It is time to take on that homemade scratch cake. No need to be a nervous Nellie, this is really very simple and you will be successful.
You can do it! Step away from the box, run get a large bowl and head to the kitchen. The flavor and texture of homemade goodness will grab your senses like nothing before. So many times when we teach classes, our students shy away from scratch baking. Making a cake from scratch can be just as easy as opening a box.
Last week I received an email for a One-Bowl Chocolate Cake from Martha Stewart. I was destined to try it that very day. The results were rewarding and worth talking about.
Most likely you have all these ingredients in your pantry. What are you waiting for? Get up and go into the kitchen.
Adapted from Martha Stewart
Easy Peasy Chocolate Cake
3/4 cup Dutch processed cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 eggs
3/4 cup buttermilk
3/4 cup warm water
3 tablespoons vegetable oil
2 teaspoons vanilla extract
Chocolate Frosting-Select one of your favorite frosting recipes for a two layer cake
Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray; set aside.
In a large mixing bowl, whisk together cocoa, flour, sugar, baking soda, baking powder and salt. Add eggs, buttermilk, water, vegetable oil and vanilla. Using a hand mixer on low speed, beat until combined. Continue beating on medium speed for 2 minutes.
Divide batter between prepared pans. Bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean. Let cool for 15 minutes. Remove from pans and cool completely.
Frost with your favorite frosting. Enjoy!
Did you know that if you lower the oven temperature to 325 degrees, your cake will be less dry? Yes, you do need to cook it longer, but who doesn’t want a moist cake!