One Chocolate Cake Recipe Many Different Flavors
One Chocolate Cake Recipe with many different flavors is an absolute winning recipe. Just one recipe & you can create six different flavors with simple addition or subtraction. It’s a great place to start when you think baking a cake from scratch is overwhelming.
Have you ever wanted to try different flavors? Of course, you have! We all do!
But most of us go looking for a new recipe every time we need to try a new flavor. And of course; if you are like me then you will try a few recipes before you actually settle for one.
The power of experiments
I love chocolate cake very much and I love variations in chocolate cake. I often will start making the cake and then go scan the fridge or pantry to look for what variations I can try today. All those little experiments have led to this one chocolate cake recipe with many different flavors.
This is how my mom taught me as a kid. She thought me what recipes must have ingredients are and what are the ingredients you can play with and how you can tweak twist add or subtract. Baking in the kitchen with mom was my favorite as a kid. She’d make it so much fun by letting us leap to success or failures and still showing us that the most important was to have fun baking and learning.
Calculated Recipe collection
No!! this is not the same as the calculated recipes in my online shop. I have similar flavors there too but those are my premium recipes. Please do not come back to me complaining that I am giving the same recipe for free. I repeat those are my premium recipes and calculated for the benefit of cake decorators like me. This is a basic recipe that is absolutely delicious and very easy to use and I use it for family and friends all the time.
- Mix all dry ingredients in one bowl. Sift well.
- Add fruit to dry ingredients.
- Mix wet ingredients in a second bowl.
- Combine the dry ingredients with wet ingredients.
- Pour into baking pans
- Bake in preheated oven @ 160 C / 320 F for 30 to 40 minutes or until a skewer inserted comes clean.
Don’t forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
How to use this recipe
So how do you use this recipe? Well, it is as simple as it looks. You take the common ingredients first. Choose the ingredients for the flavor you want and add that in too.
Let’s say you want to make a chocolate strawberry cake. You would take the common ingredients and the ingredients listed on the chocolate strawberry cake. Now do as directed in the recipe card instructions. That’s it!!
One Chocolate Cake Recipe Many Different Flavors
One Chocolate Cake Recipe many with different flavors is an absolute winning recipe. Just one recipe & you can create six different flavors with simple addition or subtraction
Ingredients
- 1 ¾ cup (220 g) All-Purpose Flour
- 1 cup (86 g) Cocoa Powder
- 1 ½ cup (300 g) Sugar
- 1 tsp. Baking Powder
- 1 ½ tsp. Baking Soda
- ¾ cup (180 ml) Vegetable Oil
- 3 Eggs large
- 1 Tsp. Vanilla extract
- ½ cup (120 ml) Boiling Water (1/2 cups)
- 1 tsp. Strawberry extract
- ½ cup (120 ml) Chopped Strawberry
- ½ cup (120 ml) Buttermilk additional
- 2 tbsp. Espresso Powder
- ½ cup (120 ml) Buttermilk additional
- 1 tsp. Orange extract
- ½ cup (120 ml) Orange Juice
- 1 tbsp. Orange Liquor optional
- 2 tbsp. Cherry Liquor
- ½ cup (120 ml) Chopped Cherries
- ½ cup (120 ml) Boiling water or buttermilk
- 2 tsp. Mint extract
- ½ cup (120 ml ) Buttermilk
- 1 tsp. Raspberry extract
- 1 tbsp. Raspberry liquor optional
- ½ cup (120 ml) chopped Raspberry
- ½ cup (120 ml) Buttermilk
Method
- Preheat oven 160 C / 320 F
- Mix all dry ingredients in one bowl. Sift well.
- Add fruit to dry ingredients.
- Mix wet ingredients in a second bowl.
- Combine the dry ingredients with wet ingredients.
- Pour into baking pans
- Bake in preheated oven 30 to 40 minutes or until a skewer inserted comes clean.
Hi Veena! Thanks for such a nice recipe. I want to know if I would like to decorate the cake with fondant, can I frost the cake with Swiss meringue or Italian buttercream rather than with normal buttercream frosting?
Yes Aindri you can use this cake to cover with fondant. You may need to double the recipe to get some more height for your fondant cake. You can use any frosting – Swiss, American or even ganahce! Enjoy.
Thank you soooo much! You are my mentor for cake baking. I followed your gum paste recipe also with an amazing result. Just shared to let you know.
Than you so much Aindri for your kind words. Happy to hear you are enjoying my recipes and tutorials.Thanks for leaving this feedback as well. Always very encouraging.
Hi Veena! Thanks for such a nice recipe. I want to know if I would like to decorate the cake with fondant, can I frost the cake with Swiss meringue or Italian buttercream rather than with normal buttercream frosting?
Yes Aindri you can use this cake to cover with fondant. You may need to double the recipe to get some more height for your fondant cake. You can use any frosting – Swiss, American or even ganahce! Enjoy.
Hi veena,
Thank you so much for this recipe. I wanted to ask if this recipe can withstand fondant cakes.
I am also finding it difficult to download your free E Guide.
Thanks once again for all your lovely receipes.
Regards
Shenaz
Shenaz yes this recipe will work under fondant.
When you sign up you will receive a link to the ebook – just open and save the document. Thanks
On your recipe choccolatecake variations you have 1/2 cup pf buttermilk if you make coffe flavor do i have to ad on more 1/2 of cup of butter ilk or is only 1/2 cup For all the recipe
It says additional!! So yes it’s additional buttermilk.
Hi Veena, thank you for your awesome recipe. I always use this for my chocolate cake. Can I use the same recipe for cupcakes too? If yes, approximately how many cupcakes does it make. TIA.
Akila.. I usually use it for my cakes but yes you can make cupcakes with them too. Can’t be sure or precise but I’d say depending on size around 24 plus cupcakes.
Hello Veena, thanks as always. I sent you an urgent mail with respect to a purchase I made yesterday. Pls send a response.
Thank you Brenda. Yes I just saw your email and I just sent you the file via email. please check your spam folder too. Thanks
U r truely an angel ….
Can u plz plzzz plzzzz tell me a best replacement for eggs in cake baking…..
Ur reply will mean alot…n will help me d best
Thank you
I think some people use Flaxseeds but I have never tired. I suggest you look for a eggless recipe instead. I’m sure there are some tried and tested eggless recipes – I have a few eggless cake recipes on this blog – look under cake recipes.. Not many but hope it helps.
Hello Veena thank u for sharing such a wonderful recipe. One thing i wanted to asked is when it comes to liquid product exactly how many ml or grm is equal to 1 cup. Thank you
Most cups are usualy 240 ml or 250 ml – The one I have shows 250 ml. <3
Thank you i love your recipe
Thank you !
Hello veena I have to make 1/2 shift cake how much butter do I need,I don’t know if double or 3 times or four thank you for your help.
You can double or triple the whole recipe to whatever size pan you need dear <3
Could not download your e-guide book…..and for various flavour should I just add each ingredient in the main mixture?
HI, If you send me an email I can send you the e-guide, Sorry, not sure why you cannot download. Please check your spam folder as well..
One cake has two columns, the main column and the corresponding flavor column.
BOth these go to make one cake.