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Make Ahead: Decadent Chocolate! and White Buttercream Celebration Cake

Posted by © Andrea Danielle on
So rich, delicious and easy to make ahead.
Mmmm…this recipe reminds me of the cakes I used to make in my childhood with my great grandmother Lily when she was still with us.
Yellow Cake Ingredients:

3/4 Cup or 12 TBSP Unsalted Butter
1/4 Cup Oil
2 Cups Granulated Sugar
3 Eggs
2 Egg Yolks
1 Tbsp. Vanilla
2 1/2 Tsp Baking Powder
1 Tsp. Salt
2 2/3 Cup AP Flour
1 Cup Low-fat Milk
Parchment Paper
Cooking Spray

Preheat Oven to 350 degrees.
Decadent Chocolate Buttercream Frosting Ingredients:

1/2 or 1 Stick Unsalted Butter
2/3 Cup 100% Unsweetened Cocoa Powder
3 Cups Powdered Sugar
1/3 Cup Milk
1 Tsp. Vanilla Extract
1 Tsp. Freshly Brewed Coffee

Note: for this specific cake we doubled the Chocolate Frosting Recipe for decorating!
White Buttercream Whipped Frosting Ingredients:

1/2 Cup Unsalted Butter
1 1/2 Tsp. Vanilla Extract
2 1/2 Cups Powdered Sugar
2 TBSP Milk
3 TBSP Whipped Cream (not pictured)
Start by grabbing a fun cake pan or cupcake mold.
Spray cake pans and molds with cooking spray.
Use parchment paper and cut out inserts for each pan. This is a good drill for clean little kid scissors.

For cupcakes use liners or just grease lightly for special shapes.
Go ahead and separate your egg yolks and set aside.
Separate by gentle crack the egg, pull apart avoiding shells and rotate from side to side until white are separated as pictured below.
Nice!
In your electronic mixer add in the butter.
Mix for 1 minute.
Add in sugar.
Cream butter and sugar for 2 minutes on medium speed.
Add in oil.
Crack the remaining three eggs into a bowl.
Add in eggs one at a time.
Add in the two egg yolks.
Now slowly add in the milk.
Add in the vanilla extract.
In a separate bowl mix all dry ingredients together.
Add dry mix in little by little until well blended. Blend on medium speed until you reach a cake like consistency.
Evenly divide the cake batter into both pans.
Place in a 350 degree oven for 30-35 mins.
Let cool for 10-15 mins.
Wrap in foil.
Refrigerate for 1 hour or overnight. When ready remove and set aside.

Now make the two types of frostings.
Start with adding the unsweetened cocoa to a mixing bowl.
Melt butter for 30-45 secs in the microwave. Cool for a few mins then add it in.
Stir together.
Start the blender and add in vanilla extract.
Add in the brewed coffee. Just a little. Blend well.
Add in powdered sugar a little at a time.
Blend on medium speed for 6-8 mins.
Nice!
Now for the white whipped buttercream frosting.

Add butter, vanilla extract, milk.
Blend well. Slowly add in the sugar.
Blend well.
Continue to add the whipped cream until its a light and fluffy consistency.
Nice!
Turn over the first layer of your yellow cake. Top with chocolate frosting.
Spread to the ends.
Place the other layer on top as evenly as possible.
Frost the entire cake evenly.
Use the remaining frosting for piping and decorating. I use ziplock bags or a piping bag with cake decorating insert(s). Simply put the tip in and snip off just a tiny bit on the ends.
Do the same process for the cupcake option.
Pipe both colors to any design you prefer.
Enlist the help of little hands!

You’d be surprised how creative they can be with decorating.

Magnificent!!

Copyright © 2020-2023, Original Photography, Writing, Recipe, and Post by Andrea Danielle of thetaste100.com

One Comment Add yours

  1. Nan Jones says:
    September 17, 2020 at 10:11 am

    I love your site. Thank you for your creativity and inspiring ideas!

    Reply

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