INGREDIENTS
For the cake:
2 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
3/4 cup unsalted butter, softened
4 large eggs
1 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
For the chocolate buttercream:
4 cups powdered sugar
1 1/2 cups unsalted butter, softened
2/3 cups unsweetened cocoa powder
3-6 tablespoons half-and-half
1 teaspoon vanilla extract
1/4 teaspoon salt
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Mix in eggs one at a time, beating after each addition, then mix in the vanilla.
Alternately add in flour mixture and milk, mixing well between each addition, beginning and ending with the flour mixture.
Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool completely before frosting.
While cake cools, make the frosting:
In a large bowl, beat butter on medium-high with an electric mixer until pale and fluffy. Gradually add in cocoa powder and powdered sugar, mixing on low. Add 3 tablespoons of the half-and-half and the vanilla, and mix on low until thoroughly combined.
For a thinner texture, mix in additional half-and-half as needed. Increase speed to medium-high and beat until light and fluffy. Spread over cake and enjoy!