Basic Buttermilk Devil's Food Cake - February 6, 2009
Another simple recipe from The Cake Mix Doctor - base is a devil's food cake mix and you add buttermilk, oil, eggs and cocoa. The cocoa is to presumably strengthen the chocolate flavor. It works as this one tasted less like a mix. The texture/crumb was soft and the cake was moist but not overly so.
Solid vegetable shortening for greasing the pans
Flour or unsweetened cocoa powder for dusting the pans
1 package (18.25 ozs) plain devil’s food cake mix
3 tablespoons unsweetened cocoa powder
1⅓ cups buttermilk
½ cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350˚F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour or unsweetened cocoa powder. Shake out the excess flour then set the pans aside.
2. Place the cake mix, 3 tablespoons cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert them each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow the cakes to cool completely, 30 minutes more. Frost as desired.
4. Store this cake, unfrosted, covered in aluminum foil, at room temperature, for up to 4 days, or in the refrigerator for up to 1 week.
Solid vegetable shortening for greasing the pans
Flour or unsweetened cocoa powder for dusting the pans
1 package (18.25 ozs) plain devil’s food cake mix
3 tablespoons unsweetened cocoa powder
1⅓ cups buttermilk
½ cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350˚F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour or unsweetened cocoa powder. Shake out the excess flour then set the pans aside.
2. Place the cake mix, 3 tablespoons cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert them each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow the cakes to cool completely, 30 minutes more. Frost as desired.
4. Store this cake, unfrosted, covered in aluminum foil, at room temperature, for up to 4 days, or in the refrigerator for up to 1 week.
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