Buttermilk Chameleon Cake With Buttercream Frosting Recipes

2 LAYER BUTTERMILK CAKE WITH BUTTERCREAM FROSTING

Steps:

• 1. Prepare (2) 9 inch cake pans, by greasing well, lining the bottoms with parchment or wax paper, greasing the paper, and dusting both the sides and the bottoms of the pans with flour. Tap out excess. Preheat the oven to 350 degrees for a conventional oven or 325 for a convection oven.
• 2. Sift the cake flour twice (then measure), and then add the salt, baking powder, and baking soda. Mix well with a fork in a medium bowl and set aside.
• 3. Using a stand mixer with the paddle attachment, cream the butter with the sugar on medium speed for 2 minutes. Add the eggs, one at a time, beating 1 minute for each egg. Total beating time is 5 minutes.
• 4. Turn the mixer speed to stir speed. Add the flour mix and buttermilk alternately in 3 additions. Start with the flour and end with the buttermilk. Stir in the vanilla.
• 5. Divide batter evenly between the two prepared pans and bake 30-33 minutes. The cakes will test with a pick and will have shrunk a bit from the sides. Keep an eye on them, as ovens vary.
• 6. Cool cakes in their pans, on a rack, for 20 minutes. Remove from pans, remove paper from the bottoms, and cool completely on a rack.
• 7. When the cakes are cooled completely, make the frosting by mixing the frosting ingredients in the stand mixer with a paddle. To achieve the optimum spreading consistency, you may have to add a little more sugar, or a little more milk....but just little bits at a time....frosting is fussy that way.
• 8. Place one cake on an attractive cake plate. Spread some frosting on top of it. Place the second cake on top. Frost the sides and top of the cake. Keep covered with a cake dome. Store at room temp up to 12 hours, or keep in fridge and bring to room temp before serving.

BUTTERMILK CHAMELEON CAKE WITH BUTTERCREAM FROSTING

Steps:

• 1. *************** Cake Batter*********************** 3 C cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 3/4 C softened butter (room temperature) 2 C sugar 1 Tbs. vanilla extract 4 egg whites at room temp. 1 C buttermilk 1/2 C applesauce 1/3 C Vegetable oil
• 2. 1) Preheat oven to 350°F. Grease three 8" cake pans (or two 9", or one 9"x13") & line with wax paper. 2) In a medium bowl, mix together cake flour, sugar, baking powder, & baking soda. Set aside. 3) In bowl of electric stand mixer, mix together butter & sugar until fluffy. 4) Add vanilla, egg whites, buttermilk, applesauce, & oil and mix until creamed. 5) Gradually mix in flour until all is combined. Continue to beat, incorporating air, for an additional 1-1/2 minutes. 6) Pour into prepared cake pans. 7) Bake 20-25 minutes for the 8" rounds; 25-30 minutes for the 9" rounds; 30-35 minutes for the 9"x13" pan. Allow cakes to completely cool before frosting. I always freeze mine for at least 1 hour for easier frosting.
• 3. ***************Buttercream Frosting************* 16oz softened butter (room temperature) 1 Tbs. vanilla extract 7 C powdered sugar (almost 2lbs) 6 Tbs. milk
• 4. 1) Cream butter & 1 Cup of the powdered sugar until light & fluffy. 2) Add vanilla or favorite extract 3) Incorporate 1 Cup powdered sugar & 1 Tbs. milk at a time, beating thoroughly after each addition until all is combined. 4) Beat for an additional 3-5 minutes. The longer the frosting is beaten, the creamier it will be ! Set aside in a cool place, do not refrigerate or it will be to hard to spread.
• 5. ***************Assembly************************** Take cakes from freezer and place first layer on cake pedastal or plate. Frost and stack layers then start on the sides. If the cake becomes difficult to work with put back in freezer for 30 min. then continue to frost. After sides and top are frosted you may garnish any way you like.
• 6. ****************Fillings*************************** This is a totally optional step but is a great option when you want a different cake flavor. You can spread lemon curd between the layers and add lemon extract to the frosting. Garnish with lemon drops on top. Spread strawberry jam between the layers and then slice fresh berries and add on top of the jam. Frost with the buttercream with a little red dye mixed in and whole strawberries as a garnish on top. The possibilities are endless...use your imagination .
• 7. *****************Garnish ideas********************** White or mini choc. chips around the sides and shaved choc. or truffles on top. Cookie crumbs around sides and whole cookies standing up on sides on top of cake. Nuts around sides and whole nuts on top arranged around the sides.
• 8. Refrigerate and enjoy !

VANILLA CAKE WITH BUTTERCREAM FROSTING

Steps:

• For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
• Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
• Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
• For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
• Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.

BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

BUTTERMILK CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.