Chocolate Birthday Cake
Ingredients
nonstick cooking spray
1 cup all-purpose flour
1 cup sugar
½ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup melted unsalted butter
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 cup water
1½ cups vanilla frosting
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
June Oven
Grease the pan
Coat the interior of a round baking pan with nonstick cooking spray.
round baking pan
nonstick cooking spray
Start combining the dry ingredients
Combine the flour, sugar and cocoa in a large bowl.
1 cup all-purpose flour
1 cup sugar
½ cup cocoa
measuring cups
large bowl
Add the remaining dry ingredients
Add the baking powder, baking soda and salt to the dry ingredients. Whisk to combine and set aside.
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
measuring spoons
whisk
Start combining wet ingredients
Place the melted butter and vanilla extract in a medium bowl.
2 teaspoons vanilla extract
⅓ cup melted unsalted butter
medium bowl
liquid measuring cup
Add the remaining wet ingredients
Add the vinegar and cold water to the wet ingredients. Stir to combine.
1 teaspoon white vinegar
1 cup water
spatula
Combine the wet and dry ingredients
Slowly whisk the wet ingredients into the dry ingredients. Whisk until the cake batter is smooth and glossy. Do not overmix.
Pour the cake patter in the pan
Scrape the cake batter into the greased pan with a spatula.
Bake the cake
Transfer the cake to the middle shelf of the June Oven. Bake for 35 minutes or until a toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow directions on your June Oven to continue cooking.
Cool and frost the cake
Remove the cake from the June Oven and let it cool completely in the pan. Once cool, run a paring knife between the pan and the edges of the cooled cake. Unmold the cake and transfer the cake to a platter. Use a spatula or knife to spread the frosting evenly on the top of the cake.
1½ cups vanilla frosting
offset spatula
paring knife
Add decorations, if desired
Decorate the cake with sprinkles or other toppings, if desired.
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