How To Bake A Chocolate Cake From Scratch?

Baking Your Chocolate Cake

Baking Your Cake. Make sure your oven rack is in the center position and the oven is fully preheated to 350℉.

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.

Decorating Your Cake. Now comes the fun part, decorating! This recipe makes two 9 inch cake layers, so you can make two single-layer cakes or one two-layer cake.

What is the best way to make a chocolate cake?

Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13×9-in. pan. Bake at 350° for 35-40 minutes or until cake tests done.

Can You bake a cake from scratch?

You Can Cook That How to Make the Easiest Chocolate Cake From Scratch You’ve officially run out of reasons to say you can’t bake a cake. Vanessa Greaves By Vanessa GreavesMay 22, 2021 Advertisement PinFBShare TweetEmailSend Text MessagePrint

How long does it take to make a light chocolate cake?

Once the cocoa is bloomed, move on to a fairly standard cake baking procedure. Add the cream and sugar to a big mixing bowl and beat until light and fluffy—about 5 minutes. Then add the eggs one at a time, allowing each to incorporate fully before adding the next.

How to make a fluffy chocolate cake?

How do I bake a cake perfectly?

Use a good recipe.
Use the tin size stated in the recipe and line it well.
Preheat the oven.
Make sure ingredients are the right temperature.
Get as much air into the cake as you can.
Once the cake mixture is made put it straight into the oven.
Stick to cooking times.
Cooling cakes.

How do you make a cake step by step?

How to Bake a Cake

Step 1: Prepare Baking Pans.
Step 2: Allow Ingredients to Reach Room Temperature.
Step 3: Preheat the Oven.
Step 4: Stir Together Dry Ingredients.
Step 5: Combine the Butter and Sugar.
Step 6: Add Eggs One at a Time.
Step 7: Alternate Adding Dry and Wet Ingredients.
Step 8: Pour Batter into Pans and Bake.

What ingredient makes a cake moist and fluffy?

Room Temperature Butter / Don’t Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

How do you bake a cake in 7 steps?

Step 1: Get a Clean Bawl. Tip Question Comment.
Step 2: Simply Place All the Ingredients in the Bawl. Tip Question Comment.
Step 3: Then Mix All the Ingredients.
Step 4: Get a Clean Pan.
Step 5: Pure the Mixture Into a Pan.
Step 6: Bake at 350 Degrees F.
Step 7: Let the Cake Cool for 5 Minutes.
2 Comments.

What makes a cake rise higher?

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

Can you sprinkle sugar on a cake before baking?

Sprinkle on Some Sugar

Dagerin of Levy County, Florida says, “I’ve found that sprinkling confectioners’ sugar on the cake plate will prevent the cake from sticking when you serve it later.”

How do you make a cake in 10 steps?

Bake a Cake in 10 Steps

01 of 10. The Basics of Baking a Cake. Elaine Lemm.
02 of 10. Grease and Preheat. Elaine Lemm.
03 of 10. Prepare Your Ingredients. Elaine Lemm.
04 of 10. Whisk the Dry Mix.
05 of 10. Cream Your Butter and Sugar.
06 of 10. Add the Eggs.
07 of 10. It’s Time to Combine.
08 of 10. Pour Your Batter in Your Pan.

What are the 7 basic baking ingredients?

What are the 7 basic baking ingredients? The essential ingredients consists of flour, leaveners, salt, sugar, dairy, fats, extracts, spices & other add-ins such as vanilla extract, and chocolate chips.

How do I start baking?

BAKING TIPS FOR BEGINNERS

Stick to the Recipes.
Set up ingredients before you start.
Investing in the right equipment.
Room temperature is important.
Invest in a measuring equipment.
Parchment paper all the way!
Use an ice cream scooper for cookies.
Always sift dry ingredients.

Can I use both butter and oil in cake?

Can I Use Both Butter and Oil in Cake? Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

Why is my cake wet at the bottom?

This wet ring in cakes can be caused by the cake settling after baking. A cake settles dramatically like this when the eggs, butter and sugar are over creamed. To prevent this, cream these together slowly (no higher than medium speed on your mixer) and then gently fold or mix in your dry ingredients.

Why do my cakes get hard after baking?

The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure. When combined with liquid and after mixing, flour’s protein (gluten) begins to develop.

How do you bake a simple cake using a Jiko?

Steps

Mix blueband and sugar with a fork til the sugar is mixed and disappeared.
Add the two eggs and stir thoroughly until it makes a fine mixture.
Add flour, baking soda and mix.
Then add milk, stir until it forms a sticky,thick mixture.
Oil a sufuria with melted blueband then pour the mixture in it.

How long does it take to bake a cake?

Baking Times for Different Sized Cake Pans

Cake Pan Size	Approximate Baking Times
Two 9 x 1-1/2 inch round baking pans	30 to 35 minutes
Two 8 x 8 x 2 or 9 x 9 x 2 inch baking pans	25 to 35 minutes
12 cup Bundt Cake or Angel Food cake pan	35 to one hour
10-inch cheesecake made in spring form pan	35 to one hour

How can I bake a cake without oven?

Method

Take a large pressure cooker and remove its rubber ring and whistle.
Next, grease a baking pan with butter and keep it aside.
Now, add vanilla essence and baking powder in the cake batter and mix again.
Now, place the pan carefully over the sea salt inside the pressure cooker and put on the lid.

How do you make a homemade chocolate cake?

Prep. Let butter and eggs stand at room temperature for 30 minutes. Grease bottoms of two 9×1-1/2 inch round cake pans.

Mix Dry Ingredients. In a medium bowl stir together flour,cocoa powder,baking soda,baking powder,and salt; set aside.

Make Batter. Preheat oven to 350 degrees F.

Bake. Spread batter evenly into prepared pan (s).

How to make a homemade chocolate cake?

Remove all packing and paper lining from mud cake

In a large bowl break down the cake with your hands to form a smooth mixture

With your hands,rolls in the mix into 28 bite-sized balls

Melt a small handful of white chocolate chips in the microwave

Using a spoon or honey dipper,drizzle the melted chocolate over the cake balls

What is the best recipe for a chocolate cake?

Oops! Something went wrong. Please try again later. Oops! Something went wrong. Please try again later. When Knoxville’s Nadya Alborz was really little, she would watch cooking and baking shows instead of cartoons. Now, the 11-year-old will be on the Food Network’s latest season of ‘Kids Baking Championship.’

How do you make a Super moist chocolate cake?

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup baking cocoa

2 cups sugar

1 cup canola oil

1 cup brewed coffee

1 cup whole milk

2 large eggs,room temperature

The Best Chocolate Cake from Scratch

Especially when served with a chocolate buttercream icing, this luscious chocolate layer cake will satisfy even the most ardent chocolate connoisseur.This is a simple cake that is both fluffy and moist, making it ideal for novice bakers.Chocoholics, take heart!This is the only chocolate cake recipe you’ll ever need because it’s packed with cocoa flavor and has a fluffy and moist texture.You’ll be able to bake the ideal chocolate cake with only a few ingredients and some helpful tips and methods!When you combine this cake with our handcrafted mocha or chocolate buttercream, you have a treat that is guaranteed to delight.

How to Bake a Chocolate Cake

Setting Your Oven Temperature

Before you put your cakes in the oven, be sure that your oven is completely preheated to 350°F before you do.If you bake your cake at a high temperature, it may burn or become dry.If the temperature is not high enough, you may end up with a mushy middle and overcooked edges.If you’re not sure what temperature your oven is set at, you may check it using an oven thermometer to make sure.In addition, it’s crucial not to place your cakes in the oven while the oven is preheating.As a result of this rapid rise in temperature, it is possible that your cake will burn as a result of the preheating process in the oven.

Just remember that patience is a virtue when it comes to baking, so take your time.

Make Sure Your Pans are the Right Size

This chocolate cake recipe has been tailored to fit a 9 x 2 inch round cake pan, which can be found here.Because of the smaller pan, it is possible to get a cracked dome or underbake due to too much batter in the pan.Because the batter will be more evenly distributed in a larger baking pan, using a larger baking pan will result in a thinner, flatter cake layer.Cake pans should be filled two-thirds of the way full to avoid spilling, according to general rule of thumb.In the event that you are baking a smaller cake (less than 9 inches in diameter) and have leftover batter, you can always turn it into cupcakes!

Prepare Your Cake Pans

Spray your pan with baking spray or nonstick vegetable spray before pouring in the batter to avoid your cake from sticking to the pan and falling out.You can also make a circle of parchment paper and place it in the bottom of the pan to make removal easier.Simply place the parchment paper circle on top of the sprayed pan and pour the batter into the center of the circle.It is not necessary to spray the parchment paper a second time.When it comes to the top cake layer, using a parchment paper circle is a terrific technique to get a lovely, smooth finish.Simply peel the parchment paper away from the cooled cake and you’re ready to go….

Classic Chocolate Cake

Preparation time: 15 minutes 35 minutes in the oven

Makes

15 individual servings You can learn how to make chocolate cake from scratch by following this simple homemade chocolate cake recipe, which is a great place to begin.It first appeared on a can of Hershey’s cocoa in 1943, according to Wikipedia.When I tried it, it was a hit with my boys, and I’ve been making it ever since.—Betty Follas, a resident of Morgan Hill in California Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Ingredients

3 cups melted unsalted butter
1-2/3 cups sugar
3 big eggs, room temperature
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups whole milk
confectioners’ sugar or preferred icing
1-1/3 cups whole milk

Directions

In a large mixing mixer, beat together the butter and sugar until light and fluffy, about 5-7 minutes. Pour in the eggs, one at a time, beating well after each addition. Then alternately add the flour mixture and the milk mixture, mixing well after each addition until it is completely smooth and no lumps remain. Baking time: 35-40 minutes at 350°F, until a toothpick inserted in the middle comes out clean. Pour batter into 13×9-inch baking pan that has been oiled and dusted. Allow to cool on a wire rack. As soon as the cake has cooled completely, sprinkle it with confectioners’ sugar or cover it with your favorite frosting.

Classic Chocolate Cake Tips

How do you make a cake super moist?

There are various methods for ensuring that your cake is moist and tasty.Before you begin, make sure all of your components are at room temperature before you begin.Second, take careful not to overmix your dry ingredients while you are adding them to the batter.Final step: alternately add the milk and the dry ingredients, always starting and finishing with the dry components.Always keep in mind that substituting components, such as the whole milk asked for, can alter the texture and moistness of the finished cake.

Which chocolate is best for cake?

It is recommended that you use unsweetened cocoa powder for this cake. It has a high concentration of cocoa butter and melts properly in the batter, resulting in a lovely, smooth texture and a powerful chocolate taste. Check out this chocolate guide if you want to learn more about each variety of chocolate.

How do you know when this cake is finished baking?

When a toothpick or cake tester pushed into the middle of the cake comes out clean, you know your cake is done. Bake the cake for the shortest amount of time possible. If the toothpick still contains batter or highly wet crumbs on it, continue baking and testing again at the end of the maximum baking time recommended by the manufacturer.

Does using salted vs. unsalted butter make a difference?

Unsalted butter is typically suggested for baking because it allows you to manage the amount of salt that is introduced into your baked goods throughout the baking process.It also has a taste that is light, fresh, and smooth, making it the ideal foundation upon which to construct your cake.If you do decide to use salted butter, simply increase the amount of salt in your recipe to account for the fact that most butter manufacturers include around 14% teaspoon salt every 12 cup butter.Find out more about the differences between salted and unsalted butter in this article.

Nutrition Facts

1 piece has 257 calories, 10 grams of fat (6 grams of saturated fat), 67 milligrams of cholesterol, 368 milligrams of sodium, 38 grams of carbohydrates (23 grams of sugars, 1 gram of fiber), and 4 grams of protein.

How to Make the Easiest Chocolate Cake From Scratch

You’ve finally exhausted your list of excuses for why you can’t make a cake.Using a box cake mix is no longer necessary when there’s a rich, chocolaty chocolate cake that’s super-easy to make with no fuss and no baking skills required that you can make completely from scratch.Even Nicole McLaughlin, as NicoleMcmom, who claims she isn’t much of a baker, was able to complete this dish with ease and without any difficulty.You should be able to complete the task if she has completed it successfully.Of course, the quality of the recipe makes all of the difference in the world.Nicole opted for an Allrecipes chocolate cake recipe that had 4,000+ ratings and 3,000+ reviews, almost ensuring that the cake would be a success straight away.

You can create this cake with only one bowl and one pan, demonstrating that the finest recipes do not have to be difficult.
You won’t even need a stand mixer for this recipe.
Watch the video at the top of this page, then make the recipe below it.
Scroll down to obtain Nicole’s best advice.
Extra bonus: She’ll teach you how to transform a sheet cake into a layer cake worthy of a bakeshop.

An image of a slice of One Bowl Chocolate Cake made as a layered sheet cake with chocolate icing is seen close up.

How to Make the Easiest Chocolate Cake From Scratch

The list of excuses for not being able to bake a cake is now over.. Using a box cake mix is no longer necessary when there’s a rich, chocolaty chocolate cake that’s super-easy to make with no fuss and no baking skills required that you can make from scratch. So easy that even Nicole McLaughlin, as NicoleMcmom, who claims she isn’t much of a baker, managed to complete the recipe with no difficulty. Anyone who is capable of doing anything is capable of doing it as well. To be sure, the recipe’s quality makes a significant distinction. Nicole opted for an Allrecipes chocolate cake recipe that had 4,000+ ratings and 3,000+ reviews, almost ensuring that the cake would be a hit straight away. Making this cake requires only one bowl and one pan, demonstrating that the finest recipes do not have to be difficult. No stand mixer is required for this recipe. Continue reading for Nicole’s top advice after seeing the video at the top of this post and after following the recipe below it. Extra bonus: She’ll teach you how to transform a sheet cake into a layer cake fit for a bakeshop. One Bowl Chocolate Cake, made as a tiered sheet cake with chocolate icing, up close and personal

Directions

Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare two nine-inch circular pans by greasing and flouring them. Alternatively, if you wish to bake a sheet cake, line a half sheet pan with parchment paper and spray with cooking spray.
In a large mixing basin, combine the sugar, flour, cocoa, baking powder, baking soda, and salt until well combined. Pour in the eggs, milk, oil, and vanilla extract and blend for 2 minutes on a medium speed with the mixer. The hot water should be added last. The batter will be quite thin. Pour the mixture into the prepared pans in an equal layer.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Alternatively, if you’re creating a sheet cake, bake it for only 15 minutes at 350 degrees. Allow for 10 minutes of cooling time in the pan(s), then transfer to a wire rack to cool fully

Nicole’s Top Tips

Although the recipe directs you to combine all of the ingredients in a single bowl, Nicole prefers to combine the wet ingredients in a big glass measuring cup before adding them to the dry ingredients in the mixing bowl. She also used a basic wire whisk to mix the cake batter instead of a hand-held electric mixer, which saved her time and money.
If you’re creating this simple homemade cake, you’ll definitely want to serve it with a simple homemade frosting to finish it off. Try this 5-star recipe for the Best Chocolate Frosting to see what all the fuss is about. It comes together fast and requires just 5 ingredients to prepare. To make a layered sheet cake, you’ll want to double the recipe
otherwise, it’ll be too sweet.
If you want to take the sheet cake from the pan, cover it with a layer of parchment paper, place a cutting board over the pan, and then invert the entire thing.
When baking a stacked sheet cake, allow the cake to cool fully before cutting it in half and/or icing it.
Using parchment or waxed paper, wrap the cake around the platter before icing to preserve the platter and provide for a more professional presentation of the finished product. Then, when you’re through icing the cake, just slip the strips out and revel in your accomplishment

Nicole’s further tips, tactics, and suggestions are as follows:

The Decadent Chocolate Layer Cake You’ll Be Asked to Make for Every Event

Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Learn how to make a chocolate layer cake that’s sure to impress all your party guests. This decadent cake has it all: chocolate, ganache, buttercream and crunchy almonds to top it all off.

When it comes to special-occasion sweets, there is only one bake that reigns supreme: a stunning layer cake.One of our Test Kitchen’s favorite layer cake recipes is the appropriately called Special-Occasion Chocolate Cake, which is one of our most remarkable layer cake recipes.Using soft chocolate cake layers, fluffy chocolate buttercream, and rich chocolate ganache, this cake is finished with sliced almonds on top.When it comes to big festivities like birthdays, anniversaries, and engagements, this is the type of baked good that gets people talking!While this cake appears to be out of this world, it is perfectly doable for even the most inexperienced home bakers to pull off.It’s likely that you’re already familiar with many of the techniques used in this recipe.

When you combine all of these techniques, you can achieve this show-stopping effect.
So let’s do it step by step, starting with the first.
Do you enjoy baking?
Subscribe to the Bakeable newsletter and become a member of our baking community on Facebook, where you’ll discover recipes, baking advice, and baking challenges to participate in.

How to Make Our Test Kitchen’s Favorite Chocolate Layer Cake

Home Cooking at Its Finest It will only take one mouthful of this cake for you to understand why it is a favorite in our Test Kitchen..Not only does it look incredible, but it also took home the grand award at the Alaska State Fair when our reader Cindi DeClue joined the contest and won the big prize.The whole recipe for this chocolate layer cake can be found right here.Hey there, baker!Come on over to Bakeable, our online baking community, where you’ll find our greatest baking techniques and the most popular recipes on the internet.Then post pictures of your baked goods to our Bakeable Facebook group.

We’d be delighted to see them.

Ingredients for Our Chocolate Layer Cake Recipe:

4 eggs, at room temperature, 1 cup cocoa powder, 2 cups boiling water, 1 cup butter, softened, 2-1/4 cups sugar, and 1 cup butter, melted
2-and-a-half cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-and-a-half teaspoon vanilla essence

You’ll need the following ingredients to make the ganache: 2 tablespoons sugar
10 ounces semisweet chocolate, chopped
1 cup heavy whipping cream, chilled

And for the icing, you’ll need the following ingredients: 2 teaspoons vanilla
1/2 cup cocoa powder
1/4 cup milk
3/4 cup sliced almonds, lightly toasted, for garnish. Ingredients: 1 cup melted butter
4 cups confectioners’ sugar
1/2 cup cocoa powder

Directions:

Step 1: Make the batter

Home Cooking at Its Finest The cocoa must be bloomed before the dough can be made into a rich, moist cake.This just entails whisking together the cocoa powder and hot water in a separate bowl before adding the combined ingredients to the batter.This phase contributes to the development of the rich chocolate taste.When making an over-the-top chocolate cake, you want as much cocoa flavor as possible in order to make the cake taste as rich as possible.After the cocoa has bloomed, proceed with the cake baking technique, which is very conventional.In a large mixing basin, combine the cream and sugar and beat on high speed for 5 minutes, or until light and fluffy.

Afterwards, add the eggs, one at a time, allowing each to thoroughly integrate before proceeding to the next.
If you thoroughly mix these ingredients together, you will get the fluffiest cake possible.
After that, add the vanilla extract.
If you want the greatest flavor possible, be sure you use a high-quality vanilla extract rather than vanilla flavoring.
Nielsen-Madagascar Massey’s Bourbon Vanilla Extract ($15) is a favorite among our staff members because of its outstanding flavor.

Home Cooking at Its Finest To make the dry ingredients (flour, baking soda, baking powder, and salt), sift them together in a separate dish.
Sifting the flour aerates it and eliminates any lumps that may have formed before it is added to the batter.
It’s one of those time-consuming processes that shouldn’t be skipped while baking.
You should also think about weighing your ingredients.
Flour, in particular, is notoriously difficult to measure accurately.

Learn how to properly measure flour by following these steps.
Editor’s recommendation: Make a note of this chart displaying the weights of popular baking materials in your favorites folder.
You’ll be grateful that you have it available.

Once the batter has been gathered, it is time to bake it.Mix in the dry ingredients and the blooming cocoa in alternate additions to the creamed mixture, beginning and finishing with the dry ingredients.Beat until the ingredients are barely mixed.Overbeating the batter in this step might result in a chewy or difficult cake.

The cake batter should be smooth, rich, and oh-so-tempting when finished baking.

Step 2: Bake the layers

Home Cooking at Its Finest To begin baking, prepare three 9-inch cake pans (we’re particularly fond of our new Taste of Home nonstick cake pans).You have two options for preparing the pans: oil them or line them with parchment paper.(Learn how to do it here!) Afterwards, divide the batter evenly among the three baking pans.When it comes to dividing your batter equally, the simplest method is to split it by weight; but, you may also divide your batter reasonably evenly by dividing it cup by cup (or quarter cup after you’ve reached the bottom of your bowl) between the three pans.Then, place the pans on the middle rack of your oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean—a perfect technique to determine when a cake is done for this type of cake.After 10 minutes, take the cakes from their pans and set aside on a wire rack to cool fully before removing them from the pans again.

Editor’s note: Only have two cake pans?
No problem.
There’s nothing to worry about.
Simply substitute a bowl for the third cake pan and set it aside while the first two layers of the cake are baking.
Once a cake pan becomes available, oil and line it once again, then fill it with the excess batter and bake it according to the recipe directions again.

Step 3: Make the American buttercream frosting

Classic American buttercream is simple enough for novices to master, but it’s also a go-to recipe for more experienced bakers.Buttercream is used as a filling for one layer of the cake and as the icing for the entire cake in this recipe.To prepare the buttercream, cream together the butter and confectioners’ sugar in a mixer until light and fluffy, then whisk in the milk, cocoa, and vanilla extract until light and fluffy and creamy.If the frosting is too thick, add a splash of milk, a tablespoon at a time, until the desired consistency is reached.If it’s too thin, you may thicken it with extra confectioners’ sugar.You can get a comprehensive guide on American buttercream right here on our website.

Step 4: Make the chocolate ganache

Home Cooking at Its Finest There’s more to this special-occasion dish than just a cake and icing.It necessitates the addition of ganache.Although ganache appears to be a difficult process due to the fact that it is a more elaborate finish, it is actually rather easy.To begin, pour the chopped chocolate in a medium-sized mixing bowl; the smaller the pieces of chocolate are cut, the simpler it will be to melt them.Boiling the cream and sugar together in a pot is a simple process.Then, gently pour the cream over the chocolate and whisk until the mixture is lovely and creamy, about 5 minutes.

For a little while, it may appear as though the ganache would never come together, but just keep whisking away!
Allowing the ganache to cool completely before using it to fill and decorate your cake is recommended.

Step 5: Assemble and frost the chocolate layer cake

Home Cooking at Its Finest Once the cake has been allowed to cool completely and your buttercream and ganache are ready, it is time to begin assembling the cake.First and foremost, take a look at your cake layers.As long as they appear to be flat and even, you may begin icing them right away.If they are a little domed, use a serrated knife to level them out and create crisp, sharp layers of paint.Make sure you read our comprehensive instruction on how to level a cake without the use of a leveler.In order to frost the cake, spread a little amount of frosting on your turntable or cake plate and center the first layer on top.

The icing will aid in the holding of the cake in place.
Then, either a sheet of parchment paper or a cake board (which you can get in a 12-pack here) should be placed directly on top, and you can begin building your layers.
Then, using an offset spatula, spread a layer of buttercream onto the cake to cover the whole surface.
After the first layer of cake has been completed, stack on the second layer of cake.
Spread about half of the ganache on this layer of cake (it should be cool and spreadable).

Repeat with the remaining ganache.
Top with half of the sliced almonds and stack with the last layer to finish off your cake design.
Editor’s note: While parchment paper may undoubtedly be used, a cake board makes it easier to carry your baked goods across different surfaces.
When serving, it also lends a professional air to the proceedings.
Home Cooking at Its Finest Once you’ve created all three layers of the cake, you may begin frosting the outside of the cake.

Start with the top and work your way down the sides.
A long offset spatula and a cake turntable come in very helpful in this situation—along with the rest of our necessary cake making equipment.
Editor’s note: For more information on icing layer cakes, see our tutorial here.

Step 6: Add an over-the-top decoration

Home Cooking at Its Finest A simple buttercream finish will not suffice when it comes to a cake as rich as this chocolate layer cake.In goes the remaining ganache to complete the look and feel of the cake.To reach this point, the ganache should have the consistency of thick hot fudge—but not so thin that it drips off a spoon.Test it out by pouring some ganache into an upturned coffee cup or bowl and watching how it cascades down the edge of the container.Allow it to cool for a few minutes longer if the ganache is too thin and pools at the bottom of your dish.If it’s too thick, heat it for 10 seconds at a time in the microwave until it achieves the desired consistency.

Pour the ganache onto the middle of the cake top one tablespoon at a time.
Then, using an offset spatula, spread it outward until it reaches the very edge of the plate.
It should be able to gracefully trickle down the edges.
It appears that the cake is considerably more enticing as a result of the leak.
Home Cooking at Its Finest To complete the cake, strew the remaining roasted almonds on top of it to decorate it.

When combined with the shiny ganache and the creamy buttercream, they create for a stunning appearance on a plate.

Step 7: Revel in your perfect chocolate layer cake

Home Cooking at Its Finest It will be totally ready to serve as the focus of any party once it has been completed.When you cut into it, you’ll find almond crumbs, smooth ganache, and a creamy icing on the inside.This cake is really luxurious, and it’s exactly what you’re looking for for your next big celebration.Do you have any cake leftovers?Extras can be kept on the counter for a day or two, or they can be stored in the refrigerator.Are you wondering if you may put the remaining cake in the freezer?

Yes, it is possible!
Wrap it securely in plastic wrap or place it in an airtight container and freeze it for several hours.
Just make sure you consume it within two months of purchasing it.
It’s unlikely that this cake will provide an issue in that regard!

Chocolate Cake from Scratch

Ingredients

The original recipe yields 16 servings (as written). The ingredient list has been updated to match the number of servings stated.

Directions

Checklist for Instructions Firstly, preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare a 10×13-inch baking pan by greasing and flouring it. Advertisement
Step 2Combine the flour, cocoa powder, baking soda, and baking powder in a large mixing basin. In a 2-cup liquid measuring cup, combine the milk, coffee, and vanilla essence
set aside.
To make the frosting, in a large mixing basin, whisk together the sugar, vegetable oil, and eggs until smooth and creamy. Add the flour mixture in two batches, alternating with the milk mixture, and whisk the batter for a few seconds between additions. The batter will be quite runny. Pour the batter into the cake pan that has been prepared.
Step 4Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the middle comes out completely clean. Remove the pan from the oven and set it aside to cool completely

Cook’s Note:

Alternately, you may construct a 2-layer 9-inch round cake or 24 little cupcakes.

Nutrition Facts

Per serving: 240 calories; 3.6 grams of protein; 40 grams of carbs; 8.4 grams of fat; 21.7 milligrams of cholesterol; 203.2 milligrams of sodium Nutrition in its entirety

Easy chocolate cake recipe

Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan)/Gas 4. Prepare two 20cm/8in sandwich pans by greasing and lining them.
To make the cake, combine all of the cake ingredients (excluding the boiling water) in a large mixing bowl until thoroughly combined. Beat the mixture with a wooden spoon or an electric whisk until it is smooth and thoroughly blended.
Pour in the hot water a bit at a time, stirring constantly, until the mixture is smooth. [Note: the cake batter will now be quite watery.]
The cake mixture should be divided evenly between the two sandwich pans and baked for 25–35 minutes, or until the top is firm to the touch and a wooden skewer inserted into the center comes out clean
Remove the cakes from the oven and allow them to cool fully in their baking pans before frosting them
To make the chocolate frosting, melt the chocolate and cream together in a saucepan over low heat until the chocolate is completely melted and the cream is thick. Remove the pan from the heat and continue to whisk the mixture until it is smooth, glossy, and thickened, about 3 minutes more. Allow for cooling for 1–2 hours, or until the frosting is thick enough to spread over the cake.
For the cake assembly, run a round-bladed knife along the interior of the cake pans to loosen the cakes before placing them together. To take the cakes from the pans, proceed with caution.
One of the chocolate cakes is iced with a little chocolate frosting, and then the second cake is delicately affixed on top
Use a palette knife to frost the whole cake with the chocolate icing
transfer the cake to a serving dish and repeat the process.

How to make cake: top 10 tips for success

2.Prepare the tin according to the measurements specified in the recipe and line it carefully.To make the recipe work with a different type of vegetable, you’ll need to change the cooking time.Because it is non-stick, baking parchment is an excellent choice for lining pans.Softened butter sprinkled with flour, or oil coated with flour, are both acceptable substitutes for the butter.Don’t use too much fat, though, or the sides of the cake may become charred.

You should cover the exterior of the baking pan with brown paper and twine if you are baking a cake for an extended period of time (a rich fruit cake, for example) to prevent the edges from browning and becoming burnt.
3.
Preheat the oven to 350°F.
A cake’s ability to rise will be affected if it is baked in an oven that is not sufficiently heated.
Because fan ovens have the potential to dry out a cake, utilize the normal setting for a longer shelf life.

4.
Be precise when measuring weights and ingredients.
Make certain that you follow the recipe to the letter and that you use the precise proportions and components specified.
It is not possible to simply increase the amount of baking powder used or to swap self-raising flour for ordinary flour if you want your cake to rise more.
To guarantee precision, measuring spoons should be used rather than tableware.

Also, avoid using both imperial and metric measures at the same time; choose one or the other.
5.
Check to see that the ingredients are at the proper temperature.

Most recipes call for the lard and eggs to be at room temperature before they can be used.It is not recommended to use cold butter or eggs in a cake recipe since they can curdle the cake mixture if used immediately after being removed from the refrigerator.6.Incorporate as much air as possible into the cake.

Using an electric mixer, cream butter and sugar until the mixture is lighter in texture and color.This increases the amount of air and volume in the cake, resulting in a lighter finished product.In a large mixing bowl, sift together the flour and other listed ingredients to combine, introduce air, and make them easier to fold in.When folding, a big balloon whisk (used gently) works best since it prevents lumps of flour from forming while also ensuring that the mixture is not overworked.Keep from whisking too hard, as this may cause the air to be knocked out of the batter and result in a thick cake.

7.
As soon as the cake batter is prepared, place it directly into the oven.
The raising agent will begin to operate as soon as it comes into touch with any of the ‘wet’ components, so if you want a nice rise in your cake, put it in the oven as soon as possible.
8.
Place the cake on the appropriate shelf in the oven and close the oven door.
Cakes should normally be put on the middle shelf of the oven to achieve equal cooking throughout.

Once the cake is in the oven, close the door and don’t open it until the cake is almost done.If you allow cold air to enter the oven, the cake is likely to collapse; thus, you must wait until the cake has completely set before peeking inside.Similarly, while you’re placing the cake in the oven, don’t leave it unattended for too long or the heat may escape.

9.Keep to the scheduled cooking times.If you’ve used the proper baking pan and have a well-functioning oven, the times specified in the recipe should be correct.

Because ovens differ in their performance, check the cake immediately before it has finished cooking.
Cooked through cake should feel the same when squeezed around the edges as it does when pressed in the centre.
A skewer should also come out clean when inserted in the center of the cake.
It is possible to cover your cake with dampened greaseproof paper if it is not fully cooked but appears to be browning.

Cakes are being cooled.
The directions for cooling will normally be included in the recipe, but as a general rule, most sponge cakes are best left to cool for a few minutes before being turned out onto a cooling rack to avoid soggy edges.
It is preferable for rich fruit cakes to be allowed to cool in their baking tins.

Our top ten cakes for you to try:

1.Lemon Drizzle Cake (also known as lemon drizzle cake).2.The best chocolate dessert in the world 3.Carrot cake with cream cheese icing 4.Brownie cake with chocolate ganache 5.

Raspberry Bakewell cake with whipped cream 6.
New York Cheesecake (also known as ″New York Cheesecake″) 7.
Sponge cake (also known as sponge cake) 8.
Strawberry cheesecake made in four simple stages 9.
Ginger cake with a sticky stem and a lemon glaze.

Blueberry soured cream cake with cheesecake icing (#10) These are just a few ideas to get you started.
Do you have any suggestions for producing delicious cakes?

Here’s How to Make the Best Layer Cake of Your Life

The cake is light and fluffy, and it is topped with icing.Whether it’s a basic vanilla cake or a decadent chocolate treat, a delightfully moist cake is a must-have centerpiece for every special occasion, no matter what the occasion.Many of our most popular cake recipes begin with the same technique: creaming butter or shortening with sugar until it’s light and fluffy.Creamed cakes are sometimes referred to as such because the fat and sugar are creamed together in the preparation of the cake.Our Test Kitchen will teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.We’ll use tried-and-true methods from our Test Kitchen to teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.

While it will take some time, none of the processes involved in baking a cake are very difficult, as you will discover in the next section.

How to Bake a Cake

Deliciously light and fluffy, with a generous layer of frosting on top.It doesn’t matter if it’s a conventional vanilla cake or a decadent chocolate treat, a moist and tasty cake is a must-have centerpiece for every special occasion.Our finest cake recipes all begin with the same technique: creaming butter or shortening with sugar until it’s light and fluffy.Because the oil and sugar are mixed together in this recipe, it is frequently referred to as creamed cake.In this video, we’ll show you how to create a handmade cake that’s so amazing, everyone will think you purchased it from a fancy bakery.We’ll use our Test Kitchen’s tried-and-true methods, and you’ll be able to produce a cake that’s so wonderful, everyone will believe you got it from a fancy bakery.

While it will take some time, none of the processes involved in baking a cake are very difficult, as you will discover in the next sections…………………………….

Step 1: Prepare Baking Pans

Anyone who bakes a cake does not want it to cling to the pan, thus it is critical to prepare the pans before putting in the batter.With the exception of angel food and chiffon cakes, most recipes ask for greasing and flouring the pan or lining the pan with waxed or parchment paper before baking the cake or pie.While it comes to determining what sort of baking pan to use, our Test Kitchen loves glossy pans since they provide a more golden look when baking.In order to avoid overbrowning, adjust the oven temperature by 25°F if you are using a dark or dull-finish pan and check doneness 3 to 5 minutes earlier than normal.

Step 2: Allow Ingredients to Reach Room Temperature

The last thing you want is for your cake to become stuck in the pan, so make sure you prepare your pans well before putting in the mixture.With the exception of angel food and chiffon cakes, most cake recipes ask for greasing and flouring the pan or lining the pan with waxed or parchment paper before baking the cakes.Knowing what sort of baking pan to use is important when attempting to achieve a golden appearance.Our Test Kitchen loves glossy baking pans for this reason.In order to avoid overbrowning, adjust the oven temperature by 25°F if you are using a dark or dull-finish pan and check doneness 3 to 5 minutes earlier than usual.

Step 3: Preheat the Oven

It is possible for a cake to bake too rapidly and develop tunnels and cracks, while baking too slowly might result in a cake that is gritty.Allow your oven to warm for at least 10 minutes before beginning, and check the temperature using an oven thermometer ($7 at Target) to ensure it reaches the right temperature.Using black cake pans will need you to lower the oven temperature by 25 degrees Fahrenheit from the one specified in your recipe.

Step 4: Stir Together Dry Ingredients

Flour, baking powder and/or baking soda, and salt are some of the most common dry ingredients used in baking.Rather than adding each dry ingredient to the batter one at a time, whisk ($6, Walmart) them together in a separate bowl first.Using this method ensures that the components are evenly dispersed throughout the mixture.someone who is preparing a dessert using butter Photograph courtesy of Kritsada Panichgul

Step 5: Combine the Butter and Sugar

Do you want to know how to produce a cake that has a light, airy crumb? The most crucial step is to cream the butter and sugar together. Here’s how it’s done: Using an electric mixer ($23, Target), whip the butter for 30 seconds on a medium to high speed until it is fluffy. Generally, a stand mixer with a medium speed is required for this phase, whereas a hand mixer with a greater speed is required.
On medium speed, beat in the sugar (and vanilla extract, if the recipe asks for it) until the mixture has a light, fluffy texture and is completely incorporated. This will take around 3 to 5 minutes. (DO NOT chop this section short.) While pounding, scrape the sides of the bowl occasionally. As the butter and sugar are blended, little bubbles will be formed, which will give your cake its beautiful, light, and fluffy texture.

Step 6: Add Eggs One at a Time

Add the eggs (or egg whites) one at a time, mixing well after each addition.Their protein helps to keep the texture of the product by creating structure around air bubbles.Test Kitchen Tip: Separate the eggs into custard cups or small bowls before mixing them together.If you find shell fragments in your batter, you may quickly fish them out of the cup rather than trying to get them out of the batter.

Step 7: Alternate Adding Dry and Wet Ingredients

Beat on low speed after each addition until the flour mixture and milk (or other liquid indicated in the recipe) are fully incorporated.Alternate between adding part of the flour mixture and some of the milk (or other liquid specified in the recipe).The flour mixture should be used to start and finish the recipe.This is due to the fact that when liquid is added to flour, gluten begins to develop.Too much gluten results in a difficult cake, so be careful to start and finish with flour, and avoid overmixing after the liquid has been included.Warning: Do not overmix at this point or you may end up with elongated, uneven holes in your completed cake.

Test Kitchen Tip: person responsible for spreading cake batter Photograph courtesy of Kritsada Panichgul

Step 8: Pour Batter into Pans and Bake

Using a spatula, evenly distribute the batter between the baking pans. Spread the batter in an even layer with an offset spatula ($9, Bed Bath & Beyond) after it has been chilled. Make sure to spread it all the way to the edge of the pan. Make sure to follow the directions on the recipe when baking your cake.

Step 9: Check Cake for Doneness

No one likes to eat a dry cake, which is what happens when it is overbaked.Start testing the cake for doneness after the recipe’s specified minimum baking time has passed, and resist opening the oven door until it is time to avoid letting the heat escape until it is time.Insert a wooden toothpick towards the middle of a creamed cake to keep it from falling apart.If the pick comes out clean (with only a crumb or two stuck to it), the cake has finished baking.The cake should be baked for a few minutes longer if there is any wet batter on it.A new toothpick should be used to test it in a different area.

Photograph courtesy of Kritsada Panichgul

Step 10: Cool the Cake

Allow the cakes to cool in their pans on a wire rack ($15, Walmart) for a maximum of 10 minutes before serving.Using a knife, carefully run it over the edges of the cake to release it from the pan sides before removing it from the pans.Placing a wire rack on top of the cake and inverting the pan will help to prevent cracking.Using tongs, carefully lift the pan off the cake, being careful not to break the cake’s edges.If you used waxed or parchment paper to wrap your cake, gently take the paper away from it.Allow for thorough cooling of the cake (about 1 hour).

This is an important step in allowing the cake to firm up and become less prone to breaking apart while being frosted.
As an added bonus, it prevents the frosting from melting immediately after application!
person responsible for icing the cake and assembling the layers Get the recipe for our Buttercream Frosting.

Step 11: Assemble the Cake

Brush the cake layers with a pastry brush ($10, Williams Sonoma) before assembling them to prevent crumbs from getting into the icing.12 cup of frosting should be spread over the first layer, and the second layer should be carefully placed on top.Continue until all of the layers have been piled.Test Kitchen Tip: To generously fill and frost a two-layer 9-inch cake, it needs around 212 to 3 cups of icing.Plan on using 312 to 4 cups of cake batter for a three-layer cake.

Step 12: Add the First Coat of Frosting

The crumb coat is the key to mastering the art of frosting a layer cake successfully.For this, apply a very thin coating of frosting to the edges and top of the cake and distribute it evenly.While this first coat does not have to be immaculate, it serves an important purpose in keeping crumbs out of the frosting.Allow the cake to rest for 30 minutes to allow the icing to set.Test Kitchen Tip: Use small pieces of waxed paper to wrap around and beneath the initial cake layer when using a pedestal ($13, Walmart) or cake plate to make cleanup easier.

Step 15: Frost and Decorate

Spread the remaining frosting generously over the top and edges of the cake, swirling it in as you go, using an offset spatula or table knife.Afterwards, go back and apply more swirls if desired until the cake is thoroughly coated.Serve the cake within 2 hours, or store it in the refrigerator.Having learned how to build a cake from scratch, you may continue to hone your cake decorating abilities at home by experimenting with different colors of frosting, piping techniques, and finishing touches.For additional cake inspiration, here are some simple and elegant cake recipes to get you started on your next baking project.

How to Prevent a Dry or Dense Cake

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.These nine essential baking guidelines can help you avoid making a cake that is too dry or thick.By putting these teachings into practice in your kitchen, you can ensure a soft and moist cake!Dense.The nemesis of a cake crumb.

Dry.
The adversary of a cake crumb.
Cakes that are too dry or thick have absolutely no place in this world.
However, all too frequently, a cake with a seemingly innocent appearance might become a victim of one or both of these textural catastrophes.
It has occurred to me roughly 3,520,958 times, and I am always striving to prevent my cake (and myself!) from experiencing the thick or dry cake tragedy.

There are methods for avoiding and preventing these undesirable textures.
For numerous years, I’ve been experimenting with different cake recipes and have gained a great deal of knowledge in the process.
In most cases, I can look at a recipe and predict the texture that will result from it.
But every now and then, I’m not that fortunate, which is why I composed nine critical lessons that will assist us the next time we bake a cake from scratch.

I promise you SOFT & MOIST cakes!

1. Use Cake Flour

Use cake flour instead of all-purpose flour when baking a cake.Cake flour is a low-protein flour that has been ground to a superfine fineness to be used in baking.This moist, sensitive texture is carried over into your cake as a direct result.However, this is not a regulation that must be followed to the letter.Some recipes are just unable to handle the fine consistency of cake flour.Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient that may be used in lieu of part of the flour in a recipe to make it more moist.

Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
In the same way, carrot cake and banana cake include additional wet components (the fruits or vegetables), making cake flour an unsuitable choice since it is not strong enough.
Use cake flour instead of all-purpose flour for baking vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes and cupcakes where a fluffy texture is desired, such as red velvet cupcakes.
I’ve also had experience replacing cake flour for all-purpose flour to make a softer pineapple upside-down cake and a funfetti cake, which are both delicious.
(Use a 1:1 substitute and make no additional modifications to the recipe.) A new version of my pineapple upside down cake recipe has been added to incorporate it!) Swans Down and Softasilk are the brands of cake flour that I favor (and they are not sponsored!).

Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.
Both brands deliver high-quality outcomes at an affordable price.
Cake flour may be found on the baking aisle, just next to all-purpose flour.
If you are unable to obtain cake flour, you can substitute this cake flour replacement.

2. Add Sour Cream

Let’s add a creamy and light wet ingredient to assist avoid a dry, thick cake from forming.In most cake recipes, milk is called for to thin down the mixture and lighten the crumb, while sour cream is sometimes ignored in favor of buttermilk.In addition to the milk, a tablespoon or two of sour cream can be used.Of course, this varies from recipe to recipe, but you’ll find that sour cream is used in a lot of my cake recipes as well.Take this ingredient’s potential for strength into consideration.I also use it in my cheesecake and no-bake cheesecake recipes, which you can find here.

Plain yogurt can be used as a suitable substitute.

3. Room Temperature Butter / Don’t Over-Cream

I know I sound like a broken record on this one, especially if you’re a frequent SBA reader, but bear with me on this one.For recipes that call for room temperature butter, however, use room temperature butter instead.The majority of cakes begin with the creaming of butter and sugar.Butter has the ability to hold air, and the creaming process is the mechanism through which butter holds that air.During the baking process, the trapped air expands, resulting in a light and fluffy cake.No air Means no fluffiness if the butter is not fully creamed.

A thick cake, to be precise.
However, let us assume that your butter was at the appropriate room temperature.
You started creaming it with the sugar, but then you forgot to turn off the mixer.
Over-creaming your butter and sugar increases the likelihood that the butter may trap more air than is necessary.
As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense to cut into.

It’s all a matter of science!
In order to achieve the best results, cream the butter and sugar together for around 1-2 minutes.
Additionally, the cake recipe may ask for sour cream, milk, and/or eggs that have been left out at room temperature.
Check to see that they are both at room temperature.
Because they are warmer, room temperature components will link together more easily and quickly, resulting in less over-mixing.

Over-mixing results in a thick cake.
(See also tip #6.)

4. Add a Touch of Baking Powder or Baking Soda

When a cake is overly dense, it is tempting to believe that adding additional flour would absorb more moisture and soften the crumb.This is not necessarily true.In most cases, however, this is not the case.Baking powder or baking soda will most likely be required to provide additional leavening assistance for the cake.This advice isn’t really a piece of cake (ha!) because these two elements are quite specific in terms of science.If a recipe calls for a lot of acid, such as lemon juice or buttermilk, and it isn’t raised with enough baking powder, the cake will be thick in texture and flavor.

If this is the case, you may want to consider adding baking soda, which will react with the acid and result in a fluffier crumb overall.
Depending on the recipe, increasing the amount of baking powder or soda may result in a bitter aftertaste…
As a result, avoid going excessive.
The amount of baking soda or baking powder I use per cup of flour varies depending on the recipe, but I often use 1/4 teaspoon baking soda or 1 teaspoon baking powder per cup of flour.
Sometimes recipes ask for both baking powder and baking soda to be used in the same dish.

5. Add Oil

The amount of moisture in a cake is determined by the proportion of wet to dry components.A cake will taste dry if there is just too much flour and not enough butter in the recipe.On the other side, if there is too much milk and not enough flour in the recipe, the cake will taste excessively moist.Finding the proper balance between moist and dry materials is essential.The next time you cook a cake and realize that it is too dry, you may add a small amount of oil to moisten it.Because my strawberry shortcake cake was tasting a bit too dry no matter what I did, 2 tablespoons of vegetable oil was added to the mixture to make it more moist.

It’s dripping wet!
Some cakes are made with oil rather of butter.
This is due to the fact that there is another tasty component in the dish, and the flavor of butter is not required.
Take a look at my carrot cake and pumpkin cake recipes.

6. Don’t Over-Mix

Overmixing cake batter, as described in tip3, results in an excessive amount of air being introduced into the mixture.In the oven, the trapped air expands and then deflates as it cools.A cake that has been deflated is a thick cake!Only blend the wet and dry components until they are completely incorporated.At the very end, I whisk or scrape the batter with a spatula a couple of times to ensure there are no major lumps at the bottom of the mixing bowl.Don’t over-mix your batter, whether you’re using a mixer or mixing by hand.

7. Don’t Over-Bake

In order to have a dry cake, simply overbake the batter! In all seriousness, though, overbaking cakes causes them to become dry. You may only have a 30-second gap between a flawlessly cooked cake and one that has been overbaked, so keep an eye on your cake at all times. Begin checking it around 1-2 minutes before the recipe specifies it should be done. Use the following as clues that your cake has finished baking: The cake should be slightly pulling away from the side of the pan when it is done.
Upon insertion of a toothpick into the middle of the cake, it should come out clean or with a couple of moderately wet crumbs
Gently push down on the cake with your fingers. If the cake returns to its original shape fully, it is finished. If your finger made a dent in the cake, it will take longer to bake

8. Brush With Simple Syrup/Other Liquid

Even if things go completely wrong and you end up with a dry cake on your hands, not all is lost.Simple syrup, applied with a fast brush, gives hydration.After the cake has been allowed to cool fully, apply a thin layer of simple syrup to the top.You can also substitute Sprite (yeah, I’m serious) for the simple syrup if you like.To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.Allow the syrup to cool before brushing it onto the cake.