Chocolate Frosting For Cocoa Buttermilk Cake Recipes

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CHOCOLATE CAKE WITH COCOA FROSTING



Chocolate Cake with Cocoa Frosting image

A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.

Number Of Ingredients 14

1/4 cup baking cocoa
1 cup water
1 cup canola oil
1/2 cup butter, cubed
2 cups self-rising flour
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/4 cup milk
4 to 4-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE BUTTERMILK CAKE WITH FROSTING



Chocolate Buttermilk Cake with Frosting image

A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.

Provided by Christin Mahrlig

Categories     Cake

Time 45m

Number Of Ingredients 16

1 cup Challenge butter
1/3 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 cup Challenge butter
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1 (16-ounce) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup toasted pecans

Steps:

  • Preheat oven to 350 degrees and grease a 9X13-inch pan.
  • Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  • Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  • Gradually add melted butter mixture, beating until mixed.
  • In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
  • To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
  • Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

Nutrition Facts : Calories 471 kcal, ServingSize 1 serving

PERFECT CHOCOLATE BUTTERCREAM FROSTING



Perfect Chocolate Buttercream Frosting image

This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.

Provided by FoodJunkie

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 24

Number Of Ingredients 5

5 cups powdered sugar
¾ cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 teaspoons vanilla extract
5 tablespoons whipping cream, or more as needed

Steps:

  • Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g

COCOA-BUTTERMILK LAYER CAKE



Cocoa-Buttermilk Layer Cake image

Birthday cakes think they can get away with good looks alone. At my house, I want birthday cakes to taste just as amazing as they look! Book credit: From Baking From My Home to Yours. © 2006 by Dorie Greenspan, published by Houghton Mifflin. All rights reserved

Provided by Dorie Greenspan

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 21

16 tablespoons unsalted butter, room temperature, plus additional to butter the pans
2 cups all-purpose flour, plus additional to dust the pans
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 large egg yolks
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
1/3 cup light brown sugar, packed, divided
6 ounces bittersweet chocolate, coarsely chopped
1/4 cup malted milk powder
1 tablespoon unsweetened cocoa powder
3 tablespoons boiling water
16 tablespoons unsalted butter, room temperature
1 pinch salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners? sugar, sifted

Steps:

  • Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake pans with a pastry brush, dust the interiors with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
  • For the cake: Whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Beat the butter until soft and creamy in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl. Add the sugar and beat until it is thoroughly blended with the butter, about 2 minutes, scraping down the sides of the bowl halfway through for even mixing. Add the eggs yolks one at a time, then the eggs one at a time, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
  • Reduce the mixer speed to low. Beginning with the dry ingredients, alternate adding the dry ingredients and the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2. Mix only until each new batch is blended into the batter (i.e., do not overmix). Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans. Bake for 26-30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.
  • For the chocolate malt buttercream: Add the chocolate and half the brown sugar to a heatproof bowl; set the bowl over a saucepan of simmering water to temper (melt) the chocolate and sugar, making sure the bowl doesn't touch the water. Meanwhile, whisk the malt powder and cocoa together in a small bowl; add 3 tablespoons of boiling water and whisk until smooth. Set aside.
  • In the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat until well blended, about 2-3 minutes. Beat in the salt and vanilla extract, then reduce the mixer speed to low.
  • When the chocolate and sugar are melted, remove heatproof bowl from the saucepan. Whisking the melted chocolate gently, gradually pour in the malt-cocoa mixture and stir to thoroughly incorporate: it should be dark, smooth, and glossy. Add this chocolate mixture to the stand mixer and mix until smooth, pausing to scrape down the bowl. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, raise the mixer speed to medium and beat for a couple of minutes. If the frosting is too thin, pop it in the fridge for a few minutes.
  • Remove the cakes from the oven; transfer to racks and cool for about 5 minutes. Run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (Note: Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
  • Assemble the cake: Place one layer on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, then cover with the second layer of cake. Frost the top and sides (optional) of the cake, smoothing the buttercream for a sleek look or using a spatula, knife, or spoon to swirl it for a more exuberant look. Remove the paper strips after the cake is frosted. Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

MOM'S BUTTERMILK CHOCOLATE CAKE



Mom's Buttermilk Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter
3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 pound confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
  • For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

CHOCOLATE FROSTING FOR COCOA BUTTERMILK CAKE



Chocolate Frosting for Cocoa Buttermilk Cake image

Use this chocolate frosting in our Cocoa Buttermilk Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 7 1/2 cups

Number Of Ingredients 7

4 1/2 cups confectioners' sugar
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, softened
18 ounces bittersweet chocolate, melted
1 1/2 cups sour cream

Steps:

  • Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.

BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING



Buttermilk-Chocolate Buttercream Frosting image

Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.

