Recipe courtesy of Ree Drummond
Birthday Cake Freezer Kit
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- Level: Easy
- Total: 4 hr 55 min (includes cooling and thawing time)
- Active: 40 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 967
- Total Fat
- 41 g
- Saturated Fat
- 25 g
- Carbohydrates
- 153 g
- Dietary Fiber
- 1 g
- Sugar
- 134 g
- Protein
- 4 g
- Cholesterol
- 131 mg
- Sodium
- 467 mg
- Level: Easy
- Total: 4 hr 55 min (includes cooling and thawing time)
- Active: 40 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 967
- Total Fat
- 41 g
- Saturated Fat
- 25 g
- Carbohydrates
- 153 g
- Dietary Fiber
- 1 g
- Sugar
- 134 g
- Protein
- 4 g
- Cholesterol
- 131 mg
- Sodium
- 467 mg
Ingredients
Cake:
Buttercream:
Directions
- For the cake: Preheat the oven to 350 degrees F. Line a sheet pan with parchment and coat with baking spray.
- In a mixing bowl, combine the flour, granulated sugar and salt.
- Bring 1 cup of water to a boil. Melt the butter in a saucepan, then add the cocoa and stir together. Add the boiling water, stir, return the mixture to a boil and allow to boil for 30 seconds. Remove from the heat and pour the cocoa water over the flour mixture. Stir slightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs in a pitcher. Stir the buttermilk mixture into the cooled flour/chocolate mixture and make sure it is thoroughly combined so you have a smooth, brown batter.
- Pour the batter into the prepared sheet pan and bake for 20 minutes.
- For the buttercream: Meanwhile, make the frosting by adding the powdered sugar, butter and vanilla to the bowl of an electric mixer fitted with a blade attachment. Beat on a medium-low speed until fluffy, about 3 minutes. Remove and add to a large resealable bag. Flatten as much as possible and place on a sheet pan or tray.
- Remove the cake from the oven and allow to cool completely. Cut the cake into 4 equal rectangles and remove from the pan. Wrap each in plastic wrap and add to the sheet pan or tray with the frosting. Complete the kit with a resealable plastic bag of sprinkles and freeze until ready to assemble. (Can be frozen for up to 1 month.)
- To assemble: Remove the kit from the freezer and allow everything to thaw for 2 to
- 3 hours.
- Assemble the cake adding frosting, caramel syrup and chocolate syrup between each layer. Finish by icing the sides and top, then decorating with sprinkles.
