Cocoa Buttermilk Birthday Cake Recipes

BUTTERMILK COCOA CAKE

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.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

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!

COCOA-BUTTERMILK CAKE

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.

COCOA-BUTTERMILK LAYER CAKE

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.

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
• Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
• Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.