Provided by melis

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 20

Number Of Ingredients 7

1 cup unsalted butter, at room temperature
4 cups powdered sugar, or more as needed
⅔ cup unsweetened cocoa powder
2 teaspoons almond extract
½ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup buttermilk

Steps:

  • Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g

COCOA BUTTERMILK CAKE WITH SCROLLED TUILES



Cocoa Buttermilk Cake with Scrolled Tuiles image

Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop the cake is a pile of small "diplomas," airy tuile cookies that are curled around the handle of a wooden spoon and tied with strips of sour candy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pans
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 3/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups low-fat buttermilk
Chocolate Frosting for Cocoa Buttermilk Cake
Scrolled Tuiles

Steps:

  • Preheat oven to 350 degrees. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.
  • Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.
  • Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled border along edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.

BUTTERMILK COCOA CAKE



Buttermilk Cocoa Cake image

Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 16

1/4 cup baking cocoa
1 cup water
1/2 cup butter, cubed
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup buttermilk
BUTTERMILK FROSTING:
1/4 cup baking cocoa
1/2 cup butter, cubed
1/2 cup buttermilk
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, optional

Steps:

  • In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.

Nutrition Facts : Calories 504 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 234mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Dark Cocoa Buttermilk Cake With Chocolate Cream Cheese Frosting image

This cake is amazingly delicious. I got it off the BHG website and made it yesterday. It got the best reviews for any cake i've ever made, and it is definately going to be one of my favorites. I hope you enjoy it too!

Provided by Niki Z

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 16

3/4 cup butter
3 eggs
2 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 cups buttermilk
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar, sifted

Steps:

  • Cake:.
  • Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
  • In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
  • . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
  • Frosting:.
  • Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
  • Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
  • Enjoy!

Nutrition Facts : Calories 666.2, Fat 28.6, SaturatedFat 17.1, Cholesterol 119.4, Sodium 512.5, Carbohydrate 100.8, Fiber 3.6, Sugar 76, Protein 8.2

COCOA-BUTTERMILK CAKE



Cocoa-Buttermilk Cake image

I adopted this recipe 9/06. It is incredible. The great reviews are not misleading. I don't get why the instructions tell you to trim the cake. I just chilled the cake for a bit and then spread the frosting on the sides of the cake. This will be my main chocolate cake from now on. I didn't take a great picture of the cake, but the one I took gives you a hint of how much I loved this cake. I didn't share it, I just got a fork and ate it for 3 days right off of the platter. The original description follows..... This is a super chocolatey buttermilk cake and icing. Very easy to make. This cake is "the" employee comfort food at the catering company where I work.

Provided by Mrs Goodall

Categories     Dessert

Time 50m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups unsalted butter
1 1/2 cups water
1/2 cup unsweetened cocoa
3 cups sugar
3 cups flour
1 tablespoon salt
1 tablespoon baking soda
3 large eggs
3/4 cup buttermilk
1 tablespoon vanilla
3/4 cup unsalted butter
4 1/2 ounces buttermilk
7 1/2 tablespoons cocoa
1 1/2 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees.
  • Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
  • set aside.
  • sift together flour, sugar, salt and baking soda.
  • In a separate bowl, whick together eggs, buttermilk and vanilla.
  • Add cocoa mixture and buttermilk mixture to dry ingredients.
  • Combine very well.
  • Pour into cake pan and bake until skewer comes out clean.
  • Cool for 20 minutes while making icing.
  • ICING: Melt butter, add buttermilk and cocoa.
  • Whisk until smooth.
  • Put powdered sugar into a food processor.
  • With motor running, pour cocoa mixture through feed tube.
  • Do not over process.
  • Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
  • Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
  • Do not worry if some goes over the sides.
  • Refrigerate cake for 2 hours.
  • Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
  • Cut into pieces to serve.

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From beyondfrosting.com


PERFECT CHOCOLATE BUTTERCREAM FROSTING RECIPE - ADD A PINCH
Made from just six simple ingredients, this buttercream frosting comes together quickly. This recipe yields enough to frost a three layer cake or three dozen cupcakes beautifully. Here’s how I make it. Ingredients for Chocolate Buttercream Frosting. You’ll need these ingredients to make this frosting. butter – softened. I prefer using ...
From addpinch.heroinewarrior.com


CHOCOLATE COCOA BUTTERMILK CAKE | EMERILS.COM
Preheat the oven to 350 degrees F. Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour. Into a large bowl, sift the flour, cocoa, baking soda and salt. In a small bowl, whisk together the buttermilk, molasses, and vanilla. In a large bowl with an electric mixer, cream together the butter and sugar, beating ...
From emerils.com


COCOA BUTTER FROSTING RECIPE | LAND O’LAKES
STEP 1. Place butter into bowl; beat at medium speed until creamy. STEP 2. Add powdered sugar, cocoa, vanilla, 2 tablespoons milk and vanilla. Beat at low speed, adding enough milk for desired spreading consistency.
From landolakes.com


