Buttermilk Chameleon Cake With Buttercream Frosting Recipes

BUTTERMILK CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

BUTTERMILK CHAMELEON CAKE WITH BUTTERCREAM FROSTING

Steps:

• 1. *************** Cake Batter*********************** 3 C cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 3/4 C softened butter (room temperature) 2 C sugar 1 Tbs. vanilla extract 4 egg whites at room temp. 1 C buttermilk 1/2 C applesauce 1/3 C Vegetable oil
• 2. 1) Preheat oven to 350°F. Grease three 8" cake pans (or two 9", or one 9"x13") & line with wax paper. 2) In a medium bowl, mix together cake flour, sugar, baking powder, & baking soda. Set aside. 3) In bowl of electric stand mixer, mix together butter & sugar until fluffy. 4) Add vanilla, egg whites, buttermilk, applesauce, & oil and mix until creamed. 5) Gradually mix in flour until all is combined. Continue to beat, incorporating air, for an additional 1-1/2 minutes. 6) Pour into prepared cake pans. 7) Bake 20-25 minutes for the 8" rounds; 25-30 minutes for the 9" rounds; 30-35 minutes for the 9"x13" pan. Allow cakes to completely cool before frosting. I always freeze mine for at least 1 hour for easier frosting.
• 3. ***************Buttercream Frosting************* 16oz softened butter (room temperature) 1 Tbs. vanilla extract 7 C powdered sugar (almost 2lbs) 6 Tbs. milk
• 4. 1) Cream butter & 1 Cup of the powdered sugar until light & fluffy. 2) Add vanilla or favorite extract 3) Incorporate 1 Cup powdered sugar & 1 Tbs. milk at a time, beating thoroughly after each addition until all is combined. 4) Beat for an additional 3-5 minutes. The longer the frosting is beaten, the creamier it will be ! Set aside in a cool place, do not refrigerate or it will be to hard to spread.
• 5. ***************Assembly************************** Take cakes from freezer and place first layer on cake pedastal or plate. Frost and stack layers then start on the sides. If the cake becomes difficult to work with put back in freezer for 30 min. then continue to frost. After sides and top are frosted you may garnish any way you like.
• 6. ****************Fillings*************************** This is a totally optional step but is a great option when you want a different cake flavor. You can spread lemon curd between the layers and add lemon extract to the frosting. Garnish with lemon drops on top. Spread strawberry jam between the layers and then slice fresh berries and add on top of the jam. Frost with the buttercream with a little red dye mixed in and whole strawberries as a garnish on top. The possibilities are endless...use your imagination .
• 7. *****************Garnish ideas********************** White or mini choc. chips around the sides and shaved choc. or truffles on top. Cookie crumbs around sides and whole cookies standing up on sides on top of cake. Nuts around sides and whole nuts on top arranged around the sides.
• 8. Refrigerate and enjoy !