A no-fuss, crowd-pleasing treat for any occasion
Everyone loves chocolate—it’s a universal truth. I’ve never seen anyone turn down a slice of this cake. Whether you're a seasoned baker or stepping into the kitchen for the first time, this recipe will make you feel like a 5-star pastry chef.
Instead of the usual vanilla, I use almond extract and buttermilk to deepen the flavor and add a subtle richness. I picked up a few clever tricks from the world of cake mix magic, and now I’m passing them on to you. Because making a delicious cake shouldn’t mean spending hours in the kitchen—sometimes, a humble box mix is your best friend.
🧁 Ingredients
- 1 box plain Devil’s Food chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon almond extract
- 1 container store-bought chocolate frosting (or your favorite flavor)
🔥 Directions
- Preheat your oven to 350°F (175°C). Place a rack in the center.
- Grease a 13x9-inch cake pan with butter and dust lightly with flour. Tap out the excess and set aside.
- In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, and almond extract.
- Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl.
- Continue mixing on medium speed for two more minutes, until the batter is smooth and creamy.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 20 minutes, then frost the top generously.
✨ Tips & Variations
- Feel free to swap in your favorite frosting—peanut butter, mocha, or even raspberry-chocolate for a twist.
- Add a handful of chocolate chips or chopped nuts to the batter for extra texture.
- This cake also works beautifully as cupcakes—reduce the baking time to about 18–20 minutes.
No comments:
Post a Comment