LEMON POPPYSEED BREAD WITH CAKE MIX RECIPES

Name: The Perfect Chocolate Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cup (210g) all-purpose flour; 2 cups (400g) granulated sugar; 3/4 cup (90g) unsweetened cocoa powder; 1 tsp. baking powder; 1 tsp. kosher salt; 1 cup (240g) buttermilk, (room temperature); 2 extra-large eggs, (at room temperature); 2 tsp. McCormick pure vanilla extract; 1/2 cup (112g) vegetable oil; 2 tsp. baking soda; 1 cup (237g) freshly brewed coffee

THE 50 BEST CAKE RECIPES IN THE WORLD - I AM BAKER

The 50 Best Cake Recipes in the World - i am baker image

Perfectly moist and delicious, every time!

Provided by Amanda Rettke

Categories Dessert

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 3/4 cup (210g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (90g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. kosher salt
1 cup (240g) buttermilk, (room temperature)
2 extra-large eggs, (at room temperature)
2 tsp. McCormick pure vanilla extract
1/2 cup (112g) vegetable oil
2 tsp. baking soda
1 cup (237g) freshly brewed coffee

Steps:

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

THE 50 BEST CAKE RECIPES IN THE WORLD - I AM BAKER

The 50 Best Cake Recipes in the World - i am baker image

Perfectly moist and delicious, every time!

Provided by Amanda Rettke

Categories Dessert

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 3/4 cup (210g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (90g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. kosher salt
1 cup (240g) buttermilk, (room temperature)
2 extra-large eggs, (at room temperature)
2 tsp. McCormick pure vanilla extract
1/2 cup (112g) vegetable oil
2 tsp. baking soda
1 cup (237g) freshly brewed coffee

Steps:

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

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