Cocoa Buttermilk Layer Cake Recipes

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BUTTERMILK COCOA CAKE



Buttermilk Cocoa Cake image

Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 16

1/4 cup baking cocoa
1 cup water
1/2 cup butter, cubed
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup buttermilk
BUTTERMILK FROSTING:
1/4 cup baking cocoa
1/2 cup butter, cubed
1/2 cup buttermilk
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, optional

Steps:

  • In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.

Nutrition Facts : Calories 504 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 234mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.

COCOA-BUTTERMILK LAYER CAKE



Cocoa-Buttermilk Layer Cake image

Birthday cakes think they can get away with good looks alone. At my house, I want birthday cakes to taste just as amazing as they look! Book credit: From Baking From My Home to Yours. © 2006 by Dorie Greenspan, published by Houghton Mifflin. All rights reserved

Provided by Dorie Greenspan

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 21

16 tablespoons unsalted butter, room temperature, plus additional to butter the pans
2 cups all-purpose flour, plus additional to dust the pans
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 large egg yolks
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
1/3 cup light brown sugar, packed, divided
6 ounces bittersweet chocolate, coarsely chopped
1/4 cup malted milk powder
1 tablespoon unsweetened cocoa powder
3 tablespoons boiling water
16 tablespoons unsalted butter, room temperature
1 pinch salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners? sugar, sifted

Steps:

  • Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake pans with a pastry brush, dust the interiors with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
  • For the cake: Whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Beat the butter until soft and creamy in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl. Add the sugar and beat until it is thoroughly blended with the butter, about 2 minutes, scraping down the sides of the bowl halfway through for even mixing. Add the eggs yolks one at a time, then the eggs one at a time, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
  • Reduce the mixer speed to low. Beginning with the dry ingredients, alternate adding the dry ingredients and the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2. Mix only until each new batch is blended into the batter (i.e., do not overmix). Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans. Bake for 26-30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.
  • For the chocolate malt buttercream: Add the chocolate and half the brown sugar to a heatproof bowl; set the bowl over a saucepan of simmering water to temper (melt) the chocolate and sugar, making sure the bowl doesn't touch the water. Meanwhile, whisk the malt powder and cocoa together in a small bowl; add 3 tablespoons of boiling water and whisk until smooth. Set aside.
  • In the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat until well blended, about 2-3 minutes. Beat in the salt and vanilla extract, then reduce the mixer speed to low.
  • When the chocolate and sugar are melted, remove heatproof bowl from the saucepan. Whisking the melted chocolate gently, gradually pour in the malt-cocoa mixture and stir to thoroughly incorporate: it should be dark, smooth, and glossy. Add this chocolate mixture to the stand mixer and mix until smooth, pausing to scrape down the bowl. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, raise the mixer speed to medium and beat for a couple of minutes. If the frosting is too thin, pop it in the fridge for a few minutes.
  • Remove the cakes from the oven; transfer to racks and cool for about 5 minutes. Run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (Note: Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
  • Assemble the cake: Place one layer on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, then cover with the second layer of cake. Frost the top and sides (optional) of the cake, smoothing the buttercream for a sleek look or using a spatula, knife, or spoon to swirl it for a more exuberant look. Remove the paper strips after the cake is frosted. Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

COCOA-BUTTERMILK CAKE



Cocoa-Buttermilk Cake image

I adopted this recipe 9/06. It is incredible. The great reviews are not misleading. I don't get why the instructions tell you to trim the cake. I just chilled the cake for a bit and then spread the frosting on the sides of the cake. This will be my main chocolate cake from now on. I didn't take a great picture of the cake, but the one I took gives you a hint of how much I loved this cake. I didn't share it, I just got a fork and ate it for 3 days right off of the platter. The original description follows..... This is a super chocolatey buttermilk cake and icing. Very easy to make. This cake is "the" employee comfort food at the catering company where I work.

