Nutritional Info

Nutrition Facts

Serving Size 1 (88g)

Calories 157
Calories from Fat 22 (14%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 1.6g 8%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 10.8mg 4%
Sodium 263.1mg 11%
Potassium 42.8mg 1%
Total Carbohydrate 32.4g 11%
Dietary Fiber 0.3g 1%
Sugars 30.5g
Protein 1.8g 4%

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Recipe Description
Here is a cake for every occasion, from birthdays to holidays, and a version from rich chocolate to fresh lemon for every taste. For more servings, make a single layer cake in a 13 by 9 by 2 inch baking pan.
Prep time
30 min
Cook time
35 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
8 Tablespoon(T)  heavy cream
1 Pound(lb)  confectioners sugar, sifted
6 Ounce(oz)  unsweetened chocolate, melted
6 Tablespoon(T)  unsalted butter, at room temperatur
1 Cup(c)  buttermilk
1 Teaspoon(t)  vanilla extract
3   large eggs, lightly beaten
1 1/2 Cup(c)  granulated sugar
3/4 Cup(c)  unsalted butter, at room temperature
1/2 Teaspoon(t)  baking soda
1 1/2 Teaspoon(t)  baking powder
2 1/2 Cup(c)  cake flour, sifted


Preheat the oven to 350 degrees F. Line the bottom of 2 well greased 9 inch round cake pans with wax paper. Grease the wax paper, then dust lightly with flour. Tap out the excess flour and set aside. Sift the flour, baking powder and soda together on a piece of wax paper. Set aside. Place the butter in a large electric mixer bowl and beat at high speed for about 2 minutes. Add the granulated sugar gradually and continue beating until fluffy, 4 to 5 minutes. Reduce the mixer speed to medium. Add the eggs, one at a time, beating only enough to combine after each addition. Add the vanilla and beat until light and fluffy, 3 to 4 minutes. Reduce the mixer speed to low. Add the sifted dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and adding about 1/4 of the total amount at a time. Beat the batter just until smooth. Spoon the batter into the prepared pans, dividing the amount evenly, and bake, uncovered, for 30 to 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Transfer the pans to a wire rack and let cool, upright, for 5 minutes. Invert the pans on the rack, lift off the pans, and let the cakes cool to room temperature. For the frosting: Place the butter in a small electric mixer bowl and beat at high speed for about 2 minutes. Add the chocolate and beat just until combined. Reduce the mixer speed to low, then add the confectioners sugar a little at a time, alternating with the cream. Continue beating until fluffy. (If the frosting is too thick to spread easily, beat in a little more cream. Place 1 cake layer on a round plate and spread with a thin layer of frosting. Top with the second layer, then frost the top and sides of the cake.

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