How to Make My Wedding Cake
FYI: This recipe can be used for ANY occasion!
YES, that’s me and Jason!! Our wedding was selected to be featured in “The Knot” Magazine. We are so grateful to have had our day captured in this publication and I am so grateful that the main reason they selected us was because of my wedding cakes! Baking is my favorite thing to do next to singing. I had no idea that making seven cakes (for our 53 guests) would get me so much attention. I mean, I would have made eight if I had had a bigger kitchen!
The recipe is my Mama’s. She made this chocolate cake at least once a month my entire childhood and on our birthdays it was generously topped with fresh whipped cream, kiwi and berries. I have never found a chocolate cake as wonderfully balanced; it is incredibly moist, yet fluffy and not too sweet. To give you an idea of how much I have made this cake, check out this recipe… I mean THAT’S LOVE!
Mama’s Chocolate Cake
INGREDIENTS
1 cup canola oil
2 1/4 cups sugar (450 g)
2 eggs
1 teaspoon vanilla
2 3/4 cups AP flour (330 g)
1/2 cup unsweetened cocoa powder (50 g)
6 Tablespoons dry buttermilk powder
2 teaspoons baking soda
1 teaspoon salt
2 cups milk
2 Tablespoons vinegar
METHOD
Preheat oven to 350 degrees.
In a stand mixer blend oil and sugar until thoroughly combined; about 2 minutes on medium-high.
Lower mixer speed and add eggs, one at a time, incorporating each fully.
Add vanilla and increase speed to high. Let the mixer continue to run while you prepare the dry ingredients.
Whisk together all dry ingredients in a large bowl. Set aside.
Pour 2 cups of milk into a liquid measuring cup. Top with vinegar and let stand until it begins to curdle and look thick; about 2 minutes.
Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with the milk mixture in 2 additions.
Allow batter to fully come together, scraping down the sides of your bowl as needed.
Increase speed to high and continue to mix for at least 5 minutes.
Generously grease pan of your choice with cooking spray or fill a cupcake pan with cupcake liners.
Pour batter into pan and bake for 55 minutes if using the entire batter in one pan like my Mama (13” x 9” x 2”).
This recipe is a lot of batter so there are many options! Whatever you choose, the cake is done when the heavenly smell pops. I don’t remember my mom ever setting a timer. She just knew by the “smell pop” and a toothpick inserted into the center coming out clean. Use the following bake times for smaller pans. Note: these times are assuming your baking in batches like one pan of 12 cupcakes or two 8” rounds, etc. If you’re fitting more into your oven at once, it will take longer, however, I recommend baking in batches. I like to mix it up and make, for example, a bundt cake AND six cupcakes.
Cupcakes - raw batter 2” thick: 30 minutes (~36 cupcakes)
8” - 10” round pan - raw batter 1” thick: 35 minutes (~ four 8” rounds)
12” round pan - raw batter 1” thick: 40 minutes (~ three 12” rounds)
10” round pan or bundt cake - raw batter 2.5” thick: 45 minutes (~ one with leftovers for ~ six cupcakes)