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.

CHOCOLATE FROSTING I

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 3 8" round cake pans, then line bottom with round parchment paper. Set aside.
• Cream the butter and sugar in a large mixing bowl. Add in the eggs and vanilla and mix until well blended.
• In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
• Mix the cocoa powder and boiling water in a medium bowl until well combined and no lumps remain.
• Alternating between the two, slowly add dry ingredients and chocolate mixture to the bowl with the butter and sugar. Mix on low speed to incorporate ingredients.
• Divide the cake batter evenly between the three cake pans and place in the pre-heated oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Remove from oven and set aside to cool for approximately 10 minutes before transferring the cakes from the pans to a wire rack to cool completely, approximately 10-15 more minutes. (Cakes should no longer be warm to the touch before frosting).
• To assemble the cake, place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer and spread it out evenly. Take the second layer and level off the rounded top with a knife or cake leveler. Place the second layer on top of the first layer, top-side down. Add frosting to this layer and spread out evenly. Repeat this with the 3rd layer, and spread the remaining frosting out on the top layer. Slice and serve immediately. Enjoy!

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.

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.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

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.