Ingredients for Fudge Ribbon Cake
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese
- Sugar
- Cornstarch
- 4 large eggs
- Milk
- Vanilla Extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Chocolate
- Chocolate Icing
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How to Make Fudge Ribbon Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth and creamy.
- Once the cakes are completely cool, frost the layers and the top of the cake with the chocolate frosting. Create a ribbon effect by swirling different frosting colors (optional).
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
121g
Fat
57g
Carbs
15g
