Copycat Entenmann's Cake
  • Cake
  • 4 large eggs + 2 large egg yolks
  • ½ cup buttermilk
  • 1 tablespoon vanilla extract
  • 2¼ cups cake flour
  • 1¾ cups sugar
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • 8 tablespoons butter, softened
  • ½ cup vegetable oil
  • Frosting (make another half batch if you love chocolate frosting!)
  • 2¼ cups powdered sugar, sifted
  • ½ cup cocoa powder
  • ½ cup butter, at room temperature (I use salted butter)
  • ¼ cup hot water
  • 2 ounces semisweet chocolate, melted
  • (Optional, sprinkle crushed Butterfingers on top)
  1. Preheat the oven to 350°.
  2. Line 13 x 9-inch baking pan with nonstick foil.
  3. Whisk together the eggs and yolks, buttermilk, and vanilla. Set aside.
  4. Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.
  5. Whisk the mixture together. Then switch to the paddle attachment.
  6. Add butter and oil and mix at low speed to combine, then increase the speed and mix until light and fluffy.
  7. Reduce speed to low and slowly add the egg mixture.
  8. Once eggs are incorporated, scrape down the bottom of the mixer bowl.
  9. Beat on medium-high 3 minutes.
  10. Scrape the batter into the prepared pan and smooth the top.
  11. Rap pan on counter to tap out air bubbles.
  12. Bake for 28 to 32 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool completely on a rack.
  1. Beat powdered sugar, cocoa powder, butter and hot water in the bowl of a stand mixer fit with the whisk attachment.
  2. Mix on low to combine, then increase the speed to medium.
  3. Mix about a minute until the mixture is smooth. Scrape down the sides of the bowl, mix briefly, then add the chocolate.
  4. Mix on low until combined, scraping down the sides and bottom of the bowl as needed, then let the frosting sit at room temperature until spreadable, about 30-40 minutes.
  5. Frost cake, then chill to let the frosting firm up.
Recipe by Hugs and Cookies XOXO at