CHOCOLATE BUTTERMILK CAKE - MY CAKE SCHOOL
This Buttermilk Chocolate Cake is so moist ,fluffy, and perfectly chocolatey!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans
- In a medium bowl, whisk the flour, cocoa, baking powder, and baking soda. Set aside
- In another bowl, add the buttermilk, oil and vanilla. Set aside
- In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Alternately, add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet).
- Do not mix above medium speed or over mix the batter.
- Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes and turn out of pan.
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
- Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat.
- Use immediately as the whipped cream will gradually begin to deflate over time.
- Add butter and beat for approximately 1 min. on medium speed. Add vanilla and blend into the butter. Add powdered sugar and cocoa powder.
- Add most of the milk. Begin beating at low speed so you won't have a cloud of powdered sugar in your kitchen. Beat at medium speed 1 minute. Reduce speed to low and beat an additional two to three minutes, adding remaining milk as needed.
MOM'S BUTTERMILK CHOCOLATE CAKE RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 2 hours 20 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 12
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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BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Cuisine North America, Southern
Calories 285 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Cuisine North America, Southern
Calories 285 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
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You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine southern
Calories 651 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine southern
Calories 651 per serving
- To make the icing: Melt the 2 ounces chocolate as described above. In a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and beat until fluffy, about 2 to 3 minutes. Continue beating and add melted chocolate. If the mixture is too stiff, thin with milk, a tablespoon at a time, to bring it to a spreadable consistency. Spread the icing on the top and sides of the cooled cake.
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Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. —Ellen Moore, Springfield, New Hampshire
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Reviews 4.5
Total Time 45 minutes
Category Desserts
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Desserts
Calories 239 calories per serving
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
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This Vanilla Buttermilk Layer Cake is so moist and flavorful!
From mycakeschool.com
Reviews 4.5
Total Time 0S
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Reviews 4.5
Total Time 0S
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
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From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 541 calories per serving
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Total Time 2 hours 10 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 541 calories per serving
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Reviews 4.6
Total Time 1 hours 35 minutes
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- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!
From cakewhiz.com
Reviews 5
Total Time 70 minutes
Category Dessert
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From cakewhiz.com
Reviews 5
Total Time 70 minutes
Category Dessert
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Calories 334 kcal per serving
- Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!
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