Brandy Cake With Chocolate Frosting

September 18, 2011

Brandy Cake With Chocolate Frosting

I love this rich and decadent cake! It is easy to make and a nice treat for company and birthdays.


3 Cups Unbleached Flour

1 Teaspoon Baking Powder

½ Teaspoon Salt

1 Cup Softened Butter

5 Large Eggs

2 Teaspoons Vanilla Extract

¼ Cup Brandy

1 Cup Buttermilk or Sour Milk

2 Cups Sugar

Preheat the oven to 350° F. Grease two 8×2 inch round cake pans or a bundt pan. Set aside. In a medium bowl sift together the flour, salt and baking soda. In a large bowl place the butter. With a mixer beat the butter for 3 minutes on medium high. The butter should be light and fluffy. Add the sugar and beat for 1 minute. Add the eggs one at a time beating for 30 seconds after each addition. Stir the vanilla and brandy into the buttermilk. Reduce the mixer speed and add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Pour the batter into the prepared pan or pans. Place the pan/pans in the oven on the center rack. Bake for 45 minutes until the cake is lightly brown on the top. Remove from the oven and cool on a wire rack for 15 minutes. Remove the cake from the pan/pans and let cool completely. Frost the middle layer (if using two pans), top and sides of the cake. Serves 10

Chocolate Frosting


1 Cup Softened Butter

8 Ounces Cream Cheese

½ Cup Cocoa Powder

2/3 Cup Powdered Sugar

1 Tablespoon Cream

2 Tablespoons Vanilla Extract

In a medium bowl beat the softened, but not melted, butter and cream cheese together. Add the vanilla extract and cream. Mix in the powdered sugar and powdered sugar. Beat until well combined and fluffy. Put into the refrigerator for an hour and then frost your cake.

Chocolate Root Beer Cake

August 21, 2011

Chocolate Root Beer Cake

I love this cake. You can taste the root beer, but it isn’t overpowering.


2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

¼ Teaspoon Sea Salt

1 Cup Softened Butter

½ Cup Unsweetened Cocoa Powder

2 Eggs

½ Cup Buttermilk or Sour Milk

2 Teaspoons Vanilla Extract

6 Tablespoons Root Beer Extract

Preheat the oven to 350° F and grease a bundt cake pan. Set aside. In a medium bowl mix together the flour, sugar, baking soda and salt and set aside. In a medium saucepan combine the butter, cocoa powder and 1 cup of water. Bring the mixture just to boiling and stir constantly. Remove from the heat and add the cocoa mixture to the flour mixture and beat with an electric mixer until combined. Add the eggs, butter, milk, vanilla and root beer extract. Beat for another minute until the batter is thin. Pour the batter into the prepared bundt cake pan. Bake for 30 minutes or until done. You can either sprinkle with powdered sugar or frost with Chocolate Buttermilk Frosting. Serves 8

Chocolate Buttermilk Frosting

In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons of buttermilk. Bring to a boil and then remove from the heat. Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla. Beat until smooth. Pour the warm frosting of the cake and spread evenly.

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