Day: March 15, 2022

Best Ever Double Chocolate Buttermilk Cake Recipe

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Best Ever Double Chocolate Buttermilk Cake Recipe – Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.


I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.

The cake itself comes together in 10 minutes and it needs about 35 minutes to bake.

Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.

The eggs are then added, one by one followed by the buttermilk and International Delight coffee creamer alternately with the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt.


Best Ever Double Chocolate Buttermilk Cake Recipe

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

Total time: 45 minutes
Servings: 20 pieces

Ingredients


  • 2/3 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 1/3 cup International Delight chocolate caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Ganache

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup International Delight chocolate caramel coffee creamer

Instructions

  1. Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
  3. Beat in eggs, one at a time, until smooth.
  4. Stir in 1 1/2 teaspoons vanilla.
  5. Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
  6. Stir just until smooth.
  7. Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and cool completely.

Ganache

  1. In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
  2. Pour the ganache over the cake and let set before cutting into pieces.

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Best Ever Chocolate Cake with Vanilla Cream Cheese Frosting Recipe

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Best Ever Chocolate Cake with Vanilla Cream Cheese Frosting Recipe – With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!


There are a few reasons why I love this chocolate cake with vanilla cream cheese frosting so much.

First, it’s incredibly easy to make. Yes, it’s a layer cake and it requires a little bit of patience and planning ahead, but it’s worth every minute. Plus, I always plan on leaving it to set overnight so I’m not tempted to slice it before the ganache is settled.

Second, the vanilla cream cheese frosting is one of the easiest things to do, ever! Just make sure your butter and cream cheese are at room temperature and you slowly add in the powdered sugar. A kitchen ceiling with a layer of sugar on is no fun. (I may or may not talk from experience)

Third, this cake is a match made in heaven. Either you’re in the chocolate camp or the vanilla camp, combining the two results in a dessert everyone loves. (To be fair, I think this cake is more like 75% chocolate, 25% vanilla but who keeps track?)

Fourth, you don’t need any advanced decorating skills. If you’d rather cover the sides of the cake in frosting, just make a double batch. But I love a naked cake.

Last but not least, the ganache on top uses equal amounts of dark and semisweet chocolate. In my opinion, it’s the perfect balance of sweetness to finish the cake. 


Best Ever Chocolate Cake with Vanilla Cream Cheese Frosting Recipe

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

Total time: 55 minutes
Servings: 12-16 slices

Ingredients


  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup International Delight Chocolate Caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt

Frosting

  • 1 cup unsalted butter, room temperature
  • 1 package (8oz) cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons International Delight Chocolate Caramel vanilla creamer

Ganache

  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cups unsweetened chocolate chips
  • 1 cup heavy cream

Instructions

  1. Heat oven to 350°F.
  2. Coat three 9″ round pans with baking spray or butter and flour. Shake off excess. Set aside.
  3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Beat in the buttermilk and vanilla extract until well blended.
  6. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  7. Alternately add some of the flour mixture and a little of the coffee creamer, beating just until all the ingredients are blended in.
  8. Divide batter equally between the 3 baking pans.
  9. Bake for 23-25 minutes or until toothpick inserted in center comes out clean.
  10. Remove the pans from the oven and leave to cool for about 10-15 minutes before inverting on wire racks to cool completely.

Frosting

  1. In a mixing bowl add the butter and cream cheese.
  2. With the paddle attachment on, beat on low speed until fluffy, about 3 minutes.
  3. Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
  4. Once all the sugar is incorporated, beat in the vanilla extract and enough vanilla coffee creamer to reach your desired consistency. I prefer my frosting a little thicker so I only added 2 tablespoons.

Assemble the cake

  1. On a cake stand add the first layer. Spoon half of the frosting on top of it and spread it evenly.
  2. Gently lay the second cake layer and spread the remaining frosting.
  3. Last but not least finish the cake with the third cake later.
  4. To prevent the cake from sliding I use a cake ring but it’s not mandatory. If you do use the ring, make sure it’s tight around the cake.
  5. Refrigerate for a couple of hours, or overnight.

Ganache

  1. In a heatproof bowl, add the chocolate chips and cream. Microwave in 30 seconds intervals, stirring each time it stops, until the chocolate is smooth and creamy.
  2. Let the ganache thicken before pouring it over the cake.
  3. Refrigerate for at least 1 more hour before slicing the cake.

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