3-Layer Chocolate Cake | Moistest Cake Ever! |
Author: Tracy Wellmann (Country Charm by Tracy)
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
If you follow the ingredients and instructions I promise this cake is so moist and delicious it will become a go-to recipe. Freeze the cake and frost while frozen with the White Chocolate Frosting recipe and it will become one of your family's favorites too.
- 1 box chocolate cake mix
- 1 c. sour cream
- ½ c. hot water
- ¼ c. oil
- 3 eggs, beaten
- 1½ oz. red food coloring (for red velvet cake)
- Mix the cake mix with sour cream and water.
- Add oil, beaten eggs and food coloring (for red velvet cake)
- Mix very well for 2 to 3 minutes with mixer.
- Pour into greased and floured 8 inch pans (for 3-layer) or 9 inch pans (for 2-layer)
- Bake for 350 degrees for 25 minutes.
- Cool on wire racks.
- Completely wrap cakes in parchment paper and place in ziplock bag or container where they will lay flat. Freeze a few days ahead of frosting.
- On the morning (or day before) remove cake from freezer and frost as normal with White Chocolate Frosting or other frosting of your choice. Store in refrigerator to promote freshness.
- Frost with White Chocolate Frosting or other frosting of your choice.
- Video Share - Country Home by Tracy
Recipe by {Country Charm} by Tracy at https://www.countrycharmbytracy.com/3-layer-chocolate-cake-with-homemade-white-chocolate-frosting-best-cake-ever-from-a-box-mix/
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