Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)


 
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake

Happy Sunday! Things are same old same old around here - I’m testing holiday cookies for a fun upcoming project which feels kind of weird, but has made me stop and be a little grateful that at least this year I’m not making them all in a teeny countertop oven (we had no gas for over 3 months last year, and I made literally everything in this powerhouse)

I made this bundt cake last week and had loads of questions about the recipe, so I thought I would pop on here and share it with you today! It’s super simple - I riffed on this Nutella chocolate bundt cake from a few months back (which is adapted from the King Arthur chocolate bundt cake), playing around with quantities a little, and adding a good amount of chopped cherries into the batter. I was initially a little nervous as to how the cherries would go in the baking process, but they held up beautifully, and didn’t sink, resulting in a tender, rich chocolate cake, studded with pieces of fresh cherry. I went a little black forest inspired for the decorations, adding some softly whipped cream, fresh cherries and chocolate curls, but you could absolutely also just finish it with a dusting of powdered sugar. The whole cake comes together relatively quickly, with ingredients you likely have already, and would be perfect for a simple celebration cake, or for a slightly fancy morning or afternoon tea! I had a slice with a cup of coffee yesterday, and it was the perfect accompaniment!

I baked this guy in a bavaria bundt - this is one of my favourites I think! I love how subtle the design is, and it always releases beautifully. Because the design is a little less defined than others I do find you have to really give the pan a good bang on the counter a bunch of times before you put it in the oven, just to make sure all the batter has made it into the holes. I like to fill it up part way, then bang it a bunch, then fill again and hit it a few more times just to be sure. It released perfectly though - so so satisfying! I have popped some notes below on my tips for getting a bundt cake to release nicely, because I’ve had all kinds of disasters in the past so have a few tricks up my sleeve now!

A few wee tips:

  • I find that there are a few things necessary to get a bundt to release nicely. The first is the consistency of the batter - it has to be dense enough so that it won’t stick and can pull nicely from the pan.

  • The second is spraying the pan. You can either use baking spray and then a light dusting of flour, but if you can get your hands on some flour based baking spray (which tbh I think is kind of gross and I only use for bundts), then I like to use that for the best line of defence for greasing your ban! If I’m making a chocolate bundt I like giving it a little dust with cocoa powder.

  • The third is allowing it to cool just a little before you turn it out. I usually pull it out of the oven, then set the timer for 10 minutes before turning it onto a wire rack.

  • I used this bundt pan, but any 10 cup capacity bundt will work!

  • I made the chocolate curls using a block of chocolate and a potato peeler. You just shave the curls off!

 

 

Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)

- Makes one bundt cake, serves 10-12 -

Cake recipe adapted from King Arthur Flour

Chocolate Cherry Bundt Cake
300g unsalted butter, melted
320g buttermilk, warmed slightly
100g dutch process cocoa, sifted
150g sour cream or full fat greek yoghurt, room temperature
2 large eggs, room temperature
1 egg yolk, room temperature
1 tsp vanilla bean paste
360g granulated sugar
360g all-purpose flour
2 tsp espresso powder
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
350g pitted cherries, diced (I cut each cherry into about 8 pieces)

Whipped Cream Topping
250g heavy cream, cold
1/2 tsp vanilla bean paste
1 Tbsp powdered sugar (optional)

Fresh Cherries to garnish
Shaved chocolate to garnish

 

- PROCESS -

CHOCOLATE CHERRY BUNDT

Preheat the oven to 350°f / 180°.

In a medium sized mixing bowl, combine the melted butter, buttermilk, and cocoa. Add the sour cream, eggs, egg yolk, and vanilla, and mix well to combine.

In a large bowl, whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl. Fold in the chopped cherries.

Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.

Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.

Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).

Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.

 

WHIPPED CREAM TOPPING

Place the cream, vanilla bean paste, and powdered sugar into a medium sized bowl, and whip with a whisk until medium peaks form. Pile the whipped cream on top of the cake, and top with fresh cherries and chocolate curls.

Store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.

Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream


 
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Hi hi! I am here with a recipe I’ve been excited to share with you for a while now - a one bowl chocolate sheet cake, with a mixed berry filling and vanilla bean swiss meringue buttercream. I am a huge fan of sheet cakes - I am sure that I’m not alone, but I find transporting and cutting layer cakes insanely stressful (mildy scarred from a mid summer cake disaster in the back of a cab a few years back), so sheet cakes are a dream. They are nice and easy to transport, are great for feeding a crowd, and in the case of this cake, can be assembled and served right in the pan that it is baked in!

I think that this chocolate sheet cake might be my new favourite - there is something so relaxing about making a cake without having to drag out your mixer, and this one comes together all in the one bowl. I wanted a cake that was the perfect texture, rich with chocolate flavour, and was super versatile but also easy to make, and this one checks all the boxes. Once it was cooled, I sliced it in half, and filled it with my favorite vanilla bean Swiss meringue buttercream (which you have to use your mixer for but it is always, always worth it), and a homemade mixed berry jam filling. You can absolutely use a store bought jam in this situation, but with berries coming into their peak right about now here in NYC, I wanted to capture as much early summer flavour as I could. I finished the filled cake off with my very favourite way to decorate a cake - piped blobs! This method is super easy, but by using a range of piping tips and a range of different coloured frostings, you are able to make it look super fancy for not too much more effort. I switched it up a little this time, taking inspiration from this photo from Wilton’s Instagram page which I have had bookmarked on my phone for the longest time, and added in some rosettes and wriggles, and finished it with just a few sprinkles!

I used some amazing new tools from Wilton to make this cake - their new Texturra Performance Non-Stick Bakeware line is an absolute dream to bake with. Not only is it super lightweight and the cutest colour, it is covered in a nonstick coating, which means that your cake releases perfectly every time. I was running late for a spin class last week and had Rich take the cake out of the oven for me - I had no worries whatsoever knowing that it would pop out of the pan so nicely! I used the Texturra Performance Square Pan, 9x9 inch, which was the perfect size!

I also got to have a wee play around with their new Versa-Tools, which are a line of baking tools which have multiple uses - something that is a must in a small NYC kitchen. I used the Versa-Tools Universal Spatula, which was perfect for this cake - I used the large end to to transfer the cake batter cleanly from the bowl into the cake pan, and then again to make the mixed berry filling for the cake, then used the small end to spread the buttercream onto the cake, and for transferring the coloured buttercream into the individual piping bags. It’s already become a well reached for tool in my kitchen - I love the versatility!

I also used a whole bunch of my favourites from Wilton - they have the most amazing range of piping tips. For this cake I made the blobs with the #199, #4B, and #6B tips, then added in the wriggle design with the #104 petal tip, and the rosettes with a #1M. I used couplers in my piping bags, which meant that I was able to switch up the tips between the bags, allowing me to pipe different designs in different colours super easily to give me a great range in texture and colour. I also tried out Wilton’s Icing bag ties which are great for keeping everything contained - I’m a shocker at concentrating too hard and not realising my buttercream is escaping out the back of my piping bag!

I hope that you give this one a go - it’s simple but delicious, and the new Wilton tools are a dream to use!

A few wee tips:

  • My favourite way to make an ombre buttercream is by using just one colour of food colouring and then tinting bowls of buttercream with different amounts of colour. I used Wilton’s Burgundy gel food colour for this and it made the most beautiful pink!

  • Mix it up a bit - I popped two colours of buttercream into one piping bag to give me a swirled look. I used it for both the piped wriggles and some of the blobs!

  • I finished the cake off with some White Nonpariels Sprinkles, and some White Sugar Pearl Sprinkles

  • I made the mixed berry filling for the cake, but you can absolutely use a store bought jam too. If you are making it, make sure you leave enough time for it to cool!

  • It seems like loads of buttercream, but you don’t want to run out, which is the worst thing. Store any leftover in the fridge or freezer for another project!

  • I used Wilton Bake even strips to help my cake bake up nice and flat!

 

 

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream

- Makes one 9” Sheet Cake -

One Bowl Chocolate Sheet Cake
250g all-purpose flour
250g granulated sugar
80g dutch process cocoa
2 tsp espresso powder
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 egg yolk
1 tsp vanilla bean paste
120g neutral oil
220g whole milk, at room temperature
200g boiling water

Mixed Berry Jam Filling
200g trimmed and diced strawberries
200g blackberries
200g raspberries
200g blueberries
1/2 tsp vanilla bean paste
pinch of salt
350g granulated sugar
Juice of half a lemon

Vanilla Bean Swiss Meringue Buttercream
250g egg whites
400g sugar
3/4 tsp salt
1 tsp vanilla bean paste
900g (8 sticks) unsalted butter, cold, cut into small cubes 

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a Texturra Performance Square Pan, 9x9 inch with baking spray and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 30 to 35 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely.
 

MIXED BERRY JAM FILLING

Place a small plate in the freezer - this will be used to test your jam. Place the berries and sugar in a large saucepan, and mix to combine. Allow to sit for 30 minutes. Add the vanilla bean paste and salt

Place the saucepan over medium high heat, and mash the berries using a potato masher. Heat, stirring frequently, until the mixture comes to a boil, then cook for a further 10 to 15 minutes, until it has thickened slightly and passes the “wrinkle test” - when you put a little onto the plate in the freezer and freeze for a minute, if you nudge the jam, it should wrinkle if it is done. Add the lemon and mix to combine. Transfer to a clean jar, cool, and store in the fridge until needed.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high for 8-10 minutes, until they hold a relatively stiff peak. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 5 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

ASSEMBLY

Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the passionfruit filling between layers. Using a sharp knife, cut the cake horizontally into two pieces. Place the first layer of cake into the cake pan, then top with about a cup of the Swiss meringue buttercream. Pipe a ‘dam’ around the outside of the cake using the piping bag, then fill in using the mixed berry jam filling. You will likely not need all of it - store remainder in the fridge.

Top with the second layer of cake, and spread a smooth layer of buttercream over the top surface of the cake. Place in the fridge or freezer while you prep the buttercream topping.

Divide the remaining buttercream into 4-5 bowls, and tint into various shades of your desired colour using gel food colouring. Transfer to piping bags fitted with various piping tips of your choice - I used Wilton 104, 199, 1M, 4B and 6B.

Pipe a combination of rosettes, wriggles (using the 104 tip), and blobs onto the surface of the cake - I found that it was best to pipe the rosettes and wriggles first, then fill in with the blobs.

Chill well - allow to come to room temperature an hour before serving. Cut with a sharp knife, wiping the blade between cuts.

Store leftovers in an airtight container in the fridge.

A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Thank you so much to Wilton for sponsoring this post! All opinions are my own.

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream


 
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream

Put your party pants on, because this is a party cake! I am super excited to be sharing the recipe for this dude - it comes from the newest book from Brian and Bake From Scratch! Each year they put together an incredible compilation of all the recipes from the last year, and turn them into one big, beautiful book. I have a couple of recipes in there from my contribution to the holiday cookie issue last year - it’s always so, so exciting to see my photographs in print alongside some of my fave bakers and bloggers. The book is such a lovely round up, but also an amazing idea if you live outside of the States and want all the recipes that were included this past year, rather than having to get the magazine sent overseas each month!

When I was choosing something to make (with the assistance of Brooke and Brian via facetime while they had cocktail hour in their hotel), I was looking for something a wee bit epic. I went back and forth for a bit, before Brian suggested I take a bunch of recipes from their layer cake section, and mix and match them. There’s a super cool section at the start of the cake chapter that has a whole lot of cake recipes, and a whole lot of buttercream recipes, and you can essentially just pick a cake, pick a buttercream, and you have an instant combination. It’s such a clever idea - I’ve highlighted two of the cake recipes here and two of the buttercreams, but there are a whole load more in the book! Definitely pick up a copy if you can - it would make the most amazing present for the baking enthusiast in your life!

I couldn’t go past the classic peanut butter and chocolate combination for this cake. I made both the chocolate and the peanut butter cakes - both are stir together cakes (rather than needing a mixer), so come together super quickly. I made them the night before, then once they were cool, wrapped them up tightly and popped them in the freezer overnight - ideally if I have the time, this is my favourite way to frost a cake, but room temp or chilled cakes work great too! I then stacked them up, alternating not only the cake flavour, but the buttercream filling inside, which made for a super exciting cake interior.

I’m not usually a huge fan of American Buttercream (We all know I am a die hard German buttercream girl), but there are a two times when I absolutely love it: when it has peanut butter, and when it has chocolate. I used both of these to finish off this cake, both from the mix and match section I mentioned - I crumb coated it using both flavours, then couldn’t help but finish it off in a way that’s my ultimate go to, blobs of buttercream piped on using a french star tip. I was going to just do a sparse covering of the buttercream blobs, but always end up getting carried away (they are so, so fun), so covered the whole thing, which I’m super happy I did, as it ended up being the most perfect cake:buttercream ratio!

This cake looks super fancy but I promise that it is much easier than it looks - it’s two batches of cake, but both come together super easy, and bake up amazingly flat, with no levelling required. Then it’s just two quick batches of buttercream which you use to fill and crumb coat the cake, then transfer the remainder into your piping bags and blob away! I wanted to have three colours of buttercream so I mixed together some of the chocolate and peanut butter (I actually used the frosting that got scraped off in the crumb coating process), to give me a light brown choc peanut butter buttercream too, which worked so perfectly! This cake would be the most amazing thing to take to a celebration or for a birthday - it’s the perfect texture, and the flavour combination is just incredible.

A few wee tips:

  • I almost always add more heavy cream to american buttercream to get it to the texture I want - you want something smooth and silky that is going to be really nice to pipe, so I often add up to about a 1/4 cup more than the recipe calls for. Once you have mixed up the buttercream, just keep adding heavy cream until it is a nice soft smooth texture, then crank up the speed of the mixer and let it go on high for a few minutes to make sure it is super fluffy.

  • Once I have the buttercream super fluffy, I then like to turn the mixer to low and let it go for a minute or two, just to help get rid of any big air pockets which will make bubbles when you’re frosting the cake.

  • I ended up with a wee ombre crumb coat situation which I kind of loved - to get this, I plopped some peanut butter buttercream in a piping bag, then a little chocolate, another scoop of peanut butter, then a big scoop of chocolate, then snipped the end off the bag and used that to cover the cake on the turntable. I then smoothed it off, and used any excess to fill in holes and to do the top. The ombre was a happy accident, but I will be definitely be doing it this way again!

  • As you can see in the photos I didn’t worry toooo much about making the cake super flat on the top or getting the edges super sharp, because I knew that I was going to be covering it in blobs of buttercream.

  • When I’m making two cakes in a row, I usually cool the pan quickly by running it under cold water when I wash it - this means you can get your second cake on the go as soon as you can!

 

 

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Frosting

- Makes One Eight inch, four layer cake -

Recipe Reprinted with permission from Bake From Scratch: Artisan Recipes for The Home Baker

Chocolate Cake
133g granulated sugar
150g light brown sugar
55g canola oil
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 tsp vanilla extract
210g all-purpose flour
50g unsweetened cocoa powder
1 3/4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp baking soda
240g whole milk, at room temperature
160g hot coffee

Peanut Butter Cake
220g light brown sugar
85g peanut butter (use regular, smooth packaged peanut butter - natural will separate)
75g vegetable oil or other neutral oil
2 large eggs, room temperature
1 tsp vanilla extract
185g all-purpose flour
2 tsp baking powder
1/2 tsp plus 1/8 tsp baking soda
1 tsp kosher salt
240g buttermilk, at room temperature

Chocolate Buttercream
350g unsalted butter, at room temperature
130g unsweetened cocoa (I used dutch process)
720g powdered sugar, sifted
2 tsp vanilla
1 tsp kosher salt
90g heavy whipping cream, plus more as needed (see notes)

Peanut Butter Buttercream
255g unsalted butter, at room temperature
130g smooth peanut butter
810g powdered sugar, sifted
1 tsp salt
135g heavy cream, plus more as needed (see notes)

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Butter and flour two 8” round cake pans. Line bottom of pans with parchment paper.

In a large bowl, stir together the sugars and oil. Add egg, egg yolk, and extract, and stir to combine.

In a medium bowl, sift together flour, cocoa, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, stirring just until combined after each addition. Stir in the hot coffee just until combined. Divide batter between cake pans.

Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let col in pans for 10 minutes. Remove from pans and allow to cool on a wire rack completely. If preparing ahead, once cool, wrap tightly in plastic wrap and freeze overnight.

PEANUT BUTTER CAKE

Preheat the oven to 350°f / 180°c. Butter and flour two 8” round cake pans. Line bottom of pans with parchment paper.

In a large bowl, stir together the light brown sugar, peanut butter, and oil until combined and creamy. Add eggs and vanilla, stirring until just combined.

In a medium bowl, soft together the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring until just combined after each addition.

Divide the batter between the pans (I like to do this by weight).

Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

If preparing ahead, once cool, wrap tightly in plastic wrap and freeze overnight.

CHOCOLATE BUTTERCREAM

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cocoa at low speed until well combined. Gradually add the powdered sugar, 1 cup at a time, alternately with cream, 1 Tbsp at a time, beating until combined. Add vanilla and salt. Increase the mixer speed to medium-high. Beat until mixture is smooth, about 1 minute. Add more cream if needed (see notes), and beat on high until soft and spreadable. Reduce the mixer to low and beat for 1-2 minutes to remove any air bubbles. Use immediately, or place a piece of plastic wrap over the surface of the buttercream until you use.

PEANUT BUTTER BUTTERCREAM

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium speed until smooth. Reduce mixer speed to low. Gradually add powdered sugar and salt, beating until combined. Add cream, beating until a spreadable consistency is reached. Add more cream if needed (see notes), and beat on high until soft and spreadable. Reduce the mixer to low and beat for 1-2 minutes to remove any air bubbles. Use immediately, or or place a piece of plastic wrap over the surface of the buttercream until you use.

ASSEMBLY

Secure one of the peanut butter layers of cake to a cake turntable using a little buttercream (I actually frosted mine on a cake stand, on top of a turntable). Add about 3/4 cup chocolate buttercream onto the first layer of cake, and smooth using an offset spatula. Top with a chocolate layer, and add about 3/4 cup peanut butter buttercream, and smooth down. Repeat the process, adding a peanut butter layer, chocolate buttercream, and finally a chocolate layer (I like to put the top layer upside down to make the top nice and flat, but I forgot this time!).

Frost the cake with a crumb coat - to do this I put peanut butter and chocolate buttercream into a piping bag (see notes), and then spun the turntable while I piped the buttercream onto the outside of the cake. Don’t worry if there are some gaps. Smooth using a cake scraper or an offset spatula, scraping off the scraper between passes, and placing the scraped off buttercream into a bowl off to the side.

Once you have crumb coated your cake, place it in the fridge to chill for about 20 minutes, while you prepare the buttercream for the outside.

Fit three piping bags with french star tips - I use Ateco #866. If you used a bowl to the side to collect the scraped buttercream (I did, and ended up with both peanut butter and chocolate buttercream), mix well to combine, adding more chocolate or peanut butter buttercream if necessary until you have a nice light brown colour. Transfer to a piping bag. Transfer the remaining chocolate and peanut butter buttercreams to the other two piping bags.

Remove the cake from the fridge, and pipe blobs of buttercream over the surface of the cake - I just blob them on randomly, switching colours every now and then to keep the pattern nice and mixed up. Repeat until the cake is completely covered in buttercream blobs.

Store in the fridge until ready to serve. Once cut, store in an airtight container in the fridge.

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream