Best Chocolate Cream Cheese Cake Frosting Recipes

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PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING



Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting image

Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!

Provided by CaSaundraLeigh

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

cooking spray
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup whole wheat flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large bananas, mashed
¾ cup buttermilk
½ cup egg whites
⅓ cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (such as Philadelphia®)
¼ cup creamy peanut butter
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 banana, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
  • Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
  • Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
  • Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
  • Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
  • Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Nutrition Facts : Calories 427 calories, Carbohydrate 63.8 g, Cholesterol 55 mg, Fat 15.6 g, Fiber 4.3 g, Protein 11.9 g, SaturatedFat 7.7 g, Sodium 526.1 mg, Sugar 31.9 g

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING



Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting image

Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 16

1 stick unsalted butter, melted, plus more, softened, for pan
1 3/4 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture
5 ounces semisweet chocolate, chopped (1 cup)
2 sticks unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Sugared Zucchini Blossoms, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
  • Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
  • Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS



Banana Layer Cake with White Chocolate-Cream Cheese Frosting and Walnuts image

Provided by Susan Murphy

Categories     Cake     Chocolate     Fruit     Nut     Dessert     Bake     Cream Cheese     Banana     Walnut     Fall     Bon Appétit     Kansas City     Missouri

Yield Makes 12 servings

Number Of Ingredients 17

Cake
2 6.4-ounce packages banana muffin mix
1 cup mashed ripe bananas (about 2)
2 large eggs
3 tablespoons vegetable oil
2/3 cup whole milk
2 large egg whites
2 tablespoons sugar
Frosting
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup powdered sugar
2 1/4 teaspoons vanilla extract
3/4 teaspoon fresh lemon juice
3 ripe bananas
1 cup walnuts (4 ounces), toasted, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
  • For frosting:
  • Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
  • Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
  • Slice remaining banana; arrange slices atop cake and serve.

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Carrot Cake With White Chocolate Cream Cheese Frosting image

This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.

Provided by Sydney Mike

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 18

4 eggs
1 1/3 cups vegetable oil
2 1/4 cups granulated sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 1/4 cups carrots, shredded
1/2 cup walnuts, chopped
1 cup pineapple, crushed, well-drained
1 1/2 lbs cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup unsalted butter, room temperature
2 teaspoons lemon zest, minced
2 cups walnuts, chopped (more or less)

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
  • In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
  • In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
  • Add carrots, walnuts & pineapple, mixing until well combined.
  • Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
  • On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
  • FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
  • Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
  • Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
  • Press chopped walnuts into the sides of the cake & ENJOY!

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES



Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate Leaves image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Cream Cheese     Spice     Pumpkin     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 29

For chocolate leaves
6 ounces imported milk chocolate (such as Lindt), finely chopped, plus one 1-inch piece of milk chocolate
24 fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped, plus one 1-inch piece of white chocolate
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped, plus one 1-inch piece of bittersweet chocolate
For cake
Nonstick vegetable oil spray
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dried currants
1/2 cup chopped walnuts
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
1/2 cup whole milk
1 cup canned solid pack pumpkin
For frosting
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3 tablespoons robust-flavored (dark) molasses
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange peel
2 8-ounce packages chilled cream cheese
1/3 cup powdered sugar

Steps:

  • Make chocolate leaves:
  • Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
  • Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
  • Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
  • Make cake:
  • Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
  • Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
  • Make frosting:
  • Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
  • Assmble:
  • Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
  • Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING



Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger Frosting image

A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.

Categories     Cake     Mixer     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Birthday     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 24

Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

Steps:

  • For filling:
  • Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
  • For cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
  • Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
  • For frosting:
  • Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  • Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
  • Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING



Mexican Hot Chocolate Layer Cake with Cream Cheese Frosting image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

Softened unsalted butter, for the pans
2 cups all-purpose flour, plus more for the pans
1 3/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons chipotle powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
3/4 cup whole milk
2 teaspoons vanilla extract
2 large eggs
24 ounces cream cheese, softened
3 sticks (1 1/2 cups) unsalted butter, softened
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Cocoa powder, for dusting

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
  • Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
  • Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
  • For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
  • Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
  • Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Dark Cocoa Buttermilk Cake With Chocolate Cream Cheese Frosting image

This cake is amazingly delicious. I got it off the BHG website and made it yesterday. It got the best reviews for any cake i've ever made, and it is definately going to be one of my favorites. I hope you enjoy it too!

