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I was asked to make a swirled colorful cake that was also
chocolate flavored, which was quite the challenge. I decided to make my usual white cake recipe (re-posted below)
as well as a dark chocolate fudge cake recipe.
After separating and coloring the cake batter I put them in the cake pan
and swirled them with an offset spatula.
White Cake recipe
1
c plus 2 Tbsp butter
4
½ c cake flour
1
½ c milk
9
large egg whites, lightly beaten
1
Tbsp vanilla extract
1/2
tsp almond extract
2
Tbsp baking powder
1
½ tsp salt
2
¼ c sugar
Directions
1. Preheat oven to
350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out
excess flour.
2. In a medium bowl,
stir together, milk, egg whites, and extracts. Into a second medium bowl, sift
together the flour, baking powder, and salt; set aside.
3. Place butter in a
medium bowl and using an electric mixer beat the butter on medium speed for 30
seconds, gradually add the sugar. Continue beating until light and fluffy,
about 2 minutes.
4. Add one-third of
the flour mixture and one-third of the milk mixture, and beat on low speed
until just incorporated. Add remaining flour and milk mixtures in 2 separate
batches beating between additions to fully incorporate.
5. Divide batter
evenly between prepared pans. Bake until top of cake springs back when lightly
pressed and a cake tester inserted in the center comes out clean, 25 to 30
minutes.
6. Let cakes cool in
pans on wire racks for 5 minutes before gently removing the cakes from their
pans. Allow to cool completely before
adding any frosting, filling, or other decorations.
(*recipe adapted from a Martha Stuart Cookbook*)
I was asked to make two cakes using the method as described above. The first cake was a “smash cake” for a 1
year old baby and had to look like a giant cupcake but with the rainbow colored
cake inside. The second cake was to be a
rectangular single layer cake that I frosted first with chocolate frosting and
then piped on detailed swirls and flowers (It was a Hawaiian themed party).