Print Recipe
Kara's Perfect Chocolate Cake
The perfect chocolate scratch cake from Kara Andretta of Kara's Couture Cakes. She has perfected a tender, light crumb that is perfect for both wedding cakes and sculpted cakes. It's easy, but be sure to follow the directions exactly, the method and mixing times are important. Baking is a science, ya know!
Votes: 17
Rating: 4.41
Rate this recipe!
Type of Recipe Cake, Chocoalte
Prep Time 15 mintues
Cook Time Varies
Passive Time 15 cool time
Servings
cups
Ingredients
Type of Recipe Cake, Chocoalte
Prep Time 15 mintues
Cook Time Varies
Passive Time 15 cool time
Servings
cups
Ingredients
Votes: 17
Rating: 4.41
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. You can line your pans with parchment on the bottom and sides if you wish for easy removal, use a cake release spray or the cake release recipe.
  2. Add all dry ingredients (flour, cocoa powder, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting. (pictures do not include the cocoa powder, just to be used as reference to mixing method)
  3. In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
  4. Turn mixer to low and add room temp chunks of butter slowly to the dry mix.
  5. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly. Your dry ingredients and butter mixture should crumble when squeezed gently, hold it’s shape.
  6. On low speed, add 1/3 of the liquid ingredients to the dry/butter ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
  7. Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  8. Add the remaining wet ingredients and beat on medium speed for 5 minutes.
  9. Fill desired pans 2/3 of the way full.
  10. Bake until a skewer comes out clean and sides have begun to pull away from the side of the pan. (see additional notes below)
  11. Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
Recipe Notes

*Vanilla extract can be substituted for vanilla bean paste.

Cooking times vary depending on size of cake. Start checking at 30-50 min for 6"-10" pans, and 50-80 min for larger pans. Bake until a skewer comes out clean from the center of the cake and sides have begun to pull away from the side of the pan. 

 

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10 Comments
  1. Fabiana 3 years ago

    Exquisite!!!
    The texture is AMAZING… the flavor its the BEST!!!

  2. Di 3 years ago

    The filling? Please can we have the filling to go with this awesome cake 🙂

  3. […] The Perfect Chocolate Cake (free!) 9 cups (to make 2 x 8″ rounds, approx 2″ tall) be sure to Prepare You Cake Pans properly. […]

  4. alexandra lundgren 2 years ago

    Should the recipe be 7 eggs no egg whites?

  5. Amy Ajibowo 2 years ago

    Finally, the search is over for the perfect vanilla cake, I love this recipe. Thank you!

  6. Tarybeky 1 year ago

    Hi! Sorry about my english, i’m from spain and i don’t speak it very well.
    I preciate your job, it is an amazing bunch of recipes and tutorials, very usefull.

    Thanks!

  7. Dena Waddell 1 year ago

    Should I purchase Dutch “processed” cocoa? That is what came up in the search on Amazon. Dose it make a difference?

  8. Cowrestlingmom 11 months ago

    Can this be used on Denver?

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