Chelsweets Chocolate Cake With Salted Caramel Vanilla Buttercream Recipes
SALTED CARAMEL VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 4 cups buttercream (enough to decorate one 7-inch cake)
Number Of Ingredients 6
Steps:
- Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting.
CHELSWEETS CHOCOLATE CAKE WITH COOKIE DOUGH BUTTERCREAM
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside.
- Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely.
- Place 1 cake layer on a cake plate and frost with the Cookie Dough Buttercream; top with another layer and continue in this manner until you have used all the layers. Frost the outside with buttercream and serve.
- Beat the butter and brown sugar together with a mixer on medium-high speed until fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the vanilla and salt. Beat in the cream to loosen the frosting.
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- Preheat oven to 350°F. Line three 6-inch pans with parchment rounds, and grease with non-stick baking spray.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
CHOCOLATE SHEET CAKE WITH SALTED CARAMEL BUTTERCREAM
From themarblekitchen.com
5/5 (5)Total Time 1 hr 5 minsCategory DessertCalories 466 per serving
- Spray a 9 x 13 inch pan with cooking spray and then line bottom with parchment paper leaving an overhang on 2 sides. If you are planning on serving the cake from the pan, you can skip the parchment paper. Grease the pan with butter and then coat with cocoa powder, tapping out any excess.
- Place sugar in a large saucepan over medium heat. Once the sugar starts to dissolve, stir until it dissolves completely, 10-15 minutes.
- Using a stand mixer or mixing bowl and hand mixer, combine room temperature butter with powdered sugar.
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