Buttermilk Birthday Cake with Creamy Chocolate Frosting

This birthday cake, with a buttermilk based batter, will remind you of your favorite kids' birthday party cake.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes.

This buttermilk birthday cake is about as easy to make as a cake mix cake (except for the separating eggs and folding in egg whites part, but you can do it!). Plus, you make it in a sheet pan, taking away the stress of having to create a stunningly decorated cake. Just spread on a creamy chocolate frosting and hide any flaws with lots and lots of sprinkles.

Not to say that I haven't tried making fancy cakes, but I'm much more comfortable with simple cakes such as this Dundee cake or this citrus poppy seed cake.

How to make this buttermilk birthday cake. 

First, you whisk together cake flour, baking powder, baking soda, cream of tartar, and salt. I recommend using a kitchen scale for measuring the flour.

Next, you beat the butter in a stand mixer, adding the sugar and vanilla. Everything should be super pale and fluffy. After that, you beat in egg yolks one at a time. Next, you add the flour mixture and buttermilk and mix gently until combined. Then you beat egg whites and fold them into the batter.

Finally, you spread the batter in a greased 9 inch by 13 inch cake pan and bake at 350 for about 50 minutes.

I baked this cake in this gorgeous cake pan from Anolon, one of our Spring Sweets sponsors. They sent us all this cake pan, a loaf pan, and a jelly roll sized pan. All are gorgeous and will get plenty of use with this baker.

Be sure to check out this post for homemade doughnuts for the list of all of the prizes our sponsors are giving away this week, including an even better baking set from Anolon.

How to make creamy chocolate frosting. 

First, you melt milk chocolate and semisweet chocolate in a double boiler and allow it to cool just enough to mix with the rest of the ingredients. While it's cooling, mix some corn syrup, vanilla, and salt and then add in sour cream and cream.

After that, add the melted chocolate and beat the mixture until super smooth and shiny.

Tips for making this buttermilk birthday cake. 

1. Use a scale to measure ingredients whenever specified, especially flour. 
2. Make sure your eggs, butter, and buttermilk are all at room temperature. This helps ensure that the butter gets all fluffy and that the eggs don't curdle the butter. Plus, this helps the dairy ingredients emulsify and trap air. 
3. Use a double boiler to melt the chocolate. This way, the chocolate will gently melt. If you don't have a double boiler, you can place a glass (Pyrex type) or metal bowl over a pan of gently simmering water to melt the chocolate. This is actually my preferred method because it's easier to stir in the bowl. 
4. You can make the cake a day in advance, cover it tightly with plastic wrap after it cools completely, and frost the cake the next day. 

Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks!  What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages!

Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!

You can find the list of prizes on this post about lemon doughnuts! The prizes include a fabulous gift package of treats from Millican Pecan, plus 6 more really cool prizes from our sponsors.

After the recipe, be sure to enter to win in the Rafflecopter entry form.

Friday #SpringSweetsWeek Recipes

• Blueberry French Toast Casserole by Fresh April Flours
• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen's Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Carrot Cake Muffins by Books n' Cooks
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Gluten Free Blackberry Mocha Brownies by Frugal & Fit
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D's Books and Cooks
• Lemon Blueberry Fritters by Cindy's Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor's Adventures
• Raspberry Moscow Mule Cupcakes by Strawberry Blondie Kitchen
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Rhubarb Bread by Jolene's Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy

Buttermilk Birthday Cake with Creamy Chocolate Frosting

Yield: 20 servings

Author: Karen Kerr

This birthday cake, with a buttermilk based batter, will remind you of your favorite kids' birthday party cake.

Ingredients:

For the Cake

• 360 grams (3 cups) cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 400 grams (2 cups) granulated sugar
• 2 teaspoons vanilla
• 4 large room temperature eggs, separated
• 1 cup room temperature buttermilk

For the Frosting

• 225 grams (8 ounces) milk chocolate
• 170 grams (6 ounces) semisweet chocolate
• 2 tablespoons corn syrup, light or dark
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Sprinkles (optional)

Instructions:

How to cook Buttermilk Birthday Cake with Creamy Chocolate Frosting

To Make the Cake

1. Heat your oven to 350 degrees F with a rack in the middle of the oven. Spray a 9 inch by 13 inch cake pan with spray oil. 
2. Sift together the cake flour, baking powder, baking soda, cream of tartar, and salt into a medium bowl. 
3. In the bowl of a stand mixer, using the paddle attachment, beat the butter on high for about 30 seconds. Add the sugar and vanilla and beat on medium high until pale and fluffy. 
4. Add the egg yolks, one at a time, until each is fully combined. 
5. With the mixer on low speed, add 1/5 of the flour and 1/4 of the buttermilk and mix until just combined. Continue to alternate adding the flour and buttermilk, ending with the last of the flour. Mix until just combined. Finish by folding the batter with a rubber spatula until all of the flour is incorporated. 
6. In a clean bowl, using a hand mixer, beat the egg whites until stiff peaks form. 
7. Fold about a 3rd of the egg whites into the batter until combined. Finish by folding in the rest of the egg whites. 
8. Spread the batter into the cake pan and smooth.
9. Bake for 50 to 55 minutes until a toothpick comes out clean. 
10. Cool in the pan, completely before frosting. 

To Make the Frosting and Finish the Cake

1. Melt the chocolates in a double boiler, stirring regularly until smooth. 
2. Set aside to cool slightly.
3. In the bowl of a stand mixer with the paddle attachment, mix the corn syrup, vanilla, and salt. 
4. Add the sour cream and cream and mix. 
5. Add the melted chocolate and beat on medium speed until super smooth and shiny. 
6. Spread the frosting over the cake and sprinkle with your favorite sprinkles. 

Calories
406.71

Fat (grams)
21.16

Sat. Fat (grams)
12.64

Carbs (grams)
51.16

Fiber (grams)
1.38

Net carbs
49.78

Sugar (grams)
34.72

Protein (grams)
4.78

Sodium (milligrams)
187.28

Cholesterol (grams)
75.58

https://www.karenskitchenstories.com/2020/03/buttermilk-birthday-cake.html

Karen's Kitchen Stories

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dessert, cake

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This recipe was adapted from the wonderful cookbook, Midwest Made. I want to make everything in the book.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.