Tag Archives: buttercream

A Simpler, Better White Cake

White CakeI owe you an apology. The white cake recipe I’ve been using, it’s…well, it’s a pain in the ass. There’s no subtler way to put it. I’m sorry.White CakeSure, that cake is delicious—it’s cake!—but it’s not delicious enough to require four bowls, ample sifting, a whisk, a spatula, a mixer and whipped egg whites. Few things are.White CakeAfter being asked to make a few Funfetti cakes earlier this year (and subsequently washing every mixing bowl I own and deep-cleaning sifted flour out of every crevice of my kitchen a few times), I realized the error of my overly-complicated ways and went back to the drawing board.

It should go without saying that it’s silly to rely on a recipe you dread making when you have the ability to make one that is simpler and yields better results.White CakeSimpler and better is exactly what you’ll find with this new, improved White Cake recipe. This rich, tender, fine-crumbed cake is a one-bowl endeavor, and while it does require a mixer, you don’t have to sift anything or whip egg whites. I’m calling it a huge win.White CakeThis cake comes together differently than the others you’ll find on this site. Instead of the usual creaming method (creaming butter and sugar before adding eggs, dry ingredients and milk), this recipe is made using the reverse creaming method, which might be my new favorite way to make cakes. Let me walk you through the process.White CakeStart by combining flour, cornstarch, baking powder, salt and sugar in a large mixing bowl—the only mixing bowl you’ll need for this recipe. Give those a good stir with a whisk or a low mixer before adding all your softened butter.

You read that correctly. Add all your softened butter directly to the dry ingredients.White CakeNext up, use your mixer to combine the two. This will take a few minutes and produce a rubbly, sandy-looking mixture. The purpose of doing this is to coat the flour with fat before adding the liquid ingredients. The butter creates a barrier that impedes gluten-development, producing a softer, more tender cake.White CakeWhite CakeWhite CakeAnd speaking of gluten-development, the last two steps are adding liquid ingredients (egg whites, extracts, and buttermilk), which are what will activate the gluten in the flour. Mix just until combined before dividing the batter into two pans and baking.White CakeOnce the cake layers are cool, you may fill and frost them however you like. I kept it simple this time around with a white buttercream (just my vanilla buttercream with less vanilla) and went for the naked cake look.White CakeOoooh. Ahhhhh.White CakeYou’ll love this White Cake for its buttery vanilla-almond flavor, fine crumb, and did I mention it only requires one bowl?????!!!!!🙌😍💪🍰🎉 White CakeIt’s great on its own, but is also a wonderful blank slate for all sorts of applications. Feeling like Funfetti? Add some sprinkles to the batter before baking. Embarking on your own wedding cake adventure? Layer it with Lazy Lemon Curd and finish it with a coat of Swiss Meringue Buttercream. Looking for the perfect fireworks-watching treat for your Fourth of July party? Give this recipe the Red, White & Blueberry treatment.White CakeOr maybe get brave and wild and do all three, because this White Cake is just that simple and just that good.

White Cake
makes one 9-inch round layer cake

2 2/3 cup all-purpose flour
1/4 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened, cut into small pieces
4 large egg whites, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract (optional)
2 cups buttermilk, room temperature

White Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
3-5 tablespoons heavy cream
sprinkles and/or decorative sugar, if desired
Place an oven rack in the center position. Preheat oven to 350F.

Grease two 9-inch round cake pans. Line with parchment and grease again. Set aside.

Combine flour, cornstarch, sugar, baking powder, and salt in a large mixing bowl. Whisk ingredients together (I like to do this by running my mixer on its lowest speed for about a minute).

Add butter to dry ingredients. Run the mixer on low speed to mix in the butter until there are no large pieces and the texture is sort of rubbly. This will take a few minutes.

Add egg whites, vanilla, and optional almond extract to the bowl. Mix until combined. Running the mixer on medium, add the buttermilk in two installments and mix until combined. Scrape down the bowl to ensure even mixing.

Divide batter among prepared pans. Tap each full pan on the counter five times to release any large air bubbles. Bake layers on the center rack for 28-32 minutes, or until a toothpick inserted in the centers comes out clean. Let let layers cool in their pans for 15 minutes. Run a thin knife around the edges of the layer before turning out onto a rack to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, vanilla, and optional almond extract. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes as desired. Top with sprinkles and/or decorative sugar immediately after frosting, if desired.

Layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.White CakeWhite Cake

Neapolitan Cake

Neapolitan CakeI make a lot of cakes—a lot. In any given month, I make at least ten, plus any that are tested and posted on this blog. What can I say? I have friends who like to celebrate and like my cakes. I’m flattered.Neapolitan CakeOf course, this means that making cake—something that once only brought joy—can sometimes be a slog. I don’t necessarily mind when baking feels like work (because it is my work), but I’d be lying if I said I couldn’t wait to come home and bake layers after a long day of blogging and personal cheffing. The joy understandably gets a little lost when I’m making a double batch of vanilla layers at 11pm on a Tuesday.Neapolitan CakeBut when inspiration strikes and I can be creative, it could be 4am and I’d be psyched to be baking. My roommate might not particularly like it, but I’d be in heaven.Neapolitan CakeSuch was the case last month when I made a cake for a friend whose only instruction was that it should have something strawberry involved, at his young daughter’s request. Other than that, I could go wild.Neapolitan CakeAnd so that request for a strawberry element somehow meshed with vanilla and chocolate and became Neapolitan…and I went wild. Wild! And it was so much fun (and so delicious!) that I went and made a second cake for this blog. You’re welcome 😉Neapolitan CakeY’all. Y’ALL. This cake. It is a thing. A real undertaking. A project best done over the course of two days. The most intricate cake work that’s ever been on this blog (aside from the wedding cake, of course).Neapolitan CakeBut I am also completely obsessed with it. I mean, what’s not to love about this checkerboard chocolate, vanilla, and strawberry interior and the ruffled tricolor buttercream exterior? It’s the most fun!Neapolitan CakeThe cake layers are all made from one batter. Once it’s mixed together, it’s divided in thirds. One is left plain—that’s the vanilla layer. Another is spiked with freeze-dried strawberries, and the last with cocoa powder and melted chocolate.Neapolitan CakeThey’re baked, cooled, evened…Neapolitan Cake…and then punched into rings and reassembled.Neapolitan CakeAnd layered in a specific order with thin layers of vanilla buttercream.Neapolitan CakeNeapolitan CakeNeapolitan CakeNeapolitan CakeNeapolitan CakeAnd then decorated in the most fun (and shockingly easy!) ruffle pattern. Or, you know, however you like.Neapolitan CakeWhen all is said and done and sliced and served, all your friends’ minds will be blown at your Neapolitan Cake prowess. As they freaking should be.Neapolitan Cake

Neapolitan Cake
makes one 3-layer 9-inch round cake

Cake Batter:
5 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, melted & cooled slightly
5 large eggs, room temperature
4 teaspoons pure vanilla extract
2 cups whole milk, room temperature
1 cup full-fat sour cream, room temperature

For the Strawberry Layer:
1 1.2 ounce package freeze-dried strawberries, pulverized
2 tablespoons whole milk
red food coloring (I used 6 drops red gel), optional

For the Chocolate Layer:
1/4 cup natural unsweetened cocoa powder
2 ounces dark chocolate, chopped
1/4 cup whole milk

Special Equipment:
6 inch round cake ring/cookie cutter
3 inch round cake ring/cookie cutter

Preheat oven to 350F. Grease 3 9-inch round cake pans. Line the bottoms with parchment and grease again.

Make the cake batter. In a large mixing bowl, whisk together flour, baking powder, salt, and granulated sugar. Set aside.

Pour melted butter into a medium mixing bowl. Whisk in eggs one at a time, followed by vanilla.

In a large measuring cup, use a fork to stir together whole milk and sour cream.

Whisk half the butter mixture into dry ingredients, followed by half the milk mixture. Add remaining mixture, followed by remaining milk mixture.

Make the flavored layers. Pour 3 1/4 cups of batter into one of the pans. This is the vanilla layer. Set aside.

Pour 3 1/4 cups of batter into each of two small mixing bowls.

To make the strawberry layer, whisk pulverized freeze-dried strawberries, whole milk, and food coloring into one of the bowls of batter. Transfer to another prepared pan. Set aside.

Make the chocolate layer. Whisk cocoa powder into the last bowl of batter.

Put chopped dark chocolate in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until melted and smooth. Whisk into batter, followed by whole milk. Transfer to remaining prepared pan.

Smooth the tops of all the pans-full of batter. Tap each full pan on the counter five times to release any large air bubbles. Bake cakes 32-37 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in pans for fifteen minutes. Run a small thin knife around the edges of the pans and invert the cakes onto cooling racks to cool completely. Layers may be wrapped in plastic and refrigerated for up to 2 days.

Even the layers. Working with one layer at a time, use a serrated knife to trim all layers until they are of even height (mine were each 1 1/4 inch tall).

Assemble the layers. Working with one layer at a time, place layer on a cutting board or other surface. Use the 6-inch ring to cut out the center. Use the 3-inch ring to cut out the center of the 6-inch circle of cake. Wipe rings clean. Repeat with remaining layers.

