Butter Cake With Creamy Chocolate Frosting Recipes

BUTTER LAYER CAKE WITH SILKY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. For batter: In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and baking soda. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in sour cream. Pour batter into prepared pans. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In a medium saucepan, cook chocolate and butter over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat, and let cool for 45 minutes. In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners' sugar, beating until smooth. Immediately spread frosting between layers and on top and sides of cake. Cover and refrigerate for up to 3 days.

CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
• Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed.
• Bring water to a boil in small saucepan. Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.
• Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.

CREAMY CHOCOLATE FROSTING

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

BUTTER CAKE WITH CREAMY CHOCOLATE FROSTING

Steps:

• For cake:.
• Position the rack in the lower third of the oven and preheat to 350°F.
• Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
• Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
• In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
• Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
• Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
• Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.)
• Continue beating until the mixture is ivory-colored.
• The entire process of adding and beating the eggs should take 3 to 4 minutes.
• Reduce the mixture speed to low.
• Add the flour mixture in four additions, alternating with three additions of the milk.
• After each addition, beat until smooth and scrape down the sides of the bowl.
• Beat in the vanilla with the final addition of milk.
• Spread the batter evenly in the prepared pans.
• Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
• Transfer the layers to wire cooling racks and cool for about 10 minutes.
• Invert layers onto the racks or plates and remove the pans; peel off the paper liners and cool completely.
• Frost and fill cake when completely cooled.
• (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.).
• For frosting:.
• In a small bowl, melt the chocolate over a skillet of hot, not simmering, water, stirring occasionally until smooth.
• Remove from the heat and let stand until tepid.
• In a food processor fitted with the metal blade, pulse the sugar, butter and salt to combine.
• With the machine running, add the milk and vanilla and process until smooth.
• Add the cooled chocolate and process until well blended and creamy; use immediately.
• (The frosting can be stored, covered airtight, in the refrigerator for up to 3 days, or frozen for up to 3 months. Bring the frosting to room temperature and beat vigorously before using.
• Frosting makes about 2 1/2 cups. Enough for a 9-inch two-layer cake.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE-SOUR CREAM CAKE & CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• Combine first 3 ingredients in a large bowl; mix well, and set aside.
• Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
• Gradually stir hot mixture into flour mixture; stir well.
• Stir in eggs and sour cream; mix well.
• Pour into a greased and floured 13x9x2-inch baking pan.
• Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
• Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
• Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
• Frost cake with Chocolate-Peanut Butter Frosting.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
• In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
• Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
• Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.