Prep Time 45m
Cook Time 30m
Ready Time 180m
Yield 12 to 16 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 cup Dutch-processed cocoa powder or unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk
  • Chocolate curls
BUTTERCREAM FROSTING
  • 1 1/4 cups butter, softened
  • 2 teaspoons vanilla extract
  • 8 to 9 tablespoons milk, divided
  • 1 (2 lb.) package powdered sugar (7 1/2 cups)
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 3 (9-inch) round cake pans with no-stick cooking spray. Line with parchment paper or wax paper circles. Coat with no-stick cooking spray.
  • Step 2Beat sugar, butter and vanilla in large bowl with mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir flour, cocoa powder, baking soda and salt in medium bowl. Blend into creamed mixture alternately with buttermilk. Beat 1 minute. Divide evenly into prepared pans.
  • Step 3Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans to wire rack to cool completely.
  • Step 4For Frosting: BEAT butter and vanilla in large bowl with mixer on medium speed until creamy. Gradually add 1/3 cup milk and powdered sugar. Beat on high speed, adding additional milk 1 tablespoon at a time, until frosting reaches desired spreading consistency.
  • Step 5Fill and frost sides and top of cake with frosting. Garnish with chocolate curls, if desired. Chill cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving.
High Altitude (above 3500 feet):
  • Step 1Heat oven to 375°F. Decrease sugar in cake to 1 3/4 cups and baking soda to 1 1/2 teaspoons. Increase cake flour to 2 3/4 cups.
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