Velvety Chocolate Cake with Perfect Buttercream Frosting

Velvety Chocolate Cake with Perfect Buttercream Frosting

Velvet Cocoa Cake with Fluffy Buttercream

adapted from Martha Stewart

for the cake:

12 tbsp. butter (1 1/2 sticks) softened

2 1/2 c. flour

3/4 c. cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1 c. brown sugar 

3 eggs

2 tsp. vanilla

1 1/2 c. buttermilk

preheat oven to 350 degrees. butter and lightly flour 2 9-inch round cake pans. in a bowl, whisk together flour, cocoa powder, salt, and baking soda. in a mixing bowl (use your kitchen aid if you have one), beat butter and sugars until fluffy. add eggs one at a time until well-blended. beat in vanilla. 

add the flour mixture to butter mixture in three additions, alternating with the buttermilk and starting and ending with the flour mixture. (flour mix, buttermilk, flour mix, buttermilk, flour mix)

pour batter into pans and bake for 25-30 minutes or until toothpick in center of pans come out clean. cool cakes in their pans for 10 minutes until inverting onto cooling racks. let cool completely before frosting.

For the buttercream:

1 c. (2 stick) butter, softened

2 jars (7 oz. each) marshmallow creme

2/3 c. cocoa powder

2/3 c. chocolate chips, melted, then slightly cooled 

1 tbsp. vanilla

in a mixing bowl, beat butter and marshmallow creme until fluffy (it's sticky!). beat in cocoa, chocolate, and vanilla until well-blended. refrigerate for five minutes if you want it thicker!

place one cake layer on cake plate. spread 1 c. of frosting on top of layer. place second layer on top. frost the whole cake with remaining buttercream .

This cake is so good and tastes amazing refrigerated!

enjoy :)

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