Velvet Cocoa Cake with Instant Buttercream Recipe #PostValentines

By Shannon Gosney
In Food
February 23, 2013

It has been a week since people have celebrated Valentine’s Day, but it seems that the kids and I are still hung over from it. To relieve us from this, I thought of making the cake recipe that my mom used to make for me back in the days. I tried looking for the recipe through the printed copies that I have with me, but unfortunately, I was not able to find it. As an alternative, I went online to look for a similar recipe, and lucky for me, I found one on the Martha Stewart site.

I immediately went to the kitchen to prepare all of the necessary ingredients. In less than two hours, I was able to produce a stunning cocoa cake for me and the kids. For those who are planning to recreate this, make sure to prepare a pastime activity as the cake takes about 30 minutes to bake. You can play board games or a round of bingo at sites like FoxyBingo while waiting.


For the Cake

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
3/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup light-brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
1/4 teaspoon salt
1 1/2 cups buttermilk
3 large eggs

For the Buttercream

2/3 cup cocoa powder
2/3 cup semisweet chocolate chips, melted and cooled
2 jars (7.5 ounces each) marshmallow cream (I used {Kraft})
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract


Preheat oven to 350 degrees. Butter two 9-inch round cake pans, and then dust them with flour. Combine cocoa, salt, baking soda, and flour in a bowl.
In a different bowl, mix butter and sugars until fluffy; add eggs, one at a time, beating until well incorporated. When done with all the eggs, add in vanilla.
Add the flour mixture to the butter mixture. Ensure to alternate with buttermilk and beginning and ending with the flour mixture; scrape bowl as needed.
After that, pour batter into pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let them sit on the kitchen counter for 10 minutes, before inverting cakes onto rack to cool completely.

To make the buttercream, beat butter and marshmallow cream in a mixing bowl until fluffy. Add in 1 tablespoon water, chocolate, vanilla, and cocoa. If the mixture is too thin for your taste, refrigerate it for 5 minutes.

Place one layer of cake on a platter; top it with a cup of buttercream. Place the second layer on top of the coated one; frost entire cake with remaining buttercream.

This is a partnered post from our friends at FoxyBingo. Β All opinions expressed in this post are 100% mine.

About Has 4151 Posts

Shannon Gurnee is the author of RedheadMom formerly "The Mommy-Files", a national blog with a loyal following. She has a Bachelor's Degree in Marriage, Family, and Human Development with a Minor in Business Management. Shannon and her husband, Frank, have a large family with 6 awesome kids and love living on the Central Coast near San Luis Obispo, California, as well as traveling around the world. A full-time Social Media and Professional Blogger, Shannon also serves as a National Brand Ambassador for many well-known companies. Her blog focuses on motherhood, family fun activities, traveling, fashion, beauty, technology, wedding ideas and recipes while providing professional opinions on products, performances, restaurants, and a variety of businesses.

5 Responses to “Velvet Cocoa Cake with Instant Buttercream Recipe #PostValentines”

  1. Janet W. says:

    This Buttercream recipe sounds easy! I’ll have to give that a try next time I’m baking a cake!

  2. Elena says:

    Sounds delicious! Thank you for the recipe!

  3. stephanie says:

    sounds yummy!!

  4. Julie Wood says:

    I love homemade cake! I would love to make this for my sister’s birthday. I really like the flavors that are in this cake! I also could make this cake for Easter coming up!

  5. Devon F says:

    I can’t wait to make this! Sounds delicious!!

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