Chocolate Cake
My go-to recipe for chocolate cupcakes, this recipe also makes a fine chocolate layer cake. Whatever shape or form, frost with this Chocolate Buttercream Frosting.
Ingredients
Instructions
Heat oven to 350 degrees. Insert cupcake liners into two 12 cup muffin pans, or grease the bottom and sides of one 9 X 13” rectangular pan, or two 9” round pans. When planning to unmold the cake, I line the bottom of the pan with fitted parchment paper to ensure the cake comes out in one piece. Set the pans aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy. Stop the mixer and scrape down the sides. Add the vanilla and eggs and mix until eggs are just blended.
In a separate medium bowl, whisk together the flour, cocoa, salt, baking soda, and baking powder. Add this flour mixture and the water to the creamed wet ingredients and mix together on low until all ingredients are incorporated, stopping occasionally to scrape down the sides.
Pour the batter into the pan(s), dividing evenly, and bake in a 350 degree oven until a toothpick inserted in the center comes out clean. Approximately 15 to 18 minutes for cupcakes, 35 to 45 minutes for a rectangular pan and 30 to 35 minutes for two rounds.
