VELVET COCOA CAKE WITH INSTANT BUTTERCREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Velvet Cocoa Cake with Instant Buttercream image

To make decorative icing lines, gently drag the rounded end of a butter knife up the sides and across the top of the cake.

Provided by @MakeItYours

Number Of Ingredients 15

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour, plus more for pans
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup light-brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 cup (2 sticks) unsalted butter, room temperature
2 jars (7.5 ounces each) marshmallow cream
2/3 cup cocoa powder
2/3 cup semisweet chocolate chips, melted and cooled
1 tablespoon vanilla extract

Steps:

  • Step 1
  • Make the cake: Preheat oven to 350 degrees. Butter and lightly flour two 9-inch round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.
  • Step 2
  • In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.
  • Step 3
  • Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.
  • Step 4
  • Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.
  • Step 5
  • Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and 1 tablespoon water. If too thin, refrigerate about 5 minutes.
  • Step 6
  • Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream.

There are no comments yet!