dark chocolate birthday cake with malted chocolate buttercream frosting

dark chocolate birthday cake with malted chocolate buttercream frosting | via she likes to eat

for her last 2 birthdays, the little she has requested a very specific dessert for her party. she has asked for “chocolate with strawberries“. as you know, if you read this blog, she is carazy about sugar. it has been said that sugar is her love language and i completely believe it.
chocolate is at the top of her sugar list, especially cake and frosting that is of the chocolate kind.

this cake recipe and this chocolate buttercream recipe are my go-tos – i never stray from these when i want chocolate cake and frosting. i have never found better. the cake recipe is a jacked up version of making a box cake – it has a perfect base and then with these add ins, is just as wonderful as made-from-scratch. actually, it’s better.

and this chocolate buttercream recipe is adapted slightly from joy the baker.
you should look no where else EVER when you want to make chocolate frosting. promise me, mmkay?

dark chocolate birthday cake


1 box dark chocolate fudge cake mix (i like duncan hines)

3 eggs, whisked

1/2 cup butter, melted (plus more for pans)

1 cup water

2 tsp vanilla


1. position rack in the middle of the oven. preheat oven to 350.

2. coat 2 round cake pans with cooking spray (coconut oil spray is my favorite) or melted butter. line each on the bottom with a parchment round. then spray the top of the parchment round generously with the spray. flour both pans, patting out excess & making sure its covered evenly.

3. add all ingredients to a large mixing bowl and mix well. divide batter evenly among the 2 pans and bake for about 25-28 minutes, until a toothpick inserted into the middle comes out clean.

4. let cool on 2 drying racks for about 10 minutes. then invert the cakes into your hand, remove the parchment, and then return to rack to cool completely.

malted chocolate buttercream frosting
adapted via joy the baker


3 sticks butter, softened

1 cup cocoa powder

3/4 tsp salt

4 cups powdered sugar

2 tsp vanilla

1/4 cup milk

1/2 cup heavy cream

1/3 cup ovaltine


1. cream together butter, cocoa powder, and salt. scrape down the sides of the bowl and add powdered sugar, milk, and vanilla. as the sugar begins to incorporate, raise the speed of the mixer. beat until smooth.

2.in a 2-cup measuring glass or bowl, stir together heavy cream and ovaltine. pour the cream and ovaltine mixture into sugar mixture in a slow stream, until you have reached your desired consistency. (you may not need all of the ovaltine mixture.)

3. now frost your cake!


white wedding cake cupcakes with blackberry buttercream

white wedding cake cupcakes with blackberry buttercream

my closest girlfriends and i threw a little baby shower for our dear friend this last weekend. the nursery colors are white, grey, and pale violet and so we decided to use the same theme for the shower. i was assigned the task (ok, so i begged for it) of the main dessert for the party. i went back and forth between petit fours, a tiered cake, and cupcakes. cupcakes won out, as they usually do for their ease at parties (walk to the buffet, choose the cupcake with the most frosting, stuff into mouth, re-do lip gloss, walk around, greet guests, walk back to the buffet, choose another cupcake, and so on). i made this gorgeous buttercream for it’s color and since my due-in-three-weeks friend was craving vanilla, white wedding cake was made. it truly is a miracle that i ended up with 36 cupcakes, as the recipe said, because way too much of the batter had to be continually checked. you know, for flavor quality control.

oh wait, now i remember i only got 34 cupcakes out of the oven..

white wedding cake cupcakes

recipe from recipe girl, makes about 36 cupcakes


1 box white cake mix (i used duncan hines super moist white cake)

1 cup all purpose flour

1 cup granulated sugar

3/4 tsp salt

1 1/3 cups water

2 tbsp vegetable oil

1 tsp vanilla

1 cup sour cream

4 egg whites


1. preheat the oven to 325. place cupcake liners in cupcake/muffin pans (you’ll need about 34-36).

2. in a large bowl, whisk together cake mix, flour, sugar, and salt. add remaining ingredients and beat until well incorporated.

3. pour batter into prepared cupcake/muffin tins and fill about 3/4 full max (when you overfill, they’re a little tough to decorate). bake about 18 minutes, or until a toothpick inserted in the center comes out clean (these are truly white cupcakes – they will not golden at all during baking). let cool at least 20 minutes or so, then frost with the blackberry buttercream..

blackberry buttercream
recipe adapted from kitchen trial & error

2 sticks butter, at room temperature
6 cups powdered sugar
1/4 cup strained blackberry puree (*see note below*)
1 tsp vanilla


1. beat butter on medium speed until fluffy, about 2 minutes. one cup at a time, add 3 cups powdered sugar and beat until smooth. add blackberry puree and vanilla and beat until well incorporated. one cup at a time, add the remaining 3 cups powdered sugar and beat until completely blended, about another minute or so.
2. now frost those cupcakes. and lick the beaters.**on making the blackberry puree – you’ll need about 3/4 of a pint of blackberries. just put into a small food processor or blender and blend until pureed. strain mixture through a fine sieve.