Provided by Niki Z

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 16

3/4 cup butter
3 eggs
2 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 cups buttermilk
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar, sifted

Steps:

  • Cake:.
  • Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
  • In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
  • . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
  • Frosting:.
  • Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
  • Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
  • Enjoy!

Nutrition Facts : Calories 666.2, Fat 28.6, SaturatedFat 17.1, Cholesterol 119.4, Sodium 512.5, Carbohydrate 100.8, Fiber 3.6, Sugar 76, Protein 8.2

CHOCOLATE MINT LAYER CAKE WITH MINT CREAM CHEESE FROSTING



Chocolate Mint Layer Cake with Mint Cream Cheese Frosting image

Categories     Cake     Chocolate     Dessert     Bake     Cream Cheese     Mint     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk, hot
1 cup (2 sticks) unsalted butter, melted, hot
2 large eggs
1 1/2 teaspoons peppermint extract
3 8-ounce packages cream cheese
5 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
  • Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
  • Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
  • Run knife around sides of pan to loosen cake. Turn cake out onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread remaining frosting over top and sides of cake.

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING



Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting image

Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.

Provided by Arlene Cummings

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter, softened
2 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon peppermint extract
A few drops of red food color
14 peppermint candies (7 crushed)

Steps:

  • Make cake as directed on box for two 9-inch rounds; cool completely.
  • Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
  • Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
  • Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHERRY CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Chocolate Cherry Cake with Chocolate Cream Cheese Frosting image

The cake is delicious and very moist. I keep mine in the fridge and tastes great cold. Chocolate & cherries go great together, so why not in a cake! Adding soft cream cheese to canned frosting makes a great difference & makes it not so 'sugary'. ENJOY

Provided by bayoucritter aka. a

Categories     Dessert

Time 55m

Yield 1 thirteen x nine inch cake

Number Of Ingredients 8

1 box chocolate cake mix (pillsbury puddin' in the mix)
3 eggs
1 cup water
1/4 cup olive oil
1 can cherry pie filling
1 can chocolate frosting
1 (8 ounce) container soft cream cheese
maraschino cherry (without stems)

Steps:

  • mix cake as directed (decreasing the water& oil to above measure).
  • stir in 1 can cherry pie filling.
  • pour into greased& floured cake pan (batter will be a little thick).
  • spread evenly.
  • bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
  • cool completely.
  • in bowl, mix frosting& cream cheese til blended.
  • spread onto cooled cake.
  • top with maraschino cherries (as many as u like).

CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING



Chocolate Zucchini Cake With Cream Cheese Frosting image

This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here

Provided by newmama

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 18

1 cup sugar
3/4 cup brown sugar, packed
1/2 cup oil (i used coconut)
1/4 cup butter
2 eggs
3/4 cup plain yogurt (or sour cream)
1 teaspoon vanilla
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups zucchini, shredded (generous cups!)
1/2 cup chocolate chips
8 ounces cream cheese, soft
2 tablespoons butter, soft
1 teaspoon vanilla
3 cups powdered sugar (or to taste)

Steps:

  • cream sugar, oil and butter.
  • add eggs, yogurt and vanilla.
  • sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
  • fold in zucchini and chocolate chips.
  • spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
  • cool completely and frost
  • beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
  • refrigerate until serving.

