To determine the diameter you need to roll fondant for covering the cake : measure opposite sides and top of cake across center; roll out fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer cake , with two sides each 4 inches, equals 16 inches diameter. How much cake will 24 oz of fondant cover? 18 oz. 24 oz. 36 oz. 48 oz.
How many does an 8 inch cake serve?
8 inch cakes can be sensibly served to 14 people cutting each slice at about 2 1⁄4 inches across the back. 2 1⁄4 inches is about the length of the spoon part of a tablespoon. 8 inch cakes can also be cut event style. Cutting an 8 inch cake event style can serve up to 24 people.
What size is a 8inch cake?
Cake portion guide
| Size in/cm | Party Cakes | Wedding Cakes |
|---|---|---|
| 6 in / 15 cm | 14 | |
| 8 in / 20 cm | 22 | |
| 7 x 11 | 24 | 32 |
| 9 x 13 | 36 | 50 |
How tall is an 8 inch round cake?
Standard cake pans—your go-to eight- and nine-inch rounds—are two inches tall, which makes that the most common height for a homemade cake.
What is the average cake size?
Rectangular Cake
The most common size for homemade cake recipes is a large rectangle. It’s baked in a standard 9-by-13-inch cake pan. This is a perfect size for parties, and you can expect to get between 12 and 20 slices from a single cake.
How many does a 4 layer 8 inch cake serve?
Tiered cakes
Tiers that vary in size will produce different portions, which you will need to factor in when creating your cake design. For instance, a 4 tiered cake in a standard shape and size, for example, 10-inch, 8-inch, 6-inch, and 4-inch tiers, can generally feed around 75 people.
How many does a 3 Layer 8 inch cake serve?
The average 12′ wedding cake serves 40-60 people. The 10′ cake on top of that serves 30-40 people and the 8′ cake on top of that serves 20-25 people. So a classic 3-tier cake with 12, 10, and 8 inch layers serves about 100 people.
How much does an 8 inch round cake cost?
ROUND CAKES
| SIZE | SERVINGS | PRICE |
|---|---|---|
| 6 inch | 4-6 | $45.00 |
| 8 inch | 8-12 | $55.00 |
| 10 inch | 16-20 | $70.00 |
| 12 inch | 30-40 | $80.00 |
What size is a birthday cake?
CAKE SIZES
| Type | Fruit Cake | Sponge Cake |
|---|---|---|
| 6″ | 25 – 30 | 15 – 18 |
| 7″ | 35 – 40 | 20 – 25 |
| 8″ | 45 – 55 | 30 – 32 |
| 9″ | 65 – 75 | 30 – 40 |
What size cake do I need?
Cake Portions Chart
| Cake Size | Round Cake | Square Cake |
|---|---|---|
| 5 inch (13 cm) | 8 servings | 8 servings |
| 6 inch (15 cm) | 11 servings | 18 servings |
| 7 inch (18 cm) | 15 servings | 24 servings |
| 8 inch (20 cm) | 20 servings | 32 servings |
How big is a 6 round cake?
Here’s a cheat sheet for the most common round cake pan sizes: Area of a 6-inch round pan: 29 in. Area of an 8-inch round pan: 51 in.
What is the most common round cake pan size?
Two 9- or 10-Inch Round Cake Pans
This is a standard size for traditional layer cakes, but it’s helpful for other dishes, too, like biscuits, sweet rolls, even meatballs.
What are the sizes of cake pans?
Common Baking Pan Measurements
Which is better 8 or 9-inch cake pan?
‘A 9-inch round is actually 25 percent bigger,’ explains Medrich, noting that if a recipe calls for an 8-inch round pan and you use a 9-inch round pan instead, ‘you’re going to have a very thin cake, because it has to cover 25 percent more surface area.’
Are most cakes 8 or 9 inches?
The most common size is 9 by 13 inches. You can choose from glass, metal or even ceramic, and what you choose really depends on what you think you’ll be making most.
How big is a 7 inch round cake?
Portions for Sheet Cakes
| Approximate Portions for Single-Layer Cake | ||
|---|---|---|
| Cake Size | Round Sponge | Square Sponge |
| 7-inch | 15 | 24 |
| 8-inch | 20 | 32 |
| 9-inch | 27 | 35 |
How many servings in a 9×13 cake?
How Many Servings Does A 9×13 Pan Make? You should remember that 8 servings are the most common number per 9 to 13 people. It is therefore expected that you can feed eight average adult appetites with one pan. Two slices are likely to be eaten by the second group, which is big eaters. How Many People Does A Double Layer 9×13 Cake Feed?
How many people would a 8 inch round cake serve?
standard playing card. 8 inch cakes can be sensibly served to 14 people cutting each slice at about 2 1⁄4 inches across the back. 2 1⁄4 inches is about the length of the spoon part of a tablespoon. 8 inch cakes can also be cut event style. Cutting an 8 inch cake event style can serve up to 24 people.
How many people will a 8 inch round cake feed?
8 inch cakes can be sensibly served to 14 people cutting each slice at about 2 1⁄4 inches across the back. 2 1⁄4 inches is about the length of the spoon part of a tablespoon. 8 inch cakes can also be cut event style. Cutting an 8 inch cake event style can serve up to 24 people.
6 Inch Chocolate Cake Recipe
- My favorite chocolate cake recipe is a three-layer, 6-inch chocolate cake.
- The base is simple and robust, and it goes nicely with any icing!
- Because my 6 Inch Vanilla Cake Dish is the most popular recipe on my site, I wanted to share my favorite 6 Inch Chocolate Cake Recipe with you guys!
- Chocolate cake may be created in a plethora of various ways, with a plethora of different taste profiles and textures, but this is the kind I enjoy the most.
Before you read the rest of the recipe, keep in mind that the texture of this cake is extremely similar to the vanilla version.While I wouldn’t call it very soft or spongy, I would describe it as airy and fluffy if done correctly.
What makes this the best 6 inch chocolate cake?
- When it comes to texture, I’ve tried a slew of chocolate cake recipes and, while I adore a delicious melt in your mouth, spongy chocolate cake, I don’t care for how delicate some of them can be.
- The texture of the cake varies depending on whether you desire a really soft and fudgy cake or something a bit more fluffy, substantial, and not as deeply flavored as you would like it to be.
- According to the results of my Instagram poll, you favor this type, but I’m also working on a rich, fudgy, spongy variant, so keep an eye out for that.
- Flavor: The perfect chocolate cake, in my opinion, has a little chocolate flavor that I enjoy.
Not too powerful, not too coffee-flavored, simply a basic, delicious chocolate bar is all you need.Simplicity: No one wants to spend time and effort making the BEST chocolate cake if the ingredient list is too extensive or difficult to find.I believe most people already have these items on hand, and it’s a really straightforward recipe…at least in my perspective, haha.butter and sugar should be creamed together
How to make this 6 inch chocolate cake recipe?
I try to make my recipes as easy as possible while yet including all of the ingredients that may be beneficial to you. The whole recipe card contains all of the necessary directions, but we’ll go over some basic cake-making best practices as well as the ingredient list.
Ingredients:
- All-purpose flour is used in the development of most of my recipes since it is what most people have on hand and is easily available.
- Dutch Process Cocoa Powder: I use dutch process cocoa powder in almost all of my recipes since it is so rich and flavorful. I prefer the flavor and color of this one over the other. If you don’t have dutch process cocoa powder, ordinary cocoa powder will work just as well in this recipe.
- Fat: I use butter and oil in virtually all of my cake recipes because I prefer the texture that the combination of the two fats produces in the cake. I find that using butter alone can result in a cake that is too dry, whereas using oil alone can result in a cake that is too spongy and feels a little wet, so I prefer creaming the butter with the sugar first to add some volume and air before adding the oil.
- Eggs: I’ve made some incredible chocolate cakes without eggs, but unfortunately this is not one of them. If you’re searching for anything like that, this Dark Chocolate Blood Orange Cake could be just the thing.
- Sugar: Sugar enhances the taste and moisture of baked goods. Because it is creamed with the butter, it also contributes to the leavening of the dough. If you’re using cocoa powder, this is especially crucial to remember because cocoa powder has a harsh taste. If you like a less sweet cake, consider matching it with a European buttercream rather than an American buttercream.
- Liquid: Before doing all of this recipe testing, I was a staunch believer in the benefits of using buttermilk and/or coffee in chocolate cake recipes. Because of my recent experiments with sour cream, I am certain that it delivers a superior flavor and texture. Although the coffee enhanced the flavor and brought a gorgeous black hue to the cake, I did not enjoy the powerful flavor.
- add eggs, one at a time
Frequently Asked Questions:
Why do the ingredients have to be at room temperature?
- Because of the temperature of the components, you can be confident that the appropriate quantity of air is integrated into your cake and that the batter emulsifies appropriately during baking.
- In the event that your batter ever seems split or curdled as you are adding the eggs, it is most likely due to the temperature of your components or an incorrect fat to liquid ratio.
- I normally start by removing the butter and eggs from the refrigerator.
- Place the eggs in a bowl of boiling water and slice the butter to allow it to warm up more quickly.
Put the rest of my ingredients in a bowl and measure them out.Microwave the milk for 10-20 seconds to ensure that it is not chilly, and use cold sour cream rather than warm since warm sour cream tastes horrible.
How do you make sure the cake won’t stick to the pan?
- To be quite honest, I only sometimes run into this issue.
- To oil my cake pans, I usually just use a baking spray prepared with flour to coat them.
- While I believe that this method is less widespread than using simple butter or flour, it works for me and is significantly less time consuming.
- If you’re feeling really apprehensive, you may line the bottoms of the pans with parchment paper as well.
half of the dry components should be added first, followed by half of the wet ingredients.
How do I know when my cake is done baking?
- This is critical because a moist cake can quickly degrade into a dry cake in a couple of minutes.
- A toothpick put in the center of the cake and removed cleanly is another typical method of checking for doneness, however this might result in an overbaked cake.
- If your cake pans have been properly oiled, the cake should be able to remove itself from the edge of the pan once it has been baked completely.
- If the top of the cake no longer seems to be wet, gently press on the middle of the cake to see if it springs back, that means it’s ready to serve.
If your fingerprint remains firmly pushed down, bake it for additional 1-2 minutes before attempting it again.
Can I make this 6 inch chocolate cake recipe in other sized pans?
- Yes!
- Three layers of 6 inch chocolate cake are my personal favorite.
- Cutting them in half to produce six 6 inch layers might also work well for creating thin layering.
- As an alternative, this recipe may be used to produce a two or three layer 8 inch cake, as well as a three layer 8 inch or 9 inch cake.
There will obviously be some variations in the baking time for each of them, and the cake will appear a bit different from my version.In two 8-inch cake pans, it will probably take around 40 minutes to bake, but in three 8-inch cake pans, it will probably only take 25-30 minutes to bake, depending on your oven.
Does this chocolate cake recipe work for cupcakes?
- This chocolate cake recipe may also be used to make cupcakes, which are delicious.
- Cake recipes are seldom used for cupcakes, especially when it comes to vanilla, but when it comes to chocolate, they are always a hit!
- This recipe yields 23-24 cupcakes; the cupcake pans should be filled 2/3-3/4 full and cooked for approximately 18 minutes at 350 degrees F.
- If I’m frugal and make them slightly smaller, I get 24 cupcakes, however if I prepare them as normal, I get just 23 cupcakes.
What kind of frosting can I use for chocolate cake?
- This sort of cake goes nicely with a wide variety of frostings and glazes.
- You may use it in conjunction with almost any European or American buttercream.
- Swiss meringue buttercream, German buttercream, and cream cheese frosting are some of my favorite frostings.
- Cake with chocolate Caramel filling and chocolate Sweetened Condensed Milk frosting is shown in the photo above (Russian buttercream).
Some delicious taste combinations are chocolate cake with cream cheese icing, chocolate cake with raspberry or strawberry buttercream, chocolate cake with coffee buttercream, and my personal favorite, simply chocolate cake with chocolate buttercream!
How much frosting do I need for a three layer 6 inch chocolate cake
- I like not to use a lot of frosting to garnish my cakes, therefore I’ve found that a frosting that has only 1 cup of butter is plenty for my needs.
- If you want to decorate your cake as well, I would suggest using a frosting that has at least 1 12 cups of butter to start.
- When making chocolate Russian buttercream, for example, 12 cups of butter is required (I had some leftover because I didn’t decorate), but 1 cup of butter is required in the recipe for coffee Swiss meringue buttercream and 1 cup of butter is required in this recipe for French buttercream (both recipes are shown above).
- It takes just 1.5 times the amount of egg whites and sugar to make a recipe that calls for 1 12 cups of butter.
For example, to make a Swiss meringue buttercream, use 6 egg whites with 11 1/2 cups sugar and 12 cups butter, rather than 4 egg whites and 1 cup sugar.In case you haven’t already, I highly recommend that you check out my cookbook Frosted.It contains information on all of the many varieties of frosting, as well as 60 recipes for incorporating the frostings into!Thank you so much for reading, and if you try this 6 inch chocolate cake recipe, please tag me on instagram @baranbakery and show me what you did with it!
- As usual, best wishes for a lovely day and good baking!
- Love, B ten minutes for preparation Preparation time: 35 minutes Time allotted: 45 minutes
Ingredients
- Spooned and leveled: 1 3/4 cups (210g) all-purpose flour
- Sugar, measured out by the cup (60g)
- 3/4 cup cocoa powder, spooned out and smoothed
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (118mL) canola oil
- 1 1/2 cup (300g) granulated sugar
- 3 large eggs, room temperature
- 3/4 cup (170 g) sour cream, room temperature
- 3/4 cup (180mL) milk, room temperature
- 1 tbsp (10g) baking powder
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (118mL)
Instructions
- Make sure all of your components are at room temperature before you begin.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius), then oil and line three 6 inch cake pans.
- Using a medium-sized mixing bowl, thoroughly combine the flour, cocoa powder, baking powder, and salt until they’re uniformly distributed.
- In a large mixing bowl, combine the room temperature butter, the oil, and the granulated sugar and whisk them together for 2 minutes using an electric mixer fitted with the whisk attachment.
Add the eggs, one at a time, beating on medium speed until each egg is thoroughly mixed before adding the next.Add the sour cream and mix just until it is fully incorporated.Add half of the dry ingredients to the batter, turn the mixer on low speed, and then slowly pour in the milk, followed by the remaining dry ingredients until the batter is smooth and creamy.Make three cake pans out of the batter, each with 14 ounces of batter in it.
- Bake for 30-35 minutes, depending on the size of the pans.
- As soon as the cake is finished baking, it will detach itself from the pan’s edge and will bounce back when you press on the middle of it.
- Allow the cake to cool for 5 minutes in the pan before inverting it onto a tea towel or cooling rack to cool completely.
- Allow them to cool fully before applying the icing.
For similar recipes, check out:
- RECIPE FOR A VANILLA 6 INCH CAKE
- MARBLE CAKE WITH BUTTERCREAM FROSTING
- RHUBARB VANILLA CAKE
- CHOCOLATE MOCHA CAKE WITH COFFEE SWISS MERINGUE BUTTERCREAM
- S’MORES LAYER CAKE WITH HOMEMADE FLUFF
- RHUBARB VANILLA CAKE
The sweetest tools for your baking arsenal.
- Learn more about our methodology, which includes independent investigation, testing, and assessment of the top goods before making recommendations. If you make a purchase after clicking on one of our links, we may receive a commission. Baked goods are similar to home construction in that they both begin with an excellent foundation. In the case of cake baking, this means that using the proper cake pan is critical. It is possible to have all sorts of difficulties with the improper pan, including scorched edges or, even worse, a crumbled, stuck-on mess. That is good news because there are many of excellent options available. This set of highly-rated cake pans is perfect for any baker, whether you’re a newbie trying your hand at a birthday bundt cake or a blossoming expert baking a wedding cake of distinction. Continue reading for our recommendations for the best cake pans to use when creating your next baked masterpiece. What We Like About It Affordability
- High-quality materials
- a good selection of sizes
- What We Don’t Like About It Advanced bakers may require additional portions of cake.
- Hand washing is recommended.
- The popular 3-inch round cake pans (a 3 x 2-inch pan, a 5-inch round cake pan, and a 7-inch round cake pan) are the perfect beginner set for any baker. Despite the fact that it is so affordable, the quality is still there. As a result of the pans’ aluminum construction, they heat and cool rapidly, which allows for a faster and more equal rise. It is also exceedingly robust and naturally resistant to rust and corrosion, making it an excellent choice for outdoor applications (great for anyone who regularly bakes with highly acidic ingredients, like citrus). Anyone concerned about nonstick coatings will appreciate the fact that these pans are anodized rather than coated. This ecologically friendly approach produces comparable results, but it does not contain any chemical additions, colors, or possibly dangerous substances that might transfer peel or flake into baked foods as in the conventional process. It is made of anodized aluminum and can withstand temperatures up to 550 degrees Fahrenheit. It is not dishwasher safe. No PTFE, PFOA, or BPA are included in silicone nonstick coatings.
- The fluted shape reduces surface contact, allowing for simple release.
- Warranty for the life of the product
- What We Don’t Like
- Not dishwasher-safe
- A circular cake pan should be your first choice if you only have room for one cake pan in your kitchen. It’s a versatile ingredient that can be used in practically any recipe and may be used for special occasions such as birthdays, showers, and even lavish wedding cakes. With a nonstick PTFE, PFOA, and BPA-free coating and a fluted shape, removing baked products is a breeze—even for novices. This 9-inch pan is dishwasher safe. A bonus is that cleanup is straightforward, using only hot water, light soap, and a sponge to complete the task. The pan’s long-lasting structure is also resistant to warping, which increases the pan’s overall usefulness over time. Even years later, you’ll still be turning out uniform, aesthetically pleasing cakes. (And, in the unlikely event that it does not, the pan is covered by a lifetime warranty.) 450 degrees | Oven temperature maximum: 450 degrees | Dishwasher safe: 450 degrees | No Matter How Much We Want It Good heat conductivity
- high-quality construction with a reinforced rim. Convenient storage and transportation cover.
- What We Don’t Like About It It might be difficult to store due to its size.
- Dishwasher-safe is not an option.
- It’s no secret that Nordic Ware is recognized for their baking pans, and this one is no exception. It’s constructed of incredibly durable commercial-grade aluminum that will never rust, no matter how frequently you use the pan to cook with it. It also includes a strengthened encased steel rim to keep the cake from warping over time, which is essential to keep the quality of the cakes from deteriorating over the course of time. The use of high-quality materials contributes to the achievement of high-quality outputs. This rectangular baking pan measures 9 x 13 inches and has excellent heat conductivity, allowing for equal baking throughout. You won’t have to worry about burnt edges or a gooey inside with this pan. Potlucks and other occasions like as picnics or school birthday celebrations are made much easier with the help of the companion cover, which makes overnight storage a breeze. What We Like: Material: Aluminum | Oven temperature maximum: 400 degrees | Dishwasher safe: No Excellent selection of sizes
- simple to use
- warp-resistant
- excellent value.
- What We Don’t Like About It With thinner batters, the seal is not completely sealed.
- In crevices, it is difficult to clean
- The margin for mistake is slim when creating something as spectacular as a wedding cake, but with this three-layered set from HiWare, you can complete even the most ambitious project with the least amount of bother. It comes with three nonstick springform pans of varying sizes (4-inch, 7-inch, and 9-inch) that make it simple to remove each layer without damaging the cake. Furthermore, you’ll receive an icing spatula to assist you in spreading the frosting evenly as well as an icing smoother to assist you in making lovely designs. Because each pan is constructed of sturdy carbon steel that resists warping and can sustain temperatures of up to 450 degrees, the set is designed to survive for years to come, no matter how many cakes you plan to bake in the near future. It’s rather simple to clean because to the nonstick surface
- however, you may need to use a scrubbing brush to really get into the nooks around the spring mechanism and latch. Nonstick coated carbon steel | Oven temperature maximum: 450 degrees | Dishwasher safe: No What We Like Sturdy construction
- oven temperature range of 500 degrees
- dishwasher safe
- What We Don’t Like
- Can be hard to grip with oven mitts
- Square baking pans are a really flexible piece of equipment to have in your cooking arsenal. A square baking pan is not only useful for baking cakes, but it can also be used to create a variety of other treats such as gooey brownies and dessert bars. These sorts of baking pans, on the other hand, are a little different in that they do not necessarily transmit heat in the same manner as circular baking pans do. Square pans, if not constructed properly, might cause your baked items to droop in the centre during baking (a phenomenon called doming). You won’t have to worry about it with this pan since it has a heavy-gauge steel core that distributes heat evenly, even at high temperatures of up to 500 degrees. The pan’s reinforced curled edges keep it from warping, and the durable nonstick surface makes it easy to release your cakes from the pan. When it comes to clean-up convenience, this is the best option available. Unlike many other baking pans, this one may be washed in the dishwasher soon after use. Steel coated with a nonstick coating | Oven temperature maximum: 500 degrees | Dishwasher safe: Yes, we like what we like. When baked, the pattern is whimsical and looks fantastic.
- Construction of the highest quality
- Those Things We Don’t Like Design makes it more difficult to clean
- It is possible to obtain a color that is somewhat different from the one depicted on the website.
- If you want to wow a party but are hesitant to use Bundt pans due of their complexity, this is a fantastic recipe to try. The pattern is substantial and intriguing enough to be pleasing to the eye, but it does not include any extravagant or deep grooves that may make releasing the cake a nerve-wracking endeavor if done incorrectly. Nordic Ware is a major manufacturer of Bundt cake bakeware, and they only utilize the best materials available. The superior PFOA-free nonstick coating protects the cast-aluminum structure from wear and tear. As a result of these qualities, you can reliably present a beautifully constructed naked cake that has been evenly baked and removed from the pan. A variety of Bundt pans are also available from this manufacturer on a regular basis, with forms ranging from simple sculptural shapes to more elaborate architecturally influenced silhouettes. Nonstick coated metal | Oven temperature maximum of 400 degrees | Dishwasher not recommended What We Like Concept that is entertaining and adaptable
- simple to utilize
- What We Don’t Like About It It may still be necessary to cut the cake into the desired form.
- Minor leaking can occur behind dividers
- however, this is rare.
- If you truly want to surprise the particular birthday celebrant, you should forego the traditional round cake in favor of one that is extremely personalized. Each component of this cheap 10-piece set has a unique rectangular pan with a grid and inserts that allow you to make any letter of the alphabet and any number from zero to nine. The pan is dishwasher safe. While it may appear that the process is complicated, the baker encounters no difficulty. Its nonstick coating and steel construction make it easy to release food from the pan and clean up afterward, which will come in handy when you have a long list of tasks to complete in the run-up to a large gathering. Nonstick coated steel | Oven temperature maximum: 450 degrees | Dishwasher safe: yes What We Like Nonstick pans that are simple to release
- allows beginner bakers to obtain a professional layer technique
- What We Don’t Like About It It has thin layers
- the layers are on the thin side.
- Depending on the cake batter, it may take some trial and error to achieve the ideal results.
- Having said that, just because you’re a newbie baker does not imply that you should limit yourself to one-layer cakes—especially if you have this four-piece kit at your disposal.
- One box of cake mix will yield enough batter to cover all four pans, resulting in four 8-inch layers that don’t require any cutting to put together after baking.
- It is also available in a set of five pans with a 6-inch diameter.
- Due to the fact that each pan is made of heavy-duty nonstick aluminum, there is very little chance of it sticking together.
Using food dye, you can paint each layer a different color to create a cool ombre effect.You may choose from a rainbow of colors or different shades of the same hue to get this look.In any case, you’ll be left with a wonderfully spectacular dessert that requires only rudimentary culinary abilities.|
- Oven temperature maximum: 450 degrees |
- Dishwasher safe: Yes |
- Material: nonstick coated steel Finally, a decision has been reached.
- Due to the incomparable mix of high quality, performance, and price, Fat Daddio’s Anodized Aluminum Round Cake Pan Celebration Set is our top selection for the best cake pan available.
Additionally, the USA Pan Bakeware Round Cake Pan comes highly recommended if you’re looking to make a significant investment in a commercial-grade cake pan that comes with a lifetime guarantee.
What to Look for When Buying a Cake Pan
Construction
- It is not all cake pans that are equivalent in quality.
- Seek out cake pans that are long-lasting, nonstick with easy-release coatings, and have sealed edges to ensure that no cake batter seeps through while baking.
- Apart from that, several pans now claim to be resistant to warping, which not only helps maintain your cakes looking professional but also increases the lifetime of your creations.
Heat Conductivity
- Recognize which cakes require which types of pans and which temperatures are required for baking your favorite cakes to ensure a successful outcome.
- The heat conductivity ratings and temperature thresholds of different pans contribute to the consistency of the baked goods produced by each of them.
- Investing a few additional dollars in a pan that will produce a moist, uniform bake may be worthwhile to avoid overbaking, charred edges, or a sticky centre.
Versatility
- Are you looking to produce a variety of cakes in your pan, or are you a new baker who wants to learn the basics of baking?
- For the former, a cake pan set may be your best choice because it allows you to cover a lot of territory in a short amount of time.
- Alternately, choose a pan that can be utilized for a variety of tasks, from baking brownies to constructing birthday cake layers to assembling stacked sponge cakes.
FAQs
How do you get the cake out of the pan?
- Most cakes should be allowed to cool completely before being attempted to be removed from their baking pans; a freshly cooked cake has a tendency to crumble when it is still hot.
- You should follow the directions on the recipe, but if it doesn’t state how long to wait, wait at least 15 to 20 minutes.
- Carefully flip the cake over (either with your fingers or a plate to catch it) and place it on a wire rack to cool entirely.
How full do you fill a cake pan with batter?
A reasonable rule of thumb is to fill your cake no more than half way (or two-thirds full in the case of extra-deep baking pans), allowing enough room for the cake to expand without overflooding during baking.
How do you prevent the cake from sticking to the pan?
- It all depends on what kind of cake you’re creating.
- Many recipes may mention how you should prepare a baking pan; some will teach you to just butter the pan, while others may instruct you to grease and flour the pan, and some cakes will instruct you to do nothing at all to prepare the pan.
- If you’re concerned about your cake sticking to the pan, you can always line it with parchment paper; this will ensure that your baked goods will not adhere to the pan and will make cleanup a breeze when you’re through.
What should you do if the cake is stuck to the pan?
Try dragging a knife or a narrow offset spatula around the edges of your cake if it doesn’t come out easily the first time. This will help release any batter that has stuck to the sides of the pan. When everything else fails, try chilling the cake for a few hours and then carefully prying it away from the pan’s bottom using a spatula.
Are silicone cake pans safe?
Yes. Food-grade silicone has been authorized by the Food and Drug Administration (FDA) as a food-safe product and may be utilized at temperatures ranging from freezing to 500 degrees Fahrenheit. It is always advisable to consult the manufacturer’s specs in order to determine the precise temperature thresholds for your silicone bakeware.
Why Trust The Spruce Eats?
- Brigitt Earley, who has written and edited hundreds of articles in the culinary arena for various publications over the course of the previous ten years, contributed to this collection.
- Aside from that, Brigitt studied at the French Culinary Institute in New York City.
- Her baking pans are a combination of Nordic Ware and Calphalon, and she uses both brands in her kitchen.
- It was edited by Bernadette Machard de Gramont, a food and wine journalist located in Los Angeles who specialized in international food and wine content.
She investigates and examines a wide range of cookware, bakeware, and wine equipment, and she also consults with industry professionals to gain their insights.The Spruce Eats relies on only high-quality sources, such as peer-reviewed research, to substantiate the information contained in its articles.You can learn more about how we fact-check and maintain the accuracy, reliability, and trustworthiness of our material by reading about our editing process.
Yellow Cake {A Scratch Recipe}
- It’s true that certain days nothing but a huge slice of buttery handmade Yellow Cake will suffice.
- I like it covered in a thick layer of decadent chocolate buttercream, but I’m not picky!
- The hunt for the best homemade Yellow Cake recipe is over.
- You’ve come to the right place.
Today, we’re delighted to share a handmade Yellow Cake recipe with you that is absolutely fluffy, moist, and flavor-packed with fresh ingredients.Check out the stunning yellow cake in the photo.Ahhhhh….
The BEST Yellow Layer Cake- So versatile!
- Everyone needs a go-to recipe for handmade yellow layer cake, and this one is deserving of a spot in your collection of favorite dessert recipes.
- It’s our go-to option.
- In addition to being tasty, this recipe is quite adaptable!
- This rich homemade yellow cake recipe may also be used to make yellow cupcakes, which are delicious!
The cake layers are really moist and soft, yet firm enough to hold up to fondant, and it provides an excellent base cake recipe for experimenting with other extracts and flavorings.In addition to our handmade Marble Cake, Pineapple Cake, and scratch Coconut Cake, we utilize this yellow cake recipe in a handful of other of our favorite cake recipes, including our homemade Coconut Cake.
The Mixing Method for this Yellow Cake
- When preparing this dish, the mixing method is a hybrid between the reverse creaming method of combining and the standard method of mixing.
- As with our other reverse creaming technique recipes, the dry ingredients are mixed first, followed by the butter until the mixture is the consistency of gritty sand.
- It is only in this procedure that the eggs are inserted in a sequential manner, as opposed to the customary way.
- The wet components are then added at the conclusion of the process.
The end product is a cake that is extremely moist, flavorful, and has a finer crumb than the original.
How to Make Yellow Cake from Scratch
- However, here is a brief breakdown of the procedures we took to make our cake, which you can see further down in this post.
- Preheat the oven to 325 degrees Fahrenheit first.
- Using a pastry brush, grease and dust three 8 2 inch round cake pans.
- In addition, I prefer to line the bottom of each pan with a piece of parchment paper.
Next, combine the first five ingredients in a large mixing basin large enough to accommodate your stand mixer.Mix on a low speed for at least 30 seconds to ensure that everything is well-combined.Add the somewhat softened unsalted butter to the bowl in slices and mix on a moderate speed just until it resembles coarse sand, about 30 seconds.This is due to the butter coating the dry ingredients, which causes them to stick together.
- Keep the mixture from becoming a huge dough-like ball by not over mixing.
- After that, add the room temperature eggs one at a time, mixing well after each addition.
- 1 cup buttermilk should have vanilla essence added to it.
- Pour the ingredients into the mixer slowly while using the lowest speed.
Increase the speed to 2 or 3 times the original (on a KitchenAid mixer).Mix for a total of two minutes.The batter will be light and fluffy with a smooth texture.
In the event that you are using a hand mixer rather than a stand mixer, you will need to mix for a few extra minutes.Finally, equally distribute the yellow cake batter among the three 8-inch round pans that you have prepared.Bake at 325 degrees for 25 to 30 minutes, depending on the size of the pan.
Wait approximately 10 minutes after the cake layers have been removed from the pans and placed on a wire rack before flipping them out.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
- Simply said, this is a standard American buttercream, which means it is quite simple to put together: butter, confectioners’ sugar, a pinch of salt, a few drops of vanilla extract, milk, and, in this case, cocoa powder to give it a chocolaty flavor.
- Everything about it is fantastic, even the taste.
- The whole, printable recipe may be found lower down in this page.
- Add in the softened unsalted butter and blend on a low to medium speed until the mixture is smooth.
In a separate bowl, combine the vanilla and the butter.Combine the powdered sugar, salt, and unsweetened cocoa powder in a mixing bowl.
Pour in the majority of the milk. Be sure to start mixing at a slow pace to avoid creating a cloud of powdered sugar in your kitchen.
Pour in the remaining milk as needed to get the desired consistency. It may take 5 to 6 minutes to achieve the smoothness and consistency that you like in your smoothie.
The chocolate frosting will become quite smooth as you continue to combine it. If the frosting is too thick, you may thin it out with extra milk (1 Tablespoon at a time), or if it is too soft, you can add more powdered sugar.
What Gives a Yellow Cake it’s Yellow Color?
- Because of the eggs and butter in this recipe, yellow layer cakes, such as this one, have a wonderful light shade of yellow.
- Not only do these components bring richness and flavor to the dish, but they also add color!
- When comparing the color of certain yellow cakes to others, there might be some variance in hue based on the number of eggs and butter used, as well as the brand of cake.
- Some kinds of butter have a more vibrant yellow hue than others, and some egg yolks are similarly more vibrant than others.
Whatever brand/variety of eggs or butter you choose, your yellow cake will always be darker in color than most white cakes (which commonly skip the egg yolks) or recipes that call for oil or shortening instead of butter.This yellow cake is really delicious, and it will surely become a family favorite!On May 9, 2019, we modified our old Yellow Layer Cake in favor of this new version, which has even more butter and buttermilk for a softer crumb and an additional boost of moistness!As an extra benefit, this new yellow cake recipe produces far more batter (about 8 cups vs.
- 6.5).
- The finished cake has a height of little more than 4 inches.
- If you have a sentimental attachment to our OLDER version of Yellow Cake from Scratch, you may still find it here.
What Frostings Pair Well with Yellow Cake?
- Now that you’ve made the BEST homemade Yellow Cake, you’ll want to experiment with some different frostings!
- With yellow cake, everything tastes excellent, which makes it a fantastic go-to dish for every occasion.
- There isn’t a bad solution in this case, whether you’re desiring chocolate or something sweet and fruity!
- The following are some of my favorites to keep in mind.
(Of course there’s chocolate buttercream!) Frosting made with chocolate and cream cheese Vanilla Buttercream is a classic flavor.Frosting with Lemon Cream Cheese Strawberry Buttercream Frosting is a delicious dessert.Frosting made with white chocolate
Ingredients
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 2 sticks (226g) unsalted butter, softened
- 4 large eggs
- 1 cup (239g) buttermilk — **if you do not have buttermilk, see note below
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g)
- 1 heaping tablespoon (12 g) pure vanilla essence
For the Chocolate Buttercream
- Unsalted butter (339g), softened (do not soften butter in the microwave)
- 8 cups powdered sugar (icing sugar in the UK) (920g), plus additional sugar if necessary. ** If you want a softer frosting for cupcakes, I recommend using 7c. (805g) of powdered sugar.
- Unsweetened cocoa (not Dutch processed
- measure first, then sift
- 1 cup (82g) unsweetened cocoa
- 3/4 cup (180 g) milk + 2 Tablespoons or more if necessary to get the spreading consistency you like
- and
- 1 teaspoon salt
- 2 teaspoons vanilla (12 grams)
- 1 teaspoon sugar (6g) We like a finer grain of simple popcorn salt to cut through the richness of the popcorn
Instructions
- 325 degrees Fahrenheit should be set for the oven. Prepare three 8×2 inch round cake pans by greasing and flouring them. Prepare each pan by placing a piece of parchment paper in the bottom of each pan.
- Place the first five ingredients in the mixing bowl of your stand mixer.
- Mix on a low speed for at least 30 seconds to ensure complete incorporation.
- Mix on a low speed until the mixture resembles coarse sand. Add the softened butter (cut into pieces) and mix until it resembles coarse sand.
- When you press some of the dry ingredients between your fingers, they will become moistened and covered with the butter, and they will stay together. It is important not to over-mix otherwise the mixture will turn into a huge dough-like ball.
- Add the eggs one at a time, mixing well after each addition.
- 1 cup buttermilk should have the vanilla added to it.
- Pour the ingredients into the mixer slowly while using the lowest speed.
- Increase the speed to 2 or 3 times the original (on a KitchenAid mixer). 2 minutes of mixing is required. The batter will be light and fluffy with a smooth texture. If you are using a hand mixer rather than a stand mixer, you will need to mix for a little longer
- otherwise, you may skip this step. Divide the mixture evenly between the three 8-inch baking pans that you have prepared.
- Bake at 325 degrees for 25 to 30 minutes, depending on the size of the pan.
- Allow to cool for 5 minutes before removing from pans.
For the Chocolate Buttercream Frosting
- 325 degrees Fahrenheit is the recommended temperature for baking. Prepare three 8×2 inch round cake pans by greasing and flouring them thoroughly. Each pan should be lined with a piece of parchment paper.
- Fill the bowl of your mixer halfway with the first five ingredients.
- To blend, mix on a low speed for at least 30 seconds.
- Reduce speed to a low setting and mix only till the texture is like coarse sand. Add the softened butter (cut into pieces) and blend until it is smooth.
- When you press some of the dry ingredients between your fingers, they will become moistened/coated with the butter and will stay together. Keep the mixture from becoming a doughy ball by over-mixing it.
- Place one egg at a time into the bowl and stir until completely combined
- 1 cup buttermilk should have vanilla added to it.
- As you add the ingredients into the mixer, start at the slowest speed.
- Speed up to 2 or 3 times the normal rate of travel (on a KitchenAid mixer). 2 minutes of vigorous mixing There will be a lot of air in the batter. Because a hand mixer is less powerful than a stand mixer, you will need to mix for a little longer. Pour batter into three 8-inch baking pans that have been prepared equally.
- 325 degrees for 25 to 30 minutes, depending on how big your pan is.
- Turn out of pans after cooling for 5 minutes.
This is the chocolate frosting that I prefer the most! The recipe may simply be doubled or reduced without losing its effectiveness. This recipe yields roughly 7 cups of whipped cream frosting (or more).
Notes
** Buttermilk Substitute: Place 1 tablespoon vinegar or lemon juice in a 1 cup measuring cup and stir well. To make a cup of milk, fill it halfway, mix it, and set it aside for 5 minutes.
Delicious Yellow Cake- Full Video Tutorial
- Additionally, as previously indicated, we are also sharing our FAVORITE Classic Chocolate Buttercream Frosting Recipe with you!
- There is no way in hell I’m going to use canned chocolate icing.
- I guarantee you that this creamy chocolate buttercream tastes a million times better than the store-bought kind and is ridiculously simple to prepare!
- A link to this chocolaty, delicious, pipeable frosting is provided below: Classic Chocolate Buttercream is a must-have.
Don’t forget to check out our Recipes Area for a comprehensive collection of favorite cake, filling, and frosting recipes, as well as our Free Cake Lessons section for a plethora of free step-by-step cake and video tutorials!Finally, if you are interested in becoming a member of MyCakeSchool.com, we would be delighted to have you as a member.Members get full access to our whole cake video instructional library, which contains hundreds of cake video courses!Join us now!
- Every cake decorator should know that there is always something interesting and fresh to learn, regardless of their skill level.
- You may get all of the necessary information on this page: Sign up for MyCakeSchool.com!
- Greetings and Best Wishes for Baking!
White Almond Sour Cream Cake- A Scratch Recipe
This White Almond Sour Cream Cake made from scratch is one of our favorites. Cake that is delectable and moist while still holding up wonderfully to fondant. It’s no surprise that this ″WASC″ cake has become one of our most popular scratch recipes on My Cake School over the years, and it’s also one of my personal favorites!
Not Quite White…
We use entire eggs (rather than just the egg whites) and butter instead of shortening, which results in a less stark white cake than you may expect from a traditional white cake recipe. We get a delicate golden color from the entire eggs and butter, but the added flavor and richness from the whole eggs and butter are more important to me than having a perfectly white cake.
Not a Fan of Almond? Omit for a White Sour Cream Layer Cake
This tasty dish has a wonderful combination of vanilla and almond flavors, which I really enjoy. However, even though the almond taste is faint, if you are not a lover of almonds in general, you will detect it in this recipe. There’s nothing to worry about! With only one substitution, you will have an incredibly moist and tasty White Sour Cream Cake!
What Frostings Pair Well With White Almond Sour Cream Cake?
- This White Almond Sour Cream Cake is really delicious and can be topped with a variety of various fillings and frostings.
- It’s difficult to choose a favorite!
- Cake is frosted using our Classic Vanilla Buttercream Frosting recipe, which you can see in the photograph.
- You may find a list of our favorite frostings in the Frostings area of our Recipes section; there are so many that would go great with this delicious cake!
If you have any questions, please contact us.Here are a couple of other suggestions: Frosting made with chocolate and cream cheese
- Lemon Cream Cheese Frosting
- Classic Chocolate Buttercream
- Seven Minute Frosting
- Espresso Cream Cheese Frosting
….and so many. more!
The Reverse Creaming Method of Mixing
- The Reverse Creaming Method is the method of mixing that was employed in the creation of this cake recipe.
- You’ll note that the components are put in a different sequence from the usual way of mixing, which you can read about here.
- We have various cake recipes in our Recipes area that use the Reverse Creaming Method, which you can find by clicking here.
- In Rose Levy-The Beranbaum’s Cake Bible, she describes an approach that we’ve been playing with since then, adding it into several of our favorite cake recipes.
This approach produces cakes that are slightly denser and have a velvety texture, as opposed to the previous method.The Reverse Creaming Method is explained in greater detail in our free cake video instruction, which can be found at the end of this page.* The traditional method of mixing may be used to create the same delectable White Almond Sour Cream Cake Recipe if you like a fluffier texture in your baked goods.When I make White Almond Sour Cream Cupcakes, I use the same recipe and mixing process, and the results are even better since the cupcakes are fluffier!
- How to Make a White Almond Sour Cream Cake (conventional method).
- We hope you love this fantastic dish as much as we do!
- In the event that you have any questions, please contact us!
Ingredients
- 3 large eggs
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- 1/3 cup (73 grams) milk
- 1 cup (242 grams) sour cream
- 2 1/2 cups (285 grams) cake flour
- 1 1/2 cups (300 grams) granulated sugar
- 2 1/2 teaspoons (12 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 1 1/2 sticks (12 tablespoons) (170 grams) unsalted butter, slightly softened
- 1 1/2 sticks (12 tablespoons) (170 grams) unsal (Do not soften in microwave). I slice the butter into 1/2 inch slices and place them on a piece of waxed paper on the counter for 8 to 10 minutes. In order to include the butter, it will be soft enough to leave a fingerprint in it before being added to the dry ingredients in small chunks.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 8 x 2 inch pans by greasing and flouring them. *I MAKE THIS RECIPE USING THE REVERSE CREAMING METHOD.
- In a small mixing bowl, whisk together the eggs, vanilla, almond extract, milk, and sour cream until well combined. Set aside after whisking until well combined.
- The dry ingredients (cake flour, granulated sugar, baking powder, and salt) should be mixed for 30 seconds in the mixer to ensure that the baking powder and salt are thoroughly absorbed into the flour and sugar mixture.
- While the mixer is running on medium speed, gradually add the chunks of butter, a few at a time. For roughly 1 minute, or until the dry ingredients are crumbled and wet by the butter, giving the mixture the appearance of coarse sand, beat on low speed for 30 seconds. Scrape the sides and bottom of the basin
- it is critical to SLOWLY add approximately 1/2 of the egg mixture with the mixer on very low speed for 112 minutes, then increase to medium speed for another 112 minutes – the batter should be thick and fluffy. Scrape down the edges and bottom of the basin. Add the remaining egg mixture in two pourings, scraping the sides of the bowl after each addition, and beating for 20 seconds after each pouring. It is now ready to be poured into the baking pans.
- 35 minutes or until a toothpick inserted in the center comes out clean. Preheat the oven to 350 degrees. Allow the cake to cool in the pans for 10 minutes before turning it out. This recipe yields 7 cups batter.
Here’s the Chocolate Layer Cake Version!
- Not many people are aware of our Chocolate Sour Cream Cake recipe, which you can find here.
- It’s luxurious, super wet, and has a delightfully silky feel on the tongue and lips.
- You can get it right here!
- : Chocolate Sour Cream Cake from Scratch – Chocolate Sour Cream Cake Recipe Here’s a terrific doctored cake mix version of White Almond Sour Cream Cake if you prefer to deal with cake mixes rather than from scratch!
Cake with White Almonds and Sour Cream (Doctored Cake Mix Version) More information on the Reverse Creaming Method of combining, which is utilized in this recipe, can be found in our free video instruction, which can be accessed here: Method of Reversing the Creaming Process Additionally, our White Cake Recipe from Scratch could be appealing!It’s yet another popular recipe from our Recipes page!Because of the egg whites in the recipe, the cake is extremely moist and somewhat lighter in color.We adore both of them!
- Thank you for taking the time to visit My Cake School!
- We look forward to seeing you again soon.
Sturdy Yet Moist and Fluffy Chocolate Cake
Chocolate cake that is really simple to make and produces the finest fluffy, chocolaty cake you’ve ever tasted! What distinguishes this cake from others is that it is strong enough to be stacked without compromising flavor or texture in the process.
Tried this recipe and loved it?
- This dish, or any other recipe on this site, would be greatly appreciated if you could share your experience with me!
- Please rate the recipe and leave a comment in the section below.
- Alternatively, you may tag @thebakeologie on Instagram and use the hashtag itthebakeologie!
- For the past few years, my Fluffy and Buttery Vanilla Cake recipe has consistently been the most popular recipe on this site.
I’ve gotten numerous inquiries about how to create a chocolate version of this recipe, so here it is at long last!
Taste and Texture
- A delicate crumb is evident throughout, yet it is firm enough to be stacked and cut with ease.
- Even while it isn’t fudgy, it is very moist, and it has a strong chocolate taste that isn’t overwhelming in sweetness.
- A chocolate taste that is particularly rich and powerful is achieved by dissolving cocoa in boiling water and baking the cake in this manner.
- I used the same technique to make my favorite basic chocolate cupcake, which you can find here.
Overall, I felt this chocolate cake was a terrific recipe to have in the rear pocket of a baker’s arsenal.There are no restrictions on using it for any special event, and any icing will work!
Baking in different cake pan sizes
- Here’s a chart showing how much of each item you’ll need based on the size of your pan: Follow the identical steps outlined in the recipe, with the exception that you may need to alter the baking time.
- Keep in mind that the cooking time stated here is simply a guideline, as not all ovens are created equal.
- TIP:Because not all ovens are created equal, always check your cake for doneness a few minutes before the recommended baking time on the package.
- When a cake tester or toothpick placed into the middle of the cake comes out clean, you know it’s finished.
The following sizes were cooked in two different cake pan heights for the sake of this testing:
- I used a 6-inch cake pan with a height of 3 inches (63) for the 6-inch cake recipe.
- For the 8-inch cake recipe, I used a cake pan with a height of 2 inches (8-inch).
6-inch cake
- For the 6-inch cake recipe, I split the mixture into two 6×3-inch pans and baked them side by side.
- This is the same baking pan that I use, and I would highly suggest this brand (this is not a paid post – I simply adore their baking pans!) to everyone.
- You could probably bake this in three 6 x 2 pans as well; however, if you do, remember to modify the baking time accordingly.
- Of course, using two 6×3 pans resulted in a cake that was somewhat higher, around 3 inches in height (before torting and leveling).
The cake rose to the top of the pan, almost touching the rim.Afterwards, I torte each cake into two layers, yielding a total of four 6-inch layers, as you can see in the images.The overall height of my cake, after torting and leveling the cakes, is around 4.5 inches high.Even if I applied icing between the layers and around the outside of the cake, the completed cake would most likely be more than 5 inches in height when finished.
- TIP: If you only have a cake pan with a height of less than 3 inches, one option is to line the cake pan with parchment paper to give it more height, like I did in my Vanilla Cake recipe.
8-inch cake
- For the 8-inch cake recipe, I split the mixture into three 8-inch pans and baked them at 350°F for 30 minutes.
- You may also bake this in two 8-by-3-inch baking pans; however, the baking time will be longer if you make in a higher baking dish.
- The recipe creates three 8-inch cakes that are nearly 2 inches in height when baked in the 8-inch pans (see note) (before torting and leveling).
- The cake soared to the top of the cake pan, almost touching it.
This time, I utilized cake strips, and you can clearly notice the difference in the way the doming is done this time around!
ingredients you’ll need
- Dutch processed cocoa — Also known as alkalized cocoa, this is unsweetened chocolate that has been treated with an alkali to neutralize the pH level.
- 8-inch recipe requires 710 mL / 3 cups of boiling water
- for this recipe, use 3 cups.
- Make sure the large eggs and unsalted butter are at room temperature before using them.
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl and sift once to eliminate any lumps.
how to make this chocolate cake
The techniques for making this chocolate cake are rather straightforward.
- Pre-heat your oven to 350 degrees Fahrenheit before begin (175 C). Prepare each cake pan by greasing it and lining the bottom with parchment paper. Instead of using flour to dust the pan, cocoa powder can be used. Prepare the flour mixture in a separate dish by sifting together the dry ingredients: flour, baking powder, baking soda, and salt
- set aside.
- Whisk the cocoa and hot water together, preferably in a large mixing basin with a spout, until smooth. While you are making the batter, set it aside to cool.
- On medium speed, cream together the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, until the mixture is light and fluffy. Takes around 8 minutes
- the butter should turn pale yellow, nearly white in color at the end of this procedure.
- Add the eggs, one at a time, beating well after each addition until the mixture is fully combined. Scrape the edges of the bowl as often as required
- and
- Add the flour mixture four times, alternating with the cocoa mixture in three parts, mixing after each addition until the flour mixture is well integrated.
- Divide the mixture between your baking pans and bake until a cake tester put into the middle comes out clean, about 30 minutes. Before using the cakes, allow them to cool completely in their pans on wire racks.
NOTE:Are you unsure whether your mixer is set to medium, medium-low, or low speed? Read this Stand Mixer Speed Control Guide for more information.
Vanilla Version
Alternatively, if you want to create a cake like this in vanilla, check out the recipe for Fluffy and Buttery Vanilla Cake. Since I’ve used this recipe to make a three-tiered wedding cake, and while it is light and fluffy, it is hard enough to be used in multi-tiered cakes, I can say with confidence that it is suitable for multi-tiered cakes.
Sturdy Yet Soft and Fluffy Chocolate Cake
- Chocolate cake that is really simple to make and produces the finest fluffy, chocolaty cake you’ve ever tasted! One of the things that distinguishes this cake is that it is strong enough to be stacked and cut without compromising flavor or texture in the process. Servings: 3 8-inch cake layers are required. 700 grams (710 mL / 3 cups) boiling water
- 180 grams dutch processed cocoa
- 500 grams all-purpose flour
- 14 grams (1 tablespoon) baking soda
- 3 grams (3/4 teaspoon) baking powder
- 9 grams (1 1 2 teaspoon) fine salt
- 340 grams unsalted butter at room temperature
- 600 grams white granulated sugar
- 300 grams eggs (about 6 large eggs) at room temperature
- 710 grams (710 mL / 3 cups) boiling water
- 710 grams (710
- Preheat the oven to 350°F. Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. Place an oven rack in the centre of the oven
- this is known as mise en place. Prepare three 8×2 baking pans by greasing and lining the bottoms (Note 1). Prepare the cocoa powder mixture. In a large mixing bowl (ideally with a spout), whisk together the cocoa and hot water until smooth and well combined. Make a mental note to put it away. Using a medium-sized mixing bowl, sift together the flour and the baking powder, baking soda, and salt
- whisk them together until they are smooth.
- Make the batter in a mi