NINE INCH CAKE PAN RECIPES
MOIST, TENDER SPICE CAKE RECIPE | ALLRECIPES
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Spice Cake
Yield 16 servings
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, CarbohydrateContent 36.1 g, CholesterolContent 66.6 mg, FatContent 13 g, FiberContent 0.7 g, ProteinContent 3.9 g, SaturatedFatContent 7.8 g, SodiumContent 221.5 mg, SugarContent 18.5 g
CHOCOLATE CHIP CAKE RECIPE - MY CAKE SCHOOL
This homemade Chocolate Chip Cake recipe has all of the flavors that you love in a chocolate chip cookie. You'll love the hint of brown sugar flavor!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees, grease and flour two 8 inch round cake pans
- In the bowl of your mixer add the dry ingredients, flour, sugar, baking powder, baking soda and salt. Hand whisk for at least 30 seconds so the ingredients are well combined.
- In a separate bowl, add the eggs, buttermilk and vanilla. Stir with a fork to combine.
- With the mixer on low speed gradually add the slices of butter, a few pieces at a time. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the bottom and sides of the bowl.
- Add 1/2 of the egg mixture, beating at medium ( do not beat above medium ) for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
- Fold in the chocolate chips
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cake cool in the pans 10 minutes, then turn out.
- Makes 7 cups batter
- Will hold up to fondantThis recipe works well for cupcakes, they will have very little dome.
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