Birthday Cake With Chocolate Buttercream Recipes

CHOCOLATE BUTTERCREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
• In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
• Add the sugar, vegetable oil, and sour cream and whisk until well blended.
• Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
• Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
• Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
• Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
• Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
• Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
• Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
• Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.

CONFETTI BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
• In a big bowl, mix the flour, sugar, baking soda, and salt.
• In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
• In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
• Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
• Frost with buttercream frosting
• In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
• Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

BEST CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
• Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
• Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
• Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
• Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
• Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350°F (180°C). Line the bottoms of two 9-by-2-inch (23-by-5cm) round cake pans with parchment (baking) paper.
• Sift the flour, baking powder, and salt together onto a sheet of waxed paper; set aside.
• In a small bowl, combine the milk and vanilla; set aside.
• Using a stand mixer, beat the butter with the paddle on medium speed until creamy. Add sugar and beat until mixture is pale and fluffy. Drizzle in the eggs beating each addition until incorporated before continuing (Stop frequently to let the batter absorb the egg. If the batter begins to look curdled , increase the mixer speed to high and beat until batter looks smooth again). Reduce the speed to medium low and add the dry ingredients in 3 additions alternately with the milk mixture in 2 additions, starting and ending with dry ingredients. Beat just until combined.
• Pour the batter into prepared pans and spread it evenly. Bake until the cakes are puffed and a skewer inserted into the centers comes out clean, 20-25 minutes. Let cool completely on a wire rack. Run a table knife around the edges of the pans and invert the cakes unto plates.
• To make the frosting, chop the chocolate into small pieces and put it in a stainless-steel bowl. Set the bowl in a saucepan over, but not touching, barely simmering water. Heat until the chocolate melts, stirring occasionally. Do not allow any water or steam to come in contact with the chocolate, or it will become stiff and grainy. Or, chop the chocolate in large pieces, place in a microwave-safe dish, and microwave on low for 1 minute. Continue to microwave if necessary, checking every 20 seconds, until the chocolate looks softened, then stir until smooth and liquid.
• Using a stand mixer, beat the butter with the paddle on medium speed until it is the consistency of mayonnaise. It should not be melted. Transfer to another bowl and thoroughly wash and dry the mixer bowl.
• In a saucepan over medium heat, heat the milk and 1/4 cup (2 oz./60 g) of the sugar, stirring occasionally, until small bubbles appear along the edge of the pan.
• Using the stand mixer, beat the egg yolks and the remaining 1/2 cup (4 oz./100 g) sugar with the whisk on medium-high speed until the mixture is pale and thick, about 3 minutes. Reduce the speed to low and pour in the hot milk mixture in a thin stream. Return the mixture to the saucepan. Thoroughly wash and dry the mixer bowl and whisk.
• Cook over medium heat, whisking constantly until it registers 170°F (77°C) on an instant read thermometer 5-7 minutes. Pour the mixture back into the mixer bowl and heat with the whisk on medium speed until cool, 5-10 minutes. Beat in the melted chocolate. Add the butter in 4 additions, incorporating each addition before adding another.
• To frost the cake, put one layer, top side down, on a serving plate (To protect the plate, place paper strips under and along the edges of the bottom layer.). Peel off the parchment paper. Using a straight frosting spatula, spread evenly with about one third of the buttercream. Invert the other layer, top side down, on the first layer peel off the paper. Refrigerate the cake 30 minutes to firm the frosting; keep the remaining buttercream at room temperature. Spread the buttercream on the top and sides cake (Put the frosting in the center of the top of the cake and smooth it evenly. The frosting will cover the top in a thick layer. Evenly smooth the frosting from the top of the cake down the sides, turning the cake as you work. As you cover the side, hold the spatula almost perpendicular to the top of the cake. Holding the spatula almost horizontal to the cake's top, smooth the top with long strokes. Then run the spatula around the sides, making the frosting as smooth as possible. Using short strokes, remove excess frosting from the edge of the top. Discard the waxed paper strips.).
• Refrigerate the cake until 30 minutes before serving to set the frosting.

MOIST CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch cake pans with parchment paper. Grease the pans and dust with cocoa powder.
• Sift together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
• Beat butter, dark brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Add egg yolks one at a time, scraping down the bowl after each addition. Beat on medium-high until fluffy.
• Pour melted chocolate and vanilla extract into the bowl with the sugar mixture; mix on low speed until combined. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture, mixing on low speed. Pour in coffee slowly in a steady stream; mix on low speed until smooth.
• Use an electric mixer to beat egg whites in a separate bowl until stiff peaks form. Fold gently into batter. Divide batter evenly between the 3 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 25 minutes, making sure not to overbake. Let cool in pans for 10 minutes; turn out onto waxed paper to cool completely before frosting.

BABS CHOCOLATE BIRTHDAY CAKE WITH BUTTERCREAM ICING

Steps:

• For cake: Put oven on to 350°F Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
• For Icing: Cream butter and shortening with mixer. Add vanilla extract.
• Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
• Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistency for icing cake.
• Cover until you are ready to icing. May be stored in refrigerator for 2 weeks if not used completely.
• Makes about 3 cups.