‘Tis the season to bake and eat and give and be merry. Christmas season always brings out my desire to bake, especially new things. I got the urge to make something with my adorable little helper and wanted to do something different from the traditional Christmas cookies. I found this recipe for Homemade Chocolate Cake on Pinterest.
One of my goals for myself was to make cake from scratch. I’m quite partial to chocolate cake while Mr. H prefers Funfetti. (Check out my post on a Funfetti cake from scratch here.) After my last cake turned out well, I decided it was time to make a cake for me, a chocolate cake.
This is a very simple recipe. I’m glad I saved this recipe to try. I had no problems making this other than judging the baking time, which also turned out just fine in the end.
I took the time to read through some of the comments on the original recipe and double checked the notes given by the creator. It’s very important to pay attention to the size of your pan when making this recipe. Or at least to the amount of batter you put in your pan. If you’re only using pan, make sure it is at least 3 inches tall. If it is not, do not fill more than 2/3 full. You will have spillage and that is not fun!
Fortunately, my pan was big enough. I ended up making the entire batter into one LARGE cake (yum and fun!) This made it take a little longer to cook than given in the instructions. At first I was worried the outer edges would be too hard but after resting and cooling, they softened into an easy to eat cake.
The cake turned out moist (much to my surprise) and very chocolate-y. If you are a chocolate cake lover, I highly recommend this cake. The frosting used is the same as the one I used on the Funfetti cake with some small adjustments to make it a little less sweet. Plus, I added blue and yellow color to make it a fun Christmas green to celebrate the season. And the Christmas sprinkles in my cupboard added a nice little touch to the top.
- 1 1/4 cups unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 2 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/4 tsp salt
- 2 large eggs plus 1 large egg yolk
- 1 1/4 cups warm water
- 1 1/4 cups buttermilk
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 1/2 tsp pure vanilla extract
- 1/2 cup unsalted butter, softened
- 2 tsp vanilla extract
- pinch salt, optional and to taste (helps offset the sweetness)
- 1 1/4 to 2 cups confectioners' sugar (I only used 1 1/4 because I find it too sweet with more)
- Sprinkles optional
- Preheat oven to 350F, making sure the baking rack is in the middle of the oven.
- Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan.
- Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again.
- Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes).
- Set the pans aside.
- Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add the eggs, yolk, warm water, buttermilk, oil and vanilla.
- Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes. (I actually hand mixed this with a spoon and it worked just fine as well.)
- Divide the batter evenly between the prepared pans.
- Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs.
- Do not overbake!
- Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes.
- Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes.
- Let them cool completely, top sides ups, on a wire rack.
- Trim the tops of the cake layers with a long serrated knife to make them level.
- Frost as desired.
- To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners' sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
- Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
- optional Top with sprinkles.
This Chocolate Cake recipe brought to you by: Mel's Kitchen Cafe. This Buttercream Frosting recipe brought to you by: Averie Cooks.