Hey everybody and happy Saturday! So my dad’s birthday was Thursday and he requested a chocolate cake. I had a few choices: buy a cake, use a box mix, or face my fears and try and make it from scratch. Well, enter my hero, Ree Drummond aka the Pioneer Woman, with a tried and true classic chocolate cake recipe in this month’s magazine! Now, if you know me at all, you would know that baking from scratch terrifies me. So, with that being said.. Here goes nothing! * Full disclosure- I had to redo the recipe because my first batch of cakes completely fell apart. I called my sister and cried on the phone and then put the apron back on and made another (successful) batch!!*
**This recipe was from the Fall 2017 issue of The Pioneer Woman Magazine on page 125. She also has it on her website, which I will link Here.
Ree recommends making this in a large sheet pan and serving it right out of it. I was making a birthday cake, so I wanted to use two square cake tins.**
- 2 cups of all purpose flour
- 2 cups of granulated sugar
- ¼ teaspoon salt
- 2 sticks of salted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 1 cup boiling water
- ½ cup buttermilk (Ree’s tip if you don’t have buttermilk is to pour just under a ½ cup of whole milk and a bit of white vinegar)
- 2 large eggs beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Tighten that apron, and here we go:
-If you’re using a regular oven, go ahead and preheat to 350’ (If you’re toaster ovening like me, no need)
– Combine flour, sugar, and salt in a large mixing bowl.
– Melt the butter in a saucepan, and once melted add the cocoa powder and stir! Add the boiling water and let it bubble for about 30 seconds.
– Pour over the flour mixture and give it a quick stir to help it cool.
– Combine the buttermilk, beaten eggs, vanilla, and baking soda in a liquid measuring cup or bowl or whatever you want haha and give it a quick mix.
– Stir the buttermilk mixture into the rest of the batter and stir until combined!
– Ok, so here’s where I went a different route: I poured my mixture into two prepared square tins lined with parchment paper. I used an 8×8 and a 9×9 pans. Ree recommends an ungreased 13×18 sheet pan. (This shot is from the first round of destroyed cakes- I got smart the second time around and used parchment paper, as seen below.)
– If you use the sheet pan method, pop that into the oven for 20 minutes or until a toothpick comes clean from the center.
– I used the square pans and baked for 25 minutes.
There we go! As for frosting, I used a store bought variety, but feel free to use whatever frosting makes your heart go pitter pat! I hope you enjoy this cake as much as my family did! I conquered my fear of baking a cake from scratch, and I enjoyed it so much that I did it twice (lol) If I can do it, you can too! What’s your dish that you’re afraid to conquer? Let me know down below and we can try to conquer our (culinary) fears together!
P.S. Here’s the photographic evidence that I wrecked my first batch of two cakes:
I honestly have no idea what happened.. I tried to take them out of the pans, and then there was cake all over the kitchen table. *le sigh*