monosylabicgirl Posted 28 Feb 2012 , 7:22pm
post #1 of

Can y'all please share the "perfect" chocolate and vanilla cupcake recipes...
I have yet to find one that I really like...

17 replies
Debbye27 Posted 28 Feb 2012 , 7:29pm
post #2 of

I posted mine on here already
Delicious Moist Chocolate Cake (eggless)
I have never had to look for another chocolate cake recipe again!

Vanilla is another story....after trying a few DOZEN!!!! I ended up satisfied with Swans Down 1234 vanilla cake recipe....

carmijok Posted 28 Feb 2012 , 7:31pm
post #3 of

My go-to chocolate recipe is the Hershey's Perfectly Chocolate cake recipe on the back of the can. I add a pinch of cinnamon and a tsp of instant coffee to the boiling water to give it a little dimension and it is great. Easy too. Just make sure your baking powder and soda are fresh.

Debbye27 Posted 28 Feb 2012 , 8:28pm
post #4 of

jeez if I see one more post about the hershey's chocolate cake, you guys are going to force me to try making it!!!! and I LOVE my chocolate cake recipe icon_wink.gif

carmijok Posted 28 Feb 2012 , 8:40pm
post #5 of
Quote:
Originally Posted by Debbye27

jeez if I see one more post about the hershey's chocolate cake, you guys are going to force me to try making it!!!! and I LOVE my chocolate cake recipe icon_wink.gif




Yes...come to the dark side...! This cake is so easy you'd be crazy not to just try it. If you do here are some things I've learned. It's better to add the sugar just before you add the boiling water. I don't know why but it rises more evenly. It's a sticky cake so put parchment in the bottom of your pans no matter how much you grease them. And make sure your baking powder and soda are fresh. If you are at a high altitude you should use less soda.

But, if you love your cake and everyone else does too...stay with it! No need to fix if it ain't broke!

Debbye27 Posted 28 Feb 2012 , 8:54pm
post #6 of

I know but you're talking to a girl that will buy 4 different mixers to try them all out, then return the ones she doesn't want.. icon_wink.gif I am always looking for more more more! So I will now have to add this cake to my list....I've never used parchment paper though -I make a cake release out of shortening, flour, and oil and it works like a charm every single time.....have you tried this? If it's necessary I can try the parchment paper, I just feel it's more work to cut it out perfectly...you do the parchement with all your cakes, right?

sweetcakesbyjen Posted 28 Feb 2012 , 9:18pm
post #7 of

I must tell you that I just tried the Hershey's Chocolate cake last Friday from the back of the can like carmijok suggested, and it is delicious!!!! I still have some sitting around today, so my mom came over and we had a little snack, and it was still really, really good! I will have to try adding the sugar right before the water. Thanks for the tip, carmijok!
I did not use parchment in my pans, and they came out okay. I do, however, use the Pillsbury Baking Spray and that kept mine from sticking.

Debbye27 Posted 28 Feb 2012 , 9:21pm
post #8 of

okay okay okay.....I'll move it up on my to do list icon_wink.gif

carmijok Posted 29 Feb 2012 , 7:58am
post #9 of
Quote:
Originally Posted by Debbye27

I know but you're talking to a girl that will buy 4 different mixers to try them all out, then return the ones she doesn't want.. icon_wink.gif I am always looking for more more more! So I will now have to add this cake to my list....I've never used parchment paper though -I make a cake release out of shortening, flour, and oil and it works like a charm every single time.....have you tried this? If it's necessary I can try the parchment paper, I just feel it's more work to cut it out perfectly...you do the parchement with all your cakes, right?




I am afraid we are a lot alike in many ways. I only do the parchment with this chocolate cake. It's sticky...and I have tried that baking spray with the flour and it didn't work. The bakery I worked for also used the cake release you described...and she still had problems with it sometimes. I usually grease my pans with Crisco, flour them and THEN spray with butter Pam. On every other cake, this works great...on this chocolate I can have issues. So better to be safe than sorry!

Debbye27 Posted 1 Mar 2012 , 12:34am

Okay, just gotta say that I made my chocolate cake recipe into cupcakes last night.....and oh my god they are so good! I will be trying out this Perfect Chocolate Cake recipe soon, I mentioned it to my mom today and even she said it was great...but I have to put my recipe right up there...and now want to compare them!

Bridgette1129 Posted 1 Mar 2012 , 6:45am
Quote:
Originally Posted by Debbye27

I make a cake release out of shortening, flour, and oil and it works like a charm every single time.....have you tried this?




thumbs_up.gif Love pan grease! I have never had it fail!

Bridgette1129 Posted 1 Mar 2012 , 6:46am
Quote:
Originally Posted by Debbye27

okay okay okay.....I'll move it up on my to do list icon_wink.gif




I used to swear by Hershey's black magic but it is too moist, which is not a bad thing at all EXCEPT that when I try to fill them as cupcakes they fall apart. Not enough structure. I have not tried their basic chocolate cake though.

I have switched recipes for one with more structure.

Spooky_789 Posted 3 Mar 2012 , 5:40am

About how much should I reduce the baking soda since I'm at a high altitude? Also, should I fill half full or less? I just attempted to bake these using the measurements that Wilton recommends and they overflowed.

carmijok Posted 3 Mar 2012 , 6:24am
Quote:
Originally Posted by Spooky_789

About how much should I reduce the baking soda since I'm at a high altitude? Also, should I fill half full or less? I just attempted to bake these using the measurements that Wilton recommends and they overflowed.




I read that someone who had success at high altitude reduced the baking soda to 1 tsp instead of 1 1/2 . If I was wanting to figure out how much to fill them I'd experiment with just a couple to see which works best. Fill your empty spaces with liners...or a little water and just use a couple to test how high they rise before baking the whole batch.

icer101 Posted 3 Mar 2012 , 6:45am

I have made the hersey cake recipe. I love the taste. A lot of decorators on this site are substituting the milk for same amount of sour cream. They say it makes it firmer and it doesn,t sink in the middle and yes , also adding the sugar before the boiling water or coffee. hth got to try the sour cream.

Spooky_789 Posted 3 Mar 2012 , 7:20pm

I made the adjustments of reducing both the BS and BP as SCPscratch suggests from another thread. I used the sour cream instead of milk. I also added the sugar just before the hot coffee. Plus put only 2.5 cups batter in my 8" rounds and 1.25 cups batter in my 6" rounds, and all of that combined worked! I make quite a few doctored cake mixes so I'm glad when I do make a scratch cake that I'm able to figure it out and get then to turn out well and taste good too.

Thanks everyone for all your good advice! icon_biggrin.gifthumbs_up.gif

ChefAngie Posted 3 Mar 2012 , 9:14pm

Try the recipes on allrecipes.com

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