Recipes & Lessons

Recipes from The Cake Guide

Two recipes from the Moodycakes publication, plus a few foundations for a calmer bake. Read the full method, weigh your ingredients and prepare your pans before mixing.

Chocolate Cupcakes

Makes about 21 cupcakes • Oven: 350°F • Bake: about 20 minutes

Ingredients

72 g cocoa powder

375 g hot water or coffee

180 g butter

375 g sugar

150 g eggs

300 g all-purpose flour

5 g baking soda

4 g salt

4 g baking powder

Method

1. Whisk the cocoa with the hot water or coffee until smooth. Let cool.

2. Using a stand mixer with a paddle, cream the butter and sugar until light and fluffy.

3. Add the eggs gradually, scraping the bowl often.

4. In a separate bowl, whisk together the flour, baking soda, salt and baking powder.

5. Alternate additions of the liquid and dry ingredients, mixing until the batter is well emulsified.

6. Portion approximately 65 g into each prepared cupcake liner.

7. Bake at 350°F for about 20 minutes.

Baker’s tip: weigh each scoop so the cupcakes bake evenly and finish at a similar size.

American Buttercream

Makes about 3 cups • Prep: about 10 minutes

Enough to fill and thinly frost an 8-inch, two-layer cake. Make 1½ times the recipe for piped borders.

Ingredients

1 cup (226 g) softened unsalted butter

4 cups (480 g) sifted powdered sugar

2 teaspoons vanilla extract

¼ teaspoon salt

2–4 tablespoons heavy cream or milk

Method

1. Beat the butter on medium-high for 5 minutes, until pale and creamy.

2. On low speed, add the powdered sugar one cup at a time.

3. Add the vanilla, salt and 2 tablespoons of cream. Beat on medium-high for 2–3 minutes.

4. If too stiff, add cream a teaspoon at a time. If too soft, add powdered sugar 2 tablespoons at a time, or chill for 15 minutes and beat again.

Baker’s tip: for piping, aim for the texture of soft peanut butter—it should hold a ridge without feeling stiff. Make it slightly softer for a crumb coat.

Before you bake

Measure carefully. Use a kitchen scale when a recipe includes weights.

Follow the ingredient temperatures specified in your recipe.

Let cake layers cool completely before frosting. A thin crumb coat helps keep loose crumbs out of the final finish.