CHOCOLATE BUTTERMILK SHEET CAKE WITH CHOCOLATE FROSTING | LAST …
2019-03-14 Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch rimmed sheet pan with non-stick cooking spray. For the cake, combine the flour, granulated sugar, baking soda and salt in a large bowl. In a small saucepan, bring the water to a boil. Stir in the butter until it has melted followed by the cocoa powder.
From lastingredient.com


TEXAS SHEET CAKE WITH BUTTERMILK FROSTING RECIPE
2022-04-23 Prepare the Cake. Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 10 x 15-inch rimmed baking sheet ( jelly roll pan ); set aside. In a large mixing bowl, combine flour, granulated sugar, baking soda, and salt; set aside. In a medium saucepan, combine butter, cocoa powder, and water.
From thespruceeats.com


CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
2021-04-27 Instructions. With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
From natashaskitchen.com


DARK CHOCOLATE CAKE WITH BUTTERMILK PECAN FROSTING - I AM BAKER
2019-08-04 Chocolate Cake. In a large bowl combine flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk to combine. Add eggs, coffee, buttermilk, oil, and vanilla to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined. The batter will be dark and very runny.
From iambaker.net


BUTTERMILK CHOCOLATE CAKE: THE ULTIMATE BIRTHDAY CAKE
2022-04-27 Preheat oven to 200°C. Grease a square cake tin. In a saucepan, add butter, water, sugar and cocoa. Bring to a boil. In a mixing bowl whisk …
From thesouthafrican.com


CHOCOLATE BUTTERMILK CAKE - SERVING UP SOUTHERN
2012-04-29 The coffee gives the chocolate flavor added depth. Measure out and blend all dry ingredients, except sugar. Next, cream the sugar, oil, eggs, vanilla, and buttermilk. Add the dry ingredients and mix until blended. Then slowly pour the hot coffee in a stream against the inside of the bowl. This batter is supposed to be really thin.
From servingupsouthern.com


BUTTERMILK CHOCOLATE CAKE RECIPE - SUGAR AND SOUL
2020-04-07 Cake. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside. In a saucepan bring the butter, cocoa, and coffee to a boil. Whisk the brown sugar, white sugar, flour, and salt together in a large mixing bowl. Pour the cocoa mixture over …
From sugarandsoul.co


BUTTERMILK CAKE - THE SOUTHERN LADY COOKS - 3 LAYERS
2020-03-06 Beat sugar, shortening, vanilla and eggs together with spoon or mixer. Mix flour, salt and baking soda with a wire whisk and add to creamed mixture. Add milk and continue mixing until smooth. Divide between 3 sprayed cake pans and bake in preheated 325 degree oven for 30 to 35 minutes until centers test done.
From thesouthernladycooks.com


CHOCOLATE BUTTERMILK BUNDT CAKE - SALT & BAKER
2022-01-31 Step-by-Step Instructions. Combine the wet ingredients. Mix the wet ingredients for the chocolate buttermilk bundt cake in the bowl of a stand mixer fitted with a paddle attachment until combined. Add the dry ingredients. Add the flour, cocoa powder, sugar, salt and baking soda and mix on low speed. Bloom the cocoa powder.
From saltandbaker.com


ONE BOWL BUTTERMILK CHOCOLATE CAKE - THE SEASONED MOM
2021-07-03 Preheat oven to 350° F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, oil and buttermilk; whisk well to combine.
From theseasonedmom.com


CHOCOLATE BUTTERMILK SQUARES RECIPE - DINNER, THEN DESSERT
2021-08-05 Preheat oven to 350 degrees and spray a 15x10 baking pan with baking spray and line with parchment paper. To a medium saucepan add butter, cocoa powder, and water on medium heat. Whisk until well mixed. Remove from heat. To a large mixing bowl add sugar, buttermilk, eggs, and vanilla and mix well until creamy.
From dinnerthendessert.com


CHOCOLATE BUTTERMILK CAKE WITH FROSTING – MY BLOG
In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
From recipes.soutman.com


CHOCOLATE BUTTERMILK CAKE WITH COCONUT FROSTING - CRISCO
DIRECTIONS. HEAT oven to 350°F. Coat 2 (9-inch) round cake pans or a 13 x 9-inch baking pan with no-stick cooking spray. COMBINE flour, sugar, cocoa powder, baking soda and salt in large bowl. Add oil, buttermilk, eggs and vanilla. Beat 2 minutes on medium speed with mixer. Stir in water until blended.
From crisco.com


EASY CHOCOLATE BUTTERMILK SHEET CAKE RECIPE - SHUGARY SWEETS
2021-02-10 Whisk together until fully combined. Pour into prepared baking sheet. Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool. While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder.
From shugarysweets.com


CHOCOLATE BUTTERMILK CAKE WITH FROSTING - TASTY RECIPES
2021-03-25 In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
From tasty-recipes.me


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