Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Rich Chocolate Cake with Whipped Frosting By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 23, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 12 Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting. Ingredients 1 cup (2 sticks) unsalted butter, plus more for pans 2 cups all-purpose flour (spooned and leveled), plus more for pans ½ cup unsweetened cocoa powder ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 1 ½ cups sugar 2 large eggs plus 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Whipped Frosting Shaved dark chocolate Directions Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. Print