Babs Chocolate Birthday Cake With Buttercream Icing Recipes

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CHOCOLATE BIRTHDAY CAKE



Chocolate Birthday Cake image

Soft, moist, decadent chocolate cake covered with creamy, delicious chocolate frosting...that perfectly describes this chocolate birthday cake!

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 40m

Number Of Ingredients 17

2 large eggs (room temperature)
2 cups granulated sugar
1/2 cup cocoa powder
1 teaspoon instant coffee powder
1/2 teaspoon salt
1 cup hot water
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup vegetable oil
1 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 cups unsalted butter (3 sticks)
6 cups confectioner's sugar
3/4 cup cocoa powder
1 tablespoon pure vanilla extract
1/4 cup milk

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.

Nutrition Facts : Calories 730 kcal, Carbohydrate 120 g, Protein 6 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 322 mg, Fiber 3 g, Sugar 93 g, ServingSize 1 serving

TRIPLE CHOCOLATE LAYER CAKE



Triple Chocolate Layer Cake image

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 19

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
  • Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
  • Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  • Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

BABS CHOCOLATE BIRTHDAY CAKE WITH BUTTERCREAM ICING



Babs Chocolate Birthday Cake With Buttercream Icing image

This moist dark chocolate cake has been around forever. At our house the "Birthday Person" gets to request the meal and dessert of their choice. I can't begin to tell you how many times I've made this cake and each time it received rave reviews!

Provided by MommaSchafe

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup unsweetened cocoa
1/2 cup canola oil
1 cup milk
2 large eggs
1 cup boiling water, with
2 teaspoons instant coffee
1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Steps:

  • For cake: Put oven on to 350°F Grease and flour two 8-inch cake pans.
  • In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
  • In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
  • As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
  • Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
  • Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
  • For Icing: Cream butter and shortening with mixer. Add vanilla extract.
  • Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
  • Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistency for icing cake.
  • Cover until you are ready to icing. May be stored in refrigerator for 2 weeks if not used completely.
  • Makes about 3 cups.

Nutrition Facts : Calories 620.6, Fat 27.6, SaturatedFat 9.1, Cholesterol 54.5, Sodium 363.3, Carbohydrate 92.6, Fiber 1.8, Sugar 72.6, Protein 4.8

CONFETTI BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM



Confetti Birthday Cake with Chocolate Buttercream image

This is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! -Courtney Rich, Highland, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 20 servings.

Number Of Ingredients 18

1 cup unsalted butter, softened
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
CHOCOLATE BUTTERCREAM:
8 ounces dark chocolate chips
1/4 cup heavy whipping cream
2 cups unsalted butter, softened
5 cups confectioners' sugar, sifted
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 623 calories, Fat 36g fat (20g saturated fat), Cholesterol 102mg cholesterol, Sodium 225mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.

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