Hi Friends! You asked for more recipes in our reader response survey so I am going to deliver! Today I have a positively perfect homemade cocoa cake recipe to share with you! I get crazy happy when I discover a recipe that is share worthy and this delicious cake most definitely is! It’s has the loveliest consistency too, not too dry, not too gooey and a day or two in the fridge makes it even tastier.
Cocoa cakes have been around for a very long time, in fact they were one of my Mom’s most favorite cakes to make. I have thought about that some and I think I know why. Cocoa was an ingredient that she always had in her kitchen cupboard. I would venture to say that most of us have these basic staples in our kitchen; Cocoa, flour, sugar, oil, vanilla salt and baking soda and baking powder. If you have these along with an egg or two you can make a cake.
I have always enjoyed baking when I have the time, but I sure don’t like to be rushed. Have you ever tried to make a homemade cake in-between car-pooling, tending a cross baby, suffering with a back-ache or being just plain tired? Well don’t even go there, the frustration and agony of defeat will leave you spent and believing that you can’t make a cake! With a scenario like this there is a good chance that the precious batter will end up going down the disposal.
( You know I’ve tried this … and there were tears.) There is a place and time for making and baking a cake from scratch, looking back it may not have been with a small child on my hip!
Don’t rush the seasons of life.
Now, as perfect as my Mom’s Cocoa cake recipe is, I felt it was time to try a new recipe out. Whenever I venture out of my baking comfort zone I go with folks I know. The recipe for this cake and for the caramel icing recipe that I will share next week comes from Trisha Yearwood. I have made a few tweaks here and there.
- 2 cups sifted all-purpose flour
- ⅔ cup sifted cocoa
- 1¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1⅓ stick unsalted butter (2/3) cup softened
- 1⅔ cups granulated sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- 1⅓ cups water
- Cooking Spray (Bakers Joy)
- Cooling rack
- Preheat oven to 350 degrees. Spray two 9-inch round cake pans with Bakers Joy.
- In a bowl sift together flour, cocoa, baking soda, baking powder and salt. Set aside.
- In a separate bowl with an electric mixer, cream the butter and sugar until fluffy.
- (about 5 minutes.)
- Add eggs,and vanilla and beat on high speed for 3 minutes.
- Add the flour mixture in stages with 1⅓ cups water, beginning and ending with flour.
- Divide the batter evenly between the prepared cake pans and bake between 30-35 minutes.
- Cool cake in pans for 10 minutes and then turn layers out onto racks that have been sprayed with Bakers Joy.
I dressed up this delicious cake with a handmade cake topper that you can easily make too.
Just click right on over right here!
Thank you for joining me today!
Next week I’ll be sharing my homemade Caramel Frosting and I’ll share with you the details on how to caramelize brown sugar in a cast iron skillet. Hopefully I will be able to include the video I made too.
Happy weekend !