Now this one really takes the cake! 🤣 Chocolate Cake with White Chocolate Buttercream Frosting by Linda Green! FULL RECIPE. Become a Baker Spotlight like Linda at rushionskitchen.com/become-a-featured-baker/! 🎂

Ingredients:
1¾ cups all-purpose flour, sifted
⅔ cup natural unsweetened cocoa powder, sifted
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs, room temperature
½ cup neutral oil, such as canola
2 teaspoons pure vanilla extract
1 cup buttermilk (or whole milk)
1 cup hot water

Directions:
Preheat oven to 350F. Generously butter two 8-inch cake pans or three 6-inch pans that are at least 2-inches high, and line with parchment paper. Dust lightly with flour, tapping slightly to remove any excess.
In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That’s ok.
Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven – this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat – totally optional). Evenly spread about ⅓ of the frosting over the cake to the edge. Top with the second and third cake layer (if using -inch), rounded side up. Spread the remaining frosting over the top and sides of the cake.
Store cake in the fridge for up to 3 days. Bring to room temperature before serving.

Ingredients for White Chocolate Buttercream Frosting:
3 sticks unsalted butter, softened (do not soften in the microwave)
8 ounces white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk or cream

Directions:
Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

Yields: one 2-layer 8-inch cake (or 3-layer 6-inch cake)