Butter Fudge Cake – And A Request
Do you ever see a picture or recipe and decide you just have to make it? That happened to me this week. I saw this amazing butter fudge cake and knew it needed to be made and in my belly. I finally got around to making it yesterday. Because I only have one round pan, it took a bit of time to get the whole cake baked and assembled. It’s only a two layer cake so it could have been a lot worse! At least two pans would be easier but trust me, one is totally doable so don’t be scared off by this at all.
The only plan ahead item for the entire cake, including frosting, is to set out your butter so it comes to room temperature. Everything else can be done as you go. I was honestly expecting the cake to be a bit more yellow but it’s not. Maybe the original picture was slightly deceptive? Either way, it’s still delicious. A soft butter cake with a rich chocolate frosting.
A bit of advice: if/when sifting the powdered sugar for the frosting, sift into a really large bowl or you will absolutely have speckles of sugar all over you and your kitchen. And… if you have a reusable cake tester – find it before your oven timer goes off. Mine is always kept in the exact same spot but apparently got moved by accident and I had to rush to find toothpicks in my baking supplies to test the cake.
Before I get to the recipe… I have a request. I entered a sprinkle contest over at my favorite baking supply store and guess what!? One of my entries made it to the top 8! I need your help to win. It only takes a minute of your time, not even. Please stop by and vote for “First bloom by Rachel” I’d truly appreciate your vote. Voting is open until February 1st.
Butter Fudge Cake
Butter cake ingredients:
2 1/4C cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4C sugar
1/2C butter, softened (1 stick, unsalted)
2 tsp vanilla
Fudge frosting ingredients:
5oz unsweetened chocolate, chopped
1/2C unsalted butter, softened (1 stick)
3C powdered sugar, sifted (*see advice above)
5-6 tbsp milk
1 1/2 tsp vanilla
Preheat oven to 350 degrees. In a medium bowl, sift together cake flour, baking powder and salt - set aside. In a large bowl or stand mixer, cream butter and sugar. Scrape sides as needed and prior to each new addition. Add eggs and vanilla. Mix until just combined. With mixer running on low, add half of your flour mixture followed by half of your milk. When the first batch is mixed in, add the remaining flour mix and milk. Mix on low/medium until smooth and creamy.
Prepare two round cake pans (original recipe called for 8" but use whatever you have. Mine happened to be 9") with your favorite method... butter followed by flour, parchment or Pam for baking (mmm that's my personal preference - smells like heaven). If using two pans, divide batter equally between the two. If using one pan twice, divide batter between pan and a second bowl of some sort. Batter equals roughly 2 cups per cake. For fairly equal measuring I opted to use a large cookie scoop, scooping several back and fourth until I had used up all of the batter. Reserve remaining batter and repeat greasing process for second cake after the first cake is removed and pan has cooled slightly.
Bake at 350 degrees for 18-20 minutes or until a toothpick or cake tester comes out clean from the center of the cake. Let cool in pan for 5 minutes before removing.
Removing the cake: Take a large plate, place it top down (or upside down) onto the cake pan. Grasp both the pan and plate, flip. You will hear a slight noise - almost a release of suction - when the cake releases and drops to the plate. You can give a slight shake to assist if needed. Replace the cake pan with a sheet of waxed paper and a cooling rack. Repeat the process as before, grasp cooling rack and plate then flip. Now your cake is out of the pan, off of the plate and right side up! Cool completely before frosting.
Melt chocolate in a double boiler. Alternately you can melt the chocolate in the microwave at 50% power in 30 second intervals. Stir after each 30 seconds. Transfer to a large bowl. Let cool for 10 minutes, stirring occasionally.
Add butter, mix on medium/high speed until smooth and creamy - just a few minutes. Gradually add powdered sugar several large spoonfuls at a time (by large I mean serving spoon large). Mix well. Add more powdered sugar and half of the milk. Mix well. Scrape down the sides of the bowl. Add remaining sugar, a touch more of milk and vanilla. Mix well. If consistency is not creamy enough for your liking, add more milk 1/2 tbsp at a time until satisfied. I tend to like my frosting on the thicker side, but if you like a creamier thinner consistency then continue beating and adding milk until you achieve the desired results.
To frost your cake: Cut 4 - 2" wide strips of wax paper. Lay strips in a large square pattern on your cake platter - you want these strips to be just underneath the edge of your cake. Grab one layer and place it directly on the center of your platter - adjust the wax strips as needed. Slap a large dollop - roughly 3/4 cup worth of frosting onto your first layer. This is strictly acting as the frosting layer. Do not begin frosting the sides. Smooth it out over the entire cake layer.
Place second cake directly ontop of the frosted bottom layer. Slap remaining frosting on the top - trust me, more is better when frosting a cake. Work gently spreading the frosting over the top, pushing excess just barely to the sides. Frost the top first, when that is done work the extra frosting down the sides of your cake. Remember, this doesn't have to be perfect. The thicker the frosting the harder it will be to make smooth. When your top and sides are covered, grab a spoon and begin making swirl patterns over the top and sides.
Recipe source: My Recipes