Celebration Cake

This double chocolate cake recipe is made with both semisweet chocolate and cocoa powder and frosted with white chocolate frosting.

Celebration Cake
Servings: 24 Prep 25 mins Bake 350°F 25 mins to 30 mins


  • 6 ounces semisweet chocolate, chopped
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup sour cream
  • 1/4 cup water
  • Fluffy Whipped Cream Frosting (see below)

Make It

1. Heat oven to 350 degrees F. Grease and flour three 9 x 2-inch round cake pans.

2. Microwave 4 ounces chocolate in glass bowl on high to melt, stirring once, 2 minutes. Stir in remaining chocolate. Cool slightly.

3. Sift flour, cocoa, baking soda, baking powder and salt onto parchment or waxed paper.

4. Beat butter and sugar in bowl until fluffy, 3 minutes. Beat in vanilla. Beat in eggs, one at a time. Beat in chocolate.

5. Mix sour cream and water in bowl. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with sour cream, beginning and ending with flour; beat on medium-high speed 3 minutes. Spread 1/3 of batter in each pan.

6. Bake in 350 degrees F oven 25 to 30 minutes, until wooden pick inserted in center of comes out clean; do not overbake. Cool 15 minutes on rack. Turn cakes out onto rack. Cool.

To assemble cake:

7. Sandwich 3 cake layers together, using 1 cup frosting between. Frost top sides with remaining frosting. Chill cake at least 2 hours for easy cutting. Garnish with white chocolate curls. Keep cake refrigerated until ready to serve.

Fluffy Whipped Cream Frosting

Chill 1 hr


  • 3 cups heavy cream
  • 2 ounces chopped premium white baking chocolate
  • 1 teaspoon vanilla
  • 6 tablespoons confectioners' sugar

Make It

1. Chill 2-1/2 cups cream, large mixing bowl and beaters in refrigerator. Bring additional 1/2 cup cream in saucepan to boiling. Remove from heat. Stir white baking chocolate until melted. Pour into second bowl; refrigerate to chill, about 1 hour. Add chilled cream, chilled chocolate mixture, vanilla and confectioners' sugar together in chilled bowl; beat 3 minutes or until stiff enough to spread, but not grainy.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 310, Fat, total (g): 21, chol. (mg): 83, sat. fat (g): 11, carb. (g): 29, fiber (g): 1, pro. (g): 3, sodium (mg): 127, Percent Daily Values are based on a 2,000 calorie diet.