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Super moist Chocolate Cake

3/25/2022

8 Comments

 
INGREDIENTS: 
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract



​
INSTRUCTIONS:

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare pans with butter or non stick spray. 
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three pans.
  • Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  • Cool for 15-20 minutes and then place cakes on cake board and remove the cake pan.
  • Place cake layers in freezer, let cool for 3-5 hours. Once solid, fill and decorate. 
  • Enjoy! 
8 Comments
Marianne Johnson
3/25/2022 03:50:50 pm

Whitney! Thanks for sharing your time, recipes and instructions! I’m a beginner at cakes and love watching you decorate them. Plus the big baseball fan that told you about the baseball book. Curious if your family likes it.
Marianne

Reply
Jessica
3/29/2022 04:05:04 pm

What size cake pans should be used?

Reply
Taygen
6/5/2022 11:10:11 am

Can you make this cake into cupcakes?

Reply
Roya
6/9/2022 10:12:02 pm

I tried this recipe with cupcakes and it made 50. I baked them for 18-22 mins.

Reply
Taygen
6/10/2022 05:22:50 am

Thank you Roya, I appreciate it!

Elizabeth
6/25/2022 10:42:38 pm

if i only wanted to make on pan of this how would i make it

Reply
refrigerator repair cape coral link
7/26/2022 01:16:24 am

Wonderful cake recipe!

Reply
refrigerator repair cape coral fl link
7/28/2022 09:10:13 am

Yummm!! Thanks for the recipe~

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. 

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  • RECIPES
  • Hi, Im Whitney