Ingredients for Kellerkuchen Cellar Cake
- 2 large eggs
- 1 ½ cups granulated sugar
- Dutch Processed Cocoa Powder
- Milk
- Vanilla Sugar
- Instant Coffee
- Dark Rum
- Butter Cookie
- Vegetable Shortening
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How to Make Kellerkuchen Cellar Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar 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, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between 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 medium bowl, beat together the butter and powdered sugar until smooth. Add the cocoa powder and milk, mixing until well combined.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
20g
Carbs
3g
