Best Miami Beach Birthday Cake Recipes

Miami Beach Birthday Cake image

Provided by Schnookie Wookums

Categories Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 14

1 cup semi-sweet chocolate chips (1/3 cup of these are melted)
1/2 cup graham cracker crumbs
1/3 cup butter, melted
1/2 cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups buttermilk (or sour milk)
1 cup heavy cream
2 tablespoons sugar

Steps:

Preheat oven to 375 degrees F.
Grease and flour 2 9-inch layer pans.
Melt 1/3 cup chocolate chips and set aside.
Combine graham creacker crumbs and melted butter.
Stir in walnuts and 2/3 cups chocolate chips; set aside.
In separate bowl, combine flour with baking soda and salt.
In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Blend in melted chocolate and vanilla.
At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
Pour into pans and sprinkle with graham cracker crumb mixture.
Bake 375 for 30-40 minutes, until cake springs back when touched in center.
Allow to cool before frosting.
For whipped cream:.
Beat cream with 2 tablespoons sugar until stiff.
Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
Refrigerate.

Nutrition Facts : Calories 665.8, Fat 38.8, SaturatedFat 21.2, Cholesterol 129.8, Sodium 611.6, Carbohydrate 76.1, Fiber 2.4, Sugar 49.8, Protein 8.2

MIAMI BEACH BIRTHDAY CAKE image

Number Of Ingredients 15

Cake
1/3 cup butter or margarine
1 1/2 cup sugar
1 tsp vanilla
2 eggs
1 cup buttermilk
2 cups flour
1 tsp salt
1 tsp soda
1/3 cup chocolate chips, melted
Topping
3/4 cup crushed graham crackers
6 oz package chocolate chips
6 tbsp butter or margarine
1/2 cup chopped pecans or walnuts

Steps:

Preheat oven to 350. Butter and flour 2 8 inch round cake pans. Mix sugar, butter & eggs. Beat in buttermilk and dry ingredients in 2 additions. Spread evenly in cake pans. Mix topping ingredients in medium bowl. Sprinkle evenly over cake batter. Bake 30 minutes until toothpick comes out clean. Cook completely. Fill and frost with stiffly beaten whipped cream.

MIAMI BEACH BIRTHDAY CAKE image

Provided by Russ Myers @Beegee1947

Categories Cakes

Number Of Ingredients 13

1 cup(s) semi sweet chocolate morsals
1/2 cup(s) graham cracker crumbs
1/2 cup(s) butter, melted
1/2 cup(s) walnuts, chopped
2 cup(s) regular flour, sifted
1 teaspoon(s) soda
1 teaspoon(s) salt
1/2 cup(s) butter
1 1/2 cup(s) plus 2 tbls, sugar
2 large eggs
1 teaspoon(s) vanilla extract
1 1/4 cup(s) buttermilk, or sour cream
1 cup(s) heavy cream

Steps:

Preheat oven to 375 degrees. Melt 1/3 cup of chocolate morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham-cracker crumbs and melted butter. Stir in walnuts and 2/3 cup chocolate morsels; set aside. Combine flour with soda and salt.
Cream butter in large mixing bowl. Gradually add 1-1/2 cups sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla extract. At low speed, add dry ingredients, alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved graham cracker crumb mixture.
Bake at 375 degrees for 30 to 40 minutes until cake springs back when touched lightly in center. Cool. Note: Allow cakes to cool completely before removing from the pan. (I've found that this step is important. Because of the weight of the topping, it sinks when baking and if the cake isn't cool, sometimes the layers will break if they are still too warm when they are removed from the pan.)
Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top-side up. Refrigerate. Note: If desired, 1 cup flaked coconut may be substituted for graham-cracker crumbs. Note: If desired, make a second mixture of the graham cracker topping and spread on top of cake before frosting.