Chocolate Cake – Creaming Method

¾ cup unsalted butter, softened

3 large eggs, room temperature

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 ½ cups milk, room temperature

1.  Preheat oven to 350 F and grease and flour two 8” round pans.
2. In a medium size bowl stir the flour, cocoa powder, baking soda, baking powder and salt together, and set aside.
3. In your mixing bowl, beat butter and sugar until light and fluffy, and scrape the bowl.
4. Add eggs, one at a time and beat after each addition until incorporated.
5. Beat in vanilla.
6. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
7. Start with 1/3 flour mixture and mix, then ½ the milk and mix, then second 1/3^rd of the flour mixture and mix, then the remainder of the milk and mix, finish with the last 1/3^rd of flour mixture and mix till combined.
8. Turn speed up to medium high, and beat for an additional 20 seconds.
9. Spread batter in to the prepared pans and bake 30-35 minutes.
10. Start checking at 25 minutes, a toothpick inserted in to the center of the cake should come out clean.
11. Cool cakes in the pans for 10 minutes, then run a knife along the sides of the pans and turn out on to parchment paper.

TUTORIAL: Creaming Method