Friday, September 4, 2015

Magnolia Bakery Chocolate Buttermilk Layer Cake

We were in NYC last week and had cupcakes from the Magnolia Bakery in Grand Central Station.

Heaven in a bite sized bit of frosted cake.   I couldn't stop thinking about the taste and ordered a couple of Magnolia Bakery cookbooks when we got home.

What lovely chocolate perfection.


  1. What makes them so much better? Or is that a secret? I mean chocolate cupcakes are always good, right?

  2. The cake itself was light and moist, with a wonderful chocolate flavor. The frosting tasted of cocoa, so I thought, but it turns out you use bittersweet chocolate squares.
    Most baked goods seem to be very flat in flavor, and frostings seem to be whipped shortening.
    The recipe here for the cake and the Chocolate Buttercream frosting used all nice fresh ingredients, carefully added just so, including sifting the flour and the confectioner's sugar, something I haven't done in a long while.
    I've been looking for a perfect chocolate cake, and this may just be it.

  3. Purchased baked goods, I meant up there...are flat...