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SIMPLE homemade cake recipe – Follow Us

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Simple homemade cakes It is fat, moist, and literally melts in your mouth. All you need is a bowl and a whisk.

If you've been following me for a while Chocolate caramel cake It has been my favorite for a long time. They use a can of mix and it is very stupid and delicious. But I think these homemade cakes from scratch could be the modern winners. Seriously divine!

stacked cake taken with one bite

I've been looking for better loot than box cake for years! My family loves Ghiradelli cakes from the box mix and I am determined to make a version from scratch. This recipe sounds damned and even my husband declared it BEST!

The preparation of this recipe is very simple and is done in less than 30 minutes. All you need is a bowl and a whisk. Pantry uses staples and I bet you have everything to obtain them. I can't wait for you to try them!

I absolutely like this hot, fresh oven, but since you don't want them to go, try cutting them in a very short amount of time. These cakes literally melt in your mouth and burst with chocolate flavor. Take a glass of milk and dig!

mix the cake batter

How to make a cake from scratch

MIX. Beat the melted butter, butter and both sugar in a large bowl. Beat the next egg and the next vanilla for about 1 minute. Mix the flour, cocoa powder and salt until there is small mixing. Do not exaggerate. Then fold the chocolate pieces.

Cook. Pour the dough into a parchment lined up in an 8 × 8 inch pan and bake for about 20 to 25 minutes or at 350 ° F until the toothpick is clean.

BEAUTIFUL. Take it out of the oven and let it cool in the pan for a few minutes. Use the edges of the parchment paper to take the cakes out of the pan and place them on a cooling shelf. After cooling, cut into 16 squares with a plastic knife.

Cake batter in the pan

Cooking tips:

  • Be sure to use hot melted butter to form the crispy ball.
  • Really beat the eggs before adding the flour.
  • Do not mix too much after adding flour, as this will result in a denser, cake-like cake.
  • Use high quality chocolate for the great taste.
  • To make the cakes more lovely, add a few pieces of chocolate to the dough.
  • Try not to cut them straight out of the oven or they will crumble.
  • Feel free to double the recipe and pour it into a 9 × 13 "pan. You may need to cook for a few more minutes.

freezer

Wait for the cake to cool completely, then cut it into squares. Wrap individual cakes tightly in plastic wrap, place them in a freezer bag or container, and store them in the freezer. Cakes are kept in the freezer for up to 3 months. When you're alert to enjoy, dissolve and dissolve for several hours at room temperature.

sliced ​​cake on parchment paper

Simpler cake recipes:

Course: sweet

Local cuisine: American

Keyword: simple homemade cake

Preparation time: 8th minute

Cooking time: 20th minute

Total time: 28 minute

Servings: 16

Calories: 183

Simple homemade cakes that are fluffy, moist and literally melt in your mouth. All you need is a bowl and a whisk.

  • 1.2 Cup unsalted butter melted
  • 1 Tablespoon Vegetable oil
  • 1 Jar (198 g) white granulated sugar
  • 1/4 Jar (45 g) Brown sugar
  • 2nd large eggs
  • 2nd teaspoon pure vanilla extract
  • 1.2 Jar (65 g) All-purpose flour
  • 1.2 Jar (45 g) unsweetened cocoa powder
  • 1.2 teaspoon Kosher sea salt can take salt regularly
  • 1.2 Cup semi-sweet chocolate chips optional but recommended
  • Preheat the oven to 350 ° F. Draw an 8 × 8 inch pan with parchment paper and spray it lightly with non-stick spray. I want to abandon enough parchment paper to easily remove it.

  • Beat butter, vegetable oil, sugar and brown sugar in a large bowl. Add the eggs and vanilla and whisk for about a minute.

  • Then add the flour, cocoa powder and salt. Stir until it hardly mixes. Add the chocolate chips and mix until smooth. Be careful not to overdo it.

  • Bake for 20-25 minutes or until the toothpick is cleaned. Be careful not to cook for too long.

  • Let it cool slightly in the pan, and then you can remove the muffins with parchment paper to terminate the cooling. After cooling, cut the cakes into 16 squares with a plastic knife.

This recipe can easily be doubled. Cook the folding recipe in a 9 × 13 "pan. You may need to cook a few more minutes. You can also add 1/3 cup of chopped walnuts or walnuts for variation. Freezer instructions: Let it cool completely and wrap each cake in plastic wrap. Store in a freezer or zippered pocket for up to 3 months.

Calories: 183kcal | Carbohydrates: 28G | Protein: 3rdG | Fat: 8thG | Saturated fat: 5G | Cholesterol: 36mg | Sodium: 12thmg | Potassium: 133mg | Life: 3rdG | Sugar: 19thG | Vitamin A: 207II | Calcium: 18thmg | Iron: 1mg

THIS RECIPE PIN

stacked cake

to meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of Follow Us Recipes. If he doesn't make it in the kitchen, Jamielyn likes to hunt four small monkeys and sleep with his husband on the couch.

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