I have been baking cakes for years, but always for myself and my friends and family. So I never put too much effort into how perfect they looked or agonized over the consistency and the taste as much as I did for this recipe. Because this was the first time I made a cake for someone who paid me for it! The recipes I used are trusted favorites, which is why I decided to write this blog post. The chocolate cake is one my mother has used since I was a child, with the addition of about half whole wheat flour being my only change. The vanilla cake recipe is one I have been working on for awhile and I think I finally have it right. It tends to be a bit crumbly because of the whole wheat flour, so if you want a softer texture, you could use half white flour like I do with the chocolate cake. So get baking and forget buying a cake for your next big party!
Basic Chocolate Cake
2 C. organic white sugar
Preheat oven to 350 F. Spray with cooking spray, and line with waxed paper, a 9×13-inch pan and set aside. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in coffee (batter will be thin). Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.
Butter Cream Frosting
2 C. organic unsalted butter, softened
3 tsp. pure vanilla extract
2 lbs. confectioners sugar
organic half and half, about 1/4 C.
In a stand mixer, or with a hand held mixer, whip together the butter and the vanilla. Slowly add in the sugar until combined fully, alternating with splashes of half and half until the desired consistency is reached. Refrigerate for at least two hours to stiffen up a bit. Frost cake!
|ready to bake (small sample cake on top)|
|vanilla bottom layer|
|chocolate top layer|
|starting to frost|
|first layer of frosting|
|decorated with sugar crystals|
|Canada Day Cake|
using cream cheese frosting*
|Patriotic Birthday Cake|
1 tsp. pure vanilla extract
1 pound box of confectioners sugar