Ingredients
For the Cake
- 3 tablespoons butter softened
- ¼ cup sugar
- 1 egg white
- ½ teaspoon vanilla extract
- ½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk or cream
For the Chocolate Frosting
- 4 tablespoons butter softened
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ tablespoon cocoa powder
- pinch of salt
- Sprinkles
Step by Step
- Preheat the oven to 375F and prepare an 8-inch round cake pan.
- Cream butter and sugar with a handheld mixer until light and fluffy.
- Add in egg white and vanilla. Mix until incorporated.
- Add in the flour, baking powder, salt, and milk. Mix on low until just combined. Do not overmix.
- Pour into the prepared cake pan and smooth.
- Bake for 12-15 minutes. The sides should start to pull away and the center will be dry.
- Remove from oven. Cool on a wire rack for 10 minutes then flip out and cool completely while making the frosting.
Make the Frosting
- Cream the butter, powdered sugar, milk, salt, and cocoa powder together until smooth and creamy.
- Frost the bottom of the cake.
- Cut the cake in half. Place one half on top of the other half. (1/2 of a cake with two layers) Cut that in half again. Flip one slice over on top of the other slice so that the top does not have frosting on it. (1/4 of the cake with four layers) Frost the rounder outer side of the cake and the top. Decorate with sprinkles.
- When ready to serve, slice that 1/4 of a cake in half. You now have two slices of cake.
My tips
If you are not ready to serve the cake, be sure to wrap the exposed cut sides with plastic wrap. This will help to prevent the edges from drying out.
This recipe will also make 6 cupcakes if you prefer.
Equipment
Nutrition
Serving: 1 gCalories: 878 kcalCarbohydrates: 109 gProtein: 7 gFat: 47 gSaturated Fat: 30 gPolyunsaturated Fat: 14 gTrans Fat: 2 gCholesterol: 127 mgSodium: 1088 mgFiber: 1 gSugar: 83 g
Video
More success tips following.
