I am the cake mix queen. There I said it. *sigh* So sad to consider yourself a “baker”, albeit a very amateur one, but still, I cannot make a cake from scratch. My favorite part has always been the decorating so unfortunately the actual “baking” has suffered. I tried to make one for Lexi’s birthday and 7, actually it might have been 8, ended up in the trash. However, the tides, they are a turnin’.
My niece turned 7 last week. Yes, I can’t believe it either. She is just an awesome little lady and I am very proud of her. She’s fun and funny and smart. When I asked her what her favorite kind of cake was she said “Chocolate” and I said “So chocolate with white frosting?” and she said “No, chocolate frosting!” That’s my girl.
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So I thought that this would be a good opportunity to try try try again to make a cake from scratch. I started perusing my recipes in order to make her a birthday cake and found this on Lick the Bowl Good. If you have not been introduced to the beautiful Monica, then everyone, this is Monica, and she has a beautiful blog and fantastic recipes (and gorgeous pictures).
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This cake and frosting was soooo simple. And the name is not in the least misleading. It literally melts in your mouth.
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Hurray!!! I made a cake from scratch! Put this on the calendar!! And it was gooood. Bye bye cake mixes!!
Melt In Your Mouth Chocolate Cake
Source: Lick the Bowl Good
- 2 cups flour
- 2 cups sugar
- 1/4 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs (I use Vital Farms ethical eggs… it matters folks!)
- 1 cup vegetable oil
- 1 cup buttermilk (if you don’t have any add 1 TBSP white vinegar to 1 cup of milk and let stand for 5 min. I used soy milk and it worked fine.)
- 1 cup boiling water
- 1 tsp. vanilla
Mix all ingredients well except water and vanilla. Then add them and mix. Batter will be thin. (Patti Note: don’t be afraid, it bakes beautifully for such a thin batter. Cake will be done when it springs back and pulls away a little from the sides of the pan.)
Pour into 3 greased and floured 8 or 9-inch cake pans.
Bake at 350 degrees for 30-35 minutes.
Chocolate Cream Cheese Frosting
- 8 0z. cream cheese, room temp. (I used Vegan cream cheese, it might have made the frosting a little thinner, but still very yummy)
- 1 Tbsp. milk
- 4 cups powdered sugar, sifted
- 3- 1 oz. squares unsweetened chocolate, melted
- 1 tsp. vanilla
- 1/8 tsp. salt
Mix cream cheese and milk together. Gradually blend in sifted powdered sugar. Add melted chocolate, stir well then add vanilla and salt. (Patti Note: I had to add a little more icing sugar to my frosting, it was very thin with the amounts in the recipe. I like my frosting a little thicker. Just FYI.)
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Baking Pans: 9 inch round
Decorations: Icing Flowers, Pearl Candy Beads