How should I alter a chocolate cake recipe to make plain/flavoured cake?

Yolanda
  • How should I alter a chocolate cake recipe to make plain/flavoured cake? Yolanda

    I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes like vanilla, lemon, coconut, etc.?

    I tried converting it to a vanilla cake last night, but it came out too floury. All I did was replace the cocoa with flour.

    Here are the recipe ingredients.

    • 2 cups raw sugar
    • 1-3/4 cups all-purpose flour
    • 3/4 cup cocoa
    • 1-1/2 teaspoons baking powder
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup coconut milk
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 cup boiling water

  • The usual method for converting a chocolate cake to a plain cake is, as you have done, replace the cocoa with flour. However, if you find this makes the cake too floury, try using perhaps 1/2 or 1/3 cup instead - you may even need to omit the extra flour altogether.

    Once you have found the right proportion of extra flour you will have a basic white cake. To make the other variants you would start with this and just add a few things. For example:

    • Vanilla: increase the amount of vanilla extract to 2tsp
    • Lemon: add the zest of one lemon to the mix
    • Coconut: add a couple of ounces of dried coconut to the mix

  • I agree with some points that ElendilTheTall has highlighted but I would like to add several different tips on converting the chocolate cake to a different flavored cake.

    First, instead of substituting the cocao powder with more flour, I would instead substitute a packet of instant pudding mix that matches the flavor of the cake you are trying to convert to. There are definitely vanilla and lemon flavored pudding mix but not sure about coconut. They add great flavor and moisture to your cake. If there isn't the flavor of pudding that matches your cake, than it is safe to replace with just more flour.

    Second, I would probably take out coconut milk and replace it with cow milk except for the coconut flavored cake. Chocolate has a strong flavor and can withstand being paired with coconut milk. But I am not sure a vanilla cake can be considered vanilla cake if there is actually coconut milk in it.

    If you follow the above tips as a base and then add additional flavor extracts or zest to your cake, you can effectively convert your chocolate cake into whatever flavor cake you want.

Tags
baking cake
Related questions and answers
  • My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water The directions: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed

  • I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce

  • something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3 cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract Slowly combine the flour, sugar, baking soda, salt and cocoa powder...I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee

  • I have the following peppermint marshmallow recipe that I know works well: 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface 1/2 cup plus 2 tablespoons cold water 2 1/2 tablespoons unflavored powdered gelatin (3 to 4 packages) 2 cups granulated sugar 1 cup light corn syrup 1/3 cup crushed peppermint pinwheel hard candies 1/8 teaspoon salt 1/2 cup warm water 2 teaspoons vanilla extract 3 or 4 drops peppermint oil (optional) 2 or 3 drops red liquid food color (optional) (Source) I would like to convert

  • 1.25 cups cocoa sifted 2 teaspoons vanilla extract 1/2 cup flour, sifted 1/2 teaspoon Kosher salt Ingredients for my low calorie high fiber Brownie Peanut vegetable oil for greasing the pan Flour for dusting the buttered pan 4 large eggs 1/4 cup No Calorie sugar 1/4 cup wild honey 2 ounces melted I Can't believe it is not butter 1 ounce Peanut vegetable oil 1.25 cups cocoa, sifted 1/4 cup flour, sifted 1/4 cup Oatmeal, finely blended, and sifted/ 1/2 teaspoon kosher salt I also thought of adding blended Cabbage(high fibre) to make more brownies and increase the fiber. Please tell me

  • Here's a recipe from a package of chocolate chips (edited, but not substantively): 2¼ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup brown sugar, firmly packed ½ cup granulated sugar 1 cup softened butter or margarine 1 teaspoon vanilla extract 2 eggs 1 package [=12 ounces] chocolate chips 1 cup chopped nuts, optional Preheat…. Combine…. Add…. Drop... of brown sugar is firmly packed (and it's pretty moist, too), so I figure it should account for another cup of batter, or very nearly. Finally, all the other ingredients — including 2¼ cups of flour

  • I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla... to baking soda and baking powder. What will happen if this recipe is made without baking soda? Will it collapse although I had beaten the egg whites? Aren't they responsible for making the cake rise?

  • How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz packages cream cheese, at room temperature 8 Tbsp. (1 stick) unsalted butter, at room temperature 2 1/2 cups confectioner's sugar, sifted 1 tsp. vanilla extract Pinch of salt

  • Possible Duplicate: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry.

Data information