This dish contains the following allergens: Wheat, Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Utensils
Measuring Cups
Whisk
2 Large Bowls
Stand Mixer
Step 1
Preheat oven to 4350°F. Line bottom of the Ninja™ Foodi™ NeverStick™ Premium 9”x 13” Cake Pan with parchment paper and spray lightly with nonstick cooking spray. Set aside.
Step 2
In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
Step 3
In a separate large bowl, whisk together the eggs, sugar, buttermilk, sour cream, vegetable oil, and vanilla
Step 4
Add the wet ingredients to the dry, and mix until well combined.
Step 5
Transfer the batter to the prepared pan. Using a spatula, smooth the top into an even layer.
Step 6
Place the cake batter in the oven, and bake for 26 to 28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 7
Meanwhile, in the bowl of a stand mixture (or large bowl if using electric mixer), add the butter, and mix on medium speed until butter is light and fluffy. Add the remaining frosting ingredients and mix until smooth and evenly combined. Set aside.
Step 8
When cooking is complete, remove the cake from the oven and allow to cool completely, about 30 to 45 minutes, before frosting. Decorate cake as desired and serve.
Preheat oven to 4350°F. Line bottom of the Ninja™ Foodi™ NeverStick™ Premium 9”x 13” Cake Pan with parchment paper and spray lightly with nonstick cooking spray. Set aside.
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 2 of 8
In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 3 of 8
In a separate large bowl, whisk together the eggs, sugar, buttermilk, sour cream, vegetable oil, and vanilla
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 4 of 8
Add the wet ingredients to the dry, and mix until well combined.
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 5 of 8
Transfer the batter to the prepared pan. Using a spatula, smooth the top into an even layer.
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 6 of 8
Place the cake batter in the oven, and bake for 26 to 28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 7 of 8
Meanwhile, in the bowl of a stand mixture (or large bowl if using electric mixer), add the butter, and mix on medium speed until butter is light and fluffy. Add the remaining frosting ingredients and mix until smooth and evenly combined. Set aside.
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1aspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Nonstick cooking spray
2 cups
all-purpose flour, sifted
1/2 cup
unsweetened cocoa powder, sifted
1 teaspoon
kosher salt
2 tablespoons
baking powder
1 teaspoon
baking soda
3
large eggs, room temperature
1 1/2 cups
granulated sugar
1 1/2 cups
buttermilk
1/2 cup
sour cream
1/2 cup
vegetable oil
1 teaspoon
vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1 stick (8 tablespoons)
unsalted butter, softened
2 1/3 cups
confectioner’s sugar
3/4 cup
unsweetened cocoa powder
1/3 cup
whole milk
1 teaspoon
vanilla extract
Step 8 of 8
When cooking is complete, remove the cake from the oven and allow to cool completely, about 30 to 45 minutes, before frosting. Decorate cake as desired and serve.
