Chocolate Cake with Vanilla Buttercream

Vegetarian
Health score
1%
Chocolate Cake with Vanilla Buttercream
180 min.
14
509kcal

Suggestions


Indulge in the rich, decadent delight of our Chocolate Cake with Vanilla Buttercream, a perfect centerpiece for any celebration or a sweet treat to satisfy your cravings. This vegetarian dessert is not only visually stunning but also incredibly delicious, making it a favorite among chocolate lovers and cake enthusiasts alike.

With a preparation time of just 180 minutes, this cake serves 14 people, making it ideal for gatherings, parties, or simply a cozy family dessert night. Each slice boasts a delightful balance of flavors, with the deep, chocolatey richness complemented by the light and fluffy vanilla buttercream. The cake's moist texture, achieved through a careful blend of ingredients, ensures that every bite is a heavenly experience.

What sets this recipe apart is the opportunity for creativity! With the addition of various food colorings, you can customize the cake to match any theme or occasion, making it not just a treat for the taste buds but also a feast for the eyes. Whether you're celebrating a birthday, an anniversary, or just want to brighten up your day, this Chocolate Cake with Vanilla Buttercream is sure to impress and delight your guests.

So, roll up your sleeves and get ready to create a masterpiece that will leave everyone asking for seconds. Your journey to baking perfection starts here!

Ingredients

  • 1.5 teaspoons baking soda 
  • cups t brown sugar dark packed
  • large eggs for 30 minutes at room temperature
  • cups flour all-purpose
  • 14 servings purple gel food coloring 
  • 0.5 teaspoon salt 
  • cup butter unsalted softened
  • 0.8 cup cocoa powder unsweetened
  • teaspoon vanilla 
  • cups vanilla 
  • cup water 
  • 0.5 cup milk whole

Equipment

  • bowl
  • oven
  • whisk
  • plastic wrap
  • hand mixer
  • ziploc bags
  • wax paper
  • skewers
  • offset spatula

Directions

  1. Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
  2. Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
  3. Whisk together flour, baking soda, and salt in another bowl.
  4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes.
  5. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  6. Divide batter between cake pans, smoothing tops.
  7. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
  8. Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
  9. For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
  10. Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
  11. *Wilton Paste Food Coloring available at wilton.com.
  12. ·Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks.·Cake can be assembled 4 hours ahead and kept at cool room temperature.

Nutrition Facts

Calories509kcal
Protein5.29%
Fat36.86%
Carbs57.85%

Properties

Glycemic Index
8.07
Glycemic Load
10.01
Inflammation Score
-5
Nutrition Score
8.0465217362279%

Flavonoids

Catechin
2.99mg
Epicatechin
9.05mg
Quercetin
0.46mg

Nutrients percent of daily need

Calories:508.82kcal
25.44%
Fat:15.63g
24.05%
Saturated Fat:9.34g
58.4%
Carbohydrates:55.2g
18.4%
Net Carbohydrates:53.01g
19.28%
Sugar:38.65g
42.94%
Cholesterol:89.05mg
29.68%
Sodium:242.03mg
10.52%
Alcohol:20.54g
100%
Alcohol %:15.19%
100%
Caffeine:10.6mg
3.53%
Protein:5.04g
10.09%
Manganese:0.46mg
23.06%
Selenium:11.8µg
16.86%
Vitamin B2:0.24mg
14.05%
Copper:0.27mg
13.69%
Iron:2.02mg
11.21%
Vitamin B1:0.16mg
10.78%
Folate:41.67µg
10.42%
Magnesium:40.17mg
10.04%
Vitamin A:496.45IU
9.93%
Phosphorus:98.92mg
9.89%
Fiber:2.19g
8.75%
Vitamin B3:1.47mg
7.35%
Potassium:256.01mg
7.31%
Calcium:64.4mg
6.44%
Zinc:0.75mg
5%
Vitamin B5:0.42mg
4.22%
Vitamin D:0.62µg
4.17%
Vitamin E:0.55mg
3.64%
Vitamin B6:0.07mg
3.59%
Vitamin B12:0.2µg
3.36%
Vitamin K:1.37µg
1.31%
Source:Epicurious