Chocolate Cake Recipe (2024)

FAQs

What is a secret ingredient for cakes? ›

When it comes to creating moist and delicious cakes, sometimes the secret ingredient is something unexpected. In this case, it's applesauce. Not only does applesauce add moisture to your cake, but it also serves as a healthier alternative to high-fat ingredients.

"Adding an additional egg creates a richer, fluffier cake," says Waterson. Tack on an additional egg than what's called for on the box while mixing, and mix as normal. Egg whites: Egg yolks contain more fat than egg whites. For a light, airy cake, swap out whole eggs for egg whites.

Baking powder and baking soda are common leavening agents, which means they help baked goods rise during their cooking time. If you do not have enough of these ingredients in your recipe, then they will not emit enough gas and your cake will not rise.

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated. Upon activation, Carbon dioxide is produced, which allows baked products to rise and become light and fluffy.

There's a simple trick to making chocolate desserts taste even better. Sure, cocoa powder and chopped chocolate give anything a rich, chocolate flavor. But if you want that flavor to be more complex and intense, add a little coffee to the recipe.

When left out at room temperature without any covering, a baked cake—even a frosted cake—dries out quickly. A better way to store cake is to cover it in plastic wrap followed by aluminum foil. This seals in moisture and prevents air from drying out the cake. Store cupcakes in an airtight container.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

How do you make a box cake taste like it came from the bakery? ›

Adding a liquid with a higher fat content though will make your mix taste just like it was made from scratch. Use the same amount of milk in place for water, or try buttermilk to add a touch of tang and create a fluffy crumb.

Simply put, most boxed chocolate cake mixes need more chocolate. I've successfully added up to 6 ounces of melted bittersweet chocolate (or Nutella) to box-cake batter. To enhance the richness of chocolate batters even more, add a spoonful of Kahlua, dark rum, or espresso. Pair with chocolate buttercream frosting.

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

The milk adds fat, which results in a better flavor and density in your cake. If you want to make your cake extra rich, swap out the milk for buttermilk. Because buttermilk is extra thick, use a few more tablespoons than the recipe calls for.

To make it, start by combining tomato soup and baking soda together in a bowl. This will help neutralize the acidic taste of the canned ingredient. Next, beat together sugar, butter, egg, cinnamon, cloves, and salt in a large bowl until smooth. Mix in the tomato soup mixture, then stir in flour and raisins.