Bake it at 350 F / 175 C for 25-35 minutes and use flower nails or heating cores to help the cake bake evenly. One batch of batter can also be used to make one 9×13-inch sheet cake. Bake the cake layers at 350 F / 175 C for 24-28 minutes or until a toothpick comes out with a few moist crumbs. You can make four 7″ or 6″ cake layers with one batch of batter. You can also half or double the ingredients to make a half or double batch! I used 8″ cake pans to make this cake, but this recipe can be used to make different sized cakes. Making This Chocolate Cake with Cream Cheese Frosting in Different Sizes
BEST CREAM CHEESE FROSTING RECIPE EVER FULL
Cream Cheese – Use full fat cream cheese for best results! I like to use the kind that comes in a brick.You can also use vegan butter in its place! Just be sure to omit the salt that this frosting recipe calls for.
Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter.Substitutions & Swaps: Cream Cheese Buttercreamīelow are some swaps and substitutions that can be made in this cream cheese buttercream recipe. If you have an egg allergy you can try using a vegan egg replacer. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
Canola, vegetable, or even sunflower oil would all work great.
BEST CREAM CHEESE FROSTING RECIPE EVER FREE
Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version. However, you can swap in a good gluten free flour blend ( like this) if needed. All Purpose Flour – This recipe turns out best with all purpose flour.While I love this chocolate cake recipe just the way it is, I know some of you might not have all of these ingredients on hand.īelow are some swaps and substitutions that can be made in this recipe: Then decorate as desired and enjoy! Substitutions & Swaps: Chocolate Cake Layers Then add a thicker layer of cream cheese buttercream around the cake and use the back of a spoon or offset spatula to make swoops in the frosting. Step 5: Add the Second Layer of Frosting & Decorate Smooth using a large offset spatula, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Spread a thin coat of cream cheese frosting around the cake to fully cover the cake layers. This will help give the cake better shape and sharper edges. Place the top cake layer upside down to make it easier to frost. Spread a thick, even layer of cream cheese frosting on top of each cake layer. Stack and frost cake layers on a greaseproof cake board using a dab of cream cheese frosting to help stick the first cake layer to the board. This will make them so much easier to frost and help minimize crumbing. If possible, chill the cake layers in the freezer for 20 minutes before stacking them. Once it’s reached the desired consistency, cover the cream cheese frosting with a piece of plastic wrap to prevent a crust from forming. If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time). If the frosting seems too thick at this stage, add in additional cream (1 tablespoon at a time). This frosting can also be made in advance if needed and kept in the fridge for up to a month! While the cake layers bake and cool, make the cream cheese frosting. If you’re making these in advance, you can wrap and freeze them at this point. If you want to level them with a serrated knife, make sure to wait until the cake layers have fully cooled to room temperature. These cake layers bake up pretty flat, so leveling them is optional. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Then you mix the dry ingredients into the wet ingredients and it’s all ready to go.ĭivide the batter evenly between the prepared cake pans and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs. It’s as simple as whisking the dry ingredients together in one bowl, and the wet ingredients in another.
I love this cake recipe because it can be made by hand and comes together in minutes! The first step is to make the chocolate cake batter.
0 kommentar(er)
