Foodie Fridays: Let them eat cake!
Posted by Guest in Foodie Fridays
Some days you just have to celebrate. If you don't have a reason, find one because life's too short!

Cake is always a good way to celebrate and you don't have to have a boxed mix in your pantry to make one. Before you click away because cakes made from scratch are too much work, please give the recipe below a try. It's seriously just as easy as a cake mix and not only will it taste great, but you'll be able to control which ingredients go into it. As an added bonus, you can boast that you made it from scratch and let everyone believe that you toiled in the kitchen to bring them such a wonderful treat.

Some great things about this recipe:

It's egg-free (great not only for those of you - or your friends or family - with egg allergies, but also for those of us who decide we MUST have cake when there are no eggs in the house).

There's no need to plan ahead to let butter soften - this recipe relies on vegetable oil (but when you're ready to start baking, put one cup of butter out to reach room temp for the frosting).

You can use a stand mixer, but it's also easily prepared with a hand-held mixer or even by hand.

To transform it to a regular chocolate cake, omit the espresso powder. You can also substitute some additional vanilla or chocolate (either cocoa or good quality melted chocolate) for a different frosting flavor.

If you make cupcakes instead of a full cake, you've got another portion-controlled treat... AND you can freeze the extras to keep temptation out of sight.

This is one of the moistest cakes you'll ever make!

Chocolate-Mocha Cake
3 cups flour
2/3 cup cocoa powder
1 1/2 tablespoons espresso powder
1/2 teaspoon salt
2 teaspoons baking soda
2 cups sugar
1 cup oil (vegetable, canola, etc.)
2 cups water
2 tablespoons white vinegar
1 tablespoon vanilla

Mix all ingredients together and pour into a 9×13 cake pan (or 2 6? round cake pans and a lined 12-cavity cupcake tin... or 2 lined 12-cavity cupcake tins). Bake at 325 degrees for 30 minutes (or 15-20 minutes for smaller pans) until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

Mocha Frosting
1 cup butter, room temperature
1.5 pounds powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon espresso powder

Cream butter until light and fluffy. Slowly beat in powdered sugar and heavy cream. Once incorporated, beat on high for three minutes. Add vanilla and espresso powder and beat for another two minutes. Taste and add additional espresso powder if desired… add a bit more heavy cream if frosting consistency is too heavy or a bit more powdered sugar if consistency is too light.

Yield: 12 cupcakes

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