Next, pour the batter into your prepared pans, ensuring an even distribution. If you’re using two round pans, you can use a kitchen scale to help measure the batter for even layers. Bake for 30-35 minutes, depending on your oven. Trust your nose! When the aroma fills your kitchen and a toothpick inserted in the center comes out clean, it’s done! Let the cakes cool in the pans for 10 minutes before transferring them onto a cooling rack to cool completely.
While the cakes are cooling, I suggest getting a head start on your frosting. A classic chocolate buttercream pairs beautifully with this cake. Simply beat together butter, cocoa powder, confectioner’s sugar, and a splash of milk until you reach the desired consistency. While you wait, relish in the delicious smell that fills your kitchen—it’s absolutely heavenly!
Once your cakes are cooled, it’s time for the fun part. If you’ve baked round cakes, level them out using a serrated knife, if necessary. Spread a generous layer of frosting between the two cakes and then cover the entire cake with frosting. Don’t be shy with the frosting—this cake deserves to be adored!
Pro Tips for Best Results
When I first started making this chocolate cake, I experimented with different types of cocoa powder. I found that Dutch-processed cocoa gives a richer flavor compared to the regular stuff, so if you have it on hand, definitely use that! Also, I like to use room temperature ingredients to help the batter blend better and yield a lighter cake.
One thing I learned the hard way is to be careful with over-mixing the batter. It’s best to mix just until you can no longer see the dry ingredients—this helps keep the cake light and airy rather than dense. I always set a timer while mixing so that I don’t lose track!
Finally, I urge you to taste your batter before you bake. A little spoonful of that raw goodness will tell you if you need to adjust the amount of vanilla or cocoa powder. Believe me, perfecting your batter will lead to a perfect cake!
Common Mistakes to Avoid
One mistake I see often is not measuring the flour correctly. It’s tempting to scoop straight from the bag, but that can lead to a dense cake. I always spoon flour into my measuring cup before leveling it off with a knife. This little tip can make a world of difference! (See the next page below to continue…)