If at this time you want to make a delicious cake, don’t worry, because we will share a cake recipe that is very easy and has a good taste, which is Chocolate Cake. Children love this cake, and adults also like this cake. Ready to try? see below
- Shortening, as needed
- 2 cups all-purpose flour, plus extra for the pans
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 3/4 cup (6 ounces) unsalted butter, at room temperature
- 2 cups of sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3 large eggs, at room temperature
1Preheat the oven to 350°F.
2Read the directions for your chosen decorated cake to see what size pans to use. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and grease and lightly flour the bottom and sides. If you are making cupcakes, line the cups with paper liners.
3In a medium bowl, whisk together the 2 cups flour, the cocoa powder, baking soda, baking powder, and salt.
4Using an electric mixer on medium to high speed beat the butter in a large bowl for 30 seconds. With the mixer on medium speed, gradually add the sugar, about 1/4 cup at a time, beating each addition 3 to 4 minutes or until well combined. Using a rubber spatula, scrape down the sides of the bowl; continue beating on medium speed for 2 minutes more, until the mixture is smooth and creamy. Add the eggs 1 at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.
5With the mixer on low speed and beating until just combined after each addition, beat the flour mixture into the butter mixture in 3 additions, alternating with 2 additions of the milk. With the mixer on medium to high speed, beat the butter for 20 seconds more.
6Using a rubber spatula spread the batter in the prepared pans. Unless your project directions indicate otherwise, fill round, square, rectangular, or shaped pans two-thirds full; fill cupcake cups two-thirds full. Bake the cake(s), referring to your project for the baking time; each cake is done when a toothpick inserted in the centre comes out clean
7Transfer the cake in the pan to a wire rack. Cool in the pan for 10 minutes, then invert onto the rack, lift off the pan, and peel off the waxed paper. Let the cake cool completely on the rack. Remove cupcakes from the pans after cooling for 15 minutes.