Date added: 2026/06/05

• 405 g AP
• 2 tsps baking powder
• 1 tsp kisher salt
• 1 tsp bakking soda
• 30g cocoa powder
• 77g coffee or water
• 375g sugar
• 4 eggs
• 275g mayo
• 1 tbsp vanilla
• 300g buttermilk

• 42g ap
• 1/2tsp salt
• 240g milk
• 2 tsps vanilla
• 160g butter
• 170g cream cheese
• 150g sugar
• sprinkles

1. combine cocoa and warm water with about 15g of the sugar, set aside.
2. in mixer, combine eggs ans sugar until light and fluffy. color will change to a pale yelow. add mayo a few tablesppons at a time until well combined. add vanilla.
3. add dry ingredients and buttermilk. mix on low until well-combined.
4. add half of batter (770g) to cocoa mixture. stire well to combine.
5. preheat oven to 325. prepare 9×13 pan. alternate batters to create marble teture. pull a chopstick through in a figure 8 no more than 3x to crete marble effect.
6. bake 40-45 mins.
7. remove and allow to cool completely in pan.
8. for frosting, cook flour and milk on stove until texture of mashed potatos. chil down in fridge.
9. once cool, combine chilled mx with all other ingredients. make sure fats are room temp or frosting textre will be gresa y and thick instead of light and creamy. heat slowly over pan of water if needed to correct. whip thourgly unti light and fluffy, then spread over cake. top woth sprinkles.
10. Note: this cake divides beautofully. a quarter recipe makes a 6 inch cake, a half recpe I THINK, makes a 8 inch suare, but confirm pan volnmme for that one.
11. Step 2
    1. sub step 1
    2. sub step 2

Inspired by: original recipe link