Velvet Cocoa Cake with Instant Buttercream

145 Ratings
  • 5 31
  • 4 63
  • 3 32
  • 2 15
  • 1 4

Indulge in a slice of rich chocolate cake made with buttermilk, butter, and plenty of cocoa powder. It's topped with a super easy buttercream recipe that uses marshmallow cream for the base, plus two kinds of chocolate—cocoa powder and semisweet chocolate chips.

Everyday Food, May/June 2003

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Recipe Summary

prep:
35 mins
total:
1 hr 15 mins
Servings:
12
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Ingredients

For the Cake
For the Buttercream

Directions

  • 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.

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  • In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.

  • 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.

  • 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.

  • 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.

  • Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream.

Cook's Notes

To melt chocolate, heat in the microwave for 15-second intervals until almost melted, then stir to finish melting. The cake can be frosted in advance and refrigerated.

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Reviews (4)

145 Ratings
  • 5 31
  • 4 63
  • 3 32
  • 2 15
  • 1 4
Martha Stewart Member
04/16/2014
I love this cake. The texture isnt too dense or too light, in my opinion it's perfect! The frosting was creamy and so smooth and yummy. This is my new favorite chocolate cake. I made cupcakes for a party and everyone loved them.
Martha Stewart Member
07/03/2012
This was an incredibly easy yet delicious cake. Added in a melted square of bittersweet chocolate for extra flavor and increased cooking time. The whole family devoured it. Will definitely make again.
Martha Stewart Member
03/10/2010
can this buttercream hold up under fondant?
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Martha Stewart Member
02/24/2009
Easy cake, I made it for my husband's birthday. Great texdtures, I loved the frositing... will definitely make the frosting again. I think the cake could use a little more flavor. I might add more cocoa powder next time or add chocolate chips to the batter just before baking.
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