Chocolate Layer Cake with Vanilla Buttercream
Today, I’m featuring an outrageously delicious Chocolate Layer Cake with Vanilla Buttercream. You’ll want a big glass of chilled milk with your slice!
Chocolate Layer Cake for National Dairy Month
Did you know June is National Dairy Month? The change of seasons is a cue to dust off the ice cream maker in preparation for the hot, humid weather to come. My fridge is always stocked with butter, milk, buttermilk, cream, yogurt and a variety of marvelous cheeses—waiting for the perfect recipe. So if you’re a huge dairy fan like me, you’ll want to pick up a copy of The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. 113 delicious recipes are featured, all easy to make and many paired with a snippet from the dairy farmer who contributed the recipe.
One of the goals of this cookbook is to connect people to those that produce their food. This gem spotlights the hardworking farmers who put the milk on our table–as we sometimes forget the dairy doesn’t magically appear on the grocery store shelves. From recipes for lunch, dinner, snacks, and desserts, like this Chocolate Layer Cake with Vanilla Buttercream, as well as celebratory dishes for all occasions, you’ll see how dairy is integral to the American menu as well as garner inspiration to cook up some terrific dishes.
Chocolate Layer Cake with Vanilla Buttercream
I have tabbed numerous pages in this cookbook, but the one that first grabbed my attention first was this Chocolate Layer Cake with Vanilla Buttercream. According to my family, I don’t bake nearly enough cakes! It was a done deal once I showed them the photo in the cookbook. My youngest was home from college for the summer and we were having the first family dinner since Easter. A chocolate dessert is always in order for our family gatherings. Wouldn’t yours give this cake rave reviews? Mine did.
Each chapter profiles real-life dairy farm families from across the country that work tirelessly to provide you with fresh, wholesome and nutritious milk and other dairy products. The most compelling of those mentioned was a Wisconsin dairy family whose relatives settled in the Milwaukee area in 1875. The Koepke Family Farms has won soil conversion awards for their system of terraces, which prevents erosion, and their practice of crop rotation, which is imperative for good soil. As the suburbs grew to their boundaries, these farmers worked on developing relationships with their new neighbors, selling their cheeses and dairy products at the local farmers’ market.
And there just may be a connection to my family. First of all, my father-in-law was raised on a dairy farm in Northern Wisconsin. And his brother-in-law shared the last name of Koepke with these dairy farmers. Makes me wonder. This cookbook is chockfull of must-make recipes like Apple-Pecan Coffee Cake, Blackened Fish Tostadas with Watermelon Salsa, Artichoke and Roasted Red Pepper Yogurt Dip, Parmesan Chicken Fettuccine, Buttermilk Brownies, and Pumpkin Date Stack Cake with Mascarpone Frosting to name a few. The Dairy Good Cookbook can be purchased wherever books and e-books are sold, including Amazon, Barnes and Noble and Indie Bound. You’ll definitely want to add this to your repertoire!
More Chocolate Cake Recipes:
- Irish Chocolate Mousse Cake
- Layered Chocolate Meringue Cake
- Triple Layer Cocoa Cake
- One Layer Fudge Cake
- More Chocolate Desserts
Chocolate Layer Cake with Vanilla Buttercream
An indulgent, celebratory chocolate layer cake filled with vanilla butterceam
Ingredients
Cake:
- Softened butter, for the baking pans
- 1 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling:
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, softened
- 2 tablespoons vanilla extract
Frosting:
- 3/4 cup chocolate chips
- 1/2 cup heavy cream
- 4 tablespoons butter
- 2 1/2 cups powdered sugar
Instructions
- For the cake, preheat the oven to 350ºF. Butter three 9-inch round nonstick cake pans and line the bottoms with waxed paper.
- Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Remove from the heat, add the cocoa powder, and whisk until smooth. Allow to cool to room temperature, about 30 minutes.
- Beat the butter in a large mixing bowl with an electric mixer on medium speed for 1 minute. Add the granulated sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl occasionally. Add the eggs and vanilla extract and beat until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the cooled cocoa mixture to the butter mixture in three additions. Beat until thoroughly mixed.
- Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a cake tester inserted in the centers of the cakes comes out clean. Transfer the pans to wire racks. Let cool in the pans for 10 minutes. Remove the cake layers from the pans and gently peel off the waxed paper. Let cool completely.
- For the filling, beat together the powdered sugar, butter, and vanilla extract until smooth and spreadable. Set aside.
- For the frosting, combine the chocolate chips, heavy cream, and butter in a medium saucepan over medium-low heat, whisking until melted. Gradually add the powdered sugar and whisk thoroughly. Remove the pan from the heat and place in a large bowl that is partially filled with ice to cool, 5 to 10 minutes. Stir occasionally while cooling to prevent the frosting from becoming too stiff.
- To assemble the cake, place a layer on a serving plate. (Use a serrated knife to trim the cake layers to a level surface if necessary.) Spread with half the filling. Add the second layer and spread with the remaining filling. Top with the third cake layer. Spread the cooled frosting on the top and sides of the cake.
- Serve immediately or cover the cake with a large bowl or a cake keeper and refrigerate up to 3 days. Let the cake stand at room temperature for 3 minutes before serving.
Notes
This recipe is used with permission from The Dairy Good Cookbook, Andrews McMeel Publishing, LLC.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 642Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 285mgCarbohydrates: 100gFiber: 3gSugar: 76gProtein: 6g
139 Comments on “Chocolate Layer Cake with Vanilla Buttercream”
I make yogurt cheesecake bites for my husband for special occasions. He loves cheesecake, so it makes him happy. 🙂 Here’s the recipe! http://www.handletheheat.com/breakfast-cheesecake-cupcakes/
I absolutely love a Buttermilk Pie
If it were up to my family chocolate would be the only flavor cakes I’d bake, especially chocolate truffle cake. The first time I made it our second oldest son was home on leave from his army post in Korea and it’s a must have whenever we are all together. The copious amounts of butter and cream dictate that small slices should be in order. Notice I said, “should”!
My peanut butter cheesecake is a hit every holiday season with my family; I always make it.
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We have a cream cheese pound cake recipe that has become a family standard and favorite. My dad was first to make it and I also make it on occasion. This super rich cake has a whopping 6 eggs in it and 2 full sticks of butter! As kids, my siblings and I loved this cake and now our chilren have grown to love it as well to the point that they fight over who’s going to get the last piece.
sazzyfrazz at gmail dot com
tweeted https://twitter.com/mummytotwoboys1/status/608763557480665089
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
tweeted:
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amy [at] utry [dot] it
I grew up in Hong Kong and one of the famous dessert is custard tart. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. My Aunt make this tart every year at our Christmas family gathering and I make it for my kids from time to time at home. It’s probably my favorite dessert to enjoy.
amy [at] utry [dot] it
Replying for hgtempaddy@hotmail.com (mailto:hgtempaddy@hotmail.com) who was unable to post a comment 🙂
This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
Ingredients
4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.
https://twitter.com/sharylmk1/status/607732277188034560
A dish I have always loved was cheese stuffed Italian shells. My mom always used cottage cheese instead of ricotta. I liked it so much, I would request it for my birthday dinner as a kid!
chambanachik(at)gmail(dot)com
Liz, I am totally confused about this giveaway….other than leaving a comment, where do you want me to share a dairy recipe? Is there a rafflecopter process? Sorry, my bad. I claim the stupidity! Please just let me know and I’ll follow the instructions. Thanks!
xo
Roz
Mmmm, mmmm, mmmm! Liz, I can’t imagine chocolate without milk or cream! What a delicious and decadent cake and generous giveaway!
xo
Roz
Tweet link: https://twitter.com/shala_darkstone/status/607283048867110913
A dish that has meaning for me is cauliflower au gratin. It was the first recipe I ever made by myself, and my parents loved it!
Oh my! This cake is heavenly!
Lizzy,
I tweeted: https://twitter.com/BakewellJct/status/607204015974195200
I tweeted https://twitter.com/sockmonkeydiva/status/607203718895943680