Cocoa Cake With Easy Buttercream Frosting Recipes

VELVET COCOA CAKE WITH INSTANT BUTTERCREAM

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter and lightly flour two 9-inch round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.
• In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.
• Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.
• Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.
• Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and 1 tablespoon water. If too thin, refrigerate about 5 minutes.
• Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream.

ONE BOWL BUTTERCREAM FROSTING

Steps:

• In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

FLUFFY BUTTER COCOA FROSTING

Steps:

• In a bowl (or 4 cup glass measuring cup is easier) add powdered sugar and cocoa.
• Cut in soft butter with a knife or fork.
• Add vanilla.
• Using mixer beat until fluffy.
• Add the milk or cream now until spreadable consistency is achieved.
• Frost COOLED (if warm it will melt the butter) cake, cookies, brownies, whatever!
• I use this recipe for my Moist Fudgy Cocoa Brownies.
• Yummy!

COCOA CAKE WITH EASY BUTTERCREAM FROSTING

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter or grease a 9 × 13-inch cake pan.
• In a large mixing bowl, stir together the flour, sugar, cocoa, salt, and baking soda until blended. Make an indentation in the center of the dry ingredients and measure in all the remaining ingredients, except the frosting.
• Mix at low speed with an electric mixer, scraping the sides of the bowl with a spatula, until all the ingredients are well blended. Turn the mixer speed to high and beat for 2 to 3 minutes, until the batter is smooth and light.
• Pour the batter into the prepared pan and bake in the center of the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Cool the cake on a wire rack. Frost the cake when it is completely cooled.
• Cocoa Buttercream Frosting
• Melt 8 tablespoons (1 stick) butter in a saucepan. Remove from the heat. Stir in 2/3 cup unsweetened cocoa, 3 cups powdered sugar, 1/3 cup heavy cream, and 1 teaspoon vanilla extract, and continue to stir until the frosting is smooth and creamy.