Preheat the oven to 350-degrees. In your mixing bowl, beat the eggs, butter and oil with your electric mixer first until creamy. Next add the dry ingredients and blend in with your mixture a ...

I have a design in mind for each cake and I like making cakes where I put hearts and flowers on. I practice making frosting flowers on the table with the leftover cream.

Refer to my chocolate fudge frosting recipe for troubleshooting tips, such as too grainy, firm, runny, or separated frosting. To make this cake in a different size, see my cake pan sizes ...

8. Reduce oven temperature to 250°. Line a small rimmed baking sheet with parchment paper. Scatter white chocolate chips on parchment, and bake in 10-minute increments, smoothing and respreading ...

Remove chocolate mixture from heat; let cool, uncovered, at room temperature until just warm to the touch, about 10 minutes. Reduce heat to low and keep water in the saucepan at a bare simmer.

Melt the chocolate and add to the bowl and mix on medium-high speed until a bit lightened and fluffy. Beat the heavy cream until soft peaks form then add the remaining 1/4 cup powdered sugar.

Adjust a rack to the center of the oven and heat to 350 degrees. Butter or spray the pans and line them with parchment or wax paper cut to fit. Butter or spray the paper.

With an eggless cake, you don’t have much to hold the cake together. So you’ve got to give those glutens every advantage to get together. The reason for the vinegar in the cake is to do this.

Turn off the mixer at this point so you can add the dry ingredients. Mix everything on low just to blend, then bump the speed up to medium and mix until the batter is smooth, stopping to scrape ...