Betty Crocker Chocolate Fudge Cake Mix: Instructions & Common Mistakes
You can never make a mistake with a good chocolate cake. Making it from scratch requires not leaving the kitchen for a long time. If you’re not a fan of measuring and weighing, give a shot to Betty Crocker chocolate cake mix. Then what are the instructions for Betty Crocker Chocolate Cake Mix?
To make Betty Crocker chocolate cake, mix together the following ingredients: cake mix, 3 eggs, 1 ¼ cups of water and ½ cup of vegetable oil. To elevate the taste, use dairy instead of water and butter instead of oil. By avoiding a few common mistakes, you’ll get a homemade alike cake.
If you want to step out, play with flavors. Chocolate cake mix is a chief base for adding compelling flavors. Keep reading to get some ideas on how to make a 3-minute cake in the recipe everyone will want to know.
How to make Betty Crocker chocolate cake?
Betty Crocker chocolate cake is a superb solution when you want a piece of choco-haven with no time on your hands. You only need 3 minutes of the prep-time and a little patience to wait until ready. Instructions are simple; just follow along.
Ingredients:
- 1 Betty Crocker Chocolate Cake Mix (15.25 oz)
- 3 eggs
- 1 ¼ cups of water
- ½ cup of vegetable oil
Instructions:
- The temperature for baking depends on the material your pan is made of. Preheat your oven to 350 °F ( if you are using shiny metal or glass pan) or 325 °F (if you are using a nonstick kind of pan).
- Line a cake pan with baking paper or grease it with butter, both base and sides. For a 13″ x 9″ pan, coat only the base.
- In a deep bowl, drop the Cake Mix, then add water and oil. Slightly mix it to combine with a whisk or turn off the mixer, if using.
- Add eggs, preferably one by one, for the mixture to bond better while mixing. If using a mixer, don’t go for full speed, but medium. If you choose a whisk, stir heartly by hand. Don’t blend it for more than 2 minutes.
- Pour it into the pan.
- Bake the cake following the instructions.
- Check if it’s done with a toothpick. Before taking the cake out, wait for it to cool down a bit, at least 10 minutes. When cooled down, the cake will shrink, so it’s easier to remove it.
- Frost it as you wish after totally cooled.
Common mistakes while making Betty Crocker chocolate cake
There are some little things you may not think about when baking. But those little things make a huge difference. Here’s the list.
Eggs are too cold
When making delicate cakes like this one, eggs should always be a room temperature. If you’re going for a moist and fluffy cake, don’t skip this step. You may think that waiting for eggs to warm a bit is a waste of time. But here’s why it is so important.
Room-temperature eggs will bind more air and be more voluminous after mixing. That’s because cold eggs are more viscous and feel heavier to mix. Meaning, with room-temperature eggs, your mixture will be foamy, light, and airy.
With that kind of blend, your cake will smoothly rise and be higher after baking. Keep in mind that room-temperature eggs will shorten the baking time. Also, the cake batter will be silkier and evenly mixed.
You’re baking it too long
Yes, the instructions will give you an approximate time frame, but every oven is different. If you leave it too long, even for a few minutes, it could be drier than you would like. Check with a toothpick, and if there are no batter crumbs on it, it’s done.
Turn off the oven a little before the cake is ready and let it bake on the residue of hot air. That way it will never be too dry and will remain moist.
Oven is unheated
Make sure to turn on the oven in time. When you put the cake in a cold oven, you’re risking it to raise abruptly and drop as soon it’s heated.
Secondly, never open your oven too soon. When hot and cold air collide, it can cause the cake to flump in the middle. Thirdly don’t open it too often, for the same reasons. The cake is delicate and sensitive to sudden temperature changes.
You’re mixing it too long
Don’t mix the batter too long. It will cause air bubbles to appear. It doesn’t mean the cake won’t be delicious but maybe a little unaesthetic. You can always frost it to cover up irregularities.
You’re forgetting the baking paper
Even if it’s not in the instructions, always use baking paper. It’s easier to remove from the pan and definitely won’t crumble. To make sure the baking paper will fit perfectly into the pan, crumple it up under the water. It will adapt well to any shape of the pan.
How to Make Betty Crocker Chocolate Cake Better?
Replace oil with butter
If you want to make your cake richer and silkier, use butter instead of oil. Butter will elevate the flavor, and you won’t feel any grease, just the smoothness of the cake. Be free to add more butter than oil. More butter, the fuller the taste.
