Chocolate Cake with Vanilla Buttercream Frosting

A special low sodium cake for a very special girl. Wishing the happiest of birthdays to our sunshine. We love you, Madison!!

Yields one 8-inch layer cake.


1/2 c. (1 stick) unsalted butter, softened
1 3/4 c. sugar
1 t. pure vanilla extract
2 eggs
1 t. Ener-G sodium-free baking soda (sold online at
2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online at
1 c. cake flour
1 c. unsweetened cocoa powder
1 c. milk

4 c. powdered sugar
6 T. unsalted butter, softened
1 1/2 T. pure vanilla extract
3 T. milk


Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans and set aside.

Cream butter and sugar in a large mixing bowl. Add vanilla extract and eggs and beat well. Stir in baking soda and baking powder. Scrape the sides of the bowl, making sure everything is well incorporated. Sift together the cake flour and cocoa powder, then add to the batter gradually, alternating with the milk. Pour batter into prepared pans, dividing evenly. Place pans on middle rack in oven and bake 45 minutes, until tester inserted in center comes clean. Remove from oven and place on wire rack to cool. Cool fully before removing from pans and frosting.

To make the frosting, sift powdered sugar into a large mixing bowl. Add the butter, vanilla and milk and beat until smooth. Frost cake as desired.

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