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Saturday, March 8, 2014

Easy Maple Cinnamon Chocolate Buttermilk Cake And Frosting Recipe From Scratch


I need a spanking, seriously, I do. As if chocolate cake needed to be anymore desirable, I went and added 3 new ingredients to it, that I also crave, tangy buttermilk, spicy cinnamon, and rich maple, oh my.


 I am actually starting to drool while I reminisce over this cake. Yes it's made from scratch, no it's not difficult. I have never understood why some folks are fearful of baking. It really is easy, and fail proof, with a great recipe like this. My recipe is an adaptation of the tried and true Hershey's chocolate cake, and frosting recipe, the one you will most likely find on the back of their package. The only thing I do differently is use low fat buttermilk, instead of regular milk, use maple extract instead of vanilla, add ground cinnamon, and flower pan with cocoa powder, not white flower.

 

I made this cake recently for my husband's birthday. We went out for Mexican food, hence the sombrero, with some friends to celebrate. Here is the cake sitting on our table. I used a bundt pan, but you can obviously use any pan that you like.

Maple Cinnamon Chocolate Buttermilk Cake Ingredients:

2 cups of sugar
1 3/4 cups all purpose flour
3/4 cup Hershey's Cocoa Unsweetened
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs (I used cholesterol free egg product)
1 cup of low fat buttermilk
1/2 cup canola oil 
2 tsp maple extract
1 tsp of ground cinnamon 
1 cup of boiling water

Directions:

Heat oven to 350 F degrees. Grease with butter, and dust your baking pan with cocoa powder. Combine dry ingredients in a large bowl. Add eggs, buttermilk, oil, and maple. Beat on medium speed for 2 minutes. Stir in boiling water. Cake batter will be thinner then your typical boxed cake mix. Bake for 30 minutes or until wooden pick inserted in center of cake comes out clean. If using a bundt pan, let cake completely cool before removing from pan. If using round cake pans, let cool for 10 minutes, before removing to a wire wrack. Gently run a butter knife around edges of pan and cake, to help release, being cautious not to scratch pan. Once cake is completely cooled frost and serve.  If making cupcakes, fill each baking cup about 2/3 full of batter, and bake for 22 minutes, or until done. This recipe will make about 30 cupcakes. 



Maple Cinnamon Chocolate Buttermilk Frosting Ingredients:
(makes about 2 cups of frosting)

1/2 cup Crisco Butter Flavored Margarine or Butter  
2/3 cup Hershey's Cocoa Unsweetened 
 3 Cups of Powdered Sugar
1/3 cup Low Fat Buttermilk 
1 tsp Maple Extract
1/2 tsp ground cinnamon

Directions:

Melt butter, stir in cocoa and cinnamon. Alternately add powdered sugar and buttermilk, beating on medium speed to spreading consistency. Add a little more buttermilk if needed, to have the consistency you like. Stir in Maple, until well combined. 


Store leftover cake in fridge, in an air tight container. 

This is a really rich moist cake. Perfect for a special occasion. It taste much like your typical chocolate cake, however I think the buttermilk makes it moister, and balances out the sweetness, keeping it from being too rich. The maple and cinnamon are subtle in this cake, but make it smell amazing, and give a twist to an old classic recipe. I hope you will give it a try. I can't wait to see what you think. 

Well that's one of many things I have been up to, what about you? Come share at our weekly Anything Goes linky. To see where I party, check out my linky love page. 
 

29 comments:

  1. This looks delicious! I love chocolate cake and buttermilk always makes everything better!

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    1. Thank you, and yes buttermilk is so good, it's like sour cream or cream cheese, they just make so many things taste better.

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  2. This looks amazing! I might just have to make it this weekend!

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  3. Ooooh this looks soooo delicious!

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  4. Mmm! This looks fabulous. I'll have to give it a try.

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    1. Thanks Tammy, let me know what you think :)

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  5. This looks so scrumptious! I stopped by from A Bouquet of Talent because this looked so delicous. I am adding it to my yumprint.com dessert cookbook. Thanks for sharing HUGS!

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  6. Some of my favorites in one recipe. I will try this one. Pinned it!

    Linking from Mod Mix Monday,
    Ricki Jill

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  7. This looks delicious! Thanks for bringing your creativity to Seasonal Sundays.

    - Alma, The Tablescaper

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  8. so going to try this. looks wonderful and seems easy.

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  9. Your cake looks decadent. I make mine from scratch too but with only hubby and I, I have switched to making six inch double layer cakes - the pans are from Michael's.
    Thanks for sharing your recipe.

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  10. Hi Mindie,
    Your chocolate cake looks fabulous and I almost always do the from scratch thing too. It's always better. The buttermilk would make the cake very moist. Thank you for sharing and joining me for tea.

    Blessings,
    Sandi

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  11. Oh yum, Thanks tons for linking to Inspire Me. Hugs, Marty

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  12. Yum!! I've always wanted to try baking with buttermilk :)

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  13. Thanks for sharing your recipe. Pinned to my cake board. Visiting from Let's Get Real Blog Hop.

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  14. Thanks for sharing this with the Let's Get Real party.

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  15. Mmm... chocolate, moist, dense, perfect. Love the cinnamon and buttermilk idea! Thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

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  16. This looks wonderful. :) Gentle Joy

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  17. Oh my this looks sooooo good! All that chocolate icing...that's my favorite part! Thanks so much for sharing at Amaze Me Monday...
    Blessings,
    Cindy

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  18. This looks like a great cake! Thanks for sharing at TTF!

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  19. Looks delicious. Thanks for sharing.
    Sherry

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  20. You had me at chocolate and cinnamon! I will be featuring your post at Home and Garden Thursday,
    Kathy

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  21. Yum, the maple cinnamon combination with chocolate sounds wonderful.

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  22. Oh my! This sounds so good!!
    Pinned to my dessert board.

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