I am an experienced cake baker, but this cake did not turn out well at all. The cake came out of the pans fine, but when I tried to apply the buttercream frosting, the cake fell apart. The cake was also way too rich. I immediately threw the recipe in the trash after finishing. What a complete waste of time and ingredients!
Chocolate Velvet Cake With Vanilla Buttercream Frosting
You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.
Yield: Makes 12 servings
Recipe from
Ingredients
Preparation
- Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
- Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.
Chocolate Velvet Cake With Vanilla Buttercream Frosting Recipe at a Glance
- COURSE: Cakes/Frostings
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead
- MAIN INGREDIENT: Chocolate
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
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