Chocolate Cake With White Buttercream Frosting

It’s National Chocolate Cake Day and we’re celebrating with this indulgent chocolate cake topped with White Chocolate Buttercream frosting and White Chocolate Muddy Bites. This recipe is easy to make and comes together in about an hour. You can make it as a sheet cake with a single layer, or make a 3 layer cake like we did!

For The Cake:

• 2 cups sugar
• 1 ¾ cups all-purpose flour 
• ¾ cup cocoa powder 
• 1 ½ teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon sea salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup boiling water

For The Frosting

• 2 sticks (1/2 pound) unsalted butter, softened
• 12 ounces white chocolate, melted and cooled slightly
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions:

For the cake

1. Preheat the oven to 350°F. 
2. Lightly spray two 9-inch round cake pans with cooking spray and dust with flour. 
3. Grease the bottom of the cake pans.
4. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Mix until combined.
5. Add two eggs, milk, oil and vanilla to the bowl. Stir until just combined. 
6. Pour in boiling water and mix until smooth.
7. Pour batter evenly into the two prepared cake pans.
8. Place filled pans in the preheated oven for 30 minutes, or until the center is set. 
9. Remove from the oven and let cool before frosting.

For The Frosting

1. In a large bowl, using a handheld electric mixer, beat butter at medium speed until creamy. With mixer running, slowly beat in melted white chocolate.
2. Add powdered sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.