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Chocolate Buttermilk Layer Cake recipe

Chocolate Buttermilk Layer Cake.

Buttermilk is beloved in recipes for itsability to make rich, moist cakes. This chocolate buttermilklayer cake uses a variety of your favorite chopped candy barssprinkled between each layer and as a coating for a sweet, crunchysurprise.

Recipe: Chocolate ButtermilkLayer Cake

3/4 cup NESTL ® TOLL HOUSE®Baking Cocoa (plus extra for coating pans)
2 1/4 cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1 1/4 cups buttermilk (at room temperature)
1/2 cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter (at room temperature)
2 cups superfine sugar
4 large eggs (at room temperature)
2 to 3 containers (16 ounces each) prepared chocolate frostingor about 3 3/4 to 5 1/2 cups homemade
1 to 2 (1.55 ounces each) NESTL CRUNCH Candy Bars (finelychopped)
2 to 3 (2.1 ounces each) NESTL BUTTERFINGER Candy Bars(finely chopped)

  • Preheat oven to 350°F (175°C).Grease bottoms of three 8- or 9-inch-round cake pans; line witha parchment or wax paper circle. Grease parchment, then coatlightly with small amount of cocoa, tapping out excess.
  • Sift flour, 3/4 cup cocoa, baking sodaand salt together into a large bowl. Combine buttermilk, coffeeand vanilla extract in small bowl.
  • Beat butter in large mixer bowl untilsmooth. Beat in sugar until smooth and creamy. Beat in eggs oneat a time, beating well after each addition. Scrape down sidesof bowl with rubber spatula; beat again. Alternately add flourmixture in three additions with the buttermilk mixture in twoadditions, beginning and ending with flour mixture. Scrape downsides of bowl; beat again. Pour batter evenly into prepared pans.
  • Bake for 20 to 25 minutes or until woodenpick inserted in center comes out clean. Cool in pans on wireracks for 10 minutes. Invert each layer onto wire rack; removeparchment paper, then invert right-side-up. Cool completely.
  • To Assemble: Level (trim tops off) thecakes if desired using a serrated knife. Place a dollop of frostingin the center of a cake pedestal or serving platter so the cakewon’t slip. Tear four strips of parchment paper and placein a square around the outer 3 inches of pedestal (this willhelp prevent getting the frosting on the pedestal). Place onecake layer over dollop of frosting. Spread about 1 cup frostingover top; sprinkle top evenly with about ¼ cup choppedCrunch bar. Top with another cake layer; spread with about 1cup frosting. Sprinkle with remaining chopped Crunch bar. Topwith third cake layer. Cover the top and sides with a thin layerof frosting (this is the “crumb coat”; it doesn’t haveto be perfect). Refrigerate for 15 minutes, then cover with theremaining frosting. With hands, press chopped Butterfinger aroundsides of cake. After the frosting has set, gently remove stripsof parchment paper. Cut cake into slices for serving.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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