This cake has been modified to make it one of the BEST cakes you’ll ever make! It’s my top favorite cake on our menu, with many close seconds but this one takes the spot. I hope you like it as much as I do!
Makes: 2-3, 6” cake pans or 1-2, 8” cake pans
Oven Temp: 360 F
Bake time: for 6” cake - 33-35 minutes or 35-40 for 8” cake
4 1/2 C Flour
1 1/2 TBSP Baking Powder
1 tsp salt
1 1/2 C Room temp butter OR Vegetable Oil
3 C Sugar
8 Lg Eggs
1 1/2 TBSP Coconut Extract
1 C Milk
3/4 C Coconut Cream
2/3 C Coconut Milk
1. preheat oven to 360 F. While preheating grease pans with baking spray like: Bakers Joy (my favorite)
2. Sift together: Flour, baking powder, salt, in a bowl.
3. In mixer, cream butter and sugar until smooth.
4. Scrape bowl to incorporate everything.
5. Add eggs and extracts along with the milk, cream and coconut milk.
6. Turn mixer on low and pour in your dry ingredients
7. Pour into prepared pans
8. Place in oven and bake for 33-35 min For 6” cake pan.
8” cake pans bake for 35-40 minutes.
9. Once done, let cool on baking rack or table for 20 minutes. (In pan)
10. Cut top off and set aside extras. Place cake board on top of cake with cake pan, flip over on table, and remove cake from pan.
11. Place each layer with board in freezer for at least 3 hours before attempting to fill, layer and decorate.
12. Once decorated, enjoy! I guarantee you’ll LOVE it!
The Blonde who Bakes
There is absolutely nothing better than a delicious rich chocolate cake. Really. Close your eyes and think about what you imagine the absolute most delicious cake tasting like. Is your mouth watering yet?! I know mine is, so lets get to it.
This recipe has evolved into something amazing. It goes well with so many frostings and drizzles. Whether you want to pair is with a delicious Chocolate Ganache Frosting, Fresh berries, Creamy Coconut, or a Creamy Peanut Butter Frosting. All pair so well!
3X CHOCOLATE CAKE
PREP TIME: 15 MINUTES
b a k i n g ingredients:
1 1/2 C SIFTED FLOUR
1 1/2 TSP BAKING POWDER
1/4 TSP SALT
1/4 C COFFEE
1/2 C BUTTER (SOFTENED)
1 C SUGAR
2 LARGE EGGS
1/2 TSP CLEAR VANILLA
1/2 C OF HERSHEYS “SPECIAL DARK COCOA”
1/2 C of MINI CHOCOLATE CHIPS
1/2 C of GHIRADELLI MILK CHOCOLATE CHIPS
1/2 C WHOLE MILK
1/4 C SWEETENED AND CONDENCED MILK
b a k i n g instructions:
PREHEAT OVEN TO 400 DEGREES F.
LIGHTLY COAT PANS WITH BAKING SPRAY.
SIFT FLOUR, POWDER, AND SALT INTO A LARGE MIXING BOWL.
BEAT BUTTER IN AN ELECTRIC MIXER. BEAT IN SUGAR. CREAM TOGETHER.
MIX IN EGGS ONE AT A TIME.
ADD THE VANILLA & MILK. BEAT ON MED/HIGH.
ADD IN THE CHOCOLATE CHIPS ONE KIND AT A TIME. COMBINE COMPLETELY.
POUR BATTER INTO THE PREPARED PAN & BAKE FOR 30-35 MINUTES. (MAY TAKE LONGER DEPENDING ON OVEN AND CAKE SIZE.
THIS BATTER SHOULD MAKE 2- 8" CAKE PANS.
COOL CAKE FOR 15-30 MINUTES.
AFTER THE OVEN:
PUT SINGLE LAYERS ON CAKE BOARDS. FREEZE FOR 1-4. HRS. FILL WITH DESIRED FROSTING OR FILLING. CRUMB COAT LAYER.
FREEZE AGAIN FOR 1-2 HRS. DECORATE AMAZINGLY!
NOW GO AND EAT YOUR MASTERPIECE. 😋
The Blonde who Bakes
For those of you who know me, I LOVE SPRINKLES!!! I love pretty much every thing about them. I love how little they are, how many varieties of colors and shapes there are, I love the sugary taste of sprinkles, and I love that I can pretty much make anything and everything look so cute when I put sprinkles on them. As a baker, they are one of my staple ingredients for sure!
Another thing I love are CHOCOLATE CHIP COOKIES!!!
I love the BIG, GOOEY, and SOFT bakery style cookies.
So I decided why not get the best of BOTH worlds?!
SPRINKLES + CHOCOLATE CHIP COOKIES!!!
Yup. That's right. They are as delicious as they sound.
And even better, we will be sharing our recipe so that you can try them out and enjoy them and show everyone how good they are.
And of course, if you're not into the whole baking thing, but want to try these sweet things, you can always head on over to our Online Shop and have them shipped straight to your door, or if you are a Utah County Local, you can Pick them up! To get easy access to the shop, click the “shop” button below.