Reviews (1) Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1 Martha Stewart Member Rating: Unrated 09/12/2008 This is the best chocolate cake I have ever made. It was very moist. The frosting came out perfect too. Not too sweet. Everyone raved about it. But you need to not be afraid of the frosting. Just keep beating it and it will stiffin again after adding the butter.
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Gallery Carnival Cake Recipe Summary Servings: 12 Yield: Makes one 10-inch 2-layer cake
Ingredients Ingredient Checklist Unsalted butter, for pans 2 1/4 cups unsweetened cocoa powder, plus more for dusting 4 1/2 cups all-purpose flour 4 1/2 cups sugar 4 1/2 teaspoons baking soda 2 1/4 teaspoons baking powder 2 1/4 teaspoons salt 6 large eggs 2 1/4 cups buttermilk 2 1/4 cups hot water 1/2 cup plus 1 tablespoon vegetable oil 1 tablespoon vanilla extract Swiss-Meringue Buttercream for Block and Bootie Cakes Yellow and red food coloring 6 to 8 ounces white candy-coated chocolate pieces, for decorating
Gallery Carnival Cake
Recipe Summary Servings: 12 Yield: Makes one 10-inch 2-layer cake
Gallery
Carnival Cake
Carnival Cake
Carnival Cake
Recipe Summary Servings: 12 Yield: Makes one 10-inch 2-layer cake
Recipe Summary
Servings: 12 Yield: Makes one 10-inch 2-layer cake
Servings: 12
Yield: Makes one 10-inch 2-layer cake
12
Makes one 10-inch 2-layer cake
Ingredients
Ingredients
- Unsalted butter, for pans 2 1/4 cups unsweetened cocoa powder, plus more for dusting 4 1/2 cups all-purpose flour 4 1/2 cups sugar 4 1/2 teaspoons baking soda 2 1/4 teaspoons baking powder 2 1/4 teaspoons salt 6 large eggs 2 1/4 cups buttermilk 2 1/4 cups hot water 1/2 cup plus 1 tablespoon vegetable oil 1 tablespoon vanilla extract Swiss-Meringue Buttercream for Block and Bootie Cakes Yellow and red food coloring 6 to 8 ounces white candy-coated chocolate pieces, for decorating
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut 2 rounds of parchment paper to line bottoms of 2 (10-by-2-inch) round cake pans. Butter pans; line with parchment. Butter parchment. Dust pans with cocoa; tap out excess.
Sift cocoa, flour, sugar, baking soda, baking powder, and salt into bowl of an electric mixer. With mixer on low, add eggs, buttermilk, the hot water, oil and vanilla; mix until smooth, about 2 minutes.
Divide batter evenly between pans. Bake, switching positions of pans halfway through, until a cake tester comes out clean, about 1 hour.
Let cool in pans on wire racks 20 minutes. Run a knife around edges of cakes; unmold. Let cool completely on racks.
Place 3 cups buttercream in each of 2 bowls; stir yellow food coloring into one, and red food coloring into the other. Transfer each to a pastry bag fitted with a ribbed tip (such as Ateco #48).
Trim tops of cakes to be level. Spread a thick layer of white buttercream evenly on top of one layer. Add second layer, cut side down. Frost top and sides of assembled cake with a thin layer of white buttercream. Refrigerate cake 30 minutes. Smooth final layer of white buttercream on top of cake. With the ribbed side of tip, pipe alternating lines of red and yellow buttercream on sides of cake, and press candies around top and bottom edges.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 09/12/2008 This is the best chocolate cake I have ever made. It was very moist. The frosting came out perfect too. Not too sweet. Everyone raved about it. But you need to not be afraid of the frosting. Just keep beating it and it will stiffin again after adding the butter.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1
Add Rating & Review
20 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1
20 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1
20 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1
5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 09/12/2008 This is the best chocolate cake I have ever made. It was very moist. The frosting came out perfect too. Not too sweet. Everyone raved about it. But you need to not be afraid of the frosting. Just keep beating it and it will stiffin again after adding the butter.Martha Stewart Member
Rating: Unrated 09/12/2008
This is the best chocolate cake I have ever made. It was very moist. The frosting came out perfect too. Not too sweet. Everyone raved about it. But you need to not be afraid of the frosting. Just keep beating it and it will stiffin again after adding the butter.
Rating: Unrated
All Reviews for Carnival Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carnival Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
