Chocolate Cake with Vanilla Mascarpone Buttercream
Time: 1 Hr 30 Min
Servings: 12-14 Slices
Ingredients
- 1¾ C All-Purpose Flour
- 1¾ C Granulated Sugar
- ¾ C Unsweetened Cocoa Powder
- 1½ tsp Baking Powder
- 1½ tsp Baking Soda
- 1 tsp Kosher Salt
- 2 Large Eggs, room temperature
- 1 C Whole Milk, room temperature
- ½ C Neutral Oil (canola or vegetable)
- 2 tsp Vanilla Extract
- 1 C Hot Coffee or Hot Water
- 8 oz Mascarpone Cheese, cold
- ½ C Unsalted Butter, softened
- 2–2½ C Powdered Sugar (to taste)
- 2 tsp Vanilla Bean Paste or Vanilla Extract
- Pinch of Kosher Salt
- 1–2 Tbsp Heavy Cream
Instructions
- Preheat oven to 350°F.
- Grease and line two 8-inch round cake pans with parchment.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth and fully combined.
- Slowly pour in the hot coffee (or water), mixing as you go.
- Divide batter evenly between pans.
- Bake 30–35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
- Beat softened butter until smooth.
- Add mascarpone and mix just until combined—do not overbeat.
- Add powdered sugar gradually, then vanilla and salt.
- Beat on low until smooth, adding cream if needed for a soft, spreadable texture.
- Level cakes lightly if needed.
- Spread a generous layer of buttercream between layers.
- Apply a thin crumb coat, chill for 15 minutes.
- Finish with loose swoops or a soft semi-naked look.
- Perfect edges are optional. Flavor is not.
Go Rogue by adding shaved dark chocolate between layers.
Back to: How to Build the Perfect Cake — Rogue Chef Style
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