How to Make Moist Homemade Chocolate Cake with No Mixer-Cake Lessons
How to Make a Moist Chocolate Cake with No Mixer. No tools to cook with ? No problem. All you need to make this cake is a whisk! Many people starting out do not have stand mixers or hand mixers. That won't stop you from making this cake. Cake Lessons gives you a ratio to remember that will help you make variations with the cake, vanilla, chocolate, fruit flavors, anything goes when you know the ratio of sugar to flour to butter or shortening! This knowledge is a must for young bakers!
A start to a successful cake is the cake layers! Making a cake is simple and easy if you know and understand the baking techniques. For these you can watch our 1st video post. This video is the recipe for my mother's white layers. I show you the ingredients and the order they should be mixed to make the perfect cake layers for decorating. I hope that you make this your go to recipe for making birthday, special occasions, and showers. The different ways to decorate a round layer cake will be in tutorials to come. You should first start with the basics and work your way up to being a master baker!
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Cake Tips and Advice:
Hard Crust is from high baking temperature or over baking.
Sticky Crust is from too much sugar and under baking
Humped or cracked top of layer- too much flour, too little liquid, over mixing
Soggy bottom layer- too much liquid, eggs not beaten, under mixed
Fallen layer- too much sugar, too much liquid, not enough flour, low temperature on oven setting
Course grain layer - didn't use a soft winter wheat flour, insufficient mixing and low temperature, too much baking powder or soda
Thick, heavy and dense layers - too much liquid, too many eggs, not enough leavening (baking soda) or flour, over mixing, temp too high, Falling Apart: too much sugar, leavening or shortening, under mixing, improper cooling
All About Flour: Cake flour is made from soft winter wheat. All purpose flour is made from spring or winter wheat. Reduce the amount of flour if all-purpose is used for cake flour by 2 tbsp. per cup.
Eggs should always be at room temperature.
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