Chocolate Cake for Cupcake Pops

71 Ratings
  • 5 16
  • 4 26
  • 3 17
  • 2 5
  • 1 7

This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.

The Martha Stewart Show, Episode 3148

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Recipe Summary test

Yield:
Makes one 9-by-13-inch cake
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside.

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  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.

  • Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

  • Transfer cake to a wire rack to cool for 20 minutes before inverting to remove. Let cool completely on rack before using.

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Reviews (16)

71 Ratings
  • 5 16
  • 4 26
  • 3 17
  • 2 5
  • 1 7
Martha Stewart Member
01/29/2014
I used the exact size of cake dish for baking the cake & 20mins into the time the cake began flowing over the sides, 10 minutes later it's still pouring out arrrrgggghhhh!!!!!!!!!!!
Martha Stewart Member
10/11/2011
I love these so much! You can use all kinds of cake and frosting combinations - whatever your favorites are! Plus they are freezable so even if you make a large batch you can save some for another time! I've been so inspired by Martha (and Bakerella) that I've been experimenting with different methods and flavor combos plus testing out some of the products available at www.cakepoprecipes.org... The opportunities are endless! Thank you Martha!
Martha Stewart Member
10/01/2008
Buy a box cake mix, then as per say in the directions up above, dip them in a harddening chocolate or almond candy melt. I don't know if I'm calling it right or not, but the white almond melt is on the baking aisle at stores (I get it at Wal-mart above chocolate chips) can be colored for different holidays. Makes for a good fruit dip or pretzels and so on =]
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Martha Stewart Member
09/23/2008
I use this recipe when I make a chocolate cake. It is a hit even with people who don't really have a sweet tooth. The cake isn't overly sweet, but has a nice chocolatey flavour. I use the Billy's Chocolate Buttercream recipe for the icing and it is a hit too!
Martha Stewart Member
09/23/2008
I use this recipe when I make a chocolate cake. It is a hit even with people who don't really have a sweet tooth. The cake isn't overly sweet, but has a nice chocolatey flavour. I use the Billy's Chocolate Buttercream recipe for the icing and it is a hit too!
Martha Stewart Member
09/23/2008
I use this recipe when I make a chocolate cake. It is a hit even with people who don't really have a sweet tooth. The cake isn't overly sweet, but has a nice chocolatey flavour. I use the Billy's Chocolate Buttercream recipe for the icing and it is a hit too!
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Martha Stewart Member
09/23/2008
I use this recipe when I make a chocolate cake. It is a hit even with people who don't really have a sweet tooth. The cake isn't overly sweet, but has a nice chocolatey flavour. I use the Billy's Chocolate Buttercream recipe for the icing and it is a hit too!
Martha Stewart Member
09/23/2008
I use this recipe when I make a chocolate cake. It is a hit even with people who don't really have a sweet tooth. The cake isn't overly sweet, but has a nice chocolatey flavour. I use the Billy's Chocolate Buttercream recipe for the icing and it is a hit too!
Martha Stewart Member
09/23/2008
I use this recipe when I make a chocolate cake. It is a hit even with people who don't really have a sweet tooth. The cake isn't overly sweet, but has a nice chocolatey flavour. I use the Billy's Chocolate Buttercream recipe for the icing and it is a hit too!
Martha Stewart Member
09/10/2008
I made these last night and brought them to work. They where a hit. I emailed a coworker the link and she discovered a mistake I made. I had mentioned to her I used cream chesse to bind the (devils food) cake. I completely missed the fact that is was cream chesse frosting. I didnt have any problems and they tasted great.
Martha Stewart Member
09/05/2008
I had the same issue with the mushy consistency. I used a Box Cake and 1 can of icing...trying another batch with less icing....i'll see if that works.
Martha Stewart Member
04/21/2008
i used less cream cheese frosting then directed....the mixture was really soft so just add a little bit of frosting at a time until you can roll them into little balls...
Martha Stewart Member
04/07/2008
I had the same problem with the mixture being too soft. I did use a boxed cake mix (Duncan Hinz Fudge) - so I'm not sure if that was the problem. Perhaps it would be better to not crumble the cake too much, or use less of the cream cheese mixture? Also, it did help to freeze the balls for about 20 minutes. Any tips from those who got it right!?
Martha Stewart Member
04/07/2008
I tried these twice this weekend and they didn't work. After crumbling the cake in the food processor and adding the cream cheese frosting and refrigerating the balls, they never changed consistency -- too soft. Any ideal what the problem could have been?
Martha Stewart Member
04/06/2008
Great recipe I made these for my grandfather's 90th birthday and they were a hit
Martha Stewart Member
04/05/2008
can you use a chocolate cake mix from a box?
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