This is a tweak on a recipe I found on here. The cake tasted amazing but it was heavy and did not make cupcakes well at all. So this is what I came up with. It is begins with a mix and is based loosely on the WASC method. I hope everyone has as much luck as I had. I also made a double batch when I came up with the recipe so if you need to make a smaller batch just halve the ingredients. A double batch will make 3-9in rounds and 2- 6in rounds. Also fill your pans between half and 3/4 full because the cake tends to not rise as much as other recipes. This recipe also does not contain vinegar or baking soda, so one may argue it is not a true Red Velvet cake. But I believe with the DH mixes the baking soda causes it to be flat and heavy.
The picture shows the cakes in and out of the pans and a cupcake with the wrapper filled a little more than half way full.
|2 boxes||DH Butter Golden|
|2 cups||flour (I used 1c all purpose and 1c cake, but you can use either)|
|1/2 tsp||baking POWDER|
|1 box, 3.4 oz||Jell-O Chocolate Fudge instant pudding mix|
|4 Tbs||cocoa powder|
|8 whole||large eggs|
|2 cups||sour cream|
|1 cup||buttermilk or sour milk|
|1 1/3 cups||water|
|2 sticks (1 cup)||butter – 1 stick softened|
|1 cup||chocolate chips (I used dark chocolate)|
|4-5 drops, as needed||Red food coloring|
Preheat oven to desired temp. (Mine bakes bests at 330 F for cakes and 365 F for cupcakes)
1.Combine all dry ingredients and mix on stir or with a whisk.
2.Add eggs, butter, and sour cream. Combine water, milk, and vanilla. Add to mix.
3.Melt one stick of butter with chocolate. Add to mix.
4.Mix all ingredients for 3 minutes, adding food coloring until desired color is reached.
Pour into greased/sprayed pans. Bake checking cakes after 28 minutes or cupcakes at 17 minutes.
Cake is very soft straight from the oven. Let rest for a few minutes before turning out onto cooling racks.Read More
This is a recipe that will make you a large batch and it works for all flavors from the simple yellow cake to a carrot cake or chocolate cake, and your own lil tweaks.
|2 cups||All purpose flour|
|2 cups||Pancake flour any brand|
|2 cups||vegetable oil|
|2 tbsp||baking powder|
|salt||a pinch optional|
First in your stand mixing bowl you cream the sugar, vegetable oil and the 10 eggs, and the extract of your choice, this cake can do it all…. you can even put the carrot in if its going to be a carrot cake. RESERVE THE MILK. Then in a separate bowl you sift dry ingr. like the all purpose flour, pancake mix flour, baking powder, baking soda and the pinch of salt and whatever other dry flavoring like nutmeg, ginger, cinnamon etc. once the dry ingr. are all sifted with the stand mixer on then you start mixing it all toghether alternating milk and flour mixter in the creamed ingredients until everything is incorporated well. This cake is a blank canvas and can be transformed. It is moist but yet very durable for stacking cake it is sooo durable that it never falls in the middle even if you open the oven. Try it i dare youRead More
If you’re looking for a basic, great tasting white cake recipe this is it! I’ve been searching for months on a basic white cake recipe from scratch that has a good flavor, similar to that of box cakes, but not too floury or salty like most made from scratch white cakes recipes!
unsalted butter, softened
eggs, room temperature
1 1/2 cups
all- purpose flour
Preheat oven between 325- 350 degrees, depending on how your oven cooks.
Place butter in bowl of eletric mixer and mix until creamy, gradually add sugar and mix until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the two flours and add in four parts, alternating with the milk and vanilla extract, beating well after each addition.
Pour batter into well greased baking pans. And bake for about 25 minutes or until toothpick inserted in center comes out clean.
i baked a black forest cake for my grandmother and it had chocolate flavored and in between it had some strawberries all over round the cake and also the white cream which was not too sugary and very tasty the strawberries were to make the cake more alive and pleasant to eat for her and on the decorating part i decided to write her name and how old she was turning to and also from her children mum and her grand children granny she was perplexed and everybody enjoyed the cake i9 never expected it to come out very pleasant and tasty.Read More
Kahlua and Frangelico cholcolate fudge cake with Chocolate Granache filling!!!Read More
There has been requests for this recipe I thought I would share it for everyone.Read More
This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!Read More
I used to keep this recipe secret when I had a baking business. Now, I just bake for family and friends upon request. My grandmother found this recipe in a church cookbook back in the 1930′s. She always made it for my mom’s family when growing up and they went crazy for it.
I’ve since inherited the recipe and modernized it (it originally called for sour milk, not buttermilk), adding more chocolate to the recipe. It’s a heavy batter and doesn’t usually dome in the middle. Sometimes, I don’t even have to level it before decorating. It’s a very rich, moist, dark chocolate cake.
Enjoy! I know I have. Any questions on it, please let me know!Read More