Dunkaroo Cake

Do you remember Dunkaroos? They used to be a grocery store staple – little graham cracker cookies with funfetti frosting to dip them in. What a treat! I loved that combo then and I love it now. In fact, even in college I was known to drip graham crackers into a tub of Betty Crocker Funfetti Frosting.

I was reminded of this flavor combination by a follower on Instagram who requested I make a cake inspired by Dunkaroos.

How much do we love this follower and her brilliant idea?!

Here’s what we’re looking at:

• Graham cracker cake layers
• Confetti buttercream
• White chocolate graham cracker clusters

Or summed up in one word – deliciousness!

How to Make the Best Tasting Cake

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure you beat the butter, sugar and eggs well. The texture should be light and fluffy and the volume should increase.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it

Confetti Buttercream

This confetti buttercream recipe is a favorite around here. Make sure to follow my tips before for making the best buttercream frosting.

 HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

White Chocolate Graham Cracker Clusters

The last element in this cake is a little texture. These white chocolate coated graham cracker clusters give the cake a little crunch, while playing up the graham cracker flavor.

Enjoy!

Make Sure to Try These Cakes Too!

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Dunkaroo Cake

Graham cracker cake layers with confetti buttercream and white chocolate covered toasted graham crackers.

Course Dessert

Cuisine Cake

Keyword Dunkaroo Cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) finely ground graham crackers (about 8 full rectangular crackers)
• 1 3/4 teaspoons (7 g) baking powder
• 1 teaspoon (2.6 g) cinnamon
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (227 g) unsalted butter, at room temperature
• 1 2/3 cups (333.3 g) granulated sugar
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the White Chocolate Covered Graham Cracker Clusters

• 1/4 cup (56.5 g) unsalted butter, melted
• 3/4 cup (75g) graham cracker crumbs (about 6 full rectangular crackers)
• 1/4 cup (23 g) milk powder, I use THIS
• 1/2 teaspoon (3 g) salt
• 2 tablespoons brown sugar
• 3 ounces white chocolate chips, melted
• 3 tablespoons rainbow sprinkles

For the Buttercream

• 2 cups (452g) unsalted butter, slightly chilled
• 6 cups (750g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 2 teaspoons (8.4g) vanilla extract
• Pinch of salt
• 1/2 cup sprinkles
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping like I did, you’ll want to make an extra 1/4 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
• In a medium-size bowl, combine the graham cracker crumbs, flour, baking powder, cinnamon, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition and making sure to scrape down the sides of the bowl between each addition. After the eggs are all added, continue to beat on medium-high for about 2 to 3 minutes.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another 1/3 of the dry ingredients, the second half of the buttermilk and the final 1/3 of dry ingredients. Mix until combined, about 30 seconds. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans (about 20 ounces in each) and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the White Chocolate Covered Graham Crackers Clusters

• Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the graham cracker crumbs, milk powder, brown sugar, and salt.
• Pour the melted butter into the bowl and toss to coat the crumbs until they are “wet.”
• Spread the crumbs over the parchment paper and bake for 7 minutes, at which point you’ll toss the crumbs with a fork, and bake again for another 7 minutes.
• When the crumbs are done baking, remove from the oven and allow the crumbs to cool completely.
• Combine the cooled graham cracker crumbs / clusters and the melted white chocolate into a mixing bowl. Toss to coat the graham crackers. Toss in the sprinkles.
• Pour the coated graham crackers over a sheet of parchment paper. Allown the mixture to set.

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, best the butter for about 2 to 3 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla, and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
• Fold in the sprinkles.

For the Assembly

• Place the first cake layer, top side up on a cake plate or cake board set on a turn table.
• Evenly spread about a cup of buttercream over the cake layer. Sprinkle on about a half cup of the graham cracker crumble and gently pat into place.
• Place the second cake layer on top of the filling and repeat step 2.
• The final cake layer will go top-side down on the filling. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with the remaining buttercream and crumbs.

  For the piping, I used the Wilton 8B piping tip.

The post Dunkaroo Cake with Confetti Buttercream first appeared on Cake by Courtney.

With the new year upon us, I know there are a lot of you reading who are eager to finally get into cake-making. I’m hoping to make that journey as easy and as fun as possible. Because, the thing you need to know about cake? It’s fun! It’s happy! It’s exciting! It’s delicious!

I just launched my new online cake camp and to get things started, we’re making the easiest and most delicious chocolate cake. AND we’re keeping it super simple by baking it in a 9-inch by 13-inch cake pan. No layers. No fancy decorating… at least not yet

Join My New 3-Month Online Cake Camp

Cake making doesn’t have to be hard! In fact, it can be so easy and I’m here to show you how with my new 3-month online cake camp.

