Stella arrived to the orchard with a plan …. an easy cake that she could frost with a chocolate icing.  This cake fit that description perfectly, and we were all blown away by how absolutely delicious it was.

Cake Ingredients

• 2 and 1/4 cups (266g) cake  flour
• 2 1/4 tsp baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened & at room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) sour cream, at room temperature
• 1 cup (240ml) whole milk, at room temperature

Chocolate Fudge Frosting

• 1 cup (230g) unsalted butter, softened & at room temperature
• 4 and 1/2 cups (540g) confectioners’ (icing) sugar
• 3/4 cup (65g) natural unsweetened or dutch-process cocoa powder
• 1/2 cup (120ml) whole milk
• 1 Tablespoon light corn syrup*
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• optional: rainbow sprinkles or lightly toasted pecan pieces – roughly chopped

Instructions

1. Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.  SEE BELOW TO ADJUST FOR DIFFERENT PAN SIZES
2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition until both are mixed in. On high speed, beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
3. With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
4. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots. Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake is cooling, make the frosting.

Frosting Instructions

1. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy – about 4 full minutes. Sift the confectioners’ sugar and cocoa together. On low speed, gradually add the sugar/cocoa mixture, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute. Turn the mixer up to medium-high speed and beat for 3 full minutes. If the frosting is too thick, add a splash more of milk.
2. Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

• Make Ahead & Freezing Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time– cover tightly and keep in the refrigerator. Frosted or unfrosted cake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
• Sour Cream: Full-fat sour cream lends the best flavor! You can use plain yogurt instead. I suggest a full-fat variety.
• Milk: Whole milk is best– the fat is what gives this cake it’s wonderfully rich texture. You can use 2% instead– or even buttermilk!
• Corn Syrup: This tiny bit of corn syrup makes the frosting uniquely glossy and shiny. You can leave it out if you’d like.
• Different Size Cakes & Cupcakes: you can use this recipe to make a 9×13 cake. Same oven temperature, just bake for about 35-40 minutes. You can also use this recipe to make about 18-20 cupcakes. Fill cupcake liners halfway. About 20 minutes bake time, same oven temperature.  
• Frosting:  This makes enough for the larger size pan, or a layer cake, or to frost 18-20 cupcakes.  If you are making this in a 9×13 pan, you will only need about half.  Either halve the recipe or freeze some for another day, it freezes well.

Team Effort!

Sloan helping Liv keep the beaters upright …. don’t skip the beating time – in fact, use your timer and you will be amazed at how much fluffier your butter gets.

Best part of any baking project, right??

These kids …..

Stella was firm on the design …. she wanted smooth icing (thanks Sloan for doing that), then she wanted to create spikes ….. took a few tries, but she got it exactly the way she wanted, and then decided it needed a few pecans toasted and sprinkled over top.

Stella came up with the pecans for a topping and it was just perfect!

Total winner!  And, we are total winners with these 3 little sweeties.

I copied this entirely from Sally’s Baking Addiction, I’ve loved every one of her recipes that I have tried, and my 9 year old granddaughter Sloan insisted I get it on here right away so we don’t forget this recipe!