CHOCOLATE BEET CAKE WITH CINNAMON-CREAM CHEESE FROSTING



Chocolate Beet Cake with Cinnamon-Cream Cheese Frosting image

Although this cake contains a full cup of roasted beet puree, you'd never guess it's there. Besides making the cake supremely moist, the beets add a deep, rich flavor that sets it apart from other chocolate cakes. Because it's so moist, you can make the layers a day or two ahead of time. Wrap them well and store at room temperature.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 23

2 medium beets, scrubbed, tops trimmed to about 1 inch (about 7 ounces each)
3/4 cup vegetable oil, plus more for drizzling
Unsalted butter, at room temperature, for the cake pans
2 cups all-purpose flour, plus more for the cake pans
1 cup unsweetened Dutch-process cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup sour cream
1/3 cup water
2 large eggs
1 cup granulated sugar
3/4 cups packed dark or light brown sugar
1 pound cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
Baked Beet Chips, recipe follows
1 medium beet, scrubbed
1 teaspoon vegetable oil or other neutral oil
1 tablespoon granulated sugar

Steps:

  • For the cake: Preheat the oven to 400 degrees F. Set each beet on a square of foil and drizzle lightly with vegetable oil. Seal the edges to wrap each beet and roast until tender when pierced with a knife, 40 to 45 minutes. Carefully unwrap and let rest until cool enough to handle.
  • Peel the beets while they are still warm and cut into chunks. Add to a food processor and puree until smooth. Let cool completely. You should have 1 cup beet puree. (Save any extra puree for another use.)
  • Lower the oven temperature to 350 degrees F. Butter and flour two 8-inch cake pans and line the bottoms with parchment.
  • Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
  • Whisk together the beet puree, 3/4 cup vegetable oil, sour cream, water and eggs in a large bowl until combined. Whisk in the granulated sugar and brown sugar until smooth. Add the dry ingredients to the wet ingredients and fold to combine. Do not overmix.
  • Divide the batter evenly between the two prepared pans. Bake until the cake tops spring back when pressed gently and a tester inserted in the center comes out with just a few moist crumbs, 28 to 30 minutes. Transfer the pans to a rack to cool for 15 minutes. Turn the cakes out onto the racks and let cool completely. Remove the parchment.
  • For the frosting: Beat the cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the confectioners' sugar, cinnamon, vanilla and salt and and beat on low until combined. Increase the speed to medium high and beat until very smooth and light, about 2 minutes.
  • Transfer one cake layer to a serving plate. Spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting (about 1 1/2 cups) over the entire cake to create a crumb coat. Refrigerate until the frosting is cold and firm, about 20 minutes.
  • Transfer about 1 cup frosting to a pastry bag fitted with a star tip. Frost the entire cake with the remaining frosting in the bowl. Pipe rosettes on the top of the cake and garnish with baked beet chips. Chill 30 minutes to set the frosting before serving. Transfer the cake to a serving platter and pipe smaller rosettes of the remaining frosting around the base.
  • Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Trim one end of the beet so it can sit flat on your mandoline (it is not necessary to peel it). Thinly slice the beet about 1/16 inch thick.
  • Separate the slices and put in a medium bowl. Drizzle with the oil and toss well to lightly coat each slice. Sprinkle with the sugar and toss to distribute.
  • Arrange the slices in a single layer without touching on the prepared baking sheet. Bake, rotating the tray halfway through, until the chips are browned on the edges and crisp almost to the center, 25 to 30 minutes. (It's ok if the very center is still a bit pliable, they will continue to crisp as they cool.)
  • Let the beet chips cool slightly on the baking sheet, then remove to a cooling rack to completely crisp up.

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING



Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting image

I got this recipe from Group Recipes and it was SO good i HAD to post it here. I take no credit!! Thanks to Jovi_nutt! It tastes like a Thin Mint girl scout cookie or a York peppermint patty. It wasn't nearly as heavy as i thought, either!

Provided by chungry1

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk, hot
1 cup unsalted butter, melted
2 large eggs
1 1/2 teaspoons peppermint extract
3 (8 ounce) packages cream cheese, room temperature (reduced fat works well)
5 cups powdered sugar
1/2 cup unsalted butter, room temperature

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8 inch layer pans (or the equivalent).
  • Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
  • Slowly add the hot milk and butter while stirring.
  • Add the eggs and 3/4 tsp of peppermint extract.
  • Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
  • For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
  • Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)



Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 11

3-1/3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 tsp grated lemon zest
4 large eggs
1 cup + 2 Tbsp buttermilk
2-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING



Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting image

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Pretty, festive desserts are one of the things that make holiday time so much fun. I love baking and serving this beautiful cake because the pink icing against the rich chocolate cake is just beautiful and the peppermint kick makes it extra special.