The Best Chocolate Cake Recipe

This cake is seriously the bes. It’s moist, it’s rich in flavor, and it’s easy to make.

What makes this cake so delicious?

Two things really make this cake stand out from the rest: how moist it is and how full of chocolate flavor it is.

Moisture: this cake is incredibly moist thanks to a combination of buttermilk, hot water (or you can use coffee), oil, and eggs.

Richness: we’re using a high fat, dark chocolate cocoa powder. It’s important to note that this recipe uses dark chocolate for a reason. Because we’re adding all the other ingredients to the cocoa powder, if we used a basic cocoa powder, the chocolate flavor would get diluted. Additionally, if the cocoa powder is low in fat (like most grocery store brands), you run the risk of drying out the cake.

NOTE: The cake batter in this cake recipe is thinner than many of my other cake batters. Don’t let that scare you. It’s going to rise beautifully and taste incredible. Truly the best chocolate cake ever!

More Beginner Cakes

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Chocolate Sheet Cake with Vanilla Buttercream

Moist and flavorful chocolate cake with a light and fluffy vanilla buttercream. 

Course Dessert

Cuisine Cake

Keyword Black and White Cake, Chocolate Cake, Chocolate cake with vanilla frosting, Vanilla Frosting

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g)granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (5.6 g) salt
• 3 large or extra large eggs room temperature
• 1 cup (240 g) buttermilk room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
• In a bowl of electric mixer, combine all the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
• Bake for 25 to 30 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely before frosting.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

The post The Best Chocolate Sheet Cake with Vanilla Buttercream first appeared on Cake by Courtney.

Birthday Cakes

My Avery turned 8 yesterday and I’m still trying to cope with this whole, “growing up” thing. I’m not sure I’ll ever get used to it! Avery always has grand ideas for her birthday cakes and this year was no different.

Before we get into this year’s buttercream dog cake, let’s take a little trip down memory lane!

Avery’s 7th Birthday Cake

For Avery’s birthday last year, she wanted a rainbow cake. I love a rainbow cake and the traditional rainbow order but decided to stray from the usual once I saw the candles by A Glow. They are truly something special and I loved how the order of colors felt more random but still scream, “rainbow!”. For this one, I used my Confetti Cake recipe (minus the sprinkles).

TIP: when adding food coloring to your cake batter, make sure to fold it in so you don’t over-mix your buttercream (which causes your cake to sink when it bakes).

Avery’s 6th Birthday Cake

Two years ago, Avery had one of her more “unique” requests – a bear unicorn cake. Yes, you read that right. Bear + unicorn!

This cake was chocolate cake layers with chocolate buttercream.

Avery’s 5th Birthday Cake

Three years ago, Avery was actually only concerned about the flavor of the cake. She specifically told me she wanted a peach cake that wasn’t my Peach Crisp Cake. It needed to have peach cake layers, peach filling, and vanilla buttercream. You may remember this cake… it was quite the ordeal! It took several attempts to get the peach flavor to stand out in the cake layers but was well worth the effort. My Peaches and Cream Cake is delicious and Avery loved it!

Avery’s 4th Birthday Cake

When Avery was younger, the color of her cake mattered a lot. For her 4th birthday, she wanted a blue and pink cake. To do something a little more exciting than just coloring vanilla cake, I decided to create a Cotton Candy Cake. This one is very sweet and tastes just like the fan-favorite county fair treat.

Avery’s 3rd Birthday Cake

No surprise here! Avery was a huge Elsa fan when she turned 3. Her entire party was Frozen-themed, which included the cake. I made an ombre buttercream design for the cake and then melted white chocolate, spread it on parchment paper, sprinkled it with candy pearls, and let it dry before I broke it into pieces.

Avery’s 2nd Birthday Cake

At age two, little miss already had an opinion about her cake. This was the first time she requested something specific. PINK! It had to be pink! This was also the year I started Cake by Courtney.

Avery’s 1st Birthday Cake

We had been traveling on Avery’s first birthday, so I’m gonna say it – I made a box cake mix!

Buttercream Dog Cake Tutorial and Tips

Okay! Back to this year’s buttercream dog cake! The cake itself was my Ultimate Chocolate Cake – chocolate cake layers, chocolate mousse filling, and chocolate buttercream.

