Changing A Butter Cake Recipe Into A Chocolate Cake Recipe

Baking By StephsCakes72 Updated 13 Aug 2010 , 10:53pm by StephsCakes72

StephsCakes72 Posted 3 Aug 2010 , 7:02pm
post #1 of 7


I have been using the following recipe for my yellow cakes:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

It holds fondant well, etc. I would like to know if I can turn this into a chocolate cake recipe? I used another chocolate cake recipe and it cracked under the fondant because it was too moist. icon_sad.gif


6 replies
StephsCakes72 Posted 10 Aug 2010 , 4:42pm
post #2 of 7

No one? icon_sad.gif

deMuralist Posted 10 Aug 2010 , 4:58pm
post #3 of 7

I would check either in the Cooks Illustrated baking book (can't think of the title right now) or in Shirley O. Corriher's Cookwise book. Cocoa powder and chocolate might change the ph of the batter and you may have to adjust by adding baking soda.

There was a chocolate cake bake off on this site and the results may include details about the sturdiness of the cakes.

artscallion Posted 10 Aug 2010 , 5:00pm
post #4 of 7

The Cake Bible has a regular butter cake and a chocolate version of the same cake. I'm at work so I don't have it with me. But maybe a Google search will find you the two recipes and you can compare to see how she adapted one to the other.

StephsCakes72 Posted 10 Aug 2010 , 6:51pm
post #5 of 7

Thank you both so much! icon_smile.gif

auzzi Posted 13 Aug 2010 , 4:51am
post #6 of 7

substitue 1/4 c flour with 1/4 c unsweetened cocoa powder

StephsCakes72 Posted 13 Aug 2010 , 10:53pm
post #7 of 7

Thank you Auzzi!!!!!!

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