Traditional Birthday Cake With Chocolate Icing Kitchenette Cake Recipes

CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees and spray 3 9 inch round pans with non-stick baking spray.
• Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
• While mixture beats, add cocoa powder, instant coffee powder and salt to hot water. Add to eggs and sugar.
• Next slow down mixer and add flour, baking soda, and baking powder then add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
• Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
• Allow to rest for 10 minutes before removing from pans to cool completely.
• Add butter, confectioner's sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
• Lastly add in vanilla extract and milk until frosting is fluffy and smooth.
• Frost each layer of cake with frosting then frost the entire cake and serve.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

VANILLA BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
• Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
• Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
• Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
• Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.
• Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.
• Add the confectioners' sugar to a medium bowl and whisk out the lumps.
• Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

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.

CLASSIC BIRTHDAY CAKE

Steps:

• For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
• In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
• In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it's very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it's almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
• With the mixer on low, gently beat in 1/3 of the flour mixture. Before it's fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
• Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You'll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
• Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
• Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
• Add about ⅓ of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another ⅓, and finally the last ⅓. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
• In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
• Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
• Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
• Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
• Finish and decorate with sprinkles however you please.

TRADITIONAL BIRTHDAY CAKE WITH CHOCOLATE ICING (KITCHENETTE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a square or round 8-9" cake pan. Combine first 8 ingredients well in a large bowl. Pour into pan. Bake 15 minutes. Turn 180 degrees and bake 15 minutes more or until golden brown on top and pulling away from edges. Let cake cool completely.
• For the Icing, combine chocolate chips, butter and 3 tablespoons milk in a saucepan. Melt over low heat. Add sifted powdered sugar to chocolate mixture and combine well until it is thick and spreadable.
• Turn cake out on serving dish or ice in the cake pan. This cake looks very pretty with sprinkles along the sides and edges and the center left clean for candles.

BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• To make the cake:
• Position a rack in the center of the oven and preheat to 350 degrees F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour.
• Put the flour, baking powder, and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Cut the butter into small pieces and add to dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
• Whisk the milk, eggs, and vanilla together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing).
• When ready to ice the cake, make the frosting:
• Put the chocolates in a medium microwave-safe bowl. Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all. (Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water. Stir occasionally until smooth.)
• Let chocolate cool slightly. Stir the sour cream, coffee, and vanilla into the chocolates. Beat with a handheld electric mixer until frosting is silky and fluffy. (Spread frosting soon after making it; it firms up at room temperature.)
• Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Dab a little frosting in the center of the plate and place a cake layer, top side up, on top. With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake. Place the other layer on top and press down lightly. Spread another third of the frosting around the sides. Spread the remaining frosting on the top of the cake. Lightly touch the frosting with the back of a spoon to make swirly peaks. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
• Mix sugar, flour, and baking soda in a large bowl and set aside.
• Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
• Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
• Spread frosting on the cake while it is still warm.