Taking Cake Decorating Classes is just another art form, so today I decided to practice a couple of my new skills on a three layer Easter Matterhorn cake, filled with caramel creme and frosted with Hershey’s chocolate frosting. I would have done a white buttercream, but wanted to show off my first attempt at fondant decorating. Since I am having a Bridal Shower and a Rehearsal dinner at y home this summer, thought I should get some practice in before the event.

I found the recipe under Savory Experiments and will share it with you here:
The only two ingredients you might not have in your cabinet already are clear vanilla and cake flour. Clear vanilla is used for the purpose of color alone and is actually vanilla flavored, not pure vanilla. If keeping the frosting a snowy white is not a priority for you, then by all means use regular vanilla. Cake flour has a higher starch content and is finer than all-purpose flour, resulting in tender, fluffier layers. Softasilk is the primary brand found in chain grocery stores.

Time: 1 hour 30 minutes
Makes: One gigantic, 3 layer, 9 inch round cake

Three Layer (Maybe) Matterhorn Cake:
Cooking spray with flour
2 cups sugar
1 cup butter, softened
2 large eggs, room temperature
1 teaspoon clear vanilla
3/4 teaspoon almond extract
2 1/2 cups cake flour
1 cup unsweetened coca powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk

Buttermilk Frosting
1 1/4 cups butter, softened
2 teaspoons clear vanilla
1 teaspoon almond extract
8-9 tablespoons milk (2% or whole)
7 1/2 cups powdered sugar

Chocolate shavings for garnish (optional)

1. Preheat oven to 350 degrees. Coat 9-inch round cake pan(s) with cooking spray with flour. If you only have one or two cake pans, no worries, just cook them all separately. If you are using plain or butter flavored cooking spray, add a tablespoon of flour to each pan, roll it around to coat and tap our the excess.

2. Beat sugar, butter, clear vanilla and almond extract in a larger mixing bowl with an electric mixer or a stand mixer fitted with a paddle attachment. Beat until light and fluffy then add eggs, one at a time.

3. Mix cake flour, cocoa powder, baking soda and salt in a separate bowl. Alternate mixing in buttermilk and flour mixture until all ingredients are combined. Then continue to mix for one minute. Pour into prepared pan(s).

4. Bake 28 to 30 minutes or until it passes the toothpick test. Cool for 15 minutes, remove from pan(s) to wire rack. Cool completely. Cake will be fragile and moist, so be gently with them.

5. Assemble frosting by beating butter until fluffy. Add clear vanilla and almond extract, mix until creamy. Alternate adding buttermilk and powdered sugar. Add additional buttermilk or powdered sugar to achieve spreading consistency.

6. To achieve a perfectly clean serving platter, line with wax or parchment paper. Place first layer of cake down. Spread a generous amount of frosting on top, approximately 1/4 inch. Top with second layer, repeat the smearing of frosting and finalize with the third layer of cake. Frost a light layer around the top and sides. Allow to set for 5 minutes. This seals in any crumbs that might loosen during the assembly process. After frosting is set, evenly frost the remainder of the cake. Finally, gently remove wax or parchment paper from underneath the cake (like a magician removing a tablecloth… viola!).

7. Garnish with chocolate shavings or other desired garnishes. Cover and allow to set in a cool, dry place.

8. Cut yourself a sliver with a tall glass of milk cause this rich cake needs a chaser. Enjoy your Three Layer Chocolate Cake with Buttercream Frosting, also known as the Matterhorn Cake!