Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour to create a lighter texture for your Winning Chocolate and Vanilla Cake. Cake flour has a lower protein content, which helps create a tender crumb. Adjust the measurements slightly since cake flour is finer and more absorbent, using about 1 cup minus 2 tablespoons of cake flour for every cup of all-purpose flour.

What can I substitute for eggs in this recipe?

If you need an egg substitute, you can use unsweetened applesauce, mashed bananas, or flax eggs. For every egg, use ¼ cup apple sauce or 1 ripe mashed banana, or mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken before adding it to the batter.

How should I store the Winning Chocolate and Vanilla Cake?

Store the cake in an airtight container to maintain its moisture and freshness. If you plan to keep it longer than a few days, consider refrigerating it to prolong its shelf life. For even more protection, wrap each layer with plastic wrap and place them in the freezer.

How can I add frosting to this cake?

Once the cake is completely cooled, you can add frosting to enhance its flavor and aesthetic. Classic buttercream frosting, chocolate ganache, or whipped cream are excellent options. To layer the cake, carefully slice each layer in half, frost between the layers, and then frost the sides and top for a beautiful finish.

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Just ensure it’s cooled completely before storing it in the refrigerator. You can also bake and freeze the cakes for a few weeks, then thaw and frost when you’re ready to serve.

Winning Chocolate And Vanilla Cake

Ingredients

Units Scale

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Mix thoroughly.
Add in the milk, vegetable oil, and eggs. Use a mixer to blend until smooth. Stir in vanilla extract.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes. Check for doneness with a toothpick.
Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

Notes

For gluten-free option, substitute all-purpose flour with a gluten-free 1:1 baking blend. You can also add chocolate chips for richer texture.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 400mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg