Happy National Dessert Day! Let’s just agree that today is for amazing desserts with absolutely no guilt, because I have a delicious recipe for you for a chocolate buttermilk layer cake from Magnolia Bakery in NYC. You know the one – where Sex and the City’s Carrie would stop for her cupcake fix. There are probably a couple of locations now, but when I discovered it, it was tucked away in SoHo with a line that wrapped around the block sometimes, with people just wanting to try a cupcake. There was also an amazing used bookstore right next door, and Bond No. 9 had their flagship store nearby (which is how I discovered it the first time).

This chocolate buttermilk layer cake recipe works great for cupcakes too, and the frosting (icing? I don’t really know the difference, if there is one) is a delicious cream cheese. My husband had a birthday recently, and I used this recipe to make him these:

Navy wings cupcakes instead of a birthday cake.

A post shared by Retrodiva (@retrodiva) on

 

SO. GOOD. I can’t even tell you.

Enjoy National Dessert Day!

 

Magnolia Bakery Cupcakes recipe
Chocolate Buttermilk Layer Cake with Cream Cheese Frosting
Print Recipe
Servings
2 cake layers
Servings
2 cake layers
Magnolia Bakery Cupcakes recipe
Chocolate Buttermilk Layer Cake with Cream Cheese Frosting
Print Recipe
Servings
2 cake layers
Servings
2 cake layers
Ingredients
Chocolate Buttermilk Layer Cake
Cream Cheese Frosting
Servings: cake layers
Instructions
  1. Preheat oven to 350 degrees. Grease and lightly flour two 9x2 inch cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, sift together the flour and baking soda. Set aside.
  3. In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the buttermilk and the vanilla extract, beating after each addition until smooth.
  4. Divide the batter between the prepared pans and bake for 25-35 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
  5. When cake has cooled, ice between the layers, then ice top and sides of cake.
Cream Cheese Frosting
  1. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
Recipe Notes

To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-10 minutes.

If making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three quarters full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pan and cool on rack.

Share this Recipe
Powered byWP Ultimate Recipe