Substitute For 3 Eggs In A Cake Mix
You can use yogurt to substitute eggs in your cake mix. Yogurt is an excellent egg substitute, and it’s the most common one used by people who are allergic to eggs or just don’t like them.
But the caveat is that you can only use yogurt in place of up to two eggs, so if the box mix has more than 2 or 3 eggs, this substitution won’t work for you at all.
If you do want to try using yogurt as an egg substitute for your baked goods, choose a box mix that has no more than 3 eggs in its recipe.
Turn the box mix and check the instructions label to know this.
For this recipe, I have used Edmonds Box Cake.
Baking The White Chocolate Raspberry Pound Cake
- Bake at 325 degrees for 55 to 60 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Baking times may vary.
- Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes before turning out. We like to place the cake plate or pedestal upside down on top of the cake pan and flip everything at once .
Ingredient Tricks To Make A Cake More Moist
- Substitute oil: butter is solid at room temperature and oil is liquid. Once a cake has cooled, it will feel softer with oil rather than butter. You can substitute half or all of the butter in this recipe with a vegetable oil . Just dont use coconut oil, which is solid at room temperature and doesnt offer the flavour boost that butter does to be a worthy tradeoff.
- Brush on simple syrup: this is a trick often used in bakeries to keep cakes moist. Poke the cake all over with a toothpick to make small holes, then use a pastry brush the cake with simple syrup .
- Use cake flour: but only if the recipe calls for it. Cake flour absorbs more moisture than regular all-purpose flour. It is finer and has less gluten-forming protein as well, which is the main draw, but if you just throw it into a recipe that wasnt developed for it, it could actually dry out your cake as it slurps up all the free liquid.
I promise you, however, this cake does not need any tricks. It is the moistest chocolate cake youve ever had, exactly as written.
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How To Make A Simple Chocolate Cake
This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who’s been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013.The wikiHow Video Team also followed the article’s instructions and verified that they work. This article has been viewed 334,515 times.
Everyone likes chocolate cake! If you like simple recipes, or are short of time, why not make a simple chocolate cake? It’s delicious, easy to make, and takes less than an hour from start to finish.
How To Make A Chocolate Cake
Making this easy chocolate cake takes just a few simple steps!
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How To Make The Easiest Chocolate Cake
How To Make A Super Moist Cake
There are a few secret tricks to make a choc cake moist and fluffy. Firstly, its important to have the correct ratio of dry to wet ingredients, which is why we always recommend measuring ingredients when youre baking. There should be more wet ingredients to dry to prevent the cake from being crumbly.
When it comes to your wet ingredients, always opt for full-fat versions of milk and choose butter over margarine, as the fat and oil help make the cake moist. Finally, don’t be tempted to over-mix or over-bake the cake. This is one baked treat where slow and steady wins the race.
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The Easiest Chocolate Cake
Ive tried several made-from-scratch chocolate cake recipes over the years, and I finally found a winner!
I prefer cakes that are dense and tender, more like brownies than cake from a cake mix. This homemade Easy Chocolate Cake was perfectly fudgy and moist.
This Easy Chocolate Cake calls for simple ingredients that I always have on hand so it can easily be made without a trip to the store!
We love dessert, and especially cake, which is why we have so many cake recipes here on the site
Tips For Making Chocolate Dump Cake
TMB Studio
- You can make chocolate dump cake your own by using your favorite chocolate cake mix . The recipe also calls for semisweet chocolate chips, but you can change that based on preference too. Try milk chocolate chips for a sweeter taste, or 72% cacao dark chocolate chips for a richer taste.
- We love a good mash-up of dump cakes and candy, like this Oreo dump cake. If you want to take this chocolate dump cake into Reeses Peanut Butter Cup territory, top it with creamy peanut butter instead of ice cream.
- While this cake is best served fresh, leftovers can be stored in a covered container in the refrigerator for up to 3 days. If you dont want to enjoy it chilled, warm it up in the microwave for that fresh baked effect. If youd like to freeze your chocolate dump cake, cut it into serving sized portions before freezing.
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How To Make Moist Chocolate Cake:
The ingredients below all help to create a moist, tender, and fudgy cake.
Oil vs. Butter in Chocolate Cake
This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open slightly spongy crumb. Cakes made with oil feel more moist because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil. Give it a sniff before using to make sure it doesnt have any off flavors.
Feel free to use melted coconut oil instead of vegetable oil!
Sugar
This recipe uses a combination of granulated and brown sugars, which creates a cake thats flavorful, moist, and fudgy. Brown sugar is my hygroscopic, which basically means it draws and attracts moisture more than granulated white sugar. I also like the slightly complex butterscotch flavor it adds.
Eggs
The more whole eggs a cake recipe has, the richer itll be. Since the yolk contains most of the fat in an egg, it also lends richness to cakes. Adding an egg yolk to this recipe also helps increase the fudge factor. Be sure your eggs are at room temperature so they blend into the batter smoothly.
Can I bake a chocolate cake without eggs?
Eggs are a critical part of this particular recipe. If you replace them with a substitute. youll likely end up with a texture thats much less rich and fudgy. However, if you cant have eggs then my friend Gemma has a great tutorial on replacing eggs in baking recipes.
Why use sour cream in chocolate cake?
Cake layers:
How Do You Make A Small Chocolate Cake From Scratch
This small chocolate cake recipe is so quick and easy! You’ll only need one bowl to put it all together, and it’s always rich and chocolatey with a moist, fluffy crumb. It’s as simple as whisking the wet ingredients together and then sifting in the dry ingredients! You can even sprinkle some fresh berries and dark chocolate chips on top of your single layer cake!
This small chocolate cake is the perfect size. If you’re just having a few people over you NEED this small cake recipe, unless you want tons of leftovers! Depending on how large you cut the slices, the whole cake yields 4-6 servings, which makes it a great recipe for a group of up to three! You can enjoy cake while avoiding too many leftovers!
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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.
Chocolate Peanut Butter Cake
I dont know about you, but life sure seems better when you are enjoying a piece of Chocolate Peanut Butter Bundt Cake. Maybe its the endorphins from the chocolate, maybe its just because its chocolate, or maybe its because life seems sweeter when you are enjoying sweets.
If this yummy dessert has you desiring more recipes, dont worry, I have you completely covered! Here are a few of my familys favorite cakes and I think they will be for you as well.
Granted, this is more of a fair food type of dessert, but my easy Funnel Cakes will take you right to the fair. If you love desserts, but arent a big fan of sweets, this Lemon Dump Cake might be exactly what you are looking for.
Now, if you are following a Keto diet, my Chocolate Mug Cake will be perfect.
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Sift The Dry Ingredients
Yes, this cake is simple. Yes, its a one-bowl wonder.
But yes, Im highly encouraging you to sift the dry ingredients:
It makes a huge difference, especially because cocoa powder is notorious for getting those pesky lumps which dont whisk/mix out very well. And no one likes to get a clumpy, dry cocoa powder bomb in the middle of a bite of cake.
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Egg Substitute For Cake Mix
The most common egg substitute is yogurt. It makes a great substitution and works well not only in cakes but also in other baked products like cupcakes, muffins, bread, quick breads etc.
For every egg you want to replace:
Make sure it’s plain yogurt and ideally Greek yogurt. The fat content of these yogurts will help them bind with the rest of your ingredients as well as give your cake a nice richness.
And if not greek yogurt, make sure to use the thickest part of yogurt as shown in the video that is attached to the recipe card of this post.
The next step is measuring out 1/4 cup of this yogurt for each egg called for by your recipe
1 Egg = 1/4 cup Yogurt
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How To Make The Best Buttercream Frosting
To get this silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Beat for 5 minutes
Youll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.
IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. Youll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, youll add the mixture to the butter and continue making the buttercream according to instructions.
Apply The Chocolate Drips
One option would be to just pour the ganache in the middle of the cake, then spread it until some falls over the sides. But I find that doing that gives you a lot less control over the look of the cake.
Instead, use a spoon to pour about a teaspoon of drip at the edge of the cake . Repeat all the way around the cake. Some of each spoonful of chocolate should fall down the edge, so to speak, and run down the side of the cold cake. If not, nudge it a little or pour even closer to the edge.
Experiment with the amount and spacing as you go. The goal is imperfect lines of different lengths.
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Inch Chocolate Cake Recipe
If you’re craving chocolate, this mini chocolate cake with chocolate buttercream is for you! It’s got all the chocolatey goodness you want, but in a smaller size, perfect for two on date night or Valentine’s Day, or for one die-hard chocolate lover. You might recognize some of this small chocolate cake recipe from my mini vanilla cake recipe — this is the chocolate version for all you chocolate fans! I personally prefer vanilla, but sometimes you just NEED chocolate! And this little cake is for those times. For this mini chocolate cake, you’ll follow the same general process, with just a couple extra ingredients.
How To Make The Easiest Most Impressive Chocolate Cake
You’re one bowl and a handful of ingredients away from a fancy restaurant dessert right in your own kitchen.
Courtney Kassel is a Brooklyn-based writer and recipe developer with over five years of experience writing and producing food content for various media outlets including Food Network, Food52, Paper Magazine, and more. She is driven by the idea of making the most of every meal, snack, and every bite in between. This means staying on the lookout for new trends and product releases, constantly cooking and experimenting in the kitchen, and spending way too much time on TikTok for “work.” In her spare time, she also writes Sifted, a newsletter of recipe recommendations and general food musings.
Let professional baker and cake decorator Liz Shim show you how, even though you certainly don’t need to be either one to make this simple dessert.
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Why Youll Love This Recipe
The best part is that this recipe starts with a Devil Foods cake mix making it so easy! It is then doctored up with some chocolate pudding and sour cream and a handful of chocolate chips giving it amazing texture and taste. No one will ever know it came from a box mix and isnt made from scratch!
Everyone that tries this recipe agrees with me that this is indeed the best chocolate cake from a box or from anywhere!
Use This Batter For 6 Chocolate Cupcakes
So what if you want a smaller batch of chocolate cupcakes? Yes, you can absolutely use this recipe. This chocolate cake batter yields about 1 and 1/2 cups of batter total, which makes 6 standard size cupcakes. How does it weigh up against my standard chocolate cupcakes recipe? Well, this batter is a little thicker so the cupcakes arent quite as light, delicate, and spongy. Theyre soft and moist, but have a slightly heavier crumb.
- For a cupcake topping, use any of the topping options listed above.
- For the pictured frosted cupcakes, I used the chocolate ganache recipe below. After the ganache cools completely, you can beat it with an electric mixer for about 3-4 minutes to make whipped ganache. Tastes like chocolate mousse! You can read more about it in the recipe below or in my chocolate ganache post.
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Dark Chocolate Vs Milk Chocolate
Its important to note that this recipe uses dark chocolate for a reason. Because were adding cream, butter, and powdered sugar to the chocolate, the flavor gets diluted just a bit. If you use milk chocolate chips instead of dark chocolate chips, youre going to lose a lot of the chocolate flavor. Additionally, the buttercream will simply taste overly sweet. Now, dont get me wrong I love all things sweet, but its important to have balance. The dark chocolate in the layers and the buttercream help provide a balance to the sweetness because dark cocoa is bittersweet. However, the cake and buttercream frosting dont taste bittersweet because weve added other ingredients to them .
So trust me on this one. Use dark chocolate!
Can I Make It In Advance
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 .
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