Best Chelsweets Chocolate Cake With Cookie Dough Buttercream Recipes

YELLOW SHEET CAKE WITH DARK CHOCOLATE BUTTERCREAM

Steps:

• For the yellow cake: Preheat the oven to 350 degrees F. Line a 9-inch-by-13-inch (quarter-sheet) pan with parchment paper, then spray with nonstick baking spray.
• Place 2 metal flower nails in the center of the pan, flat-side down, a few inches apart. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to incorporate air into mixture, about 2 minutes. Mix in the eggs on low speed, two at a time. Scrape down the sides of the bowl as needed with a rubber spatula.
• Whisk together the cake flour, baking powder and salt in a separate bowl. Add a third of the dry ingredients to the butter mixture and mix on low speed. Mix in half of the buttermilk on low speed. Repeat this process, finishing with the last third of the dry ingredients. Mix in the vanilla extract and oil, then pour the batter into the prepared pan. Reposition the flower nails so that they're evenly spaced in the pan. Tap the pan on the counter to remove any air bubbles, then bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 25 to 26 minutes.
• Allow the cake to cool in the pan for about 15 minutes, then carefully flip it onto a cooling rack to finish cooling.
• For the dark chocolate buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and add the cocoa, then mix until the cocoa is fully incorporated and no clumps remain. Slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream. Mix in the melted dark chocolate, then the salt. Beat until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add an extra tablespoon of heavy cream. If it's too thin, add another 1/2 cup powdered sugar. Stir by hand with a rubber spatula for a couple minutes to make the frosting super smooth.
• Remove the flower nails from the cake. Spread an even layer of chocolate buttercream on top of the cake, making swirls with an offset spatula. Top with rainbow sprinkles.

CHELSWEETS CHOCOLATE CAKE WITH SALTED CARAMEL VANILLA BUTTERCREAM

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside.
• Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely.
• Place 1 cake layer on a cake plate and frost with the Salted Caramel Vanilla Buttercream. Top with another cake layer and buttercream, and continue in this manner until you have used all the layers. Frost the cake with the remaining buttercream and serve.
• Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the heavy cream, to loosen the buttercream.
• 4 cups buttercream (enough to decorate one 7-inch cake)

CHELSWEETS CHOCOLATE CAKE WITH COOKIE DOUGH BUTTERCREAM

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside.
• Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely.
• Place 1 cake layer on a cake plate and frost with the Cookie Dough Buttercream; top with another layer and continue in this manner until you have used all the layers. Frost the outside with buttercream and serve.
• Beat the butter and brown sugar together with a mixer on medium-high speed until fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the vanilla and salt. Beat in the cream to loosen the frosting.