How to Bake a Delicious Chocolate Cake From Home!

Hello,

Krystal here! There are so many fun facts when it comes to cake! The world’s most expensive birthday cake had a price tag of $75 million; it was made with hand-sculpted fondant and loaded with several diamonds, and the world’s largest wedding cake weighed 15,032 lbs.; it was made by chefs at the Mohegan Sun Hotel and Casino in Uncasville, CT in February 2004. I know, crazy, right?

I’ve been professionally cooking since I was 12 years old. I’m so thankful that it’s come easy to me because I don’t know what my life would look like without it. I literally cook every day and I love it! Though I’ve cooked all my life; I’m not really big into baking, except when it comes to baking from a box mix. We’re going to be making a delicious chocolate cake from home, using a store-bought cake mix, but making it taste like it came directly from the bakery. Nowadays, it’s surprising just how amazing a store-bought cake mix can taste, as if it were purchased directly from the bakery. It’s simple, fun, and fast; what’s not to love about that? Just follow along with my Instructable but keep the box directions for additional support. These instructions, pictures, and videos are foolproof.

A majority of cake lovers acknowledge the fact that this tasty treat is best when made in the home because a person can make it based on the ingredients he or she prefers, even when made from a box. This process gives a step-by-step breakdown of how to bake a chocolate cake using a store-bought cake mix. Let’s get baking!

Cakes are one of the most fascinating desserts in the world because they come in a variety of flavors, colors, and designs. They are typically associated with celebrations such as weddings, graduations, anniversaries, and birthday parties, among many other observances. It's one of my favorite parts of the festivities. The first cake was originally given as an offering on a person’s birthday in 1785; it was the first-ever reference to a birthday cake.

To bake a chocolate cake, both wet and dry ingredients will need to be incorporated. These ingredients need to be gathered and measured to exact sizes. Bring the eggs and butter to room temperature; it will help them blend better and result in a tastier final product. This can be achieved by setting them out early before doing anything else. There are assorted sizes of eggs but most recipes call for large eggs, so unless the recipe specifies another size egg, this is the best choice. And no, food poisoning will not occur from leaving the eggs out. Just remember to start the baking process soon after.

The ingredients needed are 1 box of store-bought chocolate cake mix and 1 container of frosting or icing, 3 large eggs, 1 cup of water, 1/3 cup of vegetable oil, ¼ cup of flour, and also a way to grease the pan such as cooking spray (vegetable or butter), softened stick butter, or Crisco shortening.

The equipment needed consists of a 13 x 9-inch pan, large plastic mixing bowl, spatula, butter knife or icing spreader, hand mixer, wire rack, toothpicks, oven mitts, and of course, a functional oven. Remember to keep the cake mix box as it holds valuable information that can be needed throughout the entire process.

First pre-heat the oven to 350 degrees Fahrenheit for metal and glass pans or 325 degrees Fahrenheit for dark and coated pans before starting the baking process. Darker pans can absorb more heat than metal or glass pans, so it's important to lower the temperature so the cake doesn't end up burnt. Next, properly grease the sides and bottom of the pan with one of the following, cooking spray (vegetable or butter), softened stick butter, or Crisco shortening. When using butter or shortening, use a heavy-duty paper towel to spread around the pan. Don’t use a paper towel that can easily tear. This will ensure that the cake does not stick to the pan during the baking process. Then, flour the pan lightly and don’t forget to remove the excess flour. Although this step is not required on the box instructions, it doesn’t hurt. Again, make sure to get the bottom and the sides. Failure to do so will result in the cake sticking and will make it much harder to get the cake out of the pan. It will not look pretty.

Moving onto the baking process. Start by combining the cake mix, water, oil, and eggs in a large mixing bowl. Don't forget to go back to the beginning of these instructions for the exact measurements, if not following the box directives. Using the same measurement of milk or buttermilk, as a substitute for the water, makes the cake taste richer and as a result, softer. During this process, use a hand mixer on low speed, for about 30 seconds, to blend the ingredients until moistened. Then blend on medium speed for an additional 2 minutes. Be extra cautious when performing this step and securely hold onto the bowl and mixer. If a hand mixer is uncomfortable, the same process can be completed with a whisk, however, using the whisk can be a bit harder because of the potential mess and how time-consuming it can be. Occasionally stop and scrape down the sides of the bowl with a spatula, so that the batter mixes evenly. It should be of a smoother consistency with just a few lumps throughout the mixture; however, no clumps of dry ingredients should be showing. Try to refrain from overbeating the mixture as well. There’s a fine line between just the right consistency and too much. Stick to the recipe instructions.

By now, the baking process is halfway through. Carefully and slowly pour the batter into the greased baking pan. It’s essential to add the batter so it forms an even layer throughout the whole pan, this will prevent one side of the cake turning out bigger than the other. To guarantee this, lightly tap the pan on the counter a few times. This not only distributes the mixture evenly; it also makes it so that the batter does not have any bubbles in it. Scrape all of the mixture into the pan, every little bit counts.

After this is done, the next step is to place the pan into the preheated oven and allow it to bake for the required instruction time on the box. Use the center rack of the oven for even cooking distribution, set a timer, and monitor the progress of the cake to make sure it does not burn. Check the progress halfway through by turning the oven light on, instead of opening the door and letting the heat escape. To test if the cake is done, wear oven mitts and carefully stick a toothpick into the center of the cake. It should come out clean once the cake is done. If it is not done, bake for 2 more minutes and check it again with a different toothpick. It is ready once the desired light-brown color is achieved. Remove the pan from the oven and turn the oven off. Remember to wear the oven mitts, it does not feel good to get burnt. Set the pan on the wire cooling rack and allow the cake to cool for at least 10 minutes, before frosting.

Now that the cake has rested and cooled for at least ten minutes, carefully remove it from the pan using a clean spatula, butter knife, or icing spreader. This part may be somewhat overwhelming to a beginner, but let me assure you, it’s quite simple with my trick. Move the utensil around the edges of the cake, to help release it. There are multiple ways to release the cake without breaking it. One is to gently turn the pan over onto the wire rack and let the cake come out. Another is to gently slide the cake out onto the wire rack while holding onto the pan. Or using my trick, simply place the wire rack over the top of the cake. While securely holding onto both the cake pan and wire rack, with both hands; gently flip it over onto the counter. Carefully lift the pan off of the cake and set it in the sink. Let the cake cool on the racks for another 20 to 30 minutes before frosting.

The final step involves decoration, which is always the best part. This can be done with either frosting or icing. The cake must be completely cooled, as any attempt to add frosting will result in melting. There is no right or wrong way to add the icing; leave it in the pan or gently flip it onto the wire rack. It’s easiest to place the rack over the pan and then carefully flip it, this ensures that the cake doesn’t break and there is no mess. Using a spatula or frosting spreader, get a heaping scoop and add it in the center of the cake; spread it in a nice and even layer, including the sides if taken out of the pan. Repeat these steps until the cake is completely covered with an appropriate amount of frosting. If preferred, leave the cake plain, dust it with powdered sugar, or serve it with a scoop of ice cream. Last, of all, serve and enjoy. Cover the remaining cake with a sealed and secure lid or plastic wrap and refrigerate or leave on the counter.

Congratulations!!! In conclusion, it is also nice to know how to bake other varieties and add some creativity to the decorating process, but that comes with experience. A little bit of time, some ingredients, and the desire are all one needs to prepare a delightful dessert. Simple, fun, and fast. Thanks for trusting me to teach you how to make a delicious chocolate cake and remember that the greatest ingredient put into a cake, is love.