For A Paleo Or Gluten Free Cake
For a paleo cake, sweeten with either the erythritol option listed in the recipe or use 1/2 cup date or coconut sugar instead. The low carb cake recipe is naturally gluten free, no substitutions necessary. Its made with almond flour, which is simply ground up almond meal.
The recipe was adapted from these Keto Muffins
- 1 1/2cupsfine almond flour
- 1/4cupcocoa powder
- 2tbspdutch cocoa or additional regular
- 2 1/4tspbaking powder
Give Your Cake Time To Cool
When your cake layers are done, remove them from the oven and place each pan on a cooling grid to cool for 15 minutes. Removing the cake from the pan when its still hot can cause your cake to stick or break.
Once your cake layers have cooled for 15 minutes, you can remove them from the pans. Let them cool completely on the cooling grid before decorating. It should take anywhere from 30 to 60 minutes for your cakes to completely cool to room temperature.
What Type Of Cocoa Powder Should I Use
I recommend Hersheys Cocoa Powder because you can get it in almost any grocery store in America, and it works. This is unsweetened cocoa powder, NOT the sweetened mix used to make hot chocolate.
You could use another brand of naturally processed cocoa powder, like Nestle or Ghirardeli. I would not recommend Dutch processed cocoa powders in this recipe because they are less acidic and produce less rise in the cake.
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How To Make Whipped Chocolate Ganache
Add 18 ounces chocolate chips in a bowl.
Pour 1 ½ cup heavy cream in a sauce pan and heat up until starts to simmer. Then pour it over the chocolate chips.
Allow it to sit for about 5 minutes, then whisk until smooth. Let it cool off completely, then refrigerate for 20-30 minutes.
When ready, whip the ganache with a stand or a hand mixer until stiff peaks, but dont overmix.
Looking For A Great Chocolate Cake Mix Recipe
Looking for a FABULOUS Chocolate Doctored Cake Mix Recipe? We have an amazing recipe just for you!: Chocolate Sour Cream Cake
This doctored cake mix recipe is so good, and nobody would ever guess that it started with a mix. Sometimes you just need a quick and easy doctored cake mix recipe and this one never fails!
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Chocolate Swiss Meringue Buttercream
This chocolate buttercream recipe is pure heaven. It is seriously SO good that youll be eating it with a spoon. Ive made chocolate Swiss meringue buttercream in the past, but have always struggled a bit getting it to look and taste very chocolatey. With American chocolate buttercream, its easier to achieve that fudgy flavor and color.
If youd like to enhance the chocolate flavor even more you can add a bit of cocoa powder to the buttercream like I did here in my German Chocolate Cake. You can just add it 1 Tbsp at a time until you get the desired flavor or color.
If you want a darker chocolate frosting you can also add some chocolate brown color gel to it. I dont find it necessary, but its an option.
If you prefer an easier frosting, I have a great recipe for an American-style easy chocolate buttercream that you can use instead. Or, if you want something even richer, you can pair it with a chocolate ganache frosting.
Whatever frosting you choose, I do recommend using high quality chocolate for the buttercream as it will really improve the flavor and texture.
What is the Best Kind of Chocolate to Use?
This deliciously moist chocolate cake recipe is a reader favorite and in my top 5 favorite cakes of all time. Perfect for the chocolate cake lover in your life. I am sure you will love it as much as I do!
How To Store Unfrosted Cake Layers
To start, we need to cool off the layers completely. If you start wrapping it up while warm, it will release the condensation and will get soggy and will stick to the wrap.
After the layers are completely cooled off, you can wrap them tightly with a plastic wrap. Dont leave any areas uncovered as it will result in dried out cake. Here are 3 options to store it:
- On the counter top. Its absolutely safe to leave it on the counter and it will stay fresh for 3-4 days.
- Refrigerate. You can refrigerate the covered layers for one week.
- Freeze. If you want to freeze it, you will need to wrap it with foil after covering with plastic wrap. This way it wont get freezer-burnt. You can freeze it for up to a month. To thaw, just leave it in the fridge overnight or on the counter for a few hours.
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How Can I Scale This Recipe For Difference Sizes Of Pans
The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor.
Take Care When Measuring Ingredients
For best results, use a liquid measuring cup to measure liquid ingredients and measuring cups and spoons to measure dry ingredients. Baking is a bit of a science, so any alteration of ingredients may affect the outcome of your cake. To learn more about how to properly measure your ingredients, check out our video on How to Measure Ingredients Correctly.
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How To Make Chocolate Cake From Scratch
Preheat the oven to 350°F. Grease 2 9-inch cake pans and line with parchment paper. Set aside.
In a large mixing bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon baking powder. Add 1 teaspoon salt and 1 ½ cup granulated sugar and whisk. Set aside.
In another bowl, whisk ½ cup vegetable oil and 2 large eggs.
Add 1 cup buttermilk and 2 teaspoons vanilla extract and whisk again.
Pour wet ingredients into dry ones. Whisk until combined. Pour in 1 cup hot coffee and whisk again. The batter should be thin.
Divide the batter evenly between 2 pre-greased cake pans lined with parchment paper. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
When done, take the cakes out of the oven and let cool off for 5-10 minutes. Then transfer to a wire rack and allow to cool off completely.
What Is The Difference Between Chocolate And Red Velvet Cake
This red velvet cake is based off of the recipe for The Most Amazing Chocolate Cake so there are some similarities, but there are also several key differences that gives Red Velvet Cake its unique flavor and texture. Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is a required ingredient for red velvet cake. It also has vinegar and red food coloring added to it to add acidity and the classic red coloring.
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Make Ahead And Freezing Instructions:
The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before youre ready to frost your cake to allow it to come to room temperature.
How To Make Ahead And Store The Homemade Chocolate Cake:
Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip-top freezer bag. Freeze the cake layers for up to one month.
To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.
Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.
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What Ingredient Makes A Cake Rise Baking Soda Or Baking Powder
Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise.
If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry.
Easy Homemade Chocolate Cake Recipe
Im such a softie when it comes to cake! My family knows this, so when they want to give me a special treat, its often one of my favorite bakery cakes. So indulgent! I love when they do that.
And, maybe a bit ironically, I also turn to cake when I want to do something special for my family! Making a cake from scratch is one of my favorite ways to show them that I care. Plus, its delicious. For everyone. Including me.
This particular cake is how can I say this? Perfect. Yep, perfect is the word! Its thick, fudgy, and moist while still being light. It goes beautifully with a whipped chocolate buttercream or any other type of frosting that you enjoy. This is the kind of cake that my kids beg for on their birthdays, because its just that special!
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Tips For Making This Recipe
Grease the pan well. Grease the baking pans well or line with parchment paper. This is important in making sure the cake does not stick to the pan when baking and makes it easier to remove when done baking.
Cool Cake Completely. It is important that the cake is fully cooled before you start frosting them otherwise you will have issues with frosting as you frost the cake.
Dont Over Mix. You do not want to over mix the ingredients.
Baking Tips For This Chocolate Cake Recipe:
I like to use the convenient Evenbake Cake Strips when I do a layered cake to be sure the layers bake up evenly and flat. I totally want to try this recipe for a special occasion as a double-layered chocolate cake with the chocolate buttercream frosting and maybe some mini chocolate chips pressed into the sides. Yum!
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Chocolate Cake Recipe Variations
This chocolate cake recipe has been the most popular post on Foodess.com for years it has been pinned hundreds of thousands of times, and for good reason! Everyone who makes it falls in love, and everyone who tastes it asks for the recipe. You wont be disappointed. Its still my go-to, no-fail, delicious chocolate cake recipe for every birthday, celebration, or Valentines Day.
Ive made many variations on it since it was originally posted, and due to popular request have shared the Fluffy Chocolate Frosting recipe to go with it. Ive also made it as Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting and as Caramallow Cupcakes chocolate cupcakes filled with creamy caramel and topped with deliciously sticky marshmallow frosting. That frosting, also known as seven-minute frosting, was the way we enjoyed chocolate cake most often when I was a kid and is still probably my top choice. Another favourite way to enjoy this beloved cake is very simply with sweetened whipped cream and fresh berries.
This chocolate cake recipe freezes beautifully and Ill typically make it a few days in advance when preparing for a party. Just wrap the cooled cakes well in plastic wrap before popping them into freezer bags. Freeze them until ready to use, and you can frost them while still cold . I do make sure that its at room temperature by the time its served for best texture . If you love this one, Ive got lots more cake recipes be sure to check them out!
Made From Scratch Recipes
My mom was a baker. There was always some homemade treat on the table except when her six kids polished it off. Even as she got older and the kids left home to have families of their own, visitors could still count on a cup of coffee and some homemade goodies.
Some people are surprised to find I have recipes with white sugar and white flour on the site next to low carb and low sugar options. Kolaches, cinnamon rolls and deep dish pies are the fare that brings back happy family memories from my childhood and my mother. For mom, cooking from scratch was a way to show that you cared. I feel the same way. Now we simply mix old and new, remembering family traditions and adding traditions of our own. Plus if you share with a group, no one goes into a sugar coma.
If you enjoy baking from scratch, check out my cookbook featuring a mix of recipes old and new, Never Buy Bread Again 20+ Homemade Bread Recipes. It’s dedicated to my mom, gone but never forgotten.
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This easy chocolate pudding cake recipe combines two desserts in one rich chocolate cake and decadent chocolate fudge pudding.
- Laurie Neverman
- 1 cup all purpose flour or gluten free flour blend
- 1 3/4 cup sugar
- 1/4 cup + 2 tablespoons cocoa powder
- 2 teaspoons baking powder
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The Best Homemade Chocolate Cake
If you are looking for an awesome Homemade Chocolate Cake Recipe then this is it! The best Chocolate Cake recipe is a perfect rich chocolate cake recipe is one that I think everyone needs to have in their recipe collection. A chocolate cake that will wow everyone anytime you make it but is simple enough that you can make it anytime you want to. This easy from scratch chocolate cake recipe is the only one I make and I have made it for years and gotten compliments every single time.
This from scratch chocolate cake recipe is perfectly moist, perfectly fudgy and is seriously the best chocolate cake recipe ever. I love making homemade cakes because they are always so much better then anything you get in the store. But I also know baking from scratch can be a scary thought, so I made this cake recipe to be perfect for everyone. This easy chocolate cake recipe is perfect for everyone from the beginning baker to the experienced.