoons corn syrup, mixing until the frosting is smooth and spreadable.
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Step 7.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Repeat with the second and third layers, then frost the sides and top of the cake with the remaining frosting. Decorate with sprinkles if desired.