one bowl 6 inch chocolate cake
I love 6 inch layered cakes. They're the perfect amount of cake for a modest sized group to enjoy without having a ton of cake left overs. And I would pick chocolate any day of the week, but you can grab my Vanilla version of this cake here if that's your preference. Both of these recipes are one bowl cakes. While I love a baking challenge from time to time, I strive to make the bulk of my recipes simple and accessible for the busy home baker. This 6 inch chocolate cake hits the mark and the cake shown in this photo was actually mixed by my 2 year old. You can see the video over on my Instagram page.
Here's what you'll need:
- 1 1/4cups AP flour
-1/3 cup unsweetened baking cocoa
-2 tsp baking powder
-1/2 tsp salt
-3/4 cups vegetable oil
-1 cup sugar
-1 tsp vanilla
-1/2 cup cooled coffee
Prepare two 6 inch cake pans with parchment paper and/or non-stick cooking spray. Pre-heat your oven to 350 degrees. In a large bowl, mix together the oil and sugar. Add in the eggs one at a time and stir. Add the vanilla extract. Stir.
Add all of the dry ingredients of flour, cocoa, baking powder and salt on top. Use a fork to lightly mix together the dry ingredients on top of the wet ingredients. Then fold the dry ingredients into the wet ingredients. Pour the coffee into the mixture and stir until just combined. Don't overmix.
Pour into the prepared pans and bake for 27-30 minutes. Remove from the oven and allow to cool in the pans for approximately 20-30 minutes before transferring to a wire cooling rack. Top with your favorite frosting, whip cream, fruit, sprinkles, chopped chocolate etc. Enjoy!
It's cake season around here! Most of our family birthdays and our wedding anniversary are between May and June. Add in Mother's Day, Father's Day and a First Communion and it's sort of a lot of cake. I'm good with that!
I love 6 inch layered cakes. I find that they're the perfect size for most of our celebrations so that everyone gets a piece and there's a modest amount of leftovers. I like modest leftovers....too much cake sitting in my fridge is dangerous.
I've tested this recipe using a stand mixer and mixing by hand. Both methods came out beautifully. Frost and fill the cakes with your favorite frosting, whip cream and/or toppings and you're done. You can get my vanilla buttercream recipe here (you will need a separate bowl for frosting and a hand or stand mixer). Buttercream is my favorite!
Here we go!
-1 1/2 cups all purpose flour
-2 tsp baking powder
-1/2 tsp salt
-3/4 cup vegetable oil
-1 cup sugar
-1 TBS vanilla extract
-1/2 cup whole milk
Prepare two 6 inch baking pans with parchment paper and/or non-stick cooking spray and pre-heat your oven to 350 degrees. Combine the vegetable oil and sugar in a large bowl. Mix together. Add your eggs and combine. Add the vanilla extract and stir together. Place all of the dry ingredients (flour, baking powder and salt) on top of the wet ingredients. Use a fork to lightly combine the dry ingredients together. Then slowly begin to stir the dry ingredients into the oil/egg/vanilla mixture. Slowly add half of the milk. Stir. Add the remaining milk and stir all of the ingredients together until just combined. Use a rubber spatula to run around the side of the bowl to make sure all of the dry ingredients are incorporated. Don't over mix. Optional: fold in a couple of handfuls of sprinkles!
Pour into your cake pans and give them a gentle tap on the counter to work out any air bubbles. Bake for 27-30 minutes. Check the cakes frequently at 25 minutes. The cakes are done when a toothpick inserted to the middle comes out clean. Remove from the oven. Allow to cool in the pan for 20-30 minutes and then transfer to cooling rack to finish cooling.
Once fully cooled, frost, serve and enjoy! Store in the fridge.
june: birthday cakes and macarons
I touched on this in my last post but I'm declaring here and now that May/June is the new December. I've been trying to get away from using the word "busy" but I'm not sure what the better way to describe it is. Schedule too full? A lot of cool, amazing, fun things going on that this almost third trimester pregnant lady can barely keep up with? No matter which word or phrase I settle on the bottom line is that we had a whirlwind of school musicals, dance rehearsals and recitals, end of year activities and June is a big birthday month around here. It was all wonderful but I'm looking forward to the slower pace of long summer evenings!
On the baking front, this was the month of the birthday cakes. My go-to recipe is this lovely white cake from scratch by Goodie Godmother. I've posted about this before over on Instagram and this is a recipe to try if you've been looking for an easy and delicious white cake from scratch. I modified it to an orange and cranberry version for Christmas and I made an Oreo version for my daughter's communion last year. Super simple to change it up!
The first birthday required rainbows and we went with simple vanilla white cake with vanilla buttercream, topped with white chocolate strawberries and all the rainbow sprinkles. I had strict instructions that she wanted a rainbow birthday. I'm still trying to practice that smooth buttercream finish on a cake and this was a good practice run....I'm getting there! I think I fuss too much and keep trying to perfect the frosting finish and make things worse. Many moons ago, I took one of those cake decorating classes at Michael's with a good friend and I remember our sweet instructor telling us to stop fussing at a certain point, but it's so hard to not be Type A about it and just get that last little bump smoothed out...which then ends up creating 3 more.
The second birthday checked off a goal from our baking bucket list as my daughter and I baked macarons for the first time! This "little one" is Paris obsessed these days and loves everything teal so she wanted a Paris themed cake. She's talked about macarons for months. I said we would give them a go but I admittedly was intimidated. My baking style is totally "a little bit of this, a little bit of that" and macarons are. not. that. They are precise. I needed to use a scale...and a stop watch...and my Vitamix....and a mesh sieve....but we moved forward anyway and we had success for a first try with the very helpful tutorial by Turquoise Toffee. I can't say that each cookie came out like these photos. I baked a few too close together and they crumbled, but they were great for taste testing. We kept these simple with a vanilla, teal macaron filled with vanilla frosting. I'm pretty sure we'll try new flavors soon as they're just too pretty to not make again.
Aannnd for the cake, we continued with the teal and Paris themes by plopping this giant Eiffel Tower stand on top as a cake topper after the cake was filled and frosted with likely too much vanilla buttercream (but is there really such a thing as too much vanilla buttercream? I'm asking for a friend). This cake was made with the same recipe, but somehow I did something wrong this time because the cake was made the day of the birthday party but I found it a little dry. I know it's me and not the recipe because I've made it so many times before. I'm chalking it up to distracted baking, which has happened around here before...more than once. I've had experiences in the middle of a recipe only to get distracted by kids or dogs and then return to the recipe and forget where I was mid-measurement and then oops. Too much flour, too little flour....no sugar...oops. I'm not sure what the specific culprit was this time but I will pay more attention next time. Really...I will.
That's June in a nutshell for me. I hope that you have had a wonderful month and enjoy all that summer sunlight!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.