Buttermilk Bliss Cake with Sumptuous Chocolate Velvet Frosting

1. Preheat Oven

Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure your cakes release easily.

2. Prepare Dry Ingredients

In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and 1.5 cups of the granulated sugar. This dry mix will be the foundation of your cake.

3. Combine Wet Ingredients

In a medium bowl, combine the melted butter, buttermilk, vegetable oil, vanilla extract, and egg yolks. Make sure these ingredients are well-mixed for a smooth batter.

4. Whip Egg Whites

Next, in a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of cream of tartar on medium-low speed until foamy. Gradually add the remaining 0.25 cup of sugar and increase the speed to medium-high, whipping until glossy, stiff peaks form. This step is crucial as it creates the structure and lift for your cake.

5. Combine Wet and Dry Ingredients

Now, pour the wet mixture into the dry ingredients and mix on low to medium-low speed until smooth. Gently fold the whipped egg whites into the batter in thirds, ensuring no streaks remain and the batter is light and airy.

6. Bake Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Tap the pans lightly on the counter to release any air bubbles, then bake in the preheated oven for 20 to 22 minutes. Check for doneness with a toothpick; it should come out clean when inserted into the center of the cakes. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Prepare Frosting

While the cakes cool, prepare the frosting. In a stand mixer, beat the softened butter, confectioners' sugar, cocoa powder, and a pinch of salt until well-combined. Add the corn syrup, vanilla extract, and melted chocolate, and continue to beat until the frosting is thick and fluffy.

8. Assemble Cake

To assemble the cake, place one layer on your serving plate and spread an even layer of frosting on top. Place the second cake layer on top and use the remaining frosting to cover the sides and top of the cake, ensuring a smooth and even finish.