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.
Ingredients
  • 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)
Instructions
  1. Mix the cake mix with sour cream and water.
  2. Add oil, beaten eggs and food coloring (for red velvet cake)
  3. Mix very well for 2 to 3 minutes with mixer.
  4. Pour into greased and floured 8 inch pans (for 3-layer) or 9 inch pans (for 2-layer)
  5. Bake for 350 degrees for 25 minutes.
  6. Cool on wire racks.
  7. 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.
  8. 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.
  9. Frost with White Chocolate Frosting or other frosting of your choice.
  10. 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/