THE BLONDE WHO BAKES
  • HOME
  • SHOP
  • MENU
  • CLASSES
  • CONTACT US
  • RECIPES
  • Hi, Im Whitney

Classic Chocolate Cake

10/14/2021

6 Comments

 

Chocolate Cake Recipe

Bake Temp: 350°F
Bake Time: 28-32 minutes for 6” cake
35-40 minutes for 8” cake

Ingredients

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

Baking Instructions:

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.
Picture
Now go bake a cake and enjoy it!!!!

​
TAG ME IN YOUR WORK!

I’d love to see it and spotlight you and your beautiful creations.
YOU CAN FIND ME ON INSTAGRAM & TIKTOK
@theblondewhobakes #theblondewhobakes
6 Comments
Tee
10/21/2021 09:20:17 am

How many 6” or how many 8” layers come out of this recipe? Thank you :)

Reply
Aleesha
11/18/2021 04:43:30 pm

I just made this recipe and I was able to get three 8” layers :)

Reply
Audra Lee
10/24/2021 09:41:15 am

Hi! Could you use another oil in place of vegetable oil if you don’t have that?

Reply
Tee
10/24/2021 10:00:12 am

Not the author of this but I have seen people even use olive oil for cake recipes. I think vegetable oil is just neutral flavor.

Reply
Laurie Skorney
3/1/2022 12:56:30 pm

Can I leave out the chocolate chips in your chocolate cake recipe? Are they supposed to melt into the cake because I don’t care for the texture of chips in the baked cake

Reply
Sarah Layson
4/29/2022 06:28:42 pm

Is this an unusually thin batter?

Reply



Leave a Reply.

    Hi, Im Whitney Berge

    Aka, The Blonde who Bakes,I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
    Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
    about 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
    My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery. 
    a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made. 

    1 year after closing my bakery doors, I wanted to get back to my passion for baking 
    I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
    I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things. 

    ​And that my friends, is when The Blonde who Bakes came to be. 

    Archives

    January 2023
    October 2022
    March 2022
    October 2021
    September 2021
    August 2021
    July 2021
    March 2021
    February 2021

    Categories

    All
    Cookies

    RSS Feed

THE BLONDE WHO BAKES



Proudly powered by Weebly
  • HOME
  • SHOP
  • MENU
  • CLASSES
  • CONTACT US
  • RECIPES
  • Hi, Im Whitney