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Cupid’s Chocolate Cake

I'm pleased to share the recipe for the very best chocolate cake I have ever tasted. I prepare this treat every year on Valentine's Day. It's rich, delectable and absolutely irresistible. -Shelaine Duncan, North Powder, Oregon
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    12-14 servings

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2-1/2 teaspoons vanilla extract, divided
  • 2-3/4 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 4 cups buttercream frosting of your choice

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
  • Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.
Nutrition Facts
1 piece: 792 calories, 35g fat (16g saturated fat), 119mg cholesterol, 596mg sodium, 113g carbohydrate (86g sugars, 2g fiber), 6g protein.

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