Masterclass: How to Decorate a Layer Cake with Smooth Buttercream Icing | Cupcake Jemma

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-process cocoa

Carob powder is lower in fat and calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar provides a lower glycemic index.

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat and adds moisture.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.

Beat the mixture on medium speed for 2 minutes until smooth.

Stir in boiling water until well combined; the batter will be thin.

Pour the batter evenly into the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream until soft peaks form; gradually add powdered sugar and continue whipping until stiff peaks form.

Place one cake layer on a serving plate and spread a layer of whipped cream on top.

Add the second cake layer and frost the top and sides with remaining whipped cream.

Melt chocolate and drizzle over the frosted cake for decoration.

Cooking Techniques

Spice Level:

Allergens