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  • Writer's pictureRhonda Morrison

Cake baking tips for baking success

Updated: Nov 4, 2020

My YouTube famous Earthquake Cake recipe is below. #sharecooklove #coronacooking #withme #cakerecipe #familyfavoriterecipe



I love this time of year and all the flavors that follow. I especially love eating and baking cakes. Carrot cake, a lemon blueberry bundt, and German chocolate have to be at the top of my list on favorite cakes. But no matter what cake you are baking, there are some tips that I have picked up along the way that may help you to achieve the baking kudos you have been craving.

A moist cake is the best cake.

The temperature of the cake ingredients should be room temperature. This includes eggs, dairy, fruits, and vegetables. When cooking a chilled batter, the cake can cook unevenly. This could also inhibit the cake from rising to its potential. I usually set these ingredients out on the counter for 30 to 45 minutes before I begin to work with them.


I always use nonstick pans for baking cakes and I still butter and flour them. I don’t take any chances of having only part of my cake come out of the pan. When I butter and flour, I make sure to knock off the excess flour by dropping my pan on a counter 3 or 4 times to loosen all of the excesses. Then I dump that out. I repeat this process several times to ensure the cake will not be overly floured.


A moist cake is the best cake. Try substituting baby food for a fruit or vegetable ingredient in a cake. You can also replace half the oil in a cake recipe with apple sauce to create moistness for up to a week. These tips really come in handy when you are baking ahead.


And I like box cake mixes. They are a quick start to a cake masterpiece. Add your own flavors and mix-ins to create a recipe that is uniquely you. This cuts some time on measuring everything out. It also reduces using every mixing and measuring tool you own to make one cake.


My family’s favorite cake that includes a box cake mix in the ingredients is Earthquake Cake. The recipe I use is my Aunt Theo’s version. We make this cake in the fall and winter because we can’t seem to let it cool before digging in. This recipe has been in my family for years and I hope it is just as heartwarming to yours as it is to mine.




Earthquake Cake

1 box chocolate cake mix (German chocolate or devil’s food)

1 cup of coconut flakes

2 cups of chopped pecans

8 oz. of cream cheese, softened

1 box powdered sugar

1 tsp. of vanilla

1 stick of butter, softened

Preheat oven to 350. Mix boxed cake mix according to the directions. Grease an 11 x 13 baking dish. Sprinkle coconut evenly on the bottom of the pan. Sprinkle chopped pecans over the coconut. Pour chocolate cake batter over pecans and coconut. Cream together softened butter and cream cheese. Slowly add in sugar and vanilla. Drop cream cheese filling by the spoonful on top of your cake batter. Bake in preheated oven for 45-50 minutes. Let the cake cool and set for at least 45 minutes and serve.




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