hooray for cake

My best tasting cake ever, I mean if I do say so myself.

I was really proud for adjusting both this cake recipe and the frosting but then adding in some Goodie Girl Cookies to top a fun little birthday surprise? GENIUS.

BIG fan of anything birthday cake flavored and their cookies are UP THERE. I partnered with them for #nationalcookieday and I felt it was the right thing to do to also add them in for #nationalcakeday. Two of my faves, made with the right decisions. Read on for some of the best cake I have ever made and the best frosting, well ever.

Ingredients

3 cups AP flour (I like King Arthur)

3 cups organic sugar

1.5 cups unsweetened cocoa powder (I use Ghiradelli)

1 tablespoon baking soda

1.5 teaspoons baking powder

1.2 teaspoons salt

1.5 cups buttermilk (I like using a local brand for a richer flavor)

1.5 cups warm water

1.5 cups coconut oil

4 large eggs

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees. Butter and flour 3 9" cake pans. Tap out the excess, set aside.

In a stand mixer, combine flour, sugar, cocoa, baking soda, baking powder, and salt. You may need to take a spoon to the bottom of the bowl to get everything mixed.

In a large (5 cups+) liquid measuring cup, measure buttermilk, water, and oil together. Crack eggs into the mixture and add the vanilla.

Pour the liquid into the dry ingredients, and mix on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the bowl to make sure everything is mixed well.

If you have a kitchen scale, measure the batter divided evenly into 3 pans. If you don't, it's about 2.5 cups of batter per pan. Slightly bang the pans against the counter if it looks like there are a ton of air bubbles.

Bake for about 30 minutes, or until a toothpick comes out clean from the center of each cake. Cool on a wire rack for 10-15 minutes and then pop the cakes out of each pan and continue to let cool about an hour or more on wire racks.