Add more eggs
If you want your cake fudgier, add a few extra yolks. They will form heavier and richer textures as they contain lipids. For more fluff in the cake, add a few egg whites. They are voluminous and will create a lighter, spongy texture.
Use hot water
When making chocolate cake, add hot water instead of cold. Hot liquid will make the best out of cocoa, as it’ll reach its full flavor. Then, any chocolate lover will eat this cake with relish.
Use sparkling water
Instead of using still, go for sparkling water. Soda will create a softer and velvety structure. If you want to layer it, it will be easier to cut and crumble less.
Add coffee
Make an espresso and add it to the batter. Coffee will intensify the flavors of chocolate. Coffee naturally rockets our delicacy to sweet tastes. It won’t change the taste of the cake, but it will bring out the best of chocolate.
Use dairy instead of water
Yes, water will save you a few calories, but it won’t give you a complete flavor.
The first water substitute I want to share with you is milk. With milk, your batter will be denser as you add more fat to it. Of course, it won’t be watery and will be richer in flavor.
For fluffier cake, opt for buttermilk. Its acidity works well with baking powder in the cake mixture, creating a light texture.
Add spices
Vanilla is the first thing to reach from the shelf when you desire to uplift your cuisine. It gives a rich, natural, homey taste, and you will never go wrong with good old vanilla.
Grate lemon peel to the batter to add some tanginess. For a more tender taste, add some orange zest. Tip: Sprinkle cake with orange juice for moisture and a jaffa-like taste.
Next one is mint. Add a few drops of mint flavor to smash the heavy tang of chocolate. The coolness and freshness of mint blend incredibly well with earthy cocoa.
Mixing chili and chocolate will send your serotonin sky-high. Both of them trigger its release. The spiciness of chili and the sweetness of chocolate complement each other in ways you can’t stay nonchalant.
Cinnamon, ginger, and nutmeg: those are the perfect spices for crisp December nights. They smell like Christmas and feel like home. Their woody, delicate, and warm flavors will elevate the taste of chocolate.
Add layers
If you want to add some layers, make a fluffier cake. To keep it from raising in the middle while baking, sprinkle it with sugar before tossing it into the oven.
For example, you can add berries. Add the berries mix in between before baking. Their natural juices will moisturize the cake better than any frosting. Plus, their sourness will emphasize chocolate flavor.
Another suggestion is to spread apricot jam between layers. It will bind the layers and moisten every inch of the cake. Cover the cake with dark chocolate, and you will get a Sacher-like texture in a minute.
If you can’t get enough chocolate, add more of it. Use high-quality dark chocolate for the full flavor in between. Yes, it’s bitter, but serve it with fresh strawberries and cream for the best experience.
Moist & Soft Betty Crocker Chocolate Fudge Cake
Ingredients
Basic Ingredients
- 15.25 oz Betty Crocker Super Moist Chocolate Fudge Cake Mix This is one packaging.
- 3 Eggs
- 1 Egg yolk extra
- 1¼ cup Milk
- ½ cup Vegetable oil
Optional Ingredients
- ½ tsp Grated cinnamon
- ½ tsp Grated nutmeg
Additional Ingredient
- 16 oz Betty Crocker Dark Chocolate Rich & Creamy Frosting This is equal one can of frosting.
Instructions
- The temperature for baking depends on the material your pan is made of. Preheat your oven to 350 °F ( if you are using shiny metal or glass pan) or 325 °F (if you are using a nonstick kind of pan).
- Line a cake pan with baking paper or grease it with butter, both base and sides. For a 13" x 9" pan, coat only the base.
- In a deep bowl, drop the cake mix, then add milk and oil. Slightly mix it to combine with a whisk or turn off the mixer, if using.
- Add all the eggs, preferably one by one, for the mixture to bond better while mixing. If using a mixer, don’t go for full speed, but medium. If you choose a whisk, stir heartly by hand. Don’t blend it for more than 2 minutes.
- If you want to use additional ingredients, now is the time to mix them in.
- Pour it into the pan.
- Bake the cake following the instructions: 30 to 35 minutes if using 13”x9” or two 8” rounds. If you are using 9" rounds, bake it for 25 to 30 minutes.
- Check if it’s done with a toothpick. Before taking the cake out, wait for it to cool down a bit, at least 10 minutes. When cooled down, the cake will shrink, so it’s easier to remove it.
- Frost it as you wish after totally cooled.
