Last week my daughter went to see her first movie, Disney’s Frozen. I’m gonna go off topic for a minute and say, I’m really irritated that there aren’t any rated G movies showing at movie theaters these days. It seems like the new acceptable rating for a family movie is PG. :/ My daughter had a great time picking a seat and enjoying some popcorn, but she only made it about halfway through the movie. She said,” This movie is too scary!” My husband was disappointed to miss the end, he said it was really good, so maybe we’ll have to do a date night and see it ourselves sometime! Realistically we probably won’t see it until it ends up on Netflix, but it’ll keep, no worries!
In honor of this milestone 1st movie theater experience, I felt inspired to make an icy ‘frozen’ dessert! An ice cream cake during an Ohio winter isn’t my style, so I went for the interpreted ‘non-literal’ version! This buttermilk chocolate cake is a tweaked cake mix recipe made with buttermilk and butter, NO OIL! The white chocolate buttercream has a great silky texture, but was a bit too sweet the first time around, so I decreased the amount of melted white chocolate in the frosting. I decorated the cake with
peppermint rock candy to give it some icy flair (who knew the grocery stores would be out of pepperment extract the weekend after Christmas? I went to three stores and came home empty handed!) So I flavored it with vanilla instead…..still gave me the aesthetic I was looking for, so it all worked out in the end. Make sure you check out the end of this post for step-by-step instructions with pictures for frosting the perfect cake! Enjoy! 🙂
- 1 box Devil's Food Cake mix
- 3 eggs
- 10 TBSP unsalted butter, melted AND cooled to room temperature
- 3/4 cup buttermilk
- 1/2 cup sour cream (I used reduced fat)
- 2 tsp. vanilla extract
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup white chocolate chips, melted (I prefer the Ghirardelli brand)
- 1 tsp vanilla
- 2 TBSP milk or cream
- Preheat oven per cake box mix instructions and spray two 8 or 9 inch cake pans with non stick cooking spray.
- Sift cake mix into a small bowl and set aside.
- Using a hand mixer with double beaters or a stand mixer fitted with a whisk attachment, combine eggs, melted butter (make sure it has cooled or it will scramble your eggs), buttermilk, sour cream, and vanilla extract.
- Mix in cake mix until smooth, then beat for an additional 1 - 2 minutes until batter is light and fluffy.
- Divide batter equally between two cake pans, smoothing the tops with a spatula.
- Bake according to cake box mix instructions.
- Insert a toothpick in the center of each cake, when it comes out clean set aside cakes to cool for 10 minutes, then run a butter knife around the edges and turn out onto a cooling rack to cool completely.
- Beat butter for one minute on medium speed with a stand mixer fitted with a whisk attachment or a hand mixer with double beaters.
- Add one cup of powdered sugar, the milk and vanilla.
- Beat on low speed until incorporated. Add the remaining two cups of powdered sugar, incorporate on low speed, then increase to medium speed and beat for three minutes.
- Add the melted white chocolate, and beat on low speed until combined. Frosting should be light and fluffy.
Frosting the Perfect Cake
Tools: Cake stand or plate, offset spatula, wax paper, piping bag fitted with a star tip, basting brush or small paintbrush (reserved for baking only, of course), rock candy, buttercream frosting at room temperature
1. Cut wax paper into 6 inch X 2 inch strips. Lay strips of wax paper in a circular pattern with the 2 inch side on the edge around the cake stand or plate, making sure they overlap in the center. Place the first layer of cake in the center of your cake stand or plate.
2. Using an offset spatula, place a big dollop of frosting in the center and spread to the sides. NO CAKE SHOULD BE VISIBLE FROM THE TOP. If you look down from the top of your cake and see the edge, you did not spread your frosting to the edges completely. Spread some more!!!
3. Place second layer of cake on top of first layer. Using an offset spatula, place a big dollop of frosting in the center and spread to the edges and slightly down the sides. Then frost the sides, from the top down, moving the cake stand or plate in a clockwise motion as you frost. If the offset spatula starts to collect crumbs, wipe on a paper towel occasionally as you frost your cake. It’s ok if the bottom of the cake looks messy, the wax paper will protect the edges of your cake stand or plate.
4. Taking small handfuls of the crushed rock candy, push it into the frosting with your fingers so that it will adhere, about 1 inch up the side of the cake, moving the cake stand or plate in a clockwise motion.
5. Remove the pieces of wax paper, one at a time, in a smooth motion, DO NOT PULL UP, pull straight out and then down. The wax paper will remove the excess frosting and rock candy.
6. Use the pastry brush or paintbrush to brush of any rock candy crumbs left behind, leaving your cake stand or plate clean as a whistle! 🙂
7. Pipe small rossettes on the top of the cake, and add one shard of rock candy to each rossette. Pipe one large rossette in the center and decorate with any remaining shards of rock candy.