VANILLA BIRTHDAY CAKE WITH CHOCOLATE FROSTING
Provided by Nancy Fuller
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM
The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art frosting is a chocolate ganache that gets whipped with plenty of butter into glossy swoops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Yield Serves 16 to 20
Number Of Ingredients 13
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.)
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
PERFECT CHOCOLATE CAKE
An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!
Provided by BCMASON
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
- Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
- In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
- To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g
VANILLA CAKE WITH CHOCOLATE FROSTING RECIPE - (4.7/5)
Provided by á-114717
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch round cake pan with non-stick cooking spray and set aside. Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside. In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute. Add eggs 1 at a time, beat until blended. Add 1/4 C almond milk and Vanilla extract. Add flour mixture to butter mixture and beat until creamy. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack. Beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy. Add remaining 3 tablespoons of almond milk to butter and beat until blended. Add cocoa powder, beat until blended, scraping down the sides of the bowl. Slowly add the remaining 1/4 cup honey while beating on medium speed. Once cake is cooled, evenly spread with frosting and cut into 12 slices.
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING
How fast is this. Cake is whizzed in the blender or food processor and baked. Whipped cream is the filling and a heavenly chocolate frosting whizzed in the blender or processor..Yummy!
Provided by Olha7397
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
- Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
- NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
- Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
- FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
- FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
- 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
- Love of Eating.
GOLDEN VANILLA LAYER CAKE WITH CHOCOLATE FUDGE FROSTING
Make and share this Golden Vanilla Layer Cake With Chocolate Fudge Frosting recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 1h
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
- To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
- In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
- Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
- Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
- Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.
Nutrition Facts : Calories 544.3, Fat 23.6, SaturatedFat 14.3, Cholesterol 110.6, Sodium 194.3, Carbohydrate 80.3, Fiber 1.5, Sugar 55, Protein 5.8
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