How to Make a Dog Cake with Buttercream

• Trim a little cake off the top of each cake layer to use for shaping the nose and ears on the dog face.
• Stack and crumb coat cake.
• Freeze crumb coated cake for 15 to 20 minutes.
• Add a spoonful of buttercream to the cake scraps and mix well.
• Shape the cake scraps to form ears and nose area.
• Prepare TWO piping bags with grass Piping Tips.
• Fill each piping bag with chocolate buttercream (don’t fill past 2/3rds full – you’ll be alternating between the two bags as each gets a little warm from your hand).
• TIP: when your buttercream starts to soften too much, switch it for the second bag and place the first bag in the fridge for a few minutes to set the buttercream.
• Start piping the dog hair from the bottom of the cake and work your way up.
• Once the cake is covered, roll out fondant. I like to use these small packets of Fondant
• Use a 1-inch cookie cutter to cut two eyes in black fondant.
• Take a small piece of white fondant, roll a ball in your hands and press flat to make the whites of the eye.
• You’ll also want to roll out some black fondant to create the lines from the nose to the mouth and one for above the tongue.
• I simply shaped the tongue with my hands. See picture above for reference on shape.
• Gently place the fondant pieces into place.
• Candle: Meri Meri Brand

How to Cake It

Check out my post HERE for more animal-inspired cakes! Also, follow me on Instagram @cakebycourtney for tips and recipes on all things cake!

The post How to Make a Dog Cake with Buttercream Icing first appeared on Cake by Courtney.

I have quite a few strawberry cake recipes that I absolutely love! Chocolate and strawberry are usually my go-to flavors whenever I’m picking out a dessert to try. Needless to say, I had fun reminiscing on all of these cakes as I put together this list of my top 5 favorite strawberry birthday cakes for you. I tried to keep a good variety for all of the strawberry cake lovers! There are some that celebrate more of the tart side and then some that focus on the sweeter side of strawberries. I know you’ll find one or two that you’ll love!

One of the best things about strawberries is how many things you can pair them with. It can really make the perfect match with sweet or salty, so the options are almost endless! I loved creating all of these different strawberry birthday cake recipes, and especially loved eating them! I hope you and yours enjoy them as much as I have. 

Top 5 Favorite Strawberry Birthday Cakes

Favorite Strawberry Birthday Cake #1: Strawberry Cake

First up is my classic Strawberry Cake. I got the inspiration for this Strawberry Cake from the Cake Bar in Dallas. I went there with my brother when I was in town and I was blown away by it! The flavor and the moist cake layers were just unreal. I knew it was a recipe I would have to recreate, so I hope you enjoy my version of this Strawberry Cake. This would be a great birthday cake for those who love cream cheese frosting too! 

Favorite Strawberry Birthday Cake #2: Sweet and Salty Strawberry Pretzel Delight Cake

This Strawberry Pretzel Delight Cake is heaven for sweet and salty lovers! This cake features yellow cake layers, strawberry buttercream, and a strawberry and pretzel crunch filling. If you’ve ever had the traditional Christmas strawberry pretzel salad, this is basically that in cake form! It is so delicious and has the perfect flavor and texture combination you’d want in a cake. 

Favorite Strawberry Birthday Cake #3: Strawberry Lemonade Cake

This Strawberry Lemonade Cake is a fun one! This would especially be a good strawberry birthday cake for those who celebrate birthdays in the spring or summer. This cake features a sweet and tart lemon curd filling–perfect for a strawberry lemonade cake, right? I just love the punch tart brings to any cake without it being too overwhelming. This cake also features a cream cheese frosting! There are so many different elements going on with this cake, but they all work together so beautifully. Your taste buds will be dancing after the first bite!

Favorite Strawberry Birthday Cake #4: Strawberries and Cream Cake

This Strawberries and Cream Cake has a more natural strawberry flavor compared to my original Strawberry Cake. This natural flavor comes out because of the freeze-dried strawberries and strawberry puree reduction in the recipe. Something special about this cake is the added freeze-dried strawberries in the buttercream frosting. Make sure to read the notes on the original post for tips on keeping your buttercream from getting too thick from them. I can’t wait for you to try this strawberry birthday cake! 

Favorite Strawberry Birthday Cake #5: Chocolate Strawberry Nutella Cake

Chocolate and strawberry are one of the most classic combinations, so of course, I had to include this Chocolate Strawberry Nutella Cake on this list. And as you can see in the name, this cake is extra special because of the not-so-secret ingredient, Nutella. This cake features my dark chocolate cake layers, a plain layer of Nutella, Nutella frosting, and fresh strawberries. This is such a good one for those chocolate lovers who also don’t want to miss out on a sweet strawberry treat!

Top 5 Favorite Strawberry Birthday Cakes

I hope you enjoyed this post on my top 5 favorite strawberry birthday cakes! I know you don’t need a birthday (or really any celebration) as a reason to eat cake, but I thought I’d dedicate a post to those strawberry lovers who would always vote for some type of strawberry cake on their birthday! But if you’re up for a new birthday cake flavor, you’ve got to try THIS ONE!