Provided by @MakeItYours

Number Of Ingredients 8

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter, softened
2 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon peppermint extract
A few drops of red food color
14 peppermint candies (7 crushed)

Steps:

  • Make cake as directed on box for two 9-inch rounds; cool completely.
  • Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
  • Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
  • Refrigerate until ready to serve.

MOIST CHOCOLATE CAKE WITH CREAM CHEESE FROSTING (INCLUDES DAIRY-FREE SUBSTITUTIONS)



MOIST CHOCOLATE CAKE WITH CREAM CHEESE FROSTING (INCLUDES DAIRY-FREE SUBSTITUTIONS) image

Categories     Cake     Cheese     Chocolate     Dessert     Bake     Christmas     Cocktail Party     Easter     Fourth of July     Thanksgiving     Valentine's Day     Vegetarian     Kid-Friendly     Quick & Easy     New Year's Eve     Vegan     Christmas Eve

Yield 10-12 servings

Number Of Ingredients 19

Cake:
2 cups flour
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup whole milk (diary free option use So Delicious Plain Coconut Milk)
1/2 cup oil
2 teaspoons vanilla
1 cup boiling water
Optional:
1 cup semi-sweet chocolate chips
Cream Cheese Frosting:
8 ounces cream cheese, softened (dairy-free sub with Tofutti Cream Cheese)
1/2 cup butter, softened (dairy-free sub Earth Balance butter)
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Cake: Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside. In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended. Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter. (optional - stir in chocolate chips) Pour the thin batter into the two prepared pans. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool 5 minutes with pan facing down on wire racks, then remove from pans and cool completely. Cream Cheese Frosting: With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the sifted powdered sugar. Spread frosting on the top of the bottom layer of the cake. (sometimes i make a raspberry filling and add that on top of the middle layer of frosting. Add the top layer of the cake and finish frosting and decorating as desired.

CHOCOLATE LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Chocolate Layer Cake With Chocolate Cream Cheese Frosting image

Excellent chocolate cake to use for birthdays. The coffee adds a nice depth of flavor. From Gale Gand, Butter Sugar Flour Eggs, Food Network.

Provided by swissms

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
  • Add the sugar and eggs and mix until fluffy, about 3 minutes.
  • Add the vanilla, cocoa, baking soda and salt and mix.
  • Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
  • Drizzle in the hot coffee and mix until smooth. The batter will be thin.
  • Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
  • Let cool in the pan 10 minutes.
  • Turn out onto wire racks and let cool completely before frosting.
  • Frosting:
  • In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
  • Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
  • Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
  • To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
  • Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 1092.9, Fat 54.2, SaturatedFat 33.3, Cholesterol 184.3, Sodium 591.2, Carbohydrate 151.1, Fiber 5.5, Sugar 112.6, Protein 12.3

BROWNIE NUT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Brownie Nut Cake with Chocolate Cream Cheese Frosting image

A classic recipe from the 1976 edition of "Betty Crocker's Cookbook," this one-bowl chocolate cake is sized right for small families.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 17

1 1/4 cups cake flour
1 1/3 cups granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla
3 oz unsweetened baking chocolate, melted, cooled
2/3 cup finely chopped nuts
3 oz cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
2 oz unsweetened baking chocolate, melted, cooled
2 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease and flour 8- or 9-inch square pan. In large bowl, measure all Cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
  • Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Meanwhile, in medium bowl, beat cream cheese, 1 tablespoon milk, 1 teaspoon vanilla and dash of salt; add 2 oz chocolate. Gradually add powdered sugar, beating until frosting is smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time.
  • Once cake is completely cool, frost and serve.

Nutrition Facts : ServingSize 1 Serving

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