Provided by Mrs Goodall

Categories     Dessert

Time 50m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups unsalted butter
1 1/2 cups water
1/2 cup unsweetened cocoa
3 cups sugar
3 cups flour
1 tablespoon salt
1 tablespoon baking soda
3 large eggs
3/4 cup buttermilk
1 tablespoon vanilla
3/4 cup unsalted butter
4 1/2 ounces buttermilk
7 1/2 tablespoons cocoa
1 1/2 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees.
  • Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
  • set aside.
  • sift together flour, sugar, salt and baking soda.
  • In a separate bowl, whick together eggs, buttermilk and vanilla.
  • Add cocoa mixture and buttermilk mixture to dry ingredients.
  • Combine very well.
  • Pour into cake pan and bake until skewer comes out clean.
  • Cool for 20 minutes while making icing.
  • ICING: Melt butter, add buttermilk and cocoa.
  • Whisk until smooth.
  • Put powdered sugar into a food processor.
  • With motor running, pour cocoa mixture through feed tube.
  • Do not over process.
  • Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
  • Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
  • Do not worry if some goes over the sides.
  • Refrigerate cake for 2 hours.
  • Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
  • Cut into pieces to serve.

CHOCOLATE BUTTERMILK LAYER CAKE



Chocolate Buttermilk Layer Cake image

Make and share this Chocolate Buttermilk Layer Cake recipe from Food.com.

Provided by AshleyP

Categories     Dessert

Time 45m

Yield 1 two layer cake, 8 serving(s)

Number Of Ingredients 13

3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tablespoon baking soda
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder (sifted)
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups hot coffee (freshly brewed,extra-strong)
1 teaspoon pure vanilla extract
24 ounces semi-sweet chocolate chips
1 1/2 cups heavy whipping cream

Steps:

  • 1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
  • 2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
  • 3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt-do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
  • 4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn't find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

Nutrition Facts : Calories 1368.2, Fat 82.5, SaturatedFat 29.9, Cholesterol 132.7, Sodium 878.2, Carbohydrate 162.6, Fiber 9.9, Sugar 111.5, Protein 15.4

COCOA-BUTTERMILK BIRTHDAY CAKE



Cocoa-Buttermilk Birthday Cake image

This is one of those rare, fail-proof layer cakes that tastes as good as it looks. It is tender, moist, and light. The recipe is from "Baking: From My Home to Yours", by Dorie Greenspan. She makes it with Chocolate-Malt Buttercream, a soft, sweet chocolate frosting with "just a hint of malt flavor and a slight tickle of sugar on the tongue" (it's delicious but slightly grainy), but you can choose any fillings and frostings you like.

Provided by blucoat

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature (2 sticks, 8 oz.)
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
6 ounces bittersweet chocolate, coarsely chopped
1/3 cup packed light brown sugar
1/4 cup instant malted milk powder
1 tablespoon unsweetened cocoa powder
1/4 cup boiling water
1 cup unsalted butter, at room temperature (2 sticks, 8 oz.)
1 pinch salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners' sugar, sifted

Steps:

  • Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
  • To Make the Cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
  • Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.).
  • To Make the Buttercream: Melt the chocolate with half the brown sugar in a heatproof bowl set over a saucepan of simmering water. Remove from the heat.
  • Whisk the malt powder and cocoa together in a small bowl, pour over 3 tablespoons of the boiling water and whisk until smooth. Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend-it should be dark, smooth and glossy; set aside.
  • Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended. Beat in the salt and vanilla extract, then reduce the mixer speed to low. Scrape in the chocolate mixture and mix until smooth. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes. Lower the speed and add the remaining tablespoon of boiling water, then increase the speed and give the frosting another quick spin. It will be light and should be thick enough to use immediately. If it doesn't hold its shape, beat it just a bit more.
  • To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the buttercream for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look.
  • Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

Nutrition Facts : Calories 615.1, Fat 33.3, SaturatedFat 20.4, Cholesterol 152.4, Sodium 233.8, Carbohydrate 77.2, Fiber 1.9, Sugar 57.7, Protein 5.9

MOM'S BUTTERMILK CHOCOLATE CAKE



Mom's Buttermilk Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter
3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 pound confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
  • For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

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