Lightened Up Chocolate Cake with Buttercream Frosting

I have spent so much time working on cookies and other desserts that I thought it was time to work on a lightened up version of a classic recipe. The chocolate cake has to be the ultimate party goer, with parties and holidays galore.

I love this recipe because it’s delicious and made with quality ingredients you can feel good about eating. Keep in mind this is a “lightened up” version so if you are thinking you are going to get the store bought sugar filled, heavy frosting cake then this recipe won’t be for your. But if you are looking for a lighter version of the ageless chocolate cake, then this recipe is perfect for you!

What does Lightened Up Mean?

  1. Lighter on sugar. The sugar content on both the cake and frosting are 1/4-1/2 what normal recipes call for.
  2. Lighter on frosting. The frosting for this recipe while delicious, will be thin compared to your normal store bought cakes.

How to Make Lightened Up Chocolate Cake

Start by taking out the butter for your cake and frosting. Put the cake butter into a bowl and butter for the frosting in a different bowl so that they can soften. Preheat the oven to 300 degrees.

If your butter for the cake isn’t softened…I mean really softened, but it in the microwave for a 20-25 seconds. It’s ok if is kind of melted. Take the bowl with the butter for the cake in it, add the sugar and vanilla. Blend using a hand mixer or a standup mixer until creamy.

Now grab your eggs. You will need 6 egg yolks and 4 egg whites. Add the yolks to the bowl with the butter and sugar. Keep 4 egg whites in a separate bowl to use a little later. Mix the yolks with the butter, sugar and vanilla. Next add the Avocado oil and almond milk to your batter and mix thoroughly.

In a separate bowl add the cacao powder, oat flour and baking soda. Mix with a spoon and then grab a sifter. Sift the dry ingredients into your wet ingredients and mix together.

Next go back to the egg whites and using a hand mixer mix them until peaks form. Adding the fluffed egg whites will make for a fluffier cake. Once the egg whites are forming peaks (2-3 minutes of mixing on high with the hand mixer) fold them into your batter. You don’t want to over mix the egg whites into the batter so use a spatula or a spoon, not a mixer.

If you haven’t already get your pans ready. I have made this cake in two 9″ spring form pans or cut the recipe in half to make into three 4″ spring form pans. I take a piece of parchment paper and place it in the bottom of the pan for easier removal.

You are going to split the batter evenly between 2 9″ form pans. Half the batter fills up to just over the crease in the pan. The batter won’t look very thick but I promise it rises. Using a toothpick to check if they are done, the toothpick should come out clean. You don’t want to over cook because it will cause the cake to be dry.

Once the cake is done baking make sure they cool completely before adding the frosting. I let mine cool for over 1 hour.

Prepping Ahead

You can make the cake portion ahead of time but to make sure the cake stays moist, I highly recommend wrapping in plastic wrap and then foil. If you are making your cake more than a couple days in advance then you can wrap the same way and freeze. For best results I would freeze for no longer than 3 months. When you are ready to use the cake take it out of the freezer and let thaw in the fridge still wrapped. If you forget you can let it thaw on the counter but slow in the fridge is best. Then add your frosting as normal. **Don’t freeze a decorated cake, they will not hold up well**

Making the Buttercream Frosting

Homemade frosting is surprisingly easy. Take the softened butter ( you want to make sure it’s VERY softened or even melted a little) you took out earlier and add the powdered sugar and vanilla. Put your 1/2 and 1/2 in a small microwave safe dish and warm for a few seconds. Mix until smooth using a hand mixer or the kitchenaid.

Frosting the Cake

Use a frosting spatula, butter knife or something similar to spread the frosting. Once the cakes or cake have cooled completely you have couple options;

If you made the 3 smaller cakes, use a sharp knife to cut the top of the mini cakes to make them flat. (my kids love eating the tops!) You are going to make layers with the 3 smaller cakes. If you made a cake with layers, add a small amount of frosting in between your layers.

If you just made the one large cake you can leave rounded or shave the top off too. Then just frost the entire cake.

You can leave this cake in an air tight container on the counter for up to 2 days or in the fridge.

Cake Options

I have made this cake several different ways, so you have lots of options;

  1. Cut the recipe in half and use three 4″ spring form pans and make a 3 layer smaller cake. You could not have layers and make 3 individual cakes
  2. Put all of the batter in one 9″ spring form pan and not worry about layers
  3. Cut the recipe in half and put into a 9″ spring form pan for a smaller cake

I hope you try this cake and love it as much as we do.