For more tips and recipes on all things cake, you can follow me on Instagram @cakebycourtney.

More Birthday Cake Recipe Ideas

• Strawberry Lemonade Cake with Sweet and Tart Lemon Curd Filling
• Decadent and Delicious Chocolate Strawberry Nutella Cake
• Milk Bar Birthday Cake
• Avery’s “Frozen” Birthday
• Banana Nutella S’mores Cake

The post Top 5 Favorite Strawberry Birthday Cakes first appeared on Cake by Courtney.

The Best Chocolate Cake of Your Life

I don’t know how on earth I’ve gone six years without putting a basic chocolate cake recipe on my blog. I mean, I have these layers and this buttercream paired with SO many different cakes, but not the two of them together by themselves. Preposterous, I know! Well, the wait is finally over! I’m so excited to share with you The Most Delicious Chocolate Cake you’ll ever eat. Seriously! It’s that good that I’m making such a bold claim.

Plus, it’s an easy chocolate cake recipe. You can whip this up in no time!

Check out how moist these layers are! We have a combination of buttermilk, hot water (or you can use coffee), oil, and eggs to thank for that.

NOTE: The cake batter in this cake recipe is thinner than many of my other cake batters. Don’t let that scare you. It’s going to rise beautifully and taste incredible. Truly the best chocolate cake ever!

Dark Chocolate vs. Milk Chocolate

It’s important to note that this recipe uses dark chocolate for a reason. Because we’re adding cream, butter, and powdered sugar to the chocolate, the flavor gets diluted just a bit. If you use milk chocolate chips instead of dark chocolate chips, you’re going to lose a lot of the chocolate flavor. Additionally, the buttercream will simply taste overly sweet. Now, don’t get me wrong – I love all things sweet, but it’s important to have balance. The dark chocolate in the layers and the buttercream help provide a balance to the sweetness because dark cocoa is bittersweet. However, the cake and buttercream frosting don’t taste bittersweet because we’ve added other ingredients to them (i.e. sugar!).

So trust me on this one. Use dark chocolate!

What Dark Chocolate Should I Buy?

It’s important to use a good quality dark chocolate for the best-tasting results. I use and recommend either Callebaut Chocolate or Guittard Chocolate. You can find both at Orson Gygi or Guittard can be found at most grocery stores.

How to Make Cake

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it

I also shared the baking process on my Instagram the other day. Click the icon below to check it out.

• Instagram

Best Chocolate Buttercream

I’m making a lot of big claims today, I know. But friends, I stand by them! This is the most delicious chocolate cake and this is THE BEST chocolate buttercream. You’ll be using 10 ounces of dark chocolate, some heavy whipping cream, powdered sugar (sifted, of course), vanilla and salt. I have some tips below for making the best buttercream frosting, plus, you’ll want to click the Instagram icon below to see how I make it.

• Instagram

How to Make the Best Buttercream Frosting

To get this silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to instructions.

Other Cake Recipes You’ll Love

• Ultimate S’mores Cake
• Almond Joy Cake
• Chocolate Coconut Cake
• German Chocolate Cake
• Easy and Delicious Chocolate Sour Cream Cake

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The Most Delicious Chocolate Cake

Tender and moist chocolate cake layers with silky, smooth chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Beginner, chocolate buttercream, Chocolate Cake

Servings 1 2-layer, 8-inch cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g)  baking soda
• 3/4 teaspoon (3 g) baking powder 
• 1 teaspoon (5.6 g) salt
• 1 cup (240 g)  buttermilk at room temperature
• 1 cup (236.6 g) hot water 
• 1/2 cup (109 g)  vegetable oil
• 3 large eggs at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 1/3 cup ( 77 g) heavy whipping cream 
• 10 oz. dark or semi-sweet chocolate chips
• 2 cups (452 g) unsalted butter slightly chilled
• 5 cups (625 g) powdered sugar measured then sifted
• 1 tablespoon (4.2 g) pure vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumsb on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and freeze until ready to use. 

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
• Buttercream can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 

ASSEMBLY

• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread 1 cup of buttercream over the cake layer.
• Place second cake layer, top side down, on top of the buttercream.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post The Best Chocolate Cake with Chocolate Buttercream first appeared on Cake by Courtney.

This inside-out birthday cake was so fun to make to help celebrate the 100th birthday of Betty Crocker. While Westin’s 1st birthday cake was my first cake from scratch, I grew up learning to make cake with the help of Betty Crocker. In fact, my very first solo cake adventure was when I was 8-year-old! I’ll never forget frosting that chocolate 9″x13″ cake with Betty’s vanilla buttercream.

