Perfect Yellow Cake Recipe with Chocolate Buttercream

Ingredients

For cake:

1.  4 cups plus 2 tablespoons cake flour
2.  2 teaspoons baking powder
3.  1 1/2 teaspoons baking soda
4.  1 teaspoon salt
5.  1 cup butter (2 sticks), at room temperature
6.  2 cups sugar
7.  2 teaspoons vanilla
8.  4 eggs, at room temperature
9.  2 cups buttermilk

For frosting:

1.  1 1/2 cups butter (3 sticks), at room temperature
2.  1 cup cocoa powder
3.  5 cups powdered sugar
4.  1/2 cup milk
5.  2 teaspoons vanilla

Instructions

1. Preheat oven to 350°. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment (I use an oil/flour cooking spray like Bakers Joy)
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In your stand mixer, beat butter and sugar on medium speed until pale and fluffy, then mix in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. Mix in buttermilk until just combined (will not be smooth). Add flour mixture in three batches, mixing until just combined. Be careful not to over-mix as this will toughen cake and cause big air bubbles.
3. Spread batter evenly in cake pan. Drop the cake pans onto the counter from a few inches up to release any air bubbles, 2 or 3 times. Bake until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Cool on a wire rack for about 10 minutes, then invert, remove cakes from pan and let finish cooling.
4. To make frosting, place the cocoa in the bowl of your stand mixer. Mix with whisk attachment to remove lumps. Add the butter and cream until smooth.
5. Alternate the powdered sugar and milk by adding about a cup of powdered sugar and a tablespoon of milk, mixing, then repeating until all is incorporated.
6. Add vanilla and mix to combine. You may adjust the powdered sugar and milk if you need a thicker or thinner frosting.

For more detail thatskinnychickcanbake

Moist Chocolate Cake with Chocolate Buttercream Frosting

Ingredients

Cake:

1.  2 cups sugar
2.  1 3/4 cups flour
3.  3/4 cup cocoa powder
4.  1 1/2 teaspoon baking powder
5.  1 1/2 teaspoon baking soda
6.  1 teaspoon salt
7.  2 eggs
8.  1 cup buttermilk
9.  1/2 cup (1 stick) butter, melted
10.  1 tablespoon vanilla
11.  1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)

Buttercream Frosting:

1.  12 tablespoons butter (at room temperature)
2.  1 cup unsweetened cocoa powder
3.  5 1/3 cups powdered sugar
4.  2/3 cup milk
5.  2 teaspoons vanilla

Instructions

1. Preheat oven to 350º. Grease and flour (or use Baker's Joy) three 9-inch cake pans, line with parchment rounds and grease the parchment, too. Set aside.
2. With a stand mixer, stir together the first 6 (dry) ingredients. Add eggs, buttermilk, butter, and vanilla and beat for about 2 minutes on medium speed, scraping sides of the bowl at least once. Stir in coffee.
3. Divide batter between the three pans. I like using a kitchen scale to divide the batter evenly. The batter will be thin.
4. Bake for 30-35 minutes or until a toothpick inserted in middle comes out clean. Cool for about 10 minutes, then run a knife around edges of pans. Carefully remove cakes from pans to a wire rack to cool completely. Gently remove parchment.
5. Cool completely before frosting.
6. To make the frosting, cream the butter. Add cocoa and powdered sugar alternately with milk. Beat until it reaches spreading consistency, adding more milk as needed. Mix in vanilla.

For more detail thatskinnychickcanbake

Chocolate Chip Cookie Bars

Ingredients

1.  2 1/4 cups all purpose flour
2.  1 tsp baking soda
3.  1 tsp salt
4.  1 cup butter softened
5.  3/4 cup granulated sugar
6.  3/4 cup brown sugar
7.  2 large eggs
8.  1 tsp vanilla extract
9.  1 cup pecans
10.  1-2 cups chocolate chips

Instructions

1. Pre-heat your oven to 350 degrees °F.
2. In a medium bowl, whisk together your dry ingredients ( flour, baking soda and salt) and set aside.
3. In the bowl attached to a stand mixer, place the butter, white sugar and brown sugar. Start the mixer on low speed and cream them together until they are fully incorporated.
4. Add in the eggs, beating until smooth, then mix in the vanilla until completely mixed in as well. 
5. Stop the mixer and then add the dry ingredients, beating on medium speed until fully incorporated.
6. Mix in the pecans and chocolate chips by hand.
7. Take a jelly roll pan (which is basically a standard baking sheet that has a raised edge) and grease it well. Spread the mixture through the pan evenly. IF you want THICK bars, then use a 9x13 pan ( this is how I make them, they are so good!)
8. If you used a jelly roll pan, bake them for 15-17 minutes and start checking to see if they are done. If you are making thick and chewy cookie bars, bake in the oven for 25-30 minutes- do not overbake! You want them slightly under-baked so that they are chewy.
9. Remove and cool. Slice into servings.

