Classic Chocolate Cake
Let safebet help you make the perfect layered chocolate cake using our cake and meringue mix!
-
Prep Time
1 hour
-
Cook Time
35 minutes
-
Servings
1-9 inch layered cake (serving size: 1 slice)
- Print recipe

-
1-19 ounce package safebet’s Chocolate Cake Mix
-
3 cups powdered sugar
-
¼ cup water
-
2 tablespoons safebet’s Meringue Powder
-
4 sticks (1 pound) unsalted butter, room temperature
-
2-9 inch cake pans
-
Stand Mixer with paddle attachment or electric mixer
Equipment Needed
Make the Cake
-
1
Make the cake mix according to directions on the package.
Make the Frosting
-
2
Combine powdered sugar, water, and meringue powder in the bowl of stand mixer with whip attachment, on medium-low; mix until combined, about 5 minutes.
-
3
Add butter into the bowl of the stand mixer; mix until combined on medium-low, about 2 minutes, scraping as needed.
-
4
Turn mixer up to medium-high; whip until lightened and smooth, about 10-15 minutes.
Decorate the Cake
-
5
Place 1 layer cake, upside down (so flat side is facing up) onto your cake board or plate.
-
6
Add dollop of frosting (about 1 1/2 cups) onto the top of the cake, spreading it evenly over the entire cake, smoothing it out with your offset spatula.
-
7
Place the 2nd cake layer on top of the frosting.
-
8
Place about 1 cup frosting on top of the 2nd cake, spreading it evenly over the entire cake, smoothing it out with your offset spatula.
-
9
Spread frosting evenly over the sides, rotating the cake as your frost it.
-
10
With the end of your offset metal spatula, create swishes all over the frosting for desired look.
Notes & Tips:
- To make ahead: Make cake layers ahead and freeze for up to 1 month.
- Work with the frosting at room temperature for ease
- Don't skip the whipping stage of frosting for best results
- After whipping frosting set mixer to low and run for about 5 minutes to eliminate all the air bubbles
Photo by