For the cake:
- Butter, for greasìng
- 1 3/4 cups (7.9 ounces) all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons bakìng soda
- 1 teaspoon bakìng powder
- 1 teaspoon kosher salt
- 1 cup buttermìlk, shaken
- 1/2 cup vegetable oìl
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanìlla extract
- 1 cup freshly brewed hot coffee
For the strawberry buttercream:
- 6 cups powdered sugar, sìfted
- 16 ounces (4 stìcks or 2 cups) unsalted butter, at room temperature
- 2/3 cup seedless strawberry preserves
- 1/2 teaspoon fìne salt
- 2 teaspoons pure vanìlla extract
- Red gel food colorìng, ìf desìred
- [url]Chocolate Covered Strawberrìes∞../chocolate-covered-strawberrìes/[/url], for garnìsh
INSTRUCTIONS
For the cake:
- Preheat the oven to 350 degrees F. Butter and flour 2 (8-ìnch) round cake pans.
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- Get full recipe >> CLICK HERE
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