Lightened Up Chocolate Cake with Buttercream Frosting

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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 14 minutes
Resting Time and Frosting: 1 hour
Total Time: 1 hour 44 minutes
Servings: 10
Calories: 353kcal

Ingredients

Lightened Up Chocolate Cake

  • 8 tbsp Salted Butter Kerrygold – Softened
  • 3/4 cup Coconut Sugar
  • 2 tsp Pure Vanilla Extract
  • 6 Egg Yolks
  • 4 Egg Whites
  • 2 tbsp Avocado Oil
  • 2 tbsp Almond Milk Unsweetened
  • 1/2 cup Cacao Powder
  • 1 tsp Baking Soda
  • 1 cup Oat Flour

Lightened Up Butter Cream Frosting

  • 8 tbsp Salted Butter Kerrygold – Softened
  • 6 tbsp Powdered Sugar
  • 1 tbsp Pure Vanilla Extract
  • 2 tbsp 1/2 and 1/2 warmed

Instructions

Cake Portion

  • Preheat the oven at 300 degrees
  • Start with very soft or melted butter in a large bowl.
  • Add the sugar and vanilla to the butter and mix thoroughly with a hand mixer or a standup mixer.
  • Next grab the eggs. Add the 6 egg yolks to your batter and save 4 egg whites in a different bowl for future use. Mix in the egg yolks.
  • Now add the avocado oil and almond milk to the batter and mix together.
  • Grab a sifter and sift the cacao powder, oat flour and baking soda into your batter.
  • Take the egg whites that are in a separate bowl and using a hand mixer on high you are going to beat them until light and fluffy. They should start to be forming peaks, this usually takes 2-3 minutes.
  • Once the peaks are forming, add the egg whites to your batter and fold in with a spoon or spatula. Mix together until you can't see anymore white streaks in the batter.
  • Next up grab your 9" spring form pans and get them ready. I like to put a piece of parchment paper on the bottom for easy removal. (pictures in the blog post)
  • Split the batter into two pans. Half fills up just above the crease…I promise it rises.
  • Bake for 14 minutes at 300 degrees or until the toothpick comes out clean. Don't over bake, it will get dry.
  • Let cakes cool for at least 1 hour before frosting.

Buttercream Frosting

  • Take the VERY softened almost melted butter and add the powdered sugar and vanilla extract. Mix with a hand mixer or stand up mixer.
  • Next warm your half and half in the microwave for 10-15 seconds until warm before adding to your frosting.
  • Mix until smooth and creamy.
  • Using a frosting spatula, butter knife or something similar spread some frosting on the bottom layer of the cake. Then set the top layer on top.
  • Finally frost the rest of the cake.

Notes

**Prepping ahead** You can make the cake portion ahead of time but to make sure the cake stays moist, I highly recommend wrapping in plastic wrap and then foil. If you are making your cake more than a couple days in advance then you can wrap the same way and freeze. For best results I would freeze for no longer than 3 months. When you are ready to use the cake take it out of the freezer and let thaw in the fridge still wrapped. If you forget you can let it thaw on the counter but slow in the fridge is best. Then add your frosting as normal. **Don’t freeze a decorated cake, they will not hold up well**
**Cake Options**
  1. Cut the recipe in half and use three 4″ spring form pans and make a 3 layer smaller cake. You could not have layers and make 3 individual cakes
  2. Put all of the batter in one 9″ spring form pan and not worry about layers
  3. Cut the recipe in half and put into a 9″ spring form pan for a smaller cake
**Storage**
You can leave this cake in an air tight container on the counter for up to 2 days or in the fridge.
If you end up with extra frosting you can freeze in an air tight container for up to 2 months.  Just thaw in the fridge a few hours before you want to use. 

Nutrition

Sodium: 327mg | Calcium: 39mg | Vitamin C: 1mg | Vitamin A: 726IU | Sugar: 13g | Fiber: 2g | Potassium: 154mg | Cholesterol: 166mg | Calories: 353kcal | Trans Fat: 1g | Saturated Fat: 14g | Fat: 26g | Protein: 6g | Carbohydrates: 26g | Iron: 1mg

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