Chocolate Butter Cake
For approximate batter amounts and baking times for the different tier sizes for this chocolate butter cake (shown at the bottom), see below; you will need to make enough batter to fill each cake pan three-quarters full. The batter can be made in separate batches for the larger cake layers.
- Yield: Makes 6 cups batter
Source: Martha Stewart's Wedding Cakes
- 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature, plus more for the pans
- 2 1/2 cups cake flour (not self-rising), sifted, plus more for the pans
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 1 3/4 cups sugar
- 5 large egg whites
Preheat the oven to 350 degrees. Brush the cake pans with butter. Line each with parchment paper; butter the parchment, and dust with flour, tapping out any excess; set aside.
Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl; set aside. Stir together the milk and vanilla; set aside. Beat the butter on medium speed in a mixer bowl until pale and fluffy, about 3 minutes. Add the sugar in a steady stream; mix until pale and fluffy, about 3 minutes.
Reduce the speed to low. Add the flour mixture in three batches, alternating with the milk mixture and beginning and ending with the flour; mix until just combined.
In a clean mixer bowl, whisk the egg whites just until stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter among the prepared pans; smooth tops with an offset spatula. Firmly tap the pans on a work surface to release air bubbles.
Bake until a cake tester inserted into the centers comes out clean and the tops are springy to the touch. Let cool in the pans on wire racks for 15 minutes; turn out onto racks to cool completely, top sides up.