Nonpareil Chocolate Cake
This chocolate cake is amazing! Seriously, it’s fudgy, moist, slightly dense, and super chocolatey 🙂 And the frosting is creamy, fluffy, and sweet. Nonpareils were the theme of the cake, as you can tell.
2 cups granulated sugar
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 teaspoon salt
2 eggs, room temperature
1 cup whole milk
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup boiling water
2 and 1/2 sticks salted butter
6 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon whole milk plus 1 teaspoon
blue food coloring
pink food coloring
yellow food coloring
nonpareils (for decoration)
Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.
Stir together sugar, flour, baking powder, baking soda and salt in large bowl. Add eggs, milk, butter, and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Whip butter for about three minutes until it lightens to an ivory color. Mix in the powdered sugar until creamy. Beat in the milk. Keep beating until light and fluffy. Separate frosting into three parts and color each a different color. Frost the cake!