Cocoa Cake With Easy Buttercream Frosting Recipes

5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
• Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
• Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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COCOA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

VELVET COCOA CAKE WITH INSTANT BUTTERCREAM

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter and lightly flour two 9-inch round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.
• In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.
• Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.
• Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.
• Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and 1 tablespoon water. If too thin, refrigerate about 5 minutes.
• Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

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.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

EASY BUTTERCREAM FROSTING

Steps:

• In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
• Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
• Makes enough for over 16 cupcakes.

EASY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Beat the butter in a medium mixing bowl.
• Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
• Stir in vanilla.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

COCOA CAKE WITH EASY BUTTERCREAM FROSTING

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter or grease a 9 × 13-inch cake pan.
• In a large mixing bowl, stir together the flour, sugar, cocoa, salt, and baking soda until blended. Make an indentation in the center of the dry ingredients and measure in all the remaining ingredients, except the frosting.
• Mix at low speed with an electric mixer, scraping the sides of the bowl with a spatula, until all the ingredients are well blended. Turn the mixer speed to high and beat for 2 to 3 minutes, until the batter is smooth and light.
• Pour the batter into the prepared pan and bake in the center of the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Cool the cake on a wire rack. Frost the cake when it is completely cooled.
• Cocoa Buttercream Frosting
• Melt 8 tablespoons (1 stick) butter in a saucepan. Remove from the heat. Stir in 2/3 cup unsweetened cocoa, 3 cups powdered sugar, 1/3 cup heavy cream, and 1 teaspoon vanilla extract, and continue to stir until the frosting is smooth and creamy.