Chocolate Cake Recipe
Bake Temp: 350°F
Bake Time: 28-32 minutes for 6” cake
35-40 minutes for 8” cake
2 1/2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 cup cocoa powder
1 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs (egglands best)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups milk
1/2 cup of Semisweet Chocolate Chips
Preheat oven to 350°F
Prepare cake pans with non stick spray. (My favorite brand is “BAKERS JOY”. You can find it at any grocery store in the baking isle). Set aside.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat together oil and sugar on medium speed. Once mixed, add in the eggs, and vanilla.
Scrape bowl before moving on to next steps.
Turn the mixer on and slow speed and add in your dry ingredients. Once you have all of your dry ingredients mixed in add in the milk and the chocolate chips.
Mix on medium speed for about one minute or until combined.
Divide the batter between your baking pans.
Fill your pans about 1/2-3/4 full.
**DO NOT FILL TO THE RIM**
Bake cakes for about 28-40 minutes (depending on cake size) or until your cake is full, and holds its shape after you touch it.
Let your cake cool for about 20 minutes IN CAKE PAN.
Once cooled, cut the top off your cake put your cake on a cake board, and place the cake in the freezer for about 3 to 5 hours.
Once your cake is frozen and stiff, you can start filling it with your frosting.
Layer your cake and fill with about 1-1 1/2 Cups of frosting per layer.
Crumb coat your cake.
Put in freezer for about 30 minutes.
Put on final layer of frosting, and decorate how you prefer.
Now go bake a cake and enjoy it!!!!
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I have always loved banana bread. And so when my mom passed down her banana bread recipe to me when I got married I could not wait to share it with my own family.
And so naturally, because I love this recipe so much, I had to share with you guys. Enough talking, let’s get to the real reason you’re here…. The recipe.
ITS OFFICIALLY A WEEK INTO SEPTEMBER, AND I COULDN'T WAIT ANY LONGER TO START POSTING FALL FLAVOR RECIPES.... MEANING PUMPKIN EVERYTHING!!!!!!!
SO WE ARE STARTING OFF THIS 2021 FALL SEASON WITH MY ALL TIME FAVORITE PUMPKIN CHOCOLATE CHIP COOKIES. THESE ARE SO BEAUTIFUL AND EVEN MORE DELICIOUS. IF YOU'RE A PUMPKIN FAN, I DEFINITELY RECOMMEND THESE COOKIES 10/10.
🍁I’ve always loved snickerdoodle cookies because they remind me of growing up, my mom would bake them for me and my brothers on Sunday’s. So this past Sunday I decided to let the kids help me make some of my new favorite cookies. Mapledoodles! 🍁
This is a Snickerdoodle + Maple Frosting Filling. (So easy & delicious!!) This is such a delicious treat, but is definitely a new fall favorite at our house. Im very excited to finally share my recipe for this yummy treat.
Mapledoodles (snickerdoodle + maple filling)
1 Cup (2 sticks)- soft, unsalted butter
1 1/2 Cup- Granulated Sugar
1 tsp Vanilla extract
2 Lg Eggs
2 3/4 Cup All Purpose Flour
1 1/2 tsp Cream of Tartar
1/2 tsp baking soda
1 tsp salt
In a separate bowl:
1/4 Cup Sugar
1 1/2 Tbsp Cinnamon
-Preheat oven to 350°F.
-Prep baking sheets with parchment paper or silicone mats.
-In a mixer, mix butter and sugar for about 1-2 minutes.
-Add in vanilla and eggs. Mix for another 1 minute.
-Stop mixer. Scrape bowl to make sure thy everything is combined well.
-Slow mixer, and add in flour, baking soda, cream of Tartar, and salt.
-mix well until the dough forms.
-Roll into small bite sized balls, roll in cinnamon & sugar mixture.
-Put the dough balls on a plate and refrigerate for about 30 minutes.
-Once 30 minutes is up, place about 6 balls on a baking sheet, and bake for 9-11 minutes at 350°F.
-Let cool for about 15-20 minutes and then enjoy!!!
Whitney Berge, The Blonde who Bakes, is a wife and mom of 3. She is a baker, and loves to create Custom Cakes and Macarons. She teaches baking classes, and appears on TV with the local news stations.