From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Cake
1
Preheat oven to 350℉.
2
Mix dry ingredients in a bowl.
3
Add melted butter, vanilla, water and vinegar to dry ingredients.
4
Grease a 9×13 inch pan and coat with cocoa.
5
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
6
Allow to cool before frosting.
Frosting
1
In a medium bowl, mix powdered sugar and butter with a mixer on low speed.
2
Stir in vanilla and 1 tablespoon of milk.
3
Gradually mix in the additional tablespoon of milk until the frosting is smooth and spreadable.
4
If frosting is too thick, add more milk, a little at a time.
5
If frosting is too thin, gradually add small amounts of powdered sugar until thickened.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring butter, milk, and eggs to room temperature before mixing to ensure proper emulsification and create a more moist, tender crumb structure.
- Bloom Your Cocoa Powder 🍫Mix cocoa powder with hot water before adding to batter to deepen chocolate flavor and eliminate any bitter, raw cocoa taste.
- Don't Overmix the Batter 🥄Mix only until ingredients are just combined after adding flour to prevent gluten development, which results in a dense, tough cake instead of a tender crumb.
- Buttermilk Substitute with Vinegar 🥛The white vinegar reacts with baking soda to create lift and tang; add it to milk 5 minutes before use to create a buttermilk substitute that enhances moisture and tenderness.
- Chill Icing Before Frosting 🧊Refrigerate your powdered sugar icing for 15-20 minutes before spreading to achieve smooth, even coverage without tearing the delicate cake layers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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