CHOCOLATE BUTTERMILK SQUARES
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. -Clarice Baker, Stromsburg, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, bring butter, cocoa and water just to a boil. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan. , Bake until set, 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.
Nutrition Facts : Calories 466 calories, Fat 19g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 380mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.
KIM'S BUTTERMILK SPICE CAKE
This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.
Provided by Kim
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
- Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
- Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
- For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g
SUPERFETTI BUTTERMILK CAKE BARS AS MADE BY HEATHER WONG RECIPE BY TASTY
Celebrate any occasion with Flouring LA's founder, Heather Wong's, popular superfetti buttermilk cake bars. Sweet, fluffy, and colorful cake meets creamy, decadent buttercream frosting making this recipe a fan favorite.
Provided by Heather Wong
Categories Desserts
Time 1h38m
Yield 16 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch (33 x 45 cm) rimmed baking sheet with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until combined.
- Add the butter and granulated sugar to a large bowl and cream with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, 1 at a time, scraping down the sides of the bowl as needed. Add the vanilla and beat until incorporated.
- Add a third of the dry ingredients, followed by half of the buttermilk, another third of the dry ingredients, remaining buttermilk, and remaining dry ingredients, beating well after each addition. Fold in the rainbow sprinkles.
- Pour the batter onto the prepared baking sheet and use an offset spatula to spread evenly.
- Bake until the cake is light golden on top and a toothpick inserted in the center comes out clean, 18-22 minutes. Set the baking sheet on a wire rack and let the cake cool completely before frosting.
- While the cake is cooling, make the buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar and beat on low speed for 30 seconds to incorporate. Increase the mixer speed to medium-high and beat for 3 minutes, stopping as necessary to scrape down the sides of the bowl, until fluffy. Add the heavy cream, vanilla, and salt and beat on medium speed for another 2 minutes, or until the buttercream is no longer grainy. If desired, continue mixing for another 1-2 minutes for a fluffier consistency.
- Assemble the cake: Use the parchment to lift the cake from the pan onto a flat surface. Using a sharp knife, cut the cake in half crosswise. Spread about half of the buttercream across one half of the cake. Place the other cake half on top of the buttercream, top down, and gently press down to adhere. Peel off the parchment lining. Spread the remaining buttercream evenly over the top layer of cake, reserving some buttercream for coloring, if desired. Decorate with colored buttercream, more sprinkles, or edible flowers as desired.
- Chill the cake in the refrigerator for at least 30 minutes, or until the buttercream is firm. Using a very sharp knife, trim the edges of the sheet cake for clean lines. Slice crosswise into 8 strips, then slice in half vertically for 16 bars, running the knife under warm water and drying between cuts if desired for cleaner lines.
- Store the cake bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 weeks.
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 51 grams, Fat 26 grams, Fiber 0 grams, Protein 3 grams, Sugar 37 grams
MOLASSES-AND-BUTTERMILK GINGERBREAD SQUARES
Categories Milk/Cream Ginger Dessert Bake Winter Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares.
KIM'S BUTTERMILK CAKE SQUARES
I created this recipe when I had leftover buttermilk I didn't want to waste. This is a pretty tasty treat and relatively healthy too! Vegetarian and vegan friendly recipe as well.
Provided by K.R. Browning
Categories Bar Cookie
Time 50m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and grease an 8x8 inch baking pan.
- Stir all the ingredients together.
- Pour the mixture into the 8x8 baking pan.
- Bake for 35-40 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 148.2, Fat 6.4, SaturatedFat 0.9, Sodium 154.4, Carbohydrate 21.4, Fiber 2.3, Sugar 8.5, Protein 2.4
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