For more detail thekitchenmagpie

RICH AND CHEWY BUTTERSCOTCH BARS

INGREDIENTS

1. 1 1/4 cups brown sugar
2. 1/2 cup melted butter
3. 1 1/2 tsp maple flavoring
4. 2 eggs
5. 1 1/2 cups flour
6. 1 tsp baking powder
7. 1/4 tsp salt
8. 1/2-1 cup chopped pecans or walnuts

INSTRUCTIONS

1. Cream brown sugar, melted butter, and maple flavoring in a mixing bowl. Beat in the eggs. Stir in dry ingredients and nuts.
2. Pour batter into a greased 9" square pan.
3. Bake at 350° for about 30 minutes or till toothpick comes out clean. Cool on a wire rack, then cut into bars.

For more detail creationsbykara

Caramel Crush Bars

Ingredients

Crust:

1. 1 1/2 cups quick oats
2. 2 1/4 cups flour
3. 1 1/2 cups brown sugar
4. 1 1/4 cups butter

Filling:

1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/4 cup milk
4. 2 tsp vanilla
5. 2 tbsp flour

Instructions

1. Melt butter completely.
2. Mix butter with oatmeal, flour, and brown sugar.
3. Press 2/3 of this mixture into a greased (I also like using parchment paper) 9x13 pan and bake at 325ºF for 10 minutes. When done, allow it to cool.
4. Set remaining 1/3 of crust aside for topping.
5. While crust is baking, melt butter for filling in a saucepan.
6. Stir in brown sugar until smooth. (about 1 minute)
7. Repeat for milk, vanilla, and flour, adding each one separately.
8. Bring to a slow boil for about 3 minutes until it begins to thicken. Be sure to stir continuously.
9. Remove from heat.
10. When crust is cool to the touch, pour caramel filling on it.
11. Sprinkle remaining crust mixture over top.
12. Bake at 300ºF for an additional 20 minutes.
13. Bars will appear a bit runny but will firm up when cool.

For more detail inspirationalmomma

MOUNDS BAR BROWNIES

Ingredients

1. 3/4 cup all-purpose flour
2. 3/4 cup unsweetened cocoa powder
3. 3/4 cup butter, melted
4. 1 1/4 cups sugar
5. 3 large eggs
6. 1 teaspoon vanilla extract
7. 14 ounces sweetened shredded coconut flakes
8. 12 ounce can sweetened condensed milk
9. 10 ounces semi-sweet chocolate chips

Instructions

1. Heat oven to 325 degrees F. Line a 8x8 baking pan with aluminum foil, allowing the sides of the foil to form an overhang over the side of the pan, then spray with cooking oil. Do not skip this step as the brownies will be impossible to get out.
2. Combine flour and cocoa in a medium bowl and set aside.
3. In a separate bowl, mix butter, sugar, and vanilla extract. Add eggs one at a time mixing well after each addition.
4. Gradually add flour mixture and mix well until well blended. Spread evenly into your prepared 8x8 baking pan. Bake at 325 degrees F for 30-33 minutes, until a knife or toothpick inserted through the center comes out clean.
5. While the brownies are baking, in a medium bowl (can be the same bowl from mixing the flour and cocoa. Just wipe it clean.) combine the sweetened shredded coconut flakes and sweetened condensed milk. Mix until combined and set aside.
6. When done remove brownies from the oven and evenly smooth out the coconut mixture on top. Gently press the mixture into each corner.
7. Evenly sprinkle the chocolate chips on top the coconut mixture.
8. Return the pan to the oven and bake an additional 5 minutes.
9. Remove from oven and gently smooth out the chocolate chips. They should be softened enough to easily spread.
10. Set the pan aside and allow to cool for 2-3 hours, or until the chocolate layer has firmly set. This step can also be done overnight as well.
11. After chocolate layer has fully set lift brownies from pan using the foil overhang and place on a cutting board. With a sharp knife slice the brownies. Enjoy!

For more detail heresyoursavings

STRAWBERRIES AND CREAM COOKIE CRUMBLE BARS

INGREDIENTS

1. 1 package pre-made Sugar Cookie Dough
2. 8 oz Cream Cheese
3. 1/2 C Sugar
4. 1/4 tsp Almond Extract
5. 1 can Strawberry Pie Filling
6. 1/2 C Flour
7. 1/4 C Brown Sugar
8. 3 Tbsp. Butter, cold
9. 1/2 C walnuts

INSTRUCTIONS

1. Preheat the oven to 375F.
2. Press the cookie dough into a lightly greased 9×13 baking dish. Bake for 5 minutes and cool completely.
3. Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the strawberry pie filling over the sweetened cream cheese.
4. Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. Add in the walnuts and sprinkle over the strawberry pie filling.

1. Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting. You can serve them warm and eat with a fork, or refrigerate and eat with your fingers.
2. I liked them cold with a glass of milk! The perfect dessert bar.

For more detail pintsizedbaker