I’m so excited about my new Jules Cake Mix
! Just in time for Celiac Awareness Month AND for the 1 year anniversary of us building the World’s Tallest Gluten-Free Cake! With cake, we successfully pressured the FDA to draft gluten-free labeling regulations, and this year they will be made final! I love that cake was the catalyst.
My cupcake tree & me at my brother’s wedding (and yes, the cupcakes were made with my gluten-free cake mix!)
Now my cake can be made on a much smaller scale, but with no less delicious excitement, by YOU in your very own kitchen! My mix makes a beautiful 2-tier cake, a 9×13 cake or more than 24 cupcakes — perfect for birthdays, class parties, dinner guests, weddings … you name it!
One of the main reasons for the hoopla around my new cake mix is that it is so versatile. It’s a basic cake mix that can be used to make all kinds of delicious cakes – yellow cake, chocolate cake, spice cake, lemon cake, rum cake … let your imagination be your guide! Remember all those favorite recipes that called for a “boxed cake mix”? Now you have one!
Since chocolate cake is so popular, I’m giving you that recipe first, so you can get started baking right away! Stay tuned for more cake mix variations posted here on my blog, and please let us know if you create a new confection! Remember that with my mix you can add your favorite granulated sweetener as well, so it frees you up to make this cake with unrefined sugars, organic or vegan sugars, low glycemic sugars (like unrefined coconut palm sugar), or plain ol’ white sugar – each sugar will also change the taste of the cake. Did you know that using coconut palm sugar with my mix transforms the cake into a Graham Cracker Cake? Top with chocolate frosting and a couple marshmallows and you have yourself a S’mores Cake!
Ok, ok … enough fanfare – on to chocolate cake! Go forth. Be creative. Get Baking!
(*Note – Here’s the recipe for White or Chocolate Cake from scratch using my Jules Gluten Free™ All Purpose Flour!)
Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Combine the butter and your granulated sweetener of choice and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Add the cocoa and chocolate syrup, then slowly add the chocolate milk, alternating with the Jules Cake Mix, beating in between the additions. Beat until smooth and pour into the prepared pans.
For cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness by inserting a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack.
After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use. Lemon Buttercream Frosting is another yummy choice for this recipe!
For all kinds of fun decorated cake ideas, hop over to my post on celebration cakes! If you’re looking for something extra fancy, note that fondants are generally gluten-free, as well. Look for Satin Ice or brands like Wilton pre-made or homemade recipes and use only gluten-free ingredients.
YIELD: Two 7-8 inch round cakes OR One 13 x 9 inch sheet cake or approximately 36 cupcakes.