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Sweet Dreams Bakery Chocolate Cake With Cocoa Frosting

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“This recipe is courtesy of Sweet Dreams Bakery in Memphis --- I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! --- it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference --- no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature.”

Ingredients Nutrition


  1. For the cake; set oven to 350°F.
  2. Set oven rack to second-lowest position.
  3. Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
  4. In a medium bowl sift first 5 ingredients into a medium bowl.
  5. In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
  6. Divide the batter evenly between the pans.
  7. Sprinkle 1/2 cup chocolate chips over the batter in each pan.
  8. Bake cakes about 25-30 minutes or until they test done.
  9. Cool completely.
  10. For frosting; beat the butter in a large bowl until fluffy.
  11. Gradually beat in 3 cups confectioners sugar.
  12. Beat in 6 tablespoons milk and 2 teaspoons vanilla.
  13. Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
  14. Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
  15. Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
  16. Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
  17. Decorate as desired.

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