Skip to Content
Menu

Piano Cake

  • Save Recipe
  • Prep 40 min
  • Total 3 hr 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.
By Betty Crocker Kitchens
Updated Oct 10, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix (or your favorite flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
  • 2 bars (3.5 oz each) white chocolate candy
  • 1 bar (1.55 oz) milk chocolate candy
  • 1 1/2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
  • 2
    Use serrated knife to cut cake. (See link below for diagram.) For piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired. Place cake on tray. Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost cake with thin layer of frosting to set crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake.
  • 3
    Cut 1 bar white chocolate into 1 3/4x1/2-inch strips. From remaining bar, cut 2 1/2x1 1/2-inch piece for music. Cut milk chocolate into 1x3/8-inch pieces. Place white and milk chocolate pieces on cake for piano keys. Cut off tiny corner of bag with frosting; pipe frosting notes on white chocolate "music." Place above keys. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    *For all chocolate and devil's food cake mixes, use only 1 cup of the water.
  • tip 2
    To make it easier to cut chocolate bars, have chocolate at room temperature. Heat a sharp knife in hot water and dry before cutting chocolate.
  • tip 3
    Pick up an extra white chocolate candy bar in case one breaks.
  • tip 4
    Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Nutrition

Nutrition Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved