Battle of the Cakes (Part 2): Sweetapolita’s Buttermilk Cake with Chocolate Cloud Frosting

As mentioned in the first part of my “Battle of the Cakes”, the cake today had a super easy frosting. Easy to make, and easy to use. The taste is a bit sweet and light compared to other chocolate frostings I have had. The cake is almost spongey, so that is good or bad, depending on what type of cake you like. The frosting does pair well with the cake because you don’t want a heavy frosting for it. The technique for making the cake layers was also different compared to what I’ve done for other cakes, so go check it out below! In the meantime, you can look at the fun I had frosting it…

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Directions for Sweetapolita’s Buttermilk Cake with Chocolate Cloud Frosting

Adapted from Sweetapolita’s Bakebook

Buttermilk Cake

  • 2 cups cake flour (sifted is ideal, but I just whisked)
  • 4/3 cup superfine sugar
  • 1/2 teaspoon table salt
  • 1 Tablespoon baking powder
  • 10 Tablespoons cold butter, cut into Tablespoon-sized pieces
  • 2/3 cup buttermilk, room temperature
  • 1 Tablespoon vanilla extract
  • 4 eggs, room temperature

Preheat the oven to 350 degrees F. Grease 2 8-inch cake pans and line the bottoms with parchment (I didn’t, and they stuck a little). With your mixer, paddle together the flour, sugar, baking powder, and salt.

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On low speed, add the cold butter one piece at a time. When the butter is incorporated (a few minutes), it will look crumbly.

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Meanwhile, take half of the buttermilk and add the vanilla to it. Take the other half of buttermilk and whisk it with the eggs.

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Turn the mixer to medium-low. Gradually add the buttermilk/vanilla mixture and beat for 5 minutes.

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Scrape the sides and bottom as necessary. Reduce the speed to low and add the egg mixture in thirds, scraping after each addition.

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Beat until well-combined (a couple minutes).

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Fold the batter to make sure everything is well-combined, then divide into the pans.

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Bake the cake layers for about 25 minutes, until a toothpick comes out with a few crumbs.

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Let the cake layers cool in the pans for 10 minutes, then remove them to cool completely on wire racks.

Use parchment (don't be like me)

Use parchment (don’t be like me)

Chocolate Cloud Frosting

  • 1 cup (2 sticks) butter, room temperature
  • 2 cups confectioner’s sugar (sifted is ideal, but again I just whisked)
  • 3 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 3.5 ounces (100 g) dark chocolate, chopped

Melt the chocolate in the microwave and let it cool slightly. Then, place the butter, sugar, heavy cream, vanilla, and salt in the food processor and pulse for about 1 minute until combined.

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Add the chocolate to the food processor and blend until smooth, about 1 minute.

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If necessary, you can chill the frosting in the refrigerator to become firm. Otherwise, use it immediately.

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Directions for Sweetapolita’s Buttermilk Cake with Chocolate Cloud Frosting (without pictures)

Adapted from Sweetapolita’s Bakebook

Buttermilk Cake

  • 2 cups cake flour (sifted is ideal, but I just whisked)
  • 4/3 cup superfine sugar
  • 1/2 teaspoon table salt
  • 1 Tablespoon baking powder
  • 10 Tablespoons cold butter, cut into Tablespoon-sized pieces
  • 2/3 cup buttermilk, room temperature
  • 1 Tablespoon vanilla extract
  • 4 eggs, room temperature

Preheat the oven to 350 degrees F. Grease 2 8-inch cake pans and line the bottoms with parchment (I didn’t, and they stuck a little). With your mixer, paddle together the flour, sugar, baking powder, and salt. On low speed, add the cold butter one piece at a time. When the butter is incorporated (a few minutes), it will look crumbly.

Meanwhile, take half of the buttermilk and add the vanilla to it. Take the other half of buttermilk and whisk it with the eggs. Turn the mixer to medium-low. Gradually add the buttermilk/vanilla mixture and beat for 5 minutes. Scrape the sides and bottom as necessary. Reduce the speed to low and add the egg mixture in thirds, scraping after each addition. Beat until well-combined (a couple minutes). Fold the batter to make sure everything is well-combined, then divide into the pans.

Bake the cake layers for about 25 minutes, until a toothpick comes out with a few crumbs. Let the cake layers cool in the pans for 10 minutes, then remove them to cool completely on wire racks.

Chocolate Cloud Frosting

  • 1 cup (2 sticks) butter, room temperature
  • 2 cups confectioner’s sugar (sifted is ideal, but again I just whisked)
  • 3 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 3.5 ounces (100 g) dark chocolate, chopped

Melt the chocolate in the microwave and let it cool slightly. Then, place the butter, sugar, heavy cream, vanilla, and salt in the food processor and pulse for about 1 minute until combined. Add the chocolate to the food processor and blend until smooth, about 1 minute. If necessary, you can chill the frosting in the refrigerator to become firm. Otherwise, use it immediately.

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