Today is my good friend, Leigh Ann's birthday. We had a celebration for her over the past weekend, and I'm very proud to share this cake for two reasons: 1) I made a successful, super-moist chocolate cake from scratch and 2) I made my first cheetah print cake!
The recipe is from Taste of Home and can be found here. The recipe is as follows:
- 2 c AP Flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda (don't get those two mixed up, like I usually do!)
- 3/4 c baking cocoa
- 2 c sugar
- 1 c canola oil (not a healthy cake, but moist!)
- 1 c brewed coffee
- 1 c milk
- 2 eggs
- 1 tsp vanilla extract
2) Sift together the dry ingredients into your mixer's bowl and turn on low for a few seconds to combine. In a separate bowl, mix together the coffee, milk, and oil.
3) Add the coffee mixture into the dry mixture and mix at medium for 1 minute. Then add eggs and vanilla. Beat 2 more minutes. **The batter will be super thin-- just trust it!**
4) Pour batter into two 8" pans (the batter fits perfectly into these-- no boil over!) and bake for 25-30 minutes.
5) Cool cakes for 10 minutes in pans, then turn them out onto a cooling rack.
To decorate, I mixed some golden yellow vanilla buttercream and frosted the cake. Then I pinched together different sized blobs of black and brown fondants to create cheetah spots.
Leigh Ann is a huge fan of pink, so of course I had to add some pink elements. I decided to add pink roses at the top and some pink white chocolate numbers.
Happy birthday, Leigh Ann!!