Butter Cake With Creamy Chocolate Frosting Recipe

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Butter Cake With Creamy Chocolate Frosting
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Ingredients:

Directions:

  1. For cake:.
  2. Position the rack in the lower third of the oven and preheat to 350°F.
  3. Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
  4. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
  5. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
  6. Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
  7. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
  8. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.)
  9. Continue beating until the mixture is ivory-colored.
  10. The entire process of adding and beating the eggs should take 3 to 4 minutes.
  11. Reduce the mixture speed to low.
  12. Add the flour mixture in four additions, alternating with three additions of the milk.
  13. After each addition, beat until smooth and scrape down the sides of the bowl.
  14. Beat in the vanilla with the final addition of milk.
  15. Spread the batter evenly in the prepared pans.
  16. Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
  17. Transfer the layers to wire cooling racks and cool for about 10 minutes.
  18. Invert layers onto the racks or plates and remove the pans; peel off the paper liners and cool completely.
  19. Frost and fill cake when completely cooled.
  20. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.).
  21. For frosting:.
  22. In a small bowl, melt the chocolate over a skillet of hot, not simmering, water, stirring occasionally until smooth.
  23. Remove from the heat and let stand until tepid.
  24. In a food processor fitted with the metal blade, pulse the sugar, butter and salt to combine.
  25. With the machine running, add the milk and vanilla and process until smooth.
  26. Add the cooled chocolate and process until well blended and creamy; use immediately.
  27. (The frosting can be stored, covered airtight, in the refrigerator for up to 3 days, or frozen for up to 3 months. Bring the frosting to room temperature and beat vigorously before using.
  28. Frosting makes about 2 1/2 cups. Enough for a 9-inch two-layer cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1595.28 Kcal (6679 kJ)
Calories from fat 530.8 Kcal
% Daily Value*
Total Fat 58.98g 91%
Cholesterol 247.18mg 82%
Sodium 234.58mg 10%
Potassium 702.32mg 15%
Total Carbs 263.83g 88%
Sugars 205.26g 821%
Dietary Fiber 5.33g 21%
Protein 15.26g 31%
Vitamin A 0.6mg 19%
Iron 2.2mg 12%
Calcium 235.9mg 24%
Amount Per 100 g
Calories 360.62 Kcal (1510 kJ)
Calories from fat 119.99 Kcal
% Daily Value*
Total Fat 13.33g 91%
Cholesterol 55.88mg 82%
Sodium 53.03mg 10%
Potassium 158.76mg 15%
Total Carbs 59.64g 88%
Sugars 46.4g 821%
Dietary Fiber 1.2g 21%
Protein 3.45g 31%
Vitamin A 0.1mg 19%
Iron 0.5mg 12%
Calcium 53.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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