Chocolate Cake Recipe Without The Cocoa Powder
Baking By sweetlindas Updated 3 Apr 2015 , 10:44am by sprinklesandco
hi everyone
I have a very good moist chocolate cake recipe i love a lot but i want to make this cake without the cocoa powder. It does call for buttermilk as well. Can I still make this cake without the cocoa powder without changing anything else in the recipe?
thanks everyone
ok this is the recipe:
1 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 large eggs
2 1/2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
1 cup Dutch-processed cocoa powder (alkalized) or unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
You want to make a vanilla version of your cake? I've done this successfully by adding a little flour to make up for the missing cocoa. You'll have the same texture but you'll need to enhance the flavor. The cocoa will leave a big flavor void.
how much flour did you add to make up the missing cocoa flour? will it still taste the same?
I think I added a half cup of cake flour because I didn't want to add too much gluten. Your recipe will taste better than mine because mine had oil. Yours has butter and almond extract so you will have a better flavor. The only way for you to know is to experiment. You should be able to easily half your recipe. Make some cupcakes!
thanks a whole bunch for your help Pastrybaglady. i will try it and see how it turns out.
excellent advise you have already received from pastrybaglady and julia1812 on how to adopt that recipe
and going in a different direction to your original question -- vanilla cake is not an easy thing -- i would suggest that you try a whole new recipe that checked off most of the same ingredients like this one:
http://www.marthastewart.com/313355/yellow-buttermilk-cupcakes
but i think i would half that recipe and then just add the almond -- it's got the butter, buttermilk and cake flour -- it also uses some all purpose flour too --
just a thought to toss in the mixer bowl
thank you soo much everyone for the tips. I will try the recipes u suggest K8memphis. thanks a lot. Can't wait to try them out.
full disclosure here -- these particular recipes i haven't ever made -- i just googled to find some formulas that had the ingredients you liked -- but trying a recipe that starts vanilla might be easier than re-doing a chocolate one --
martha stewart has great recipes though -- i've loved every ms i've made or tried --
and i and i'm sure all of us would love to hear your results -- best to you
full disclosure here -- these particular recipes i haven't ever made -- i just googled to find some formulas that had the ingredients you liked -- but trying a recipe that starts vanilla might be easier than re-doing a chocolate one --
martha stewart has great recipes though -- i've loved every ms i've made or tried --
and i and i'm sure all of us would love to hear your results -- best to you
The 3rd link post above by K8memphis (the epicurious link) is my favorite yellow/butter cake. I tried many before discovering this one and have looked no further. Can't vouch for the other 2, but I would highly recommend the moist yellow cake by Toba Garrett.
I think I included a half measure of cake flour in light of the fact that I would not like to include an excessive amount of gluten. Your formula will taste better than mine in light of the fact that mine had oil. Yours has spread and almond remove so you will have a superior flavor. The main route for you to know is to investigation. You ought to have the capacity to effortlessly a large portion of your formula. Make a few cupcakes.
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