Preheat oven to 350° F. Grease and flour a 10-inch bundt pan.
Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract and lemon zest into batter. Pour into prepared bundt pan.
Reduce oven temperature to 325° F.
Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
LEMON GLAZE
Beat confectioner’s sugar, lemon juice, and 2 tablespoons softened butter together in a bowl until glaze is smooth.
Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
1 tsp. kosher salt if using table salt use 1/2 tsp
CHOCOLATE FROSTING
1 1/2 cups (3 sticks or 340g) butter, room temperature
4 cups (500g) powdered sugar
3/4 cup (94g) cocoa powder
4 tbsp. (60ml) heavy whipping cream
2 tsp. (10ml) vanilla extract
pinch table salt
INSTRUCTIONSYELLOW CAKE
Place softened butter and granulated sugar into stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes.
Add milk, oil, vanilla, and eggs and mix on medium for one minute or until ingredients are fully incorporated.
Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute.
Pour batter into prepared pans 8-inch round cake pans. Bake at 350°F for 18-25 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes. Cool completely before frosting.
CHOCOLATE FROSTING
In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
Be sure to stop at least once and scrape the bowl.
With the mixer off, add cocoa powder, vanilla, and salt.
Turn mixer on low and blend for about 30 seconds.
One tablespoon at a time, add in heavy cream.
Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
Preheat oven to 350°F. Prepare three 8-inch round cake pans.
Add coconut oil and sugar to stand mixer and beat on medium-high until incorporated about 1-2 minutes.
Add coconut extract to the coconut milk. Now, with the mixer on low, add that milk mixture to the sugar mixture in the stand mixer.
Sift together flour and baking powder; add to ingredients in stand mixer slowly.
Beat at low speed just until incorporated. Turn mixer off.
In a separate bowl, beat egg whites at medium speed until stiff peaks form.
Remove mixer bowl from stand mixer and gently fold egg whites into batter.
Pour batter into prepared pans.
Bake at 350°F for 18-25 minutes or until the center does not appear wet and the cake has pulled slightly away from the sides of the pan. Do not overbake!!!
Remove cakes from oven and let rest in pan for about 5 minutes.
Turn out cakes onto baking rack and level if necessary. Now drizzle each layer with 2-3 tablespoons of simple syrup.
You can decorate immediately or chill cakes until ready to assemble.
3/4 cup (1½ sticks or 169g) unsalted butter, softened but still cool, cut into cubes
INSTRUCTIONS:
Preheat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment paper, or spread GOOP.)
Pour milk, egg whites, and extracts into a medium bowl. Stir with a fork until blended.
In the bowl of a stand mixer, mix cake flour, sugar, baking powder, and salt. Mix on low speed (just to sift and incorporate ingredients). Add butter, cut into cubes, and continue beating on low for about 1-2 minutes.
Add all but ½ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
Pour batter evenly between two prepared cake pans (approximately 2¾ liquid cups or 612 grams per pan).
Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to cool to room temperature.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.
