Calling all GBBO admirers. You know, those of us who gave ourselves a pastry diploma after watching multiple seasons of The Great British Bake Off but never made our sourdough starter in March. No fear! Here's an out-of-the-box DIY cake recipe for you.
Based on a public recipe book from the early '90s (remember those?) and updated for some Instagram highlights, this is the perfect recipe for the novice baker who wants to get more creative in the kitchen. This is a moist, rich cake that's not too sweet. Perfect with coffee, milk or brandy; looks like something someone with multiple Wilton accessories would make.
So pack your limited baking supplies, put on another episode of GBBO , pretend you're solving a technical challenge, and get ready for the Hollywood handshake.
Recipe for 1 loaf of bread:
raw material
1 15.25 oz package yellow cake mix
1 3⅝ ounce package instant butterscotch pudding
3 eggs
⅓ cup oil
3/4 cup water
1 tablespoon instant espresso mix
1 tablespoon unsweetened cocoa powder
direction
Heat oven to 350 degrees.
Place cake mix, pudding and poppy seeds in a large bowl. Mix well.
Add eggs, oil and water and beat until smooth.
Divide the batter between three bowls: 6 tablespoons into the medium bowl, 4 tablespoons into the small bowl, and leave the remaining batter in the large bowl.
Add 1 tablespoon instant espresso mixture to medium bowl and mix until light brown. Add 1 tablespoon unsweetened cocoa powder + 1 teaspoon water to a small bowl and mix until dark brown. You can adjust the color by adding more coffee or cocoa powder as needed.
Transfer batter to three zip-top bags to pipe out batter.
Grease a loaf pan and line with parchment paper.
Fill the bottom of the loaf pan with a layer of plain batter. Using the coffee batter, draw two lines the length of the pan, each about 1/5 the width of the pan.
Using the dark brown cocoa batter, draw two not too wide lines on the light brown batter. Then spread light brown batter on top of each dark brown line, but do not cover the dark brown line. Cover this layer with regular batter.
Repeat the line process with the coffee and cocoa batter, alternating the position of the line into the "window" of the line below it, until the flavored batter is used up. Cover with plain batter.
Place in the middle rack of the oven and bake for 1 hour.
Host: Lauren Tegmeyer
Executive Creative Director: Lauren Sofer
Executive Producer: Whitney Buxton
Executive Producer: Irina Devalidze
Producer: Lauren Teitmeier
Design Director: Andenou Ayele
Motion Designer: Jeