Make-Ahead-Cake-Batter Cake with Fudgy Stove Top Frosting
By In Good Flavor on September 25, 2013
If you’re anything like me, there have been times when you refrained from making a made-from-scratch cake for a get together because of the multiple steps involved. The batter preparation requires a lot of supplies, measuring, and cleanup. Then there is frosting to make and the cake decorating to follow. Cake baking can be a daunting project on a tight schedule.
I don’t like to make certain cakes in advance because I think they lose their flavor and the consistency changes, especially when refrigerated—two things I don’t want to happen when I want to impress. The problem with cake batter is it needs to be baked right after it is made. The leavening agent, the baking powder and/or baking soda, is activated immediately when liquid is added and loses its effectiveness as it sits.
I have figured a method where the batter can be made a day ahead and baked the day of, therefore cuts down on the work involved and leaves more time for other matters. How is it done? It’s actually quite simple. I make the batter without the leavening agent, refrigerate it overnight, and add the ingredient (and a little liquid) just before baking the next day. This is done simply with a hand whisk. The result, a perfectly risen fresh homemade cake with less work!
And the frosting, it couldn’t be easier. It too can be prepared the day ahead for use the following day, although I like to make it fresh. It is made with sweetened condensed milk, butter, and chocolate chips on the stove top. This frosting is thick, rich, and a perfect accompaniment for this yellow cake.
For this recipe and many others, visist my blog at http://www.ingoodflavor.com/2013/09/make-ahead-cake-batter-cake-with-fudgy.html
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