Light & Moist Chocolate Cake / Red Velvet Cake

TYPE : Basic
Cake
YIELD : 12 servings
CALORIES : 165 kcal
PREP TIME : 10 mins
COOK TIME : 20 mins
TOTAL TIME : 30 mins

INGREDIENTS :

  • 3/4 cup (2 dl) sugar
  • 1 stick (100 g) butter
  • 2 eggs
  • 1/3 cup (1 dl) milk (or buttermilk for Red Velvet Cake)
  • 3/4 cup (2 dl) all-purpose flour
  • 1/4 cup (0.5 dl) cocoa powder (preferably Dutch process)
  • 1 tsp baking powder
  • 1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
  • red food coloring (for Red Velvet Cake)

INSTRUCTIONS :

  • Set the oven to 400°F (200°C) for muffins and sheet cakes, or 350°F (175°C) for larger/thicker cakes.

Swedish method:

  • Beat eggs and sugar until light and airy, then add melted butter and milk/buttermilk.

American method:

  • Beat butter and sugar until light and creamy, then add eggs one at a time and milk/buttermilk.

Both methods:

  • Fold/stir in sifted dry ingredients and red food coloring (if making Red Velvet Cake).
  • Transfer to a lined baking pan or muffin tray and bake for 15 – 20 minutes (muffins and sheet cakes) or 40 – 50 minutes (larger/thicker cakes). A toothpick or cake tester should come out dry, but do not open the oven until the end or the cake may collapse.

NOTES :

Makes 12 muffins/cupcakes, or a 8 – 9 inch (20 – 23 cm) cake.

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