Easy Piano Frosting Chocolate Cake

Start by preheating your oven to 350°F (175°C). I found that keeping a constant temperature is crucial for this cake's success.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk them together until they're fully combined to ensure an evenly dense cake.

Then add in buttermilk, vegetable oil, eggs, and vanilla to the flour mixture. Mix this for about 2 minutes on medium speed. This step adds moisture to the cake and trust me, the result is a rich, moist cake you can't resist.

Slowly add the hot water and continue mixing, it may look a bit thin but that's okay. The water helps to enhance the flavor of the cocoa, giving us a deep chocolate flavor.

Rice paper for the keys is an excellent option since it’s edible and safe. The thickness is perfect for the black and white keys.

Fill your cake pan with the mixture and bake for 30-35 minutes. To check if it's done, insert a toothpick into the center - it should come out clean or with just a few crumbs clinging to it.

Remove the cake from the oven and let it cool completely. This makes for easy frosting.

For the frosting, mix powdered sugar and butter with an electric mixer on low speed until well blended. Then stir in vanilla and cream and mix on high speed until the frosting is light and fluffy.

Frost the cake, using a frosting spatula to make the surface as smooth as possible. It’s like designing your canvas before painting.

Then, using your rice paper piano keys and black icing as paint, design your piano on top of the cake. This is where patience will be tested but remember it's an edible art - enjoy the process!