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:

Equipment:

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: