Are you ready to make the Best eggless chocolate cake /cupcakes of your life. The one that has a soft crumb, very moist , melts in mouth and is ridiculously chocolaty and most importantly eggless and can be easily made vegan. It has no butter, no condensed milk or yogurt. This soft eggless cake and cupcakes are made from ingredients easily found at your home.
I would like to term it as NO FAIL RECIPE
not because it works for me always , it has been tried tested and loved by my family , friends and many other readers whom I have shared it with on a facebook group.
We all have nothing bad to say about it . I would call it as the PERFECT one.
Though I have certain set of favorite recipes that I like to follow for baking a chocolate cake , this one is the best of all .
I have made cakes and cupcakes using this recipe countless times and it has never failed me.
Absolutely forgiving recipe with couple substitute possibilities.
I am so happy to share this wonderful eggless chocolate cake recipe with you which can be used for baking chocolate cupcakes as well. It forms a perfect base for any kind of frosting, filling and occasion .
These moist chocolate cupcakes are made with ingredients available at home, no special buy’s . So its fuss free and there isn’t a single reason not to try it.
All you have to do is put dry ingredients in one bowl and wet ingredients in another bowl , then just quick whip everything together and bake .. that’s about it.
Egg does like a zillion things to the cake – it binds, leavens moistens
And here we are making an eggless cake .. don’t worry we can successfully achieve what an egg does without using it.
Let me brief you a bit about the ingredients used in this cake
I have used oil instead of butter – now please don’t raise your brows ,oil keeps the cake super moist as compared to butter . If you want the buttery taste you can always add butter essence .
No condensed milk used – You don’t have to make a special trip to the grocery store to buy condensed milk because you don’t need one – it is soft and rich without it too.
There is vinegar in this cake – Please don’t think I am crazy .. There is science behind using it. Vinegar reacts with the leavening agent here i.e baking soda and gives you the best fluffy soft end product .
We are using milk + vinegar to create buttemilk like texture and
If you don’t have vinegar – buttermilk/chaas works exactly the same way as vinegar.
And if you don’t have buttermilk use lemon juice.
So once again you don’t have a single reason not to make it.
No baking powder used – Don’t shut down your screen please. Trust me its not needed. Just blindly follow this recipe.
Do read the step by step instructions and notes carefully for perfect results.
Let the party begin!!
Given below is Step by Step instructions on how to make eggless chocolate cake and cupcakes.
step by step method , recipe and tips follows
Pre heat your oven for 15 minutes, at least and line the cupcake pan with the liners.
- Sieve all dry ingredients from a height . Please don’t skip this step . Sifting makes baked good really airy.
2) sift your sugar as well .I use sugar with very small granules . If you are using big granulated sugar then dissolve it with the liquid first.
3) mix all liquids together. Always use Liquid measuring cup for liquids and dry measuring cups for dry ingredients.
4) dry ingredients in one bowl and wet ones in another
5) pour liquid to the dry ingredient bowl – give a quick stir 2 – 3 times then whip it no more than 30- 40 seconds until lump free and smooth.
6) taste test , please control yourself from slurping the delicious batter
7) Scoop the batter for neater and easy filling of cupcake liners.
8) fill the liners evenly – no more than ¾ full . Tap the pan twice gently on your work surface to get rid of any air bubbles.
9) bake it on the middle rack until done.
10) take it out of the oven and let it cool in the pan for 5 mins. Then transfer it to the cooling rack . If you dont have a cooling rack just take them out of the pan to cool further.
moist and yum
don’t worry about the cracks on the top of the cupcakes , they will settle down by next day and the taste of chocolate is much deeper after 24 hours. If you plan to frost them the cracks wont be visible.
I made these cupcakes for my sons birthday too – the below is picture of the cupcakes i have baked using this recipe. They have a nice smooth top with deep rich chocolate color and taste. Baked 1 day prior to frosting.
then frosted it with assorted buttercream and toppings – the ice cream theme cake was inspired by – (my cakeschool.)
How to make eggless chocolate cake
Follow same recipe.
tin size to be used – two 6′” round or one 8″ round
bake for 28 -35 mins or untill the toothpick inserted in the center of the cake comes clean with few crumbs and not with batter.
check after 28 minute mark
Always dust and line your cake pans
cake with a perfect flat top
inverted on the cooling rack
The cupcakes are so delicious on their own that they do not require frosting. However choice is yours – dress them how ever you want . Just have fun with them.
I have piped the cupcake with ganache and added homemade modeling chocolate leaf . I will be making a fresh new post on frostings in coming weeks.
Hungry for more cakes then try these amazing eggless cake recipes –
Eggless Tiramisu poke cake kid friendly
easy eggless vanilla cake and cupcakes
Recipe for Eggless Chocolate cake and cupcakes-
Best Eggless chocolate cake /cupcakes
Ingredients
- 1 ½ cups / 215 grams All purpose flour
- 1 cup / 214 grams Granulated Sugar
- ½ cup / 43 grams Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup / 240 ml Milk
- ½ cup / 118 ml Oil
- 2 tablespoons water
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoon Vinegar –
- Milk plus vinegar is nothing but buttermilk:) so if u don't have vinegar use sour buttermilk chaas 1 cup by replacing milk and vinegar
Instructions
- Preheat oven to 350 degree F or 180 degree C.
- Line the cupcake tray with cupcake liners. If using cake pan , line it with parchment circle.
- Sieve and Mix all dry ingredients (All purpose flour, cocoa powder, baking soda and salt) except sugar in a bowl. Always sieve from a height for tender crumb outcome
Now time for liquids
- Add vinegar to milk and let it stand for a minute .
- Add granulated sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.
- Now add in oil . Whip the liquid ingredients until oil is completely blended well .
- Mix liquid in the dry ingredients - whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps - don't over beat - very important.
- Mine is always ready within 30-40 seconds.
- Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake will come out with few dry crumbs .For cake it's 30-40 minutes. Don't over bake.
- Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
- Please follow the given tips - for the best tender moist cupcakes
Notes
Milk plus vinegar is nothing but buttermilk:) so if u don't have vinegar use sour buttermilk ( chaas) 1 cup buttermilk in place of milk
As there may be difference in flour quality - if you think the batter is too thick add no more than 3 tablespoon water - 1 tablespoon at a time.
Use whipping attachment not beaters. How to store baked cake or cupcakes ?
Can be stored at room temperature unfrosted upto 3 days in a air tight container.
1 week in the fridge .
3 months in the freezer. FAQ'S - Can you use Whole Wheat flour/ atta instead of all purpose flour/ maida to make this cake ? Yes this recipe can be substituted with wheat flour with a slight variation in texture of course. Reduce the amount of wheat flour by 2 tablespoons and mix as less as possible to avoid gluten development. How to make Vegan Chocolate Cake ? Substitute regular milk for soy / almond / rice milk or even water. Substitute regular white sugar with same quantity of organic sugar or raw sugar.
Nutrition
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Hi
Can I use yogurt instead of buttermilk?
Buttermilk is nothing but thinned-down yogurt. Just add water to a 1/4th cup of yogurt to make 1 cup of buttermilk. It should be smooth pourable consistency and proceed with the recipe.
Hi Khushboo,
This is my fool proof chocolate cupcake/ cake recipe. I use it as a base for any chocolate sponge and my husband who is not a fan of chocolate adores this.
Thanks a lot for this yummy recipe!!
P.S. I made this chocolate cake and poured melted milk chocolate on top. God…it was next level!
Thank you Rajashree for such lovely feedback. I totally agree wth you, this recipe is very versatile to create so many cake variations. Melted chocolate on the top is always a win-win.
Hi Khushboo,
Can i use cake flour instead of all purpose flour for the cake?
Yes, you can use it. Cake flour will give you tender and lighter cake.
Khushboo thanks for the recipe. My cake turns out perfect whenI make it in all prupose flour. However when I substitute with atta, as per the recommended measure by you, my cake is crumbly and I can barely make slices out of it. Almost always one of the slice breaks into 2. What could be the reason for this.
Hello Mansi, whole wheat flour requires a little more liquid as compared to maida. ANd quality of flour differs from brand to brand. Just add 2-3 tablespoons more liquid to get a flowy ribbon-like consistency.
These are such interesting ideas. I love this sweet touch of the cone and the cupcakes, So cute. I am sure it was loved very much.
Hello Khushboo, I have been baking for years and have baked cakes and cupcakes for many years. I am going to try this recipe as it has a little difference of adding milk and coffee. Thank you
Sure thing Pam, do let me know how it goes!
Hi Khushboo,
When you say “ All-purpose flour” fo you use, plain flour or self raising flour? Does this goes for all your recipes.
Thank you
Sarika
Hello Sarika, self raising flour has baking powder added to it and is different from all-purpose flour. Apf is simply maida.
Hi khushboo
Tried the recipe
Came out extremely well
Have made it several times
Everyone has loved it
Foolproof recipe
Comes out exactly the same every single time !
Best chocolate cake ever !!
Fantastic recipe
Hi Me and my daughter tried this recipe yesterday. Our cake rose well but as soon as we took it out of the oven it deflated and caved in. The batter seemed very thick, as mentioned in earlier comments we did add few tsp of water. Please let us know what we are doing incorrectly
Too much baking soda leads to a quick rise then caving in. Make sure to level the spoon before adding it. The batter isn’t too thick. Maybe you are tightly packing the flour in each cup. Just fluff flour in a bowl and lightly scoop it in the measuring cup levelling up the top.
Hey please can you confirm whether you are referring to malt vinegar or white wine vinegar?
It’s white distilled vinegar. You may use apple cider vinegar or rice vinegar instead as well.
Hii Khushboo di I tried ur eggless chocolate cake recipe it’s an amazing recipe cake came out superb bt can I try half butter and half oil in place of half cup oil as I like butter sponges.
Yes Shruti, you can add melted butter in place of oil. Make sure it is emulsified well with oil and sugar before adding to the dry mix.
The best eggless chocolate cupcake recipe! Once I tried this I have never used another recipe! Truly 5 start recipe! Whenever I make this for people no one can believe it’s eggless as it’s so moist and tender! Thank you for sharing this lovely recipe!
I am so happy that this recipe works each and every time for everyone. Thank you for the lovely feedback Sarah!
I have tried lot of cake recipes but this one is the best. I generally do not write reviews but couldn’t not stop myself after tasting the cup cakes. Thank you so much for sharing this wonderful recipe. Btw I tried with half maida and half whole wheat.. still the cakes did not become dense which was the best part.
So good to know this Kavya, thank you for taking out your valuable time to give wonderful feedback.
Hi kushboo. Today I tried chocolate cake with this cup cake receipe. I made two square cakes with ganache and frosting. Thank you so much for this NO FAIL RECEIPE. I have made this receipe so many times and I can tell by heartedly the ingredients. Thanking you so many times is easy but giving such a no fail receipe is not easy. Keep rocking.
I used this recipe to make chocolate sponge for my chocolate raspberry cake. It is truly a “NO FAIL” recipe.
I added expresso powder and the taste of the chocolate cake was fantastic. It was soft and moist.
Thank you for this amazing recipe. I’m so glad to have found your blog.
The best eggless recipe. foolproof and my go to recipe for all our celebrations. Thank you so much
Hello,
Thank you for sharing this easy and perfect recipe.
We made cupcakes this evening and turned our perfect.
I tried hundreds of eggless recipes but this one was perfect.
Thank you again.
Dhwani
For a person who usually never steps out of her usual recipes, this one was a refreshing change! Loved the simplicity of the cake, the style it was all explained and the pictures- all in all, superb! Thanks, Khushboo, this recipe is a keeper! 🙂
Thank you Rucha for trusting this recipe. Happy to hear from you.
1) Tell me where is the list of ingredients is. There is not a list of ingredients. you could write it on the steps too. You are just giving the process and not the ingredients. Atleast see or refer some more websites of others and then start your own as you want. I am a beginner and if i dont know the ingredients only then what should I do seeing the process? Please try to improve.
Thanks
Hello Trijal, welcome to my blog. I do have the ingredient list for each recipe here in the recipe card towards the end. It can be printed for your convenience. You can read how good the recipes are by browsing the comments. There is a jump to recipe button on the top just like many other blogs have, so you can conveniently jump to the actual recipe. But you will miss all the important information in the post which is valuable for a beginner baker like you. Hope you found the recipe and many more. Let me know if you need help with anything. Thank you for your feedback.
Hi Khusboo,
Can you please let me know the measurement changes if I use one 5 inch square tin to make this? Also, any changes if I use wheat flour instead of all purpose flour to make it?
Thank you!
Hello Sneha, 5″ tin is really small, and you will have to scale this recipe to less than half I think, not very sure. Yes you can swap apf with wheat flour, the liquid needed may increase.
Best chocolate cake/cupcake recipe I know of! Totally fail-safe and always results in chocolate-y goodness.
Hi Khushboo, We’ve made this cake many many times and absolutely love it. Thank you for the delicious and no-fail recipe 🙂
Hi..I wanted to ask if I want to make red velvet cupcakes with this recipe do I reduce the amount of cocoa powder??..if yes how much??
Hello Rachana, I have a wonderful red velvet cake recipe on the blog. It is tried by hundreds with success. Please refer to that recipe.
Hello Khushboo,
Can we make these cupcakes using almond flour? Do I need to change any measurement?
Hello Sangita, I haven’t tried making these with almond flour alone. It will need some starch.
Hey Khooshboo,
I tried this recipe today and it came out preety well, loved it, my previous cake always used to be dry but this one came perfectly. Thank you so much for your great recipe,Loved your blog, will try other recipes also 🙂
Hi…I have made cupcakes with this recipe and they turn out well but whenever I have made cake and tried to cut layers for the icing the cake always crumbles and breaks..can you help me with this.
Hello Rachana, this is a very sturdy cake recipe. It has never happened to me. Do you completely cool the cake in the refrigerator and then cut layers?
Oops..I cut layers before refrigeration..will refrigerate and cut later next time..thank you.
This one is a keeper!! May I know how do I get intense coffee flavor in this recipe please. Something like chocolate coffee cake.
Instead of using plain milk add 1 tablespoon of instant coffee to warm milk.Let it come to room temperature before proceeding with the recipe. Reduce the cocoa by a tablespoon.
hi the recipe is really awesome..but i have this after taste like baking soda or something….what can it be???? shall i reduce the baking soda???? besides that the cake is very soft and moist…
Hello Deepi, if you are tasting baking soda then you may have not added enough vinegar. You can do 1 teaspoon baking powder and 1/2 teaspoon baking soda instead.
I can’t seem to see where you add the water. You say milk & vinegar mix but the milk is the vibegar mix. Do i add water tothat?,
Shali, add water towards the end if the batter feels thick. I have mentioned water only because flour quality differs many a time.
Thank you very much for this eggless cupcake recipe. My kids loved it. Thanks for posting.
Hi
Can you tell me the measurements if I got only one 6” mould to bake the cake.
Hello Prathima. Just cut the recipe in half.
Hello Khushbu Hi
I love your this recipe.. N follow it for all chocolate cakes n cupcakes.
Want to make a 2 kg cake with chocolate ganash poured , then what should nw the tin size for this recipe. Final frosted cake has to be 2 kg thanks in adv
Hello Hetal, this recipe makes 1 kg cake with final frosting depending on how heavily it is frosted, so you will have to double the recipe for making a 2-kilo cake. Pan size depends on what look you want. Either two 8″ or one 9 by 13 quarter sheet cake pan will work.
hi
I have a microwave ,can you tel me can i make this cake in microwave or gas
Hi Vidhi, do you have convection mode in your microwave then bake as directed on that mods. You can make it in Kadai too. Simply preheat a big kadai with a lid. Place a trivet in the kadai. Once heated on high for 10 minutes lower the heat to low temperature. Put the cake tin inside and bake on low for 40-50 minutes. Check at 35-minute mark with a toothpick. Make sure you cake tin fits in the kadai.
Hi Khushboo
Thank you some super recipes… they are amazing
I have a few questions for you…
1) Can I use a 13in x 9in rectangular baking tray to make any of your cake recipes?
2) What is best oil to use for your cupcakes & cakes
Thank you
Sarika
Hello Sarika, yes I bake all my cake recipes in a 9 by 13 pan for parties and serving a large crowd. If you plan to cut and fill the cake making 2 layers then just double the recipe that means the weight and serving size of the cake will double up as well. Cooking time will be around 25-30 minutes of baking time. If you are just frosting on the top then, 1.5 times the recipe works well. Use neutra tasting oil like canola.
Hi. I read the recipe and it seems to be wonderful. I wanted to try the vegan chocolate cake, so. For that instead of sugar could I use maple syrup or date syrup?
Also if honey could be used for normal cakes.?
Hello Drishtti, you could add sugar in raw or use any organic white sugar. Those are vegan. Syrups are not recommended in this recipe as it will imbalance the liquid. It will be altogether a different recipe. Request noted. I will do a cake with syrup and not sugar soon.
I made this cake for a friend’s birthday with buttercream frosting. Everyone loved it🌸
Keep sharing such wonderful recipes!🎊
This recipe is a clear WINNER and a keeper! Referred by a friend, I was afraid it would be gummy, sticks to mouth, and not spongy enough but I was wrong. I followed the recipe to the t and am amazed at the results. Turned out soft, spongy, not overly sweet and probably better than any store bought cupcake I’ve ever had.
Yay for that Twinke, glad you liked it.
Tried this recipe couple of times and each time the cake turned out to be perfect in taste and texture. Love it.. simply perfect!
I am glad you liked it Shweta. Thank you for a lovely feedback.
Hi, i can’t wait to try this recipe. Can we use self raising flour instead? And can this be made 1 day ahead?
Hi Nurul, I think if you use self-rising flour then just skip the baking soda. Yes it can be made ahead of time. Please refer to the post for details.
Hey Khushboo, it’s very very versatile recipe I have ever come across…have tried this so many times and every single time it satisfies me… Thanks for the awesome recipe !
Hi Khushboo,
First of all, thankyou for such an easy and no fail recipe. I always come back to your chocolate cake recipe and have shared the recipe link with friends too. I am planning to bake this chocolate cake for my husband’s birthday and want to coat it with choclate ganache (again ur recipe 🙂 loved the cake decoration of ur vegan chocolate cake ). my question is, do I have to bake the cake and make the ganache a day before like a night before and decorate it next morning or can I bake , make ganache and decorate the same day?
Best Regards,
Karishma.
Thank you Karishma, you can do everything on the same day. However, the flavor of the cake deepens by the next day. And ganache requires either 3-4 hours in the fridge to set or overnight or 8-10 hours on room temperature. So it’s your choice to dedicate one entire day for the cake or ease out and split it between days. Good luck!
Thanks Khushboo I baked the cake and the ganache the night before the birthday and It turned out just awesome! Thankyou so much ! Wish I could post a picture of the cake !
Awesome to know that Karishma. Do share your photos on my Facebook page or Instagram. I would love to see them! Happy birthday!
Hi Khushboo,
Please can you confirm which is the best oil to used for cupcakes and cake?
Hello Sarika, regular cooking oil that has no strong smell or flavor is fine. I use avocado oil now a days simply because it’s my day to day cooking oil. Canola oil or sunflower oil is fine too.
How many medium cup cakes can be made from it given measurement.
Hello Hetal,this recipe makes 12-13 standard size cupcakes.
Instead of oil can we use salted butter ? If Yes , then how much amount ? What kind of milk exactly is used in this ?
Yes Riya, melted salted butter is fine, skip the salt in the recipe. And I have made this cake countless times with whole milk, 2% milk, almond milk, cashew milk, soy milk and when in India with Amul milk or the regular one that comes home.
Is it possible to make this on gas in kadhai or cooker?? If yes please let me know what time will be required?
Yes, Bhakti, you can bake this cake in both. Many of my readers do. Time taken will be depending on the pan size used. Say about 35-40 minutes. Check at 30 minute mark. This cake recipe makes one 8″ or two 6 ” cakes. So choose the pan accordingly.
Tried this recipe today. After several not-so-great baking trials, this recipe worked wonders for me! Family loved the cake! Hassle free, easy to follow recipe with readily available ingredients and a great outcome! Thanks for this 🙂
Hey Khushboo,
I tried your chocolate cake yesterday. The chocolate cake came out with perfect crumbs soft moist n just perfect. Indeed a no-fail recipe.
Thanks a lot. Lots of love.
I am glad you liked it Hetal. Thank you for a lovely feedback!
Hi i tried this ..it was super moist n delicious… I want to do it as cake so if i half the quntity then we hv to reduce baking soda also…plz do rply as i hv to do it in cming week
Hello Suchi, yes everything slashed into half including the baking soda.
Hi Khushboo,
Thanks is for this easy no fail recipe.i am.planning to bake this cake for .y husband’s birthday and coat it with chocolate ganache( your recipe) do I have to bake the cake and make the ganache a night before and decorate it the next day…I really liked the presentation of your vegan chocolate cake…
Hello Karishma, Yes setting ganache overnight at room temperature works great. You can set it in the fridge for 3-4 hours. Keep checking for a scoopable consistency. I prefer room temperature method for 8-10 hours.
Hi Khushboo , Can you please help me with an eggless marble cake recipe . Thanks
Kashmira, I have a mango chocolate marble cake on the blog. A classic marble cake will be coming soon.
This is a no fail recipe. I have made this n number of times and it never failed. I have shared the recipe with so many of my friends . Though I am not fond of chocolates or anything chocolatey desserts, this changed my mind. I absolutely loved it . My son is a biggest fan of this cake. Thanks a lot Khushboo for sharing this recipe. If it comes to cake, I don’t have to look for recipes in any other blog or YouTube channel. I very well know who to follow . Best Chocolate cake ever .
Much Love,
Kavya
Hi, thank you for the recipe! Is there a way to decrease the sugar in the cake ? I’ve tried removing it before but it results in a very flat /dense/dry cake but I’d prefer to have a dessert that’s a bit less sweet.
Hello Jenni, you can remove only 1/4th cup sugar from the recipe.
Hi khushboo….my cake became soggy and wet in middle…..looks kaccha in middle..what to do…pls tell s9mething…..i m tired to try more and more recipes..
Hello Pooja. I suspect it isn’t baked. Did you do the toothpick test? Every oven is different. So it’s important you insert a toothpick to check wheather the cake is done or not.
Can I use in almond,walnut,raisins,any change to measurement of oil & milk or any ingredients??
Yes, you can fold in your favorite add on’s. Just dust the toppings with some flour and then add it to the batter to prevent it to sink at the bottom.
Hello, im confused – your receipt on the website says to sieve the sugar together with the dry ingredients yet on your pin it says to mix the sugar with the wet ingredients. Please confirm thank you
Hello Stella, Generally sugar is granulated and not possible to sift it. So you always add it to the liquid and mix until dissolved.
The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. Even today I made a cake using the same recipe and it’s golden. Nothing can beat this. Thank you so much for the recipe.
Hai,
I have almost made this recipe 100 times . My family just loves the cake .😍. Just wanted to know if palm sugar can be used instead of regular sugar.
Yes Rasmi, I think palm sugar will work fine. I do use raw sugar without any problem in this cake recipe so I think palm sugar should be fine.
Thank you for ur response
This recipe is the best for chocolate cake…comes out without a flaw…can I just exclude cocoa powder to make a vanilla sponge cake or I will have to make other variations too? I want to follow this recipe as I have all the ingredients…ur eggless sponge cake has baking powder in it and I don’t have it right now with me.
Thank you Poonam, I haven’t tried to alter this recipe to make it a vanilla cake yet. But I think it is doable. Swap cocoa with all-purpose flour, reduce sugar by 1/4 cup and adjust the liquid accordingly. It should be fine.
Hi khusboo.. tried your recipe many times.. comes out perfect..
Can I replace ghee with oil? How much should I use it? Will it change taste n texture?
Hi Sneha, yes you can use ghee in place of oil. It will change the texture a bit after refrigerating as ghee solidifies in cold temperature. Not a very drastic change though. Just make sure ghee is emuslified well with the sugar and liquid before adding dry ingredients.
OMG this cake is amazing. I was very skeptical of the so many good reviews but really when I tried it for my daughters birthday – the comments are all very true. I have never been happier with an eggless cake (which have all been disappointing in the past). Adding this recipe to my go to list!
Wow Beeee, I feel so happy that you trusted this chocolate cake recipe and tried it. Yes, this is the most tried and reviewed recipe on my blog and luckily it works for even a non-baker.
I had this one when my friend made and asked her for recipe. I tried it and was so susceptible about the results but blown by the results. My daughter and hubby loved it.. and its soo sooooo easy.. thank you very much.
Glad you loved this recipe Samiksha. You are welcome!
Can you make it like a mug cake in microwave
Hello Veena, Refer to my mug cake recipe. I have it on the blog. It has more appropriate measurements.
Hi Khushboo,
I’m planning on making these but I have run out of plain flour and the supermarkets are completely out. Can i use self-raising flour instead?
Yes you can use self-rising flour Bhavana. Just skip the soda in this recipe.
This is my go to recipe for cupcakes, and always got rave reviews from clients n family, thank u so much ,and making this as a cake too today .
Thank you Vipula for a lovely feedback!
I dont remember how many times i have made this cake. I have made this with roasted almonds,walnuts,choco chips, made birthday cream cakes with this recipe.every time i make this cake…it brings smile on my face. My daughter always tastes this batter before baking & she loves it so much.i have passed on this receipe to so many of my frds & cousins. They have made & thanked me for this. A non baker can also make this cake v easily. In quarantine days when most of the cake shops r closed my cousin baked this for her hubby & they loved it. All ingredients r easily available at home. Thank u for wonderful receipe ♥️
I am so happy Renu that this recipe has worked for everyone. Thank you for your time on writing such a detailed feedback.
Thanks khushboo I made as you have suggested with 1 tsp baking soda it came out really good. Thanks again
Tried these cupcakes and can’t tell you how happy my kids are … During this quarantine times this recipie of yours is a blessing in disguise !
Thanku soo much khushboo … Keep thiss yumminess coming through your recipies ♥️
Yayy!! Aweome Preeti.
Thanks Khushboo, it’s really a NO FAIL RECIPE. Cupcakes came out very well. I will try out cake next time. 🙂
Awesome Shubha, do try it!
Tried this cake on my son’s birthday. Everyone loved it a lot. Your recipes are so good and detailed and with so many substitutes that it becomes very easy to follow the recipe. Keep sharing such amazing recipes.👍🏻👍🏻
Happy birthday to your son Nikita, I am happy you tried this cake. Always here to help.
This is unarguably the best egg free cake recipe I have ever tried. And I have tried so many over the years and nearly given up, as none of the cakes matched the taste and texture of cakes made with eggs. This is just perfect!
I am so happy everyone loves this chocolate cake recipe! Indeed the best! Thank you, Richa.
I used cold milk bcoz I read the comment late but it still turned out great… thank you for this recipe.
Thank you for the recipe going to make it with my kids today. What vinegar do i need to use please?
Xx
Hi Addie, you could use any vinegar on hand. Apple cider, rice or white vinegar. I have tried this recipe with these three.
Hey Khushboo, I have tried this cake many timea and every single time it comes out good ..thanks so much…so my question is can I use this recipe without using oven ?? Can I bane in pressure cooker or pan ?? My oven is not working at the moment and in this lockdown nobody is going to fix it soon and my son’s birthday is on Saturday, so very tensed..Let me know please
Yes Kinjal, you can bake this cake in a pressure cooker. It comes out nice and fluffy. I have done it once when I was in India. Many of my readers have also tried it.
Can I bake this is pressure cooker? My oven is not working. What’s the process.
Yes Bijal, you can bake this cake in a pressure cooker. It comes out nice and fluffy. I have done it once when I was in India. Many of my readers have also tried it.
Tried this recipe yesterday and it turned out just superb. My family loved it and my daughter gobbled down 3-4 cupcakes in one go. Wonderful. Keep up the good work..
Hi..i want to try this cake without oil? So is ghee fine? How much ghee should I use? And can I use bananas I have many ripped bananas.. what should be the quantity of banana? And does it change sugar quantity if I use banana?
Ghee and bananas will totally change the texture and taste of this recipe.
Can I use same receipe to make vanila cake?
Hello Swati, you could but you will have to make a few modifications. I will post a recipe soon for a vanilla cake that is similar to this. If you haven’t checked out my existing eggless vanilla cake recipe then do try it.
Thanks khushboo, for the reply.. I did check out your vanilla cup cake recipe.. but I don’t have baking powder.. what I can use for a substitute ?
Thanks
Hello Swati, just use 1 teaspoon of baking soda for the overall recipe. It works!
This is my go to cake for an eggless cake, its truly a no fail perfect recipe.
Awesome! The cupcakes were deliiiiiii…iiiicious! I topped it with buttercream frosting! Even without the frosting cupcakes were amazingly deliciously ! moist and fluffy! Thank you for the recipe!
Glad to know this Rashmi. Thank you for a lovely feedback!
Thanks heaven and You for this full prove recipe. I successfully made 18 cup cakes and God they are delicious.
Awesome Rebati, I am glad you liked them.
Came out very soft and delicious. Tried for the first time to make from scratch, made 48 cupcakes at first try, but were flawless. This will be my to go recipe for cakes. Never going back to boxed cake mix.
Glad to know this RS.
hi khushboo,
do you have a recipe for molten lava chocolate cake? or you think if i put pieces of couverture chocolate in the batter of your chocolate cupcake mix, i would get the effect?
thanks a bunch,
No I don’t have it yet Hema. Not sure that the batter recipe will work with just chocolate inide. You will have to experiment.
Can we make vahilla cupcakes using this recipe.pls help how to make them.thank you
Hi Neha, I have a vanilla cake recipe on the blog. You may follow that.
How much kg cake this recipe will make ?
Around one kilo chocolate cake after frosting. It can weigh a bit more depending on the frosting design.
Hello! We’ve been using this recipe and it is perfect for my egg allergic son. Question, I only have 2% milk on hand today, do you think I can use it instead of whole milk? Thanks!
Yes of course, you may use any kinda milk Nina, even non dairy works.
Hi, I had tried numerous cake recipes.. But nothing came as perfect and easy as this one.. For once I felt so happy for having baked such a perfect cake.. Just felt that the sweetness was a little less..
Hello Sandhya, thank you for your lovely feedback. I usually frost this cake and it balances out the flavor. We love dark chocolate cake, feel free to reduce cocoa by 2 tablespoons for a sweet tooth.
hi its very urgent
actually i followed this recipe many times . But i hv one question
ihv to make more than 400 cupcake so before two day can i prepare.
thank you so much for sharing fantastic recipe
Hello Mahek, storage information is mentioned in the post. Yes you can prepare it 2 days prior to your event. Store unfrosted cakes in cool dry place. After frosting store it in the fridge.
its the third time,i am making these chocolate cup cakes.its the best ever recipe of eggless cupcakes i have ever found.
thanks khushboo for the sharing the amazing recipe.
So glad to know this Sarah, thank you for a lovely feedback. More cake recipes coming this December. Eggless , vegan and gluten free versions too.
Can I substitute vanilla essence with hazelnut?want to make hazelnut base cake.
Yes Kingel, you may use Hazelnut extract to make this cake.
Can I use vanilla flavouring instead or do I even have to put vanilla in x
Pure vanilla extract is amazing. Use vanilla flavoring that you have. It will work fine Tammy.
Hi Khushboo,
Thanks a tonne for the recipe. I am a beginner at baking, so my concepts are still not clear. But this recipe has helped a lot. I just have one query, my cupcake tray can bake only 6 at a time and adjusting the recipe to it is tough. Can I store the batter in fridge and bake them in Batches?
Thanks in Advance.
Swati
Sure you can Swati. I have readers do it all the time. The rested batter might take 1-2 minutes extra to bake.
Lovely recipe 👌👌 My cupcakes were so yummy and super moist 👍
Glad to hear that Prabha!
Can I substitute the flour with almond or cassava flour for gluten free version?
Hello Nv, Only almond or cassava flour wont work, you will need a gluten free flour blend like a mix of almond, cassava, some starch like potato starch or cornstarch , may be rice flour and guar gum or xanthan gum .
Can I use maida instead of all purpose flour?
It’s the same Rammy.All purpose flour is maida.
Hi mam.. Lots of love and kisses to you from my side for this amazing recipe.. I don’t know about you but I certainly have tried this more than 50 times and every time it has been appreciated. We can’t meet but accept my big virtual thank you. Recently I don’t know what is going wrong but some weird kind of smell is coming out of cupcakes. Can you tell me why and what should I do to avoid it.?
I will be highly grateful for this.
Thank you, Richa for all the love! If you have baked this recipe countless times with success then its hard to say what is wrong. Did you overuse the baking soda this time? That can make the bakes taste soapy.
Wow, this recipe came out really good, the addition of the instant coffee was a hit, gave the taste of a brownie too, texture everything was amazing, thank you so much, I baked this today for my dad’s bdy n everyone loved it!!
Happy Birthday to your dad Roselin. I am glad you loved the recipe!
Hi Khushboo, My chocolate cake came out super soft and moist.thanks a ton!
Hey can I know how many cakes this batter makes?
It’s mentioned in the post. One 8″ cake or two 6″ cakes. If you want 9″ cake go for one and a half times the recipe if you want to fill and frost two layers.
Hello Kushboo
Can you tell me yhe measurements for 1/4 sheet cake?
Hello AS, I think doubling the recipe will work for 1/4 sheet cake pan.
Hi Khushboo, I want to make this in a large batch of 120.
Any tips on baking and measurements?
Hey Ritasha, just follow the recipe. Do you have a big oven like the one comes below the cooktop or small one? Make batter for 48 cupcakes at a time. You can use 2 cupcake pans side by side that will yield 24 cupcakes in total. Once done you can fill in for another batch. Meantime let the batter rest in the fridge for no more than 20-30 minutes. If you keep for longer like 1 hour then add in 1/2 teaspoon baking powder to that rested batter, mix well and bake. It will take 2-3 minutes extra to bake as well. Just keep an eye. Good luck.
hi, the recipe is awesome, we love it and it works perfect every time we make the cupcakes. I have one question, can we add walnuts to it, if yes then how to adjust the quantity of APF or whole wheat flour to accommodate 1/2 cup walnuts. Please advise.
It’s nice to her that you are enjoying this recipe Reshma. You can use any kind of nuts to make it as a chocolate nut cake. Just dust walnuts with flour that you are using to bake the cake and then gently fold it in once the batter is ready. Coating nuts with flour will avoid them to sink at the bottom after baking.
Hii!! I always try ur recipie wenever i need a good choclate cake😊 . What can i replace refined oil with without changing the texture of cake??
Melted butter goes well. You can make oil free cake by using applesauce or smashed bananas too. Texture difference will be there.
What do we need do about the measurements for the lemon juice.
Hello Nandita, equal amount of lemon or lime juice to sub vinegar.
Hi Khushboo,
Can I omit vanilla essence?
Anshika
Yes Anshika you can omit it if you wish it to be that way. Vanilla extract just brings out the flavor of any cake.
Absolutely love this recipe! It came out so moist!
Hi Khushboo, can i make this cake with apple cider vinegar instead of white vinegar? I want to try it out tomorrow and i don’t have white vinegar at home. Have you or anyone else has tried this recipe with apple cider vinegar?
Yes definitely Nitika. I have made it with apple cider vinegar many times without any problem.
Hi Khushbu,
I have been using your recipe since last 3-4 years now…and its a superhit every time.
But Lately, I have observed one tiny flaw in the outcome that I get. The cake I bake using the recipe usually become very crumbly, I using a 9 inch pan for the recipe. also bake a 18 for 35-40 mins.
Can there be a work-around to make it moist and soft. can i add butter instead of Oil.
Best regards
Dipti
Dipti it works perfectly for cakes. I have made over 50 cakes with this recipe. Cutting , filling and covering with fondant. It works well. You may add melted butter instead of oil, but oil makes the cake moist. May be the quality of flour differs or how you measure. Lightly fill the measuring cup.Do not pack tightly.May be use 1-2 tablespoons water for moist outcome.
Hey Khushboo, Thanks for this amazing recipe. It has always worked for me truly it is a full proof recipe.
Is there a substitute for basking soda?
Thank you Karishma. I am sorry there is no substitute for baking soda. It is very important for airy and fluffy outcome.
Hi khushboo,
I need to prepare around 40 cupcakes, can I double the recipe,??, will it still yield the same result or shall I prepare in batches using the recipe notes..
Can I frost them with ready made butter cream,??
Please guide
Hi Sonia , yes you can make a big batch and bake it back to back. Let the second batch rest in the fridge while the first is baking. The latter may take 1-2 minutes extra to bake. Store bought frostings are overly sweet. But if you prefer it then use it.
Thanks so much for wonderful recipe.. I made chocolate cake for my daughter and she loved it.. thanks again:)
Hi Khushboo,
Your chocolate cupcakes recipe is awesome!! I tried it and the outcome was great.
One query: can’t we just replace cocoa pwd with maida for vanilla cup cakes. I saw your recipe of vanilla cupcakes that use yogurt. Please let me know.
Sheetal, Thank you for a lovely feedback. I am afraid you cannot replace cocoa with Maida. This will change the amount of sugar and the baking agents too. I would suggest try my vanilla cake recipe.
Thanks Khushbu.
Hi Khushbu,
Thank you for sharing this amazing recipe. I have used it quite a few times in the past for baking cake. But I am going to use it for baking cup cakes for my twins 6th birthday. How many cupakes does this recipe give? I need almost 45-48 cupcakes, hence the question. Thanks again for sharing. 🙂
Thank you. This recipe gives around 15 standard size cupcakes.
Hi Khushboo..just wanted to know if I want to double the recipe..should I do it in batches or can I just double the quantity n do it all together. Thanks
Hi Sabina, I double the quantity all at once for a bigger cake pan.
Hi i triedvthe receipe,when i made cake it was super soft.when i freeze cake in clung wrap and foil,it became somewht hard.even when at room temp or in refrigerator it did not become as soft as it was when it was made
Hello Sami, Freeze it while still warm not hot. The steam inside will keep the cake moist after it is thawed.
Thank you so much Khushboo for the wonderful recipe! I followed this recipe to make a Lego cake and wedding cake and it turned out to be very tasty and moist ! I could hardly make out the difference between egg and eggless version
Hi Khushboo
Since yesterday the moment I posted my query to u I have tried the recipe twice to bake a cake and it was awesome. The temp as u said 185 (I too thought so and did on same as 170 would have been too low)preheated for 15min and baked for 36min.
The cake was crunchy on top when I took it out of the oven but later when cooled it was ok. But it wasn’t a flat one as yours 😔. It rose well in the oven but when it was out and still in pan it sunk a little in the middle. Was it may be because of temp as the baking soda is the fresh one and I used Cadburys cocoa (1.5tbsp less as the first cake was too chocolaty) or is it that I tried with whole wheat(chakki one)and not the branded one.
Or the wet strip around the pan as mentioned in one of the comments will help resolve the matter.
Pls guide.
Thank u so much 🤗
Hema
My microwave oven is having a temperature setting of 175-185. It doesn’t have a temperature setting of 180. So which one I should take 175/185. I am confused pls help. The oven auto preheats just for 5min. But I read in one of the comments to preheat for 15min so that matter is sorted. Pls help for temp setting
Thanks
Hi Hema , you will have to experiment with the temperature settings. I say go with 185 deg C and see how it goes. Let the oven heat up for 15 minutes at least before making the cupcakes.
Tried this and it was a hit. Thank you
Glad you liked it Jai!
I have a pan size of 9×1.5 inch?? Does these mesurements fits?
I guess so pavani!It should be fine. Make sure you don’t fill the pan over 3/4 full.
How long do I bake mini cupcakes for?
i do mini cupcakes for 11- 12 minutes
Madam , I want to add choco chips in chocolate cupcakes . when shall I add it as I mean which stage. Please advice
Hello Babul, add it after your batter is ready . Just before you are adding it to the pan.
I tried this recipe as my Christmas cake and I have to say it was over in a jiffy and loved by all. It was perfect, moist insideand crunchy on the outside. I used a combination of almond flour and all purpose flour. Once the cake was done and the house was smelling of that lovely baking smell topped it woth ganache and strawberries and voila it was gobbled down and over 🙂 Thank you for the lovely recipe
I tried this recipe as my Christmas cake and I have to say it was over in a jiffy and loved by all. It was perfect, moist insideand crunchy on the outside. I used a combination of almond flour and all purpose flour. Once the cake was done and the house was smelling of that lovely baking smell topped it woth ganache and strawberries and voila it was gobbled down and over 🙂 Thank you for the lovely recipe
Wow sounds good Dimpy !!
Hey can I make this with vegan? Make it with almond milk?
Yes you can Aditi. You can use non dairy milk or even water
Hi khushboo, made a second batch of chocolate cake..with wheat flour for my boys. Both times it was excellent! But This time .. m so so happy with the outcome! Not able to post pic of it. Easy to make delicious to taste!!
Awesome Sushma. You can message me the picture on my facebook page @carveyourcraving . I would love to see them!
Omg this recipe is the simplest delicious cake, i tried it as cake and i use microwave to bake it just for 7min and it turns out the best moist and delicious cake
Wow , fantastic Queen . Now my readers can try it in microwave too. Thank you for a lovely feedback!
I’m loving this gorgeous cake so much, Khushboo! It does look so rich and chocolatey. Yummy!
Hii there.this is one of my fav recipis. Plz suggest..i want to bake a little bigger cake.so was thinking of adding half volume of the measurement to the original ones.eg instead of 1 cup milk , I’ll use 1+1/2 milk and so on. What will b the baking time?
Hello Mani , what pan size you intent to bake in ? Bake time will depend on the pan size used too.
Hi Khushboo, Tried your eggless chocolate cupcake today. They came out really good. Very spongy and yummy. Thank you for sharing the recipe.
Hi can I use this recipe for fondant covering cake..please reply ASAP
THANKS
Yes Preetha . This cake is very sturdy under fondant.
Hi . It’s 2″ hieght
You should be able to bake half of this recipe using two 5 ” cake tins and not 1 tin.
Hi….. I have tried dis recipe twice… It was perfect… thank u for d recipe…But now since I don’t have a 6″ pan.. n planning to use 2 number of 5″ pans… So how much quantity of batter shd I minus… ?? Or vl it work with 5″ pan…plz revert.. it’s urgent… thank you…
Hi Madhuri , is your pan size 3″ or 2″in height
This is really a no fail recipe. Thank you so much for this. My 3 yrs daughter enjoys it so much. I always use wheat flour.
Thaaaanks a Trillion! I rarely bake a cake as they never come out well… but this surprised me!! Such a simple recipe that too eggless… my son was carving for cake and I was postponing it being Shradh month and Navratri will follow soon.. but this was the perfect solution 👏👏👏You Rock
Wow a trillion thanks is a lot!!! Thank you for all the love! I am glad that this simple eggless chocolate cake recipe worked out great for you Kavita!
Can i use this recipe when i want to make black forest cake?
Yes of course Sakshi. I do it all the time.
Hi Khusboo…Can’t thank you enough…your 3 words NO FAIL RECIPE and simple ingredients gave me the courage to give it a try (complete amateur) Stay blessed and keep inspiring😃
Hi , can I use this recipe to make a 10″ by 13″ sheet pan? Will the cake be sturdy enough to handle? And should I double or triple the recipe for this pan?
Yes this recipe is very sturdy for a 1/4 sheet cake. You may double the recipe for the same.
Hi Khushboo…
Love your blog and find your recipes fool proof. Have to bake a 1 pound cake for an order. Simple chococlate sponge cake, without frosting. Wanna use your recipe. Can you please let me know how much does one 6 inches cake weigh? As in if I half the recipe and bake one, will that be 1 pound? Early reply will be highly appreciated
Thanks 🙂
H Khusboo,
ur recipe for a cupcake is too good but whenever I tried for baking a cake, it breaks while doing layering or taking out of the pan … always .. so I cant use it for a cake.. it becomes very fragile. Please do something, I really wanted to try for the cake also.
Thanks,
Nitu
Hello Nitu, I always work with a cake that is completely cool and refrigerated. Use a sharp serrated knife or a cake saw to cut the layers. I have never encountered a problem of cake breaking during layering. Hope this helps.
love your blog!!☺️☺️
Thank you Dimple 🙂
Hi, thank you for such lip-smacking recipes!! I am in awe of it. Can I use sugar syrup immediately after the cupcakes are removed from the microwave to moisten them? Should I apply sugar syrup only on the upper part i.e outer area or should be apply inside the cupcake as well?
Hello Dimple, cupcakes do not need to be moistened with sugar syrup. If you are layering the cake .. filling and frosting then you may choose to brush the layers with syrup though not needed.
Thank you for this wonderful recipe, Khushboo. It was my baking debut and your detailed instructions, substitutions and candid tips were most helpful. I used almond essence in absence of vanilla, butter as I didn’t have canola or vegetable oil. And chaach.
The results were amazing. It worked out like a dream. My family was so happy 😊
Just one small hitch was that the cupcakes crumbled into a powder when we cut into them. What could have been the problem?
Pradha , it could be over baking that dries out baked goods or the buttermilk used wasn’t acidic enough to react with the baking soda.
Hi Khushboo!Can this Chocolate cake recipe be used to make an eggless teatime Chocolate cake too?
Yes sure , why not!
Hii Khushboo !!ur. All recipes are amazing. This time i m tryiny ur eggless chocolate cupcake recipe . It turned out very nice. So soft …so yummy …mazaaa aa gaya😋😋 thanks dear for sharing such A delicious recipe 😊😊
Sounds fantastic Ruchi!
Awesome, fluffy cupcakes..usually my cakes with oil turn out a bit too moist..but this one is just perfect..
Glad it turned out well for you Suma!
Hi Khushboo,
I have tried ur cupcake recipe and it taste absolutely yummy.. however, my cupcakes develop cracks on the top . What can I do for that?
Regards
Anshika
Anshika .. cracks aren’t an issue as such.. they go away the next day or are covered with frosting. It depends on oven to oven too. I am glad you loved them!
Hey khushboo
Tried the WW verison of the cupackes using butter instead of oil… It’s just amaaaazing.. can’t wait to try out the chocolate ganache next
That sounds fantastic Mridula. Thank you for your feedback!
Hi Khushboo…thank you for the wonderful recipe…is it advisable to cover oil based cakes with fondant…will the cake remain sterdy?
Yes definitely. I have done it so did my readers. Its very efficient.
We made this at the weekend with our little girl (2 & 1/2) who wanted to bake something but we didn’t have any eggs in the house. Super simple recipe and a BEAUTIFUL end result! We made it as a cake with chocolate buttercream filling and it was so soft. It’s still lovely 5 days later. Making it again tomorrow and my daughter is already excited. Thank you Khushboo, I think this will be a firm favourite from now on.
Sounds great Alex. 2.5 year old helping to bake is incredible. God bless!! My 6 year old loves to assist me in baking too .. especially when it comes to this cake. Thank you for a lovely feedback .
Hi,
I have a question what can I use instead of curd?
Hello SJ. It will be a different recipe altogether.
This was terrrible. Awful awful awful. Didn’t even taste like a cupcake. Followed instructions exactly but think the vinegar killed it. Threw it out.
Oh no S .. such a bummer .. haven’t had a negative comment yet . But let’s work it out. Vinegar won’t kill it . Can you share more details.
Hi khusboo,tried this recipe and it turned out to be fantastic.thanks for this recipe.only thing I noticed is d cake was not very stiff..When we Hold it hard it was about to break..What could be the reason.please let me know.
Hey Arpitha… happy that you enjoyed the cake. Cake needs to be handled gently .. I didn’t understand “hold it hard” part … was it about to break while frosting or something? or taking out from the cake pan.. did you let it cool enough?
Hi Khushboo… I tried this recipe for cup cakes it worked well however when I used same recipe for the cake I did not get a flat top, it was kind of like a mountain.. what do you think the reason could be?
Meghana … it depends on oven to oven as well as pan size sometimes. You may wrap the cake tin with wet towel strip secured by a safety pin. That helps. Or buy Wilton even heating strips.
Hello Khushboo Ma’am!
Everytime I make my cake batter, it becomes thick. It’s not like ribbon consistency though the cake comes out nice & yummy. Should it be like that? Please let me know. This time I added 2 tbsps of extra milk as it was a bit difficult to mix.
P.S. I follow the recipe exactly
Regards
Are you measuring everything at eye level? the batter is not very thick.
Hi kushboo, yes I will be using 2 10inch round cake pans 3inch deep. Do I just double it? Thank you jai
Yes double the recipe and insert a heating core or rose pin in the center for even cooking.
Hi Khushboo, I am yet to make it and just wondering if vanilla cake can be made from exact same recipe by omitting the cocoa? I want to make layered vanilla and chocolate cake 🙂
Thank you!
Sana , you may make it .. replace cocoa with equal amount of all purpose flour. Reduce sugar by 1/4 cup and reduce 1-2 tablespoon liquid accordingly. You may even refer to my eggless vanilla cake recipe.
Hi kushboo, I’ve made these cupcakes loads and everyone loves them. My question is I need to make a 3 layer 10inch cake. Should I double the recipe? Thanks
Hello JAy, glad to know that. Are you intending to make tall cake or flatter like sheet cake. Which pan are you going to use. Round or square?
Hi Khushboo, I tried your red velvet was well received. I am just wondering if I use the same recipe for Chocolate cake and just increase the amount of chocolate and skip colour. Reason I ask is in this chocolate cake recipe you haven’t used Vinegar PLUS buttermilk. Its either/or right? But in red velvet you use both. Can you please comment on it?
And btw, I made the red velvet recipe and added coffee powder to it and skipped colour. It tasted good 🙂
Thank you!
Hi Khushboo , I tried these cupcakes today and they came out very well . My kids loved them . Thanks for the perfect recipe 🙂
Thats fantastic Kashmira. Thank you for a lovely feedback.
Hey khushboo..greetings from Kenya..
I wanted to make marbled cupcakes so can I mix the chocolate cup cake batter and the vanilla cupcake batter n bake it.
Wud it turn out nice or ?Plz help me…I need to bake it on saturday for a birthday party with sprinkles
I make marble cake using my vanilla cake recipe. I divide batter into half and then in 1st half add 2 tablespoon cocoa powder and 1 tablespoon milk/ water . Then proceed further
Hi Khushboo, yesterday I made this chocolate cake for my daughter’s birthday..It came out so soft and moist..thanks for the really failproof recipe 😊
happy birthday to your daughter Smita, i am happy that it turned out great for you!
Hi Khushbu…making this cake for my daughter’s bday ..
Made a trial version and it came out perfect… frosting is yet to be done….she wants a KitKat and gems decorations…can u tell me if it’s ok to bake it in 9 inch pan? Also I used olive oil and that oil smell dominates so now switching to canola oil…hope this oil is ok?
Hello Chandani, canola oil is perfect . Are you making 2 layered cake or just frosting on the top. Ideal size if using single pan will be 8″. I have baked this in a 9″ pan several times . If you fill in with frosting it gets a nice height. Good luck!
Thanks a lot of replying soon….Will bake 2 cakes of 9 inch ND then Frost in between making it 4 layers… Also I didn’t had vinegar so added lemon juice…it worked nicely…loads of love…
That’s wonderful Chandani!
Hi khushboo…your recepie is amazing. My daughter has made it so many times and it has never failed ..all her friends colleagues love the cake. She is truly thankful to you and so am i. God bless you dear.Thank you
That’s sweet Mamta. Thank you for a lovely feedback!Much love to your daughter!
Hi…khushboo….I have made this cake 4times before…and every time it turned out awesome…now I want to add some dry fruits into it so please tell me can I ask them in this cake only….??
Sure why not Arti, you may add desired nuts of dried fruits to the batter.
Superb recipe, thank you. God bless you!
First of all, congratulations. I read one of your replies that you are expecting. May you get all that you need, want & desire. This is my favourite line as it sums up everything 😉. This is one of the best phases of life. Enjoy. No Bade Logon Ki Advices as we’d gone through this phase earlier 😊.
Secondly, I baked, rather imitated (best word) death by chocolate cake for my birthday. I could make only two layers as I was running out of time. The cake was SUPERB! Simply Superb! I cut the cake around 9 at night & by 2:00 P.M. (next day), it was finished 😁. All three of us (Paa, Maa & our daughter) loved it from the depth of our hearts. My husband said that you made the best cake for your birthday 😁. To this, I replied – How can it possible 🤔? I love you guys more than myself 😟. Anyways, THANK YOU so much for giving such a wonderful recipe. Also, I’ve stopped ordering cakes on special occassions as I can bake now. Yes…I can! And, all the credit goes to you.
Thirdly, I know I’m being selfish but…apologies…please just give me a list of baking essentials of good brands (roughly). I’d already bought Philips beater (Hand Mixer) & disposable piping bags & I’m happy with them. Actually, I’m asking about the same again & again as I don’t want to regret later.
All the best!
Thank you Parisha for all your love and sweet wishes!I am glad that you are enjoying baking. I will email you the list of baking essentials sometimes this week. And soon try to make an extensive post on it after my delivery.
The comments says it all. But I still want to add. Excellent recipes, great outcome always. Thank you for sharing! A big fan.
Thanks Soumya, my pleasure.
This is the best recipe I have come so far. So simple and easy 😊 I have saved the recipe for the life long😊 thank you
Saw your wonderful bakes Shveta! I am happy that you found it easy and delicious . Thank you for a lovely feedback!
Hi. You don’t need to use baking powder for this recipe?
No Kashmira , you don’t 🙂
Hi ruchi, I followed this recipe and cupcakes came out wonderful..the only thing is the batter was a little excess after filling the 12 liners.. does this happen with you also? Can I reduce the quantity a bit.. pls suggest
I hope you are on the right blog and the right recipe.. because this is Khushboo and not Ruchi 🙂 Yes the batter fills between 12-15 cupcakes. You can bake the rest of the batter in second batch. Just place remaining batter in the fridge for no more than 30 minutes. Bake second batch 1-2 minutes longer.
Hi Khushboo, i am going to try thus recipe tomorrow … can u pls guide me which flour is best to use for it , Pillsbury all purpose flour or indian maida..which will give me perfect results?
both are the same Shilpa, apf is maida.
Hi khusbhoo, I wanted to try eggless vanilla cupcake from your blog.. Will these measures of cups in grams and MLS can be used in that receip.. Lemme know if the cups r same in both
Individual cups for dry ingredients and the one with a spout mug like cup for liquid is most ideal for the measures Prachi.
Hi ..
can i use butter instead of oil .. and which oil to use ? regular vegetable oil ? also can i bake this in a one inch pan ?? TIA
Hello Shruti, I have used canola oil . You may use any flavorless oil. Melted and cooled butter can be used. The texture might be affected after refrigeration . Do you mean by 1″ height? no .. you cant. The cake batter will overflow . You may make that pan work by increasing the height using foil.
Hi Khushboo
I bet you’re an amazing baker.. I have tried this recipe several times WITHOUT FAIL indeed…hats off to you dear.. I was wondering if you can guide me through vanilla cupcakes recipe please…
May Allah show keep you always happy…ameen
I am happy that this recipe is working for you . Thank you for a lovely feedback. Feel free to browse the baking section for more delicious cake recipes including vanilla one.
Hey Khushboo, Thank u so much for this recipe. It’s a wonderful recipe. I know I need not tell u this. Hundreds of comments here says it all. But still wanted to Thank u for all the efforts that u took to post this here n share with everyone. Thank u once again God bless u.
Every positive comment is very valuable for me Hajra. Thank you for taking out time and writing a lovely feedback . Always happy to share! God Bless!
Lovely cake… thanks for the recipe. Can you mix twice the given amount to make one 10 inch cake?
Yes Sam you can. Just use a rose pin or heating core in the center of the pan for even cooking . You can find further explanation on the same in my fresh strawberry cake recipe. Good luck!
Hello Khushboo Ma’am! Could you please upload mix fruit cake recipe?
Thank you.
Regards
Sure Parisha . Soon!
Hi Kushboo. Can we use dark chocolate instead of cocoa powder. What quantity should be used?
Not in this recipe Chhaya. It will change the texture and lot of other ratios. Thanks for asking!
Can I add dates and omit coco powder in this recipe? If so, how much?
Vindya , Dates aren’t substitute for cocoa in taste or texture . You might want to use a recipe that actually calls for dates. Good luck!
Hi khushboo
All the lovely comments give the boost to use your recipe for my son’s bday cake. Just to be sure, wanted to know how much sponge the recipe would bake ? My understanding is that it’s for a half kg cake.. Please let me know
Thank you Niny. I am sure you won’t be let down. I have never measured the sponge , but yes should be little over 1/2 kg. Good luck!
Hi!
Curious what adaptions I need to make this at altitude? (Denver, CO)
Thank you!
Mel
Melanie , honestly I have no idea about high altitude baking. You might want to google it up.
Khushboo khushboo khushboo khushboo
Ye cake ki khushboo khushboo khushboo
Bhaa gayi bhaa gayi bhaa gayi (Recipe)
Chhaa gayi chhaa gayi chhaai gayi (Me)
Apologies! If u don’t like these lines. I couldn’t come up with better lines. After the birth of my daughter, I started baking but couldn’t get those perfect cakes. Since 5 & a half years, I’ve been trying to find that perfect recipe. One day, accidently, I came across your blog. After going through some cake recipes, I thought of trying Eggless Mango Chocolate Cake with Almond Crunch (it’s already reviewed). Aur CHAMATKAAR ho gaya. A month back, I made checkerboard cake. My daughter loved the cake (vanilla sponge was nice but chocolate cake didn’t raise much though) & asked me to make one on her birthday. So, I decided to try your chocolate cake recipe. Since I’m LAKIR KA FAKIR, I read your blog twice & followed the recipe as it is. To my surprise, it was just PERFECT! No other words except PERFECT. Also, I could easily & neatly slice the cake which was not the case with vanilla sponge as it was bit sticky. Everyone loved my cake. My daughter was telling everyone that Mama is making cake for me (who were calling to wish her). Nothing is more satisfying than this (as I’m a non-baker).
In the end, I would like to request you to post a perfect recipe for vanilla cake too.
Also, a BIG thank you to you for writing elaborately about even minute things which are not found in other blogs.
Hahaha, this comment made my day! thank you for taking out your valuable time and writing a lovely feedback!I will try to perfect the vanilla cake proportions and post weight measures. May be you have overdone the oil. Just reduce it by a tablespoon. I am glad that my recipes are helping you. Have a nice day!
Hi. Am thinking of baking mini cupcakes. How long do you think I should bake it for please?
Pam mini cupcakes take anywhere between 12-16 minutes. Check at 12 minute mark.
Hi Khushboo, loved this eggless chocolate cup cake recipe dear. For me it turned out so well my daughter also wished to learn it. Just need one help dear, how to make this cake a pink cake. My daughter has a pink day celebration in school so was wondering how to turn this cake into a pink cake ? The school doesn’t allow cream frostings so….please help me.
Sorry for a late reply Mamta. I was off blogging for a long time now. You could use my vanilla or red velvet cake recipe for tinting the batter pink.
Hi dear
My dry ingradient cummeasures 250 ml.. urs look different.. plz advise..
Mine is 240 ml Riya.
Hi khushboo,
Tried ur recipe thrice n all time it cane out excellent.
I have a query, can we use dark cocoa powder? Will it affect the taste?
You can use dark cocoa powder. It won’t affect the taste. It will just be more chocolaty. Taste the batter before baking . Thank you for a lovely feedback Nilam!
Can you please let me know the quantities of ingredients to bake 1 Kg of this cake. I request you to also help me with 1 Kg bake for Vanilla Cake. I generally bake cakes for my children’s b’days.. but they are either too less or too more in quantity.. hence want to nail down to 1 kg quantity. Please let me know. Thanks a lot.
Priya here in United States a baker sells by per serving and not the weight of the cake. So I haven’t weighed the final cake… it must depend on the kind of filling, frosting and decoration used too. I will note the final weight next time when I bake this cake.
Hey Khushboo once again I hd baked chocolate cupcakes for my hubbies niece and they wr cherished and loved by all…. I can seriously say it’s a no fail recipe of urs….
Only one question if I want to bake it with wheat flour than I just hv to reduce it by 2 tbspn of flour that’s it and rest of all will remain same as u hv mentioned?
Thanks alot in advance
Hello Mansi ,I am glad that everyone loved this cake recipe . Yes just reduce wheat flour by 2 tablespoon. If you feel cocoa is overpowering , increase sugar by a tablespoon.
Loved this recipe! Does it hold up well to carving and fondant?
Yes of course Archana .Thank you!
I have baked many a chocolate cakes and I can safely say that this is a superb, cannot go wrong with kind of recipe. I baked this and it came out wonderful. I used buttermilk and reduced the flour quantity by 1/4 cup and I really liked that texture so i am going to stick with it. Thank you!!! This is so much better than an eggy chocolate cake and at par, if not a tad better than a condensed milk chocolate cake.
Thank you Shivani for an elaborate feedback. Doesn’t 1/4 cup less flour makes the cocoa overpowering? I am glad it worked for you that way.
This is really the best chocolate cake ever! I mean it. I love your this recipe. I made chocolate cupcakes and came out perfect and the taste is wonderful. Everyone loved it. I added little bit of fresh cream to the milk. it gives you softer texture. have to be careful to not to add too much ,otherwise it will feel like the cake is raw. Thanks again… Please give me a perfect eggless red velvet cake recipe… I don’t use eggs in recipes. Thank you dear.
Thank you Madhu , cream or full fat milk always makes the batter rich, I agree. Red velvet cake recipe is on my blog as Eggless red velvet snow globe cake. Do give it a try.
You know what… I am thanking u from the bottom of my heart to have given me the perfect recipe for Chocolate cupcake… I have totally nailed it and my kids are super happy… Thanks a lot Khushboo… God bless 😄
Aww Vidhya , this is very sweet of you. Thank you for a lovely feedback!
Thanks Khushboo for the lovely recipe…. Cupcakes have really turned out moist n yummy….
You are welcome Mansi, glad you liked it .
Can I use apple cider vinegar? Pls rpl ASAP as I’m going to bake the cake on Saturday for my guests…. I have msgd u in the FB messenger also but yet I hv nt got any rpl. Awaiting for ur feedback. Thanks in advance
Yes you can Mansi! You must have messaged me on my personal account which lands in other folder. Please message me on my FB page carveyourcraving or here for quick replies!
Hi Khusboo!
One query…..can I add banana to make it banana chocolate cupcakes?
If yes, then what should be the quantity?
Yes you can Geetanjali. But you will need to make couple of changes. Reduce oil , sugar and liquid. I will soon do a fail proof recipe on the same.
Hi kushboo thank u so much for your eggless cake recipe ..everytime I make make but never it came perfect but this time I tried your receipe it is awesome thank u so much for everything.
Glad to know that you found a perfect recipe for yourself Preethi. Thank you for a lovely feedback .
Dear Khushboo, Iam a new baker and I made both the eggless vanilla and chocolate cupcakes. I followed your instructions exactly as written. The results were impressive. They turned out delicious, supersoft, moist and fluffy. Everyone loved it and said that the taste was superb. Thank you for sharing this foolproof recipe with thousands of beginners like me and spreading happiness indirectly. May God bless and reward you for your efforts.
This means a lot Loolu, thank you for a sweet feedback. I am glad that this recipe is working for everyone. Cheers! Happy baking!
Hey if want to make vanilla cake is the measurement same as we will not use cocoa powder …let me knw
No Alpa it won’t .You may refer to my eggless vanilla cake recipe for the same. Good luck!
Hello
Just wanted to thank you for sharing this amazing chocolate cake recipe… I tried it the past weekend and it turned out awesome – absolutely delicious taste and excellent texture for an eggless chocolate cake! The best part has got to be that the required ingredients are always available in one’s kitchen ; ) Thanks again!!!
Thank you for a lovely feedback Nisha. I totally agree about the best part 🙂 very true!
Hi khushboo Ive tried this recipe several times n it has always turned out great… This time I was thinking to add nuts n raisins in the batter!in that case do I need to alter any ingredients!?
Tia
Sure Sakshi you may add nuts, chocolate chips, raisins to the batter. Just dust it with flour before adding them so that they do not sink at the bottom.
Hey Khusboo,juat tried the whole wheat cupcakes & they turned out amaaazing…..
I had to add 3 tsp milk asthe batter was thick.
I have been baking cakes & cupcakes using maida & they r so good but i was a bit apprehensive about using attabut finaly i tried & they r a huge success.
Thanks again for such a wonderful recipe.
I was wondering can we use oil instead of butter in baking cookies? If you can help me out with this i’ll be very grateful.
Hello Nandini , glad you liked this recipe. About baking cookies , there are many recipes online using oil . In my experience cookies using oil are moist and chewy. You may even opt for healthier nut butter for baking cookies.
Hi Kushboo,
I’m going to try this cake for the first time tomorrow for a birthday party. I am planning to make a 3 layer cake and fill it with buttercream frosting. I have the following doubts.
1. I have 3 pans which are 7.25” (weird size?😅). So can I double your recipe and divide the batter into 3 portions? If that’s ok what will be the approximate baking time?
2. Will apple cider vinegar work the same? How about double strength vinegar(8%), should I halve the quantity in that case?
3. How much quantity of butter will I need for preparing buttercream to fill, frost and decorate this 3 layer, 7.25” cake?
It’ll be so so helpful if you can reply to my queries. Thanks a ton!
Shakthi
Hello Shakthi, I hope this reply is just in time.
1) Yes, you can double the recipe and have a tall cake. It will yield 2 kilos of cake after frosting. Bake time should be around 25-30 minutes. Check at 25 minutes and bake for more time if needed.
2) Apple Cider Vinegar works well.
3) It all depends on the decoration. Are you going to frost heavily or just rustic? I suggest you use 1.5 times the mentioned recipe on buttercream on my blog.You can freeze any leftovers.
I think I didn’t cool it down enough, could that be the reason? Also, how many cupcakes are created by this recipe?
Shreya this recipe yields 12-14 standard size cupcakes.
Hello Khusbooji,
Thank you so much for the astounding recipe. As a beginner this is my first successful recipe after so many failures. The cake was super soft and heavenly taste. I can’t believe myself, now after baking this cake feeling contented that I too can bake a cake. Thank you once again Khusbooji, you are truly a fairy.😘😘😘
Thank you Kiran for a lovely feedback . I can relate to your feeling about succeeding after many failures. I am glad that you found a perfect recipe and enjoyed it too.
Is it a sweetened or unsweetened cocoa powder?
Sonu, it’s unsweetened cocoa powder
Thanks Khushboo, The cake with above recipe came out rwally yumm. But on texture level it was a little crumbly sorts, as in if I cut a piece it will crumble soon. Any idea why? I had checked cake first at 28 min mark and toothpick came out clean and I stopped there.
Hello Shreya , this cake recipe is very sturdy and doesn’t crumble easily. Did you cut the cake immediately after baking or gave it some time to rest and cool down? Did you measure everything properly?
Hi, in the middle of making this cake I noticed I am out of oil. Would I be able to substitute melted butter?
Thanks,
Tess
Yes Tess , melted butter is fine.
HI… I am making a wedding cake for a lady is allergic to eggs so thought this may be a good one.(chocolate cake)
Sounds yummy. the pan i will be using is 14′. does this recipe double or indeed triple well? thank you Wanda
Hello Wanda, I haven’t baked a 14″ cake but I do double up this recipe for a 9″ cake. So I think you need triple up the recipe for a 14″ cake. And place a rose pin or heating core in the center of the pan for even baking.
Thank you so much…I will follow you advice and put a rose pin. Wanda
Sounds good Wanda!
Hi khushboo.. I have tried this cake recipe. Now I want to try cupcakes , but I have small 6 cupcake tray. Will be making it in two batches, How to store the batter for second batch and can we use this recipe for choco lava cupcakes?
Navalpreet, chocolate lava cake is a altogether different recipe and way to do. This one won’t work.You may put the batter in the fridge in the coolest section for up to 2 hours . Add an extra pinch of soda before baking & Bake that batch 1-2 minutes longer .
Oh! I am extremely sorry dear. I’ll use oven thermometer from next time, I already have one, but never used it.
I actually never had this kind of issue with any of my previous cakes. I have been baking in the same OTG for quite long now.
I still guess something else was wrong, I mean on my part.
I’ll try it another time again. I think, t can make cupcakes better from this batter 😊
No need to be sorry Bharti ! If your previous bakes have turned well , then this one should too. The batter is a lot for one 7 ” pan so time taken increases too. And this recipe is perfect for cakes and not only cupcakes 🙂 I have lot of professional bakers sending me thank you notes for this recipe. Did you pre heat the oven and also check freshness of your baking soda.
Yes Khushboo
I always Preheat my oven atleast for 20 min.
And about baking soda, I bought it really recently and it’s all good and fresh.
U know what, the cake had risen like never before and I was so happy with the rise, its just that it got a little burnt from outer edges and top. And that has not happened with any of my cakes ever before.
But at the same time, I m quite confident about your recipe and I am probably doing some error.
I layered it finally and made it into a truffle cake. And it tasted heavenly, so no issues at all. Everyone in family simply loved it.
Don’t worry dear, ill find out ND rectify it for next time.
Thanks a lot for showing so much interest 😊
That is sweet Bharti. If anything isn’t working I will be happy to help because I test my recipes several times before sharing and I want my reader’s to achieve the same 🙂 Thank you for a nice feedback!
Hi Khushboo
I tried the recipe and the cake turned out to be delicious! The only problem was, it took almost 50-55 minutes to bake (The cavity of my OTG is pretty big, so generally cake take time to bake). So that is alright, but the issue was, it was showing me a toothpick with batter Everytime o tested it in the centre. And eventually, by the time it showed me a clean toothpick, the edges and top were kind of burnt.
Could you plz guide me, where I went wrong. I used a 7 inch round pan to prepare the cake.
Thanks in advance 😊
Hi Khushbu
Thanks a lot for the easy recipe!
Right now the cake I baking in the oven, just had a doubt… I have put only the lower rod on. Should have I been putting both upper and lower rods on??
A quick reply will be highly helpful.
Thanx again 🙂
Hello Bharti , when you posted the query it was 3 am here 🙂 and i was sleeping. Otg baking requires only bottom element to be heated. I see you had used 7 ” pan. Every oven acts differently. Ideally your cake should be done under 45 minutes. Do invest in an oven thermometer to check if your oven is heating up well and try both elements next time if preferred . As far as I know only lower heating has to be on. Good luck!
Hi dear today again i tried your cup cake and cake too.. really texture and taste awesome. My daughter liked it so much so again i made.. The measrements are perfect dear. Grams and ml. Nobody says like this clearly. Lot of thanks to you.
Thank you Balpriya for a lovely feedback. This is my go to recipe every time 🙂
The only unfortunate thing about this baking experience is it’s six years too late! My daughter has outgrown her egg allergy but I will absolutely be baking these again, they are delicious!
Excellent egg free recipe!
Thank you Tamara for a lovely feedback.. and it’s a good news that your daughter doesn’t have it anymore. God bless!
Oh Khushboo Iused your cupcake recipe and enjoyed it. Thank you so much for posting. I am so excited to try your other recipes
Thank you for a lovely feedback Vee !
Hi dear How to dust the baking pans? Sometimes it becomes sticky at the bottom.
Hi Balpriya, you may refer to this elaborate post here https://www.carveyourcraving.com/salted-caramel-death-by-chocolate-cake-2/
Hi dear tried your receipe. Cup cakes awesome. Really it is no fail receipe. Superb. Thanks dear. Will save this receipe for sure.
Glad you liked it Balpriya, thank you for a lovely feedback!
Thanks dear. Will try and let you know soon.
Sounds great Balpriya!
Hi dear can we use lemon juice instead of vinegar? Please let me know. Want to give a try.
Yes Balapriya you can use lemon juice- sour one.
I baked it for a few more minutes than 35 but not more than 40 minutes as after the 28 and 35 minute mark, the toothpick came out with batter and just so you know, i bake mine in a convection microwave option, so is it anything to do with that?? But still, the cupcakes came out fab.. I made it three times already in a week. And no, i did not over beat the batter. I guess i’ll just stick to the cupcakes, they work out much better for me… thanks, though;-)
Sayanee, the cake turns out well for me and so many of my readers. Do give it a try again.
I used an 8 inch round tin to baje the cake and no, I didn’t skip any part of the batter except the fact that i made it in whole wheat as you said that we can make it whole wheat, but look, i used the very same bather for my cupcake and they were fab but three cake crumbled, i didn’t skip the oil and yes, my baking soda works…
Sayanee lets work this out.. did you over mix the wheat cake or baked it for long? Sometimes with wheat flour you need a few more tablespons of liquid to get the consistency. And the key is not to over beat as it tends to stiffen and crumble the final product. Me and many of my readers make it with wheat flour without any problem . The result is a bit denser cake that is it because you are using wheat and not all purpose. Let me know your thoughts.
I commented on these cupcakes before and it was awesome but today i made a cake with the same batter as you’ve mentioned in the recipe and the cake crumbled… The tastes was fine but it crumbled a lot. Khushboo can you please tell me where i could have went wrong in the recipe so that this doesn’t happen again…
I would love to help you here Sayanee. This recipe works with cakes and my readers rave about it. Sorry that it did not work for you. I want to know a few things like pan size used, temperature and if the baking soda was working. And also did you skip any ingredient like oil or so by mistake? Looking to hear from you.
Hey Khushboo.. your recipe has been proved to be the PERFECT one for me as well.. Thank you so much for the wonderful recipe. I have made the eggless chocolate cake which was loved by everyone in the family 😀
Wow that’s lovely Sapna . Thank you for a wonderful feedback.
Wow …..never thought a Eggles cupcake could be this yummier ….
Great work khushboo…
Thanks for the blessing to alll vegans
Thank you Niyati. This recipe is the best ever I have made hence shared it here 🙂
Hi Khushboo,
Made 2 cakes today each of 8 inch thickness. Wish I could share the picture with you. It’s awesome. Planning to frost it Tomorrow for my daughter’s birthday. Thanks a ton for this awesome recipe.God bless you.
I saw this cake on one of the foodie groups Pradeepa. Happy birthday to your daughter. The cake looks so neat and lovely. Hard to believe it