If you are tired of your homemade cakes tasting dry, then you’ll love this trick for how to make a chocolate cake that stays fresh for days.
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Listen up, fellow cake bakers, because I’ve got a game-changer for you – powdered pectin! Yes, you heard it right, the secret ingredient that will keep your cake moist and delicious longer!
How Long Does Chocolate Cake Last in the Fridge?
A traditional chocolate cake made from scratch will stay fresh and soft in the fridge for about 2-3 days. If you use the pectin trick that I describe in this blog post, you can extend the shelf life of baked goods and they will last 5-7 days or longer!
The Magic Behind Baking With Powdered Pectin
I stumbled upon this baking trick years ago and I have sworn by it ever since.
Here’s how I learned about using pectin to improve the texture of baked goods:
About 15 years ago, I was working as a demo chef. I was given ingredients from different vendors and was responsible for showing how they could be used in baking. A company called Fiberstar asked me to create a recipe using their natural citrus fiber product. They wanted to show the different ways that it could enhance food products naturally.
I worked with their product, called Citrify, and submitted a chocolate cupcake recipe for the expo. That is when I discovered how this simple ingredient can transform baked goods! (Pectin is not the same thing as the products made by Fiberstar, but it’s close enough to do the trick!)
Adding natural fruit fiber to baked goods has many positive effects. It can improve the texture of baked goods, making them feel softer and fresher. It can also extend the shelf-life by slowing the staling process!
What is Powdered Pectin?
Powdered pectin, usually associated with jam and jelly making, works wonders in maintaining the freshness of your chocolate cake. Pectin is a natural carbohydrate found in fruits, and in its powdered form, it becomes a baking superhero.
How Does It Work?
When added to your cake batter, powdered pectin acts as a moisture-retaining agent. It binds with water molecules, creating a gel-like structure that locks in the moisture. This results in a cake that stays soft and moist for a longer period.
Where Do I Buy Pectin for Baking?
Finding powdered pectin for your baking is easy to do! You can purchase powdered pectin at various locations, both online and in physical stores. Here are a few options for you:
- Local Grocery Stores:
- Head to the baking aisle of your nearby grocery store. Many supermarkets carry powdered pectin, often alongside baking ingredients or in the section dedicated to canning and preserving supplies.
- Online Retailers:
- Explore online platforms such as Amazon, Walmart, or specialty baking supply websites. You’ll find a variety of brands and package sizes to suit your baking needs.
Does Pectin Affect the Taste of Baked Goods?
No need to worry about your chocolate cake tasting like a jar of jam! Powdered pectin, when used in moderation, typically doesn’t have a significant impact on the taste of the final product. Its primary role is to enhance the texture and moisture retention in baked goods without adding a distinct flavor.
Ready to give it a try? Let’s make the best chocolate cake that you’ve ever tasted!
Baking the Perfect Moist Chocolate Cake
This decadent chocolate cake has such a rich chocolate flavor and with the addition of pectin, it becomes just as soft as store-bought cakes. It’s super versatile and can be baked as a layer cake for a birthday cake, or as chocolate cupcakes too!
Ingredients You Need to Make This Chocolate Cake Recipe:
- Buttermilk
- Vegetable Oil
- Dutch Processed Cocoa Powder
- All-Purpose Flour
- Sugar
- Eggs
- Vanilla
- Baking Soda
- Pectin
Here’s What to Do:
- Prep the cake pan: Preheat the oven to 350 ° (180°C). Grease a 9×13 cake pan (or the cake pans of your choice) and set aside.
- Make the chocolate cake:In a large bowl, whisk together all the dry ingredients, followed by the wet ingredients, then stir to combine.
- Bake the cake:Pour the cake batter into the prepared cake pan and bake until a toothpick inserted into the center comes out clean.
- Cool completely: Place the cake layers on wire racks to cool. For best results, allow the cake to cool completely before icing with the frosting flavor of your choice.
The full recipe can be found in the recipe card at the bottom of the post.
The Finishing Touch on any Homemade Cake is Frosting!
I’m sharing my favorite chocolate buttercream frosting recipe, which is perfect for this cake, although feel free to use any type of frosting you like!
This cake also tastes delicious with vanilla ermine frosting!
Ingredients:
- Butter
- Cocoa Powder
- Powdered Sugar
- Milk
- Vanilla Extract
- Salt
- Put the softened butter into a mixing bowl. Mix with a handheld mixer until it’s nice and creamy.
- Add in the cocoa powder, salt, and powdered sugar gradually.
- Pour in the milk and vanilla. Whip until the frosting is light and fluffy. Makes enough frosting to cover the whole cake when baked in a 9″ x 13″ cake pan.
Storing Your Chocolate Cake
Your chocolate cake, fortified with the magic of powdered pectin, can enjoy a longer shelf life when stored properly in the fridge. Here are some guidelines to ensure your cake stays fresh and delicious:
Airtight Storage
Once your chocolate cake has cooled to room temperature, place it in an airtight container in a dry place.
Refrigeration
A chocolate cake made with pectin can last in the fridge for about 3-5 days.
Proper Wrapping
If you have leftover cake or individual slices, wrap them tightly in a piece of plastic wrap or aluminum foil before placing them in the airtight container. This extra layer of protection helps maintain moisture.
Consider Freezing
If you want to extend the shelf life further, consider freezing your chocolate cake. Wrap it in parchment paper, place it in a freezer bag, and it can last for 3-5 months in the freezer.
Quality Check
Before indulging, perform a quick quality check. Look for any signs of spoilage, such as mold growth or unusual smells. If the cake appears dry or stale, it might be time to bid it farewell.
Remember, the key to a longer-lasting chocolate cake is proper storage. So, whether you’re savoring it slowly or sharing it with friends and family, your chocolatey creation can stay fresh and delightful for an extended period in the fridge. Enjoy your moist and delicious treat!</p></p>
Super Moist Chocolate Cake
This is my favorite recipe for moist chocolate cake made from scratch. Uses pectin as the secret ingredient to make homemade cake just as moist as box cake mix.
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Prep Time: 45 minutes minutes
Servings: 12
Ingredients
For the Cake
- 1/2 cup Water
- 1/2 cup Vegetable Oil
- 1 cup Buttermilk
- 1 tsp. Vanilla Extract
- 2 Eggs
- 1 1/2 cup Granulated Sugar
- 1/2 cup Cocoa Powder
- 1 tsp. Baking Soda
- 1 1/2 cup All Purpose Flour
- 1 Tbsp. Pectin
- 1/2 tsp Salt
For the Frosting
- 1 stick Unsalted Butter
- 2 cups Confectioner's Sugar
- 1/4 cup Milk
- 1/8 tsp Salt
- 1/4 cup Cocoa Powder
Instructions
To make the cake
Preheat the oven to 350 ° (180°C). Grease a 9×13 cake pan (or the cake pans of your choice) and set aside.
In a large bowl, whisk together all the dry ingredients, followed by the wet ingredients, then stir to combine.
Pour the cake batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
To make the frosting
Put the softened butter into a mixing bowl. Mix with a handheld mixer until it’s nice and creamy.
Add in the cocoa powder, salt, and powdered sugar gradually.
Pour in the milk and vanilla. Whip until the frosting is light and fluffy.
Allow the chocolate cake to cool completely before frosting.
How long does chocolate cake last in the fridge?
Now you know how to make a chocolate cake that stays fresh for days!
Feel free to use the pectin trick in your other cake recipes as well! It works great when added to pound cakes, bundt cakes, sponge cakes, and angel food cakes too! Now you can enjoy a slice of chocolate cake 3-4 days after it’s been baked with the same-day freshness!
