Is it too soon to decide June’s first birthday cake? Even though we’re still six-plus months away, I can’t resist dreaming up confections that our little sweetie will have a ball “smashing” on her big day.
This Chocolate Cake with Chocolate Frosting has been a Chaplin family favorite since The Astronomer’s father’s post-doc days. The recipe originated from a colleague of his named Katy, a gal who clearly had a penchant for unabashedly sweet sweets.
While The Astronomer preferred frosting-less bundt cakes for his birthdays growing up, his brother Daniel and sister Rosalind adored this simple sheet cake. And though I’m 33 years late to the “Katy’s Chocolate Cake” party, I love it all the same.
The batter of the matter, seriously moist and cinnamon-kissed, is finished with a classic, Southern-style boiled chocolate icing. Eaten together, it’s an unstoppable avalanche of buttery, chocolatey, sugary, sprinkle-y goodness!
If June’s palate is anything like her mother’s, this cake will get mauled to pieces in 60 seconds flat. I can’t wait.
For cake
- 2 cups granulated sugar
- 2 cups flour
- 1/2 cup butter (1 stick)
- 1/2 cup vegetable oil
- 3 heaping tablespoons cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs, slightly beaten
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
For icing
- 6 tablespoons milk
- 3 heaping tablespoons cocoa powder
- 1/2 cup butter (1 stick)
- 1 pound powdered sugar
- 1 teaspoon vanilla
Prepare cake
Preheat oven to 375 degrees. In a large mixing bowl, sift together sugar and flour and set aside.
In a saucepan, combine butter, oil, cocoa powder, and water. Bring to a boil and pour over sugar and flour mixture. Add in buttermilk, eggs, baking soda, cinnamon, and vanilla.
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