CAKE RECIPE FROM SCRATCH EASY RECIPES

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THE BEST EVER CLASSIC HOMEMADE CHOCOLATE CAKE R…



the BEST EVER Classic Homemade Chocolate Cake R… image

a delicious homemade chocolate cake recipe just like Grandma made. Pair it with our delicious butter frosting!

Provided by Nellie

Categories     Dessert

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 12

Number Of Ingredients 10

3/4 cup butter (softened)
3 eggs (at room temperature)
2 c. all-purpose flour (We love Bob’s Red Mill for great quality!)
3/4 cup cocoa
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cup sugar
2 tsp vanilla
1 1/2 cup milk (optional: try subbing 1/4 cup of milk with coffee to enhance the flavor.)

Steps:

  • grease bottom and sides of pan (I use 2 round 10inch pans or 1 9 by 13). preheat oven to 350 degrees. I would even suggest lining the bottom with parchment paper and then spraying.
  • Combine flour,  cocoa, baking soda, baking powder, and salt. Set aside. 
  • In a separate bowl beat butter for 30 seconds or so. slowly add sugar.
  • Add eggs 1 at a time beating after each one. Beat in vanilla.
  • Add dry ingredients beating after each addition.
  • Add 1/2 of the milk, beat. Then add the other 1/2. Beat just until everything is combined nicely.
  • Spread batter about into pans making them about 2/3 full. You may have remaining batter (I sometimes make a few cupcakes.)
  • Bake for 30-35 minutes for round pans, 5 min longer or so for the 9 by 13 pan. Watch it though! a knife coming out clean from the center means it is done. NOTE: Many readers are finding they need to increase the baking time. This is probably due to the difference in ovens, pans, and elevation. Always go by the way the cake looks and if the cake is done in the center.

Nutrition Facts : Calories 423 kcal, CarbohydrateContent 68 g, ProteinContent 7 g, FatContent 14 g, SaturatedFatContent 8 g, CholesterolContent 74 mg, SodiumContent 334 mg, FiberContent 2 g, SugarContent 35 g, ServingSize 1 serving

INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE



Incredibly Moist and Easy Carrot Cake - Inspired Taste image

This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Number Of Ingredients 16

2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Steps:

  • Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  • Heat the oven to 350 degrees Fahrenheit (176C).
  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  • Add the eggs, one at a time, whisking after each one.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  • Stir in the carrots, nuts, and raisins.
  • Divide the cake batter between the prepared cake pans.
  • Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
  • Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  • When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  • Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, FatContent 33.4g, SaturatedFatContent 6.9g, CholesterolContent 69.3mg, SodiumContent 315.9mg, CarbohydrateContent 56.4g, FiberContent 2.4g, SugarContent 40.5g, ProteinContent 5.6g

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