This tender, snow-white cake is frosted with a rich, chocolate buttercream. A dessert lover's dream.
All-purpose flour works fine for this recipe, but if you like your cakes with a very light, velvety texture, use cake flour instead. Look for it near the other flours in the baking aisle of your grocery store.
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Can’t find the time to make from-scratch frosting during the busy holiday season? Use two 16-ounce tubs of ready-to-spread frosting instead.