Easy Kids Birthday Cake: Chocolate Cake with Chocolate Buttercream Frosting

Easy Kids Birthday Cake: Chocolate Cake with Chocolate Buttercream Frosting might be a good recipe to expand your hor d'oeuvre recipe box. For 96 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 26g of fat, and a total of 522 calories. This recipe serves 16. A few people made this recipe, and 60 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Nutritious Eats requires milk, cocoa powder, kosher salt, and salt. It is perfect for Birthday. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 43%. If you like this recipe, you might also like recipes such as Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting, Easy Chocolate Sheet Cake with Mocha Buttercream Frosting, and Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.

Servings: 16

 

Ingredients:

1 teaspoon baking powder

2 teaspoons baking soda

Butter, for greasing the pans

1 cup buttermilk, shaken

¼ cup cocoa powder

¾ cups cocoa powder

1 cup freshly brewed hot coffee

1 16-ounce box of confectioners sugar

2 extra-large eggs, at room temperature

1¾ cups all-purpose flour, plus more for pan

1 teaspoon kosher salt

1 Tablespoon meringue powder

3 to 4 tablespoons milk, as needed

1 cup (2 sticks) unsalted butters, softened

¼ teaspoon salt

2 cups sugar

4 ounces unsweetened chocolate, melted and cooled

1 teaspoon pure vanilla extract

2 teaspoons pure vanilla extract

½ cup vegetable oil

Equipment:

baking paper

hand mixer

spatula

whisk

bowl

oven

frying pan

wire rack

mixing bowl

Cooking instruction summary:

Preheat oven to 350 degrees F. Butter one 9x13 pan. Line with parchment paper, then butter and flour the pan.Sift flour, sugar, cocoa powder, 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, using a whisk combine the buttermilk, oil, eggs and vanilla.With the mixer on low, slowly add the wet ingredients to the dry. With the mixer still on low, slowly add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.Pour the batter into the prepared pans and bake for 32-35 minutes or until a cake tester comes out clean.Cool in pan for 30 minutes, then turn it out onto a cooling rack and completely cool before frosting.Combine butter, vanilla and salt in a large mixing bowl. With an electric mixer on medium-high speed, beat until the butter is fluffy, scraping down the sides as necessary.Add the confectioners' sugar cup at a time, mixing on low speed after each addition. When all the sugar is mixed in, stir in the meringue power and cocoa powder.Add the milk and melted chocolate and beat on high speed, scraping down the sides of the bowl once or twice, until the frosting is light and fluffy, about 5 minutes.Use the frosting immediately or refrigerate it, wrapped in plastic, for up to 1 week. Bring to room temperature and re-whip before using.

 

Step by step:


1. Preheat oven to 350 degrees F. Butter one 9x13 pan. Line with parchment paper, then butter and flour the pan.Sift flour, sugar, cocoa powder, 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, using a whisk combine the buttermilk, oil, eggs and vanilla.With the mixer on low, slowly add the wet ingredients to the dry. With the mixer still on low, slowly add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

2. Pour the batter into the prepared pans and bake for 32-35 minutes or until a cake tester comes out clean.Cool in pan for 30 minutes, then turn it out onto a cooling rack and completely cool before frosting.

3. Combine butter, vanilla and salt in a large mixing bowl. With an electric mixer on medium-high speed, beat until the butter is fluffy, scraping down the sides as necessary.

4. Add the confectioners' sugar cup at a time, mixing on low speed after each addition. When all the sugar is mixed in, stir in the meringue power and cocoa powder.

5. Add the milk and melted chocolate and beat on high speed, scraping down the sides of the bowl once or twice, until the frosting is light and fluffy, about 5 minutes.Use the frosting immediately or refrigerate it, wrapped in plastic, for up to 1 week. Bring to room temperature and re-whip before using.


Nutrition Information:

Quickview
520k Calories
8g Protein
25g Total Fat
73g Carbs
4% Health Score
Limit These
Calories
520k
26%

Fat
25g
39%

  Saturated Fat
12g
76%

Carbohydrates
73g
24%

  Sugar
54g
61%

Cholesterol
39mg
13%

Sodium
388mg
17%

Alcohol
0.26g
1%

Caffeine
23mg
8%

Get Enough Of These
Protein
8g
17%

Manganese
0.94mg
47%

Copper
0.61mg
31%

Vitamin E
4mg
29%

Magnesium
100mg
25%

Phosphorus
213mg
21%

Fiber
4g
20%

Vitamin B2
0.33mg
19%

Iron
3mg
19%

Selenium
9µg
14%

Zinc
1mg
12%

Calcium
111mg
11%

Folate
41µg
10%

Potassium
348mg
10%

Vitamin B1
0.14mg
10%

Vitamin B3
1mg
8%

Vitamin A
196IU
4%

Vitamin B5
0.36mg
4%

Vitamin D
0.5µg
3%

Vitamin K
3µg
3%

Vitamin B12
0.17µg
3%

Vitamin B6
0.05mg
3%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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