Matterhorn Cake - Chocolate Layer Cake
User Reviews
4.4
Matterhorn Cake - Chocolate Layer Cake
Description
This Matterhorn Cake recipe produces a multi-layered chocolate cake with a soft, moist texture. The batter combines sugar and butter creamed until fluffy, eggs, and clear vanilla and almond extracts for a nuanced flavor profile. Cake flour and unsweetened cocoa powder are sifted with baking soda and salt for even distribution, and buttermilk is folded in alternately with the dry ingredients to keep the layers tender and rich.
The batter is divided evenly into three 8-inch pans and baked until a toothpick inserted comes out clean, producing uniform layers. Once cooled, a frosting is made by beating softened cream cheese and butter until fluffy, then blending in powdered sugar, vanilla, almond extract, and heavy cream to achieve a creamy texture that is easy to spread without being too stiff or runny.
This cake is ideal for celebrations and can be served as a decadent dessert. The almond extract adds a subtle aroma complementing the chocolate intensity. Proper cooling before frosting is essential to maintain texture and prevent melting.
Ingredients
Cake:
- 2 cups sugar
- 1 cup butter , softened
- 2 egg room temperature, large
- 1 teaspoon vanilla extract clear
- 3/4 teaspoon almond extract
- 2 1/2 cups cake flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk
Frosting:
- 8 ounces cream cheese , softened
- 1 cup butter softened, unsalted
- 2 teaspoons vanilla extract clear
- 1 teaspoon almond extract
- 8-9 tablespoons heavy whipping cream
- 7 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the eggs and extracts, mixing to combine.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
- Alternate adding the dry ingredients with the buttermilk until just combined. Do not overmix.
- Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
- Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
- When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add the powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon milk. If too runny (if your butter is too soft) add additional powdered sugar.
- Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
- Frost cake with remaining frosting and decorate as desired.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Calories | 794kcal | 40% |
| Carbohydrates | 133g | 44% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 109mg | 36% |
| Sodium | 1028mg | 43% |
| Potassium | 486mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 113g | 226% |
| Vitamin A | 890IU | 18% |
| Calcium | 184mg | 18% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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