For this celebration cake, I used my milk chocolate cake layers and paired it with my chocolate chip cookie dough filling and a cake batter buttercream made with the Betty Crocker yellow cake mix.

WHAT IS CAKE BATTER BUTTERCREAM?

This cake batter buttercream recipe is a buttercream frosting flavored with a Betty Crocker yellow boxed cake mix but can be made with any flavor cake mix for a fun birthday buttercream for cakes or cupcakes.

HOW DO YOU MAKE CAKE BATTER BUTTERCREAM?

To make cake batter buttercream, you’ll first want to cook the cake mix to kill any bacteria from raw flour. You’ll also do this for the cookie dough filling. To do this, you’ll evenly spread the cake mix over a baking sheet and bake the cake mix for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the cake mix to cool to room temperature before using in the buttercream.

When the cake mix is cooled, first beat the butter on medium-high until light and fluffy (about 2 to 3 minutes). With the mixer on slow, gradually add the cake mix, followed by the powdered sugar, and heavy cream. Once all of the ingredients are added, turn the mixer to medium-high and beat for an additional 3 to 5 minutes.

TIPS FOR MAKING BUTTERCREAM FROSTING

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

HOW LONG DOES THIS BUTTERCREAM FROSTING LAST?

Like all buttercream recipes, this buttercream frosting holds up great in the freezer. While I prefer to make buttercream day of or the day before I assemble a cake, this frosting can last up to a few months in the freezer. Be sure to put it in an airtight container.

HOW TO MAKE MOIST CAKES FROM SCRATCH

I love this milk chocolate cake recipe from my Better Than Anything Cake. It’s not too rich and makes the perfect pairing to the cake batter frosting. Make sure to follow my go-tips for making moist cakes from scratch:

• Preheat oven 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• Beat butter and sugar on high for a few minutes.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

*Sponsored post

MORE CAKES YOU’LL LOVE

• Confetti Cake
• Sprinkle Cookie Dough Cake
• Yellow Cake with Chocolate Buttercream
• Easy and Delicious Chocolate Sour Cream Cake

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Chocolate Cake with Cake Batter Buttercream

Chocolate cake layers, chocolate chip cookie dough filling and cake batter buttercream.

Course Dessert

Cuisine Cake

Keyword cake batter, Cake batter buttercream, Chocolate Cake, cookie dough, cookie dough filling

Servings 20 people

Ingredients

FOR THE CHOCOLATE CAKE

• 3/4 cup (169.5 g) unsalted butter at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 5 large eggs at room temperature
• 3 1/4 cups (373.75 g) cake flour
• 3/4 cup (75 g) dark cocoa powder
• 1 1/2 teaspoons (8 g) salt
• 2 cups (480 g) buttermilk at room temperature
• 1 1/2 tablespoons (21 g) white distilled vinegar
• 2 1/2 teaspoons (10 g) baking soda
• 1/2 cup (120 g) sour cream at room temperature

FOR THE COOKIE DOUGH FILLING

• 1 cup (120 g) all-purpose flour cooked at 300 degrees F. for 10 minutes
• 1/2 cup (113 g) unsalted butter room temperature
• 3/4 cup (165 g) packed light brown sugar
• 1/2 teaspoon (2.1 g) vanilla extract
• 1/2 teaspoon (3 g) salt
• 1 cup (150 g) mini chocolate chips
• 1/4 cup rainbow sprinkles

FOR THE CAKE BATTER BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 5 cups (625 g) powdered sugar measured then sifted
• 2 cups (240 g) Betty Crocker Yellow Cake Mix cooked at 300 degrees F. for 10 minutes
• 1/4 cup (60 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CHOCOLATE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Fold in the sour cream until no streaks remain.
• Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

  Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.

FOR THE COOKIE DOUGH FILLING

• In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed for about one minute.
• Add the vanilla, flour and salt. Continue to mix until combined.
• Stir in chocolate chips and sprinkles.

FOR THE CAKE BATTER BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until it's light and fluffy, about 2 minutes.
• With the mixer on medium speed, gradually add the cooked (and cooled) cake mix and powdered sugar, scraping down the sides and bottom of the bowl as needed.
• With the mixer on low speed, gradually add the heavy cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

FOR ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Gently spread about a cup of buttercream over the cake layer. Next, spread half of the cookie dough over the buttercream.
• Repeat for second cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Decorate with sprinkles.

The post Easy Chocolate Cake with the Most Delicious Cake Batter Buttercream first appeared on Cake by Courtney.