Servings: 8 pieces
Calories: 300kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk and spatula
- Cake pans
- Plastic wrap and freezer bags
- N/A
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- frosting of your choice
- frozen cake decorations (optional)
Instructions
- Mix the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt—in a large bowl.
- In another bowl, whisk together the eggs, milk, oil, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ones, stirring gently to avoid lumps.
- Pour in the boiling water; the batter will be thin.
- Pour the batter into greased cake pans and bake in a preheated oven.
- Let the cakes cool completely before removing them from the pans.
- Wrap each cooled layer tightly in plastic wrap, then place in a freezer-safe bag.
- Label the bags with the date and store the cakes in the freezer.
Notes
Always cool cakes completely before freezing to prevent condensation.
Label your bags with dates to keep track of freshness.
Use toothpicks to secure delicate decorations during freezing.
Brush each layer with simple syrup before freezing for added moisture and sweetness.
Frozen cakes can last up to three months in proper storage, and for best results, thaw at room temperature.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2IU | Calcium: 4mg | Iron: 10mg
Tried this recipe?Let us know how it was!