The Moistest Chocolate Cake!

Ingredients

Makes 3 6” round cake layers.

2 cups all-purpose flour

2 cups sugar

1 1/2 cups dark cocoa powder

2 teaspoons baking powder

1 teaspoons baking soda

1 cup whole milk

1/2 cup vegetable oil

2 large eggs, room temp

2 teaspoons vanilla extract

1 cup hot coffee, black

Instructions

1. Preheat oven to 330 degrees.

2. Place all the dry ingredients in a large bowl and whisk to combine.

3. Add in all of the liquid ingredients at once and mix together using a whisk or a mixer with a whisk attachment until batter forms.

4. The batter will be thin and runny in consistency! Prepare baking pans fitted with parchment paper and sprayed with baking spray.

5. Bake in the middle rack until the cake is springy and the toothpick comes out clear - roughly 20-30 minutes. Remove cake from pan on a cooling rack and cover with plastic wrap to trap moisture into the cake. Let come to room temp before covering in plastic wrap and storing in the freezer until ready to decorate!

6. Decorate using my American Buttercream recipe!

Royal Icing

Ingredients

Makes 2 cups of icing.

4 cups powdered sugar

3 tablespoons meringue powder

1/2 teaspoon salt

2 teaspoon clear vanilla extract

5-6 tablespoons water

Instructions

1. In a mixer fitted with a paddle attachment, add all of the ingredients and mix on a low speed until combined. Adjust the water if the mixture is too thick.

2. Increase the speed to medium-high and continue beating until icing becomes fluffy and white.

3. Scrape the sides of the bowl with a spatula and continue beating until icing is smooth and evenly mixed.

4. Cover immediately with plastic wrap and a damp towel to prevent the icing from drying and crusting too quickly.

5. To thin, add 1 tsp of water at a time until the icing is a “flood” consistency.

6. To color, measure out an amount from the bowl to a smaller bowl and color using food gel.

7. Add to piping bags fitted with tips or by using tipless piping bags and decorate with my perfect sugar cookie recipe! Icing can take anywhere from 8 hours to overnight to dry completely.

Classic Sugar Cookies

Ingredients

Makes 12-20 cookies.

2 sticks (1 cup) unsalted butter, room temp

1 cup sugar

1/4 teaspoon salt

1 large egg

2 teaspoon vanilla extract

1 teaspoon almond extract (we use imitation)

3 cups all-purpose flour, plus extra for dusting

Instructions

1. Preheat oven to 350 degrees. Cream butter, sugar and salt together in a mixer with a paddle attachment until light and fluffy - roughly 2 minutes.

2. Add egg and extracts and mix to combine. Scrape sides of the bowl with a spatula.

3. Add in the flour, one cup at a time, mixing on a low speed between each addition until a dough forms.

4. Prepare baking sheet with parchment or silicone mat.

5. Dust the work surface with flour and roll out dough to 1/2 inch thick. Using any cutter you’d like, lay your cookie shapes on the baking sheet, evenly spaced apart.

6. Bake until the cookies don’t look shiny and are firm to the touch.

7. Let cool to room temperature and store in an airtight container until ready to decorate with my royal icing! Enjoy!

American Buttercream

Makes 6 cups of buttercream.

Ingredients

4 sticks (2 cups) salted butter, room temp

7 cups powdered sugar, sifted

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

Instructions

1. Beat butter using a paddle attachment on a medium-low speed until lighter in color.

2. Add 4 cups of powdered sugar and extracts and mix on a low speed until combined.

3. Clean the sides of the bowl with a spatula and add the remaining powdered sugar.

4. Mix on a low speed until sugar is incorporated and then increase speed to medium-high until fluffy and smooth - about 2 minutes.

5. Color using gel food coloring and decorate!

6. Buttercream can be stored in the freezer for up to a month in an airtight container. May require more whipping to get back to best consistency.