Separate all circles/rings of cake so that you have 3 3-inch center pieces, 3 6-inch middle rings, and 3 9-inch outer rings. Make layers by pressing pieces together like a puzzle. Layers should be as follows:

• chocolate outer ring, vanilla middle ring, strawberry center
• vanilla outer ring, strawberry middle ring, chocolate center
• strawberry outer ring, chocolate middle ring, vanilla center

For Layering & Assembly of Cake

Simple Syrup:
1/2 cup granulated sugar
1/2 cup water

Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream

Strawberry Buttercream:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
5-6 tablespoons heavy cream

Chocolate Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

Make the simple syrup. Combine sugar and water in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat.

Make the vanilla buttercream. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached.

Make the strawberry buttercream. In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and 5 tablespoons of heavy cream. Beat until very fluffy, about 2 minutes. If desired, mix in another tablespoon of heavy cream until the proper consistency is reached.

Make the chocolate buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place the layer with the chocolate outer ring on a serving plate or cake stand. Brush with simple syrup. Top with a thin layer of vanilla buttercream. Place the layer with the vanilla outer ring on top. Brush with simple syrup. Top with a thin layer of vanilla buttercream. Place the layer with the strawberry outer ring on top. Brush with simple syrup. Frost the entire cake with a very thin layer of vanilla buttercream (a “crumb coat”). Refrigerate for 15 minutes or up to 1 day.

Load remaining vanilla, strawberry, and chocolate buttercreams into piping bags (or ziplocks with smalls corners snipped off). Remove the cake from the refrigerator.

To decorate the cake as pictured, working with one buttercream at a time, pipe a ring of dollops around the entire bottom of the cake. Use the back of an offset spatula to press into each dollop and drag upward to create a “ruffle” effect, wiping clean as needed. Use another buttercream to make a ring of dollops above the first (now-ruffled), and repeat the same pressing/dragging method to create the same pattern. Use the remaining color of buttercream, and continue the method, alternating in a pattern until you have frosted your way up the cake, onto the top, and to the center.

Slice and serve. Leftover cake may be kept covered at room temperature for up to two days or in the refrigerator for up to five.Neapolitan CakeNeapolitan CakeNeapolitan Cake

Cinnamon Buttercream

Cinnamon ButtercreamThe official cake-count has now been brought up to sixteen since last Monday. Oy. But in keeping with this week’s theme of taking it easy, I’m not giving you a new cake recipe today—this post is all about the Cinnamon Buttercream.Cinnamon ButtercreamI did break my own step-by-step photos rule though. #sorrynotsorryCinnamon ButtercreamCinnamon ButtercreamWhen cakes #14 & #15 were picked up on Monday afternoon, my client paused before driving off to say how much he loved a vanilla cake with cinnamon buttercream that I had made last month. While he had ordered the cake, he couldn’t decide which flavors he wanted, so he let me surprise him.Cinnamon ButtercreamCinnamon ButtercreamI could have gone in many directions: chocolate, Oreo, malted, coconut, cream cheese…but instead I went for my secret favorite buttercream flavor: cinnamon.Cinnamon ButtercreamNow, I have never had someone ask for a cake with Cinnamon Buttercream. Not once. But every time I have put it on a cake, I get texts and emails like you wouldn’t believe. People love butter, sugar, cinnamon, and cream whipped until fluffy and slathered between layers of cake.Cinnamon ButtercreamDo you know why?Cinnamon ButtercreamIt’s because butter, sugar, cinnamon, and cream are freaking delicious!Cinnamon ButtercreamAlso delicious? My buttery vanilla cake. It’s a crowd favorite.Cinnamon ButtercreamIf you follow me on social media, you may have noticed I’ve been into piping recently. If you’re not, you can use more buttercream between layers and on top of the cake.Cinnamon ButtercreamOr just keep a little bowl of Cinnamon Buttercream in the fridge and eat it with graham crackers. Not that I’d know anything about that.Cinnamon ButtercreamWhile this particular combination of cake and frosting is great on its own, a little extra flourish of cinnamon-sugar never hurts.Cinnamon ButtercreamThere. Now it’s perfect.Cinnamon ButtercreamI think I’ll call this one Sweet Sixteen.Cinnamon Buttercream

Cinnamon Buttercream
makes enough for 1 fully-frosted 3-layer 9-inch round cake

1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
2 tablespoons (6 teaspoons) ground cinnamon
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream

For the cake pictured:
1 recipe Vanilla Layer Cake, cooled (3 layers, baked 26-28 minutes)
1 tablespoon coarse sugar
1/4 teaspoon ground cinnamon

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar and cinnamon in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream until desired consistency is reached.

For the cake pictured, frost and layer cake layers as desired. For cinnamon-sugar topping, mix together coarse sugar and cinnamon. Scatter over the top of the frosted cake.

Assembled cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.

Cinnamon Buttercream

Peppermint Mocha Buttercreams

Peppermint Mocha ButtercreamsDo you listen to the Stuff You Should Know podcast? My sister turned me onto it a few months ago and it was love at first listen. As my job is very solitary, I spend my days listening to Josh and Chuck talk about all sorts of things I have never given a passing thought. Imagine my surprise to find that yesterday’s episode was about something that I know all about: cake!

Yes, I spend many waking hours thinking about cake. Really. At any given moment, I am thinking about baking, layering, decorating, or eating cake. If you listen to the podcast (which you should!), it sounds like Josh, Chuck, and I may have that in common…the eating part anyway 😉

Peppermint Mocha ButtercreamsOne thing we definitely agree on though is that we all occasionally eat cake solely as a vehicle for frosting. For some *unknown* reason, it’s socially unacceptable to eat a bowl of frosting, so we eat cake to get our fix 😉 Until now, anyway…

Peppermint Mocha ButtercreamsEnter buttercream candies: literally frosting coated in chocolate.

Peppermint Mocha ButtercreamsFrosting. coated. in. chocolate.

Peppermint Mocha ButtercreamsFrosting for frosting’s sake.

Peppermint Mocha ButtercreamsIf you’re anything like me (or Josh and Chuck, apparently), this is basically the best news ever. These are the no-bake treat of my dreams.

Peppermint Mocha ButtercreamsYou can make buttercreams using any flavor of frosting you can imagine–if it can be whipped into buttercream frosting, it can be rolled into candy. As we’re just a few weeks out from Christmas, I’ve decided to go with Peppermint Mocha Buttercreams today 😊

The frosting base of these candies is a classic American chocolate buttercream that I’ve souped up with 1/4 teaspoon of peppermint extract and some instant espresso. It comes together in just a few minutes and is super fluffy and luxurious.

Peppermint Mocha ButtercreamsChill the peppermint mocha frosting before scooping it by the teaspoon and rolling it into balls. This is not a glamorous process, but it is helped greatly by coating your hands in confectioner’s sugar.

After another chill, it’s time for a dip in melted chocolate…

Peppermint Mocha Buttercreamsand a smattering of crushed peppermints, or perhaps some holiday sprinkles.

Peppermint Mocha ButtercreamsPeppermint Mocha ButtercreamsOne more quick chill later, the Peppermint Mocha Buttercreams are ready to eat. And oh, are they good. I mean, how could the combination of a chocolate shell and a melty espresso-mint center be anything but delicious?!

Peppermint Mocha ButtercreamsThey’re basically holiday perfection in a mouthful.

Peppermint Mocha ButtercreamsLooking for more Peppermint Mocha? Try my Peppermint Mocha Cookies ❤️💚❤️💚

Peppermint Mocha ButtercreamsPeppermint Mocha Buttercreams
inspired by and heavily adapted from Sally’s Baking Addiction
makes about 4 dozen candies

1 tablespoon instant espresso granules
2 teaspoons warm tap water
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (NOT mint extract)
2 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
crushed peppermints, for decorating (optional)
sprinkles, for decorating (optional)

In a small bowl, use a fork to whisk together espresso granules and warm water. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and peppermint extracts, followed by espresso mixture. Add heavy cream. Beat on high for 1-2 minutes, until very fluffy. Press plastic wrap to the surface of the frosting. Chill one hour in the refrigerator.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar may help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercreams from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with crushed peppermints or sprinkles. Continue until all buttercreams have been coated and topped.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Chocolate Cake with Malted Chocolate Buttercream

 My birthday is this weekend! I’m going to be 31 😁 I feel a little old, but I’m also really enjoying this phase of my life. 

In my 31st year, I have:

  • seen my family on six separate occasions (together and individually), including my 30th birthday trip to Santa Fe, a super-secret surprise trip to Austin for E3’s birthday, and visits to NYC from my mom, both sisters, and sister-in-law. That’s the most time I’ve spent with them since I moved to NYC in 2007. The older I get, the more I appreciate the amazing people who made me who I am.
  • spent some time off the grid in Maine, and enjoyed it way more than I ever expected. I can’t wait to do it again in a few weeks.
  • catered a dinner party for 300 people. I had three amazing helpers, and it went off without a hitch despite the six weeks of panic that preceded it. I hope to do it again this year…because I am insane.
  • moved. And moving in New York is horrible. Heck, moving anywhere is horrible. But I love my new apartment. Shoutout to my mom for coming to help me on the coldest weekend ever.
  • navigated my way through some major life changes and lessons with some modicum of grace and dignity.
  • opened my own Netflix account. #adulting
  • realized that I am still figuring out who I am. I hope this never ends.
  • made a lot of cookies. And eaten a lot of cookies.
  • really fallen in love with my friendships. My friends really stepped up and took care of me this year when I didn’t feel like I could do it myself. There’s nothing like laughing ’til you cry when you feel like your life is a mess. Thanks, guys.
  • started a baking blog. I dreamt of having this blog for six years before hitting “publish.” Thank you for reading, liking, sharing, and making the recipes. Thank you for making this little corner of the Internet what it is: a place filled with sugar and ridiculousness. Without you, I’m just talking to myself. 

…that got a lot mushier than I intended. 

This weekend, I’ll be celebrating at a cookout with those I hold nearest and dearest. My friends are making dinner, and I can’t wait! They offered to make dessert too, but being me, I just couldn’t leave well enough alone. I’ll be there with pie 😊

Of course, I thought about cake, but with the heat we’ve been having, I am afraid the frosting would melt. But I just can’t let my birthday go by without cake, so I’ve been celebrating a little early with this Chocolate Cake with Malted Chocolate Buttercream. The cake is moist, fluffy, and so, so easy. The best part? No mixer required! I’ve been making this cake for two years, and I can safely say that it’s the best chocolate cake I’ve ever had. And that’s coming from a self-proclaimed vanilla person. 

The frosting is a tribute to one of my very favorite things: chocolate malts. Oh yes, I love a chocolate malt. I just *have* to have one at least twice a month. It only seems appropriate that I’d use it as inspiration for my birthday cake frosting. This is a super easy chocolate buttercream with a hefty dose of malted milk powder. It’s creamy, dreamy, chocolaty, malty magic. If malt isn’t your thing, I recommend replacing the cup of malted milk powder in the recipe with an additional cup of confectioner’s sugar. It’ll still be delicious 😊 

As for decorating, I went for a sort of naked cake approach here, using the bulk of the frosting to frost the top and fill the layers. This recipe makes enough frosting to fully frost and fill a two layer 9″ round cake, if you’d like to cover the whole thing. If you want to pipe, you’ll need to make 1.5 times the recipe. No matter which route you choose to go, your cake will be fantastic.

If you don’t have a reason to make cake this weekend, I give you full permission to use my birthday as an excuse. We’re Internet friends after all. And friends who eat Malted Chocolate Buttercream together stay together, right?!

Have a great weekend! 

 Chocolate Cake with Malted Chocolate Buttercream
cake recipe adapted from Sally’s Baking Addiction
makes one two layer 9″ round cake

For the pan:
2 tablespoons neutral-flavored oil (I use canola)
2 tablespoons natural unsweetened cocoa powder

Cake:
1 3/4 cups all purpose flour
3/4 cup natural unsweetened cocoa powder (not Dutch Process)
1 cup granulated sugar
3/4 cup light or dark brown sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I use canola)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk (low fat is fine)*
1 cup strong, hot coffee (decaf is fine)

Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
3/4 cup natural unsweetened cocoa powder
1 cup malted milk powder (I use Carnation)
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3-4 tablespoons heavy cream

chocolate chips, for decorating (optional)

Preheat the oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and cocoa powder. Use a pastry brush to paint the entire insides of the pans with the mixture. Set aside.

Make the cake batter. In a large mixing bowl to sift together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together oil and eggs, followed by vanilla, buttermilk, and coffee. Whisk in dry ingredients in three installments, just until combined. Divide batter evenly among the pans. Tap full pans on the counter five times to release any air bubbles. Bake 23-27 minutes, until a toothpick inserted in the middle comes out clean.

Let cakes cool in pans for ten minutes before running a small, thin knife around the edges. Invert cakes onto cooling racks and allow to cool to room temperature.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder. Mix in malted milk powder and salt, scraping down the bowl as necessary. Add in vanilla and 3 tablespoons of heavy cream, and beat on high for two minutes. Add more cream by the tablespoon until desired consistency is reached. Fill the layers and frost as desired. Decorate with chocolate chips, if desired.

Frosted cake will keep covered at room temperature for up to two days, and in the refrigerator for up to a week.

Note:

If you don’t have buttermilk, put one tablespoon of white vinegar in the bottom of a liquid measuring cup, then pour milk up to the 2 cup mark. Stir and let sit for five minutes, until curdled. Use as instructed in the recipe. Do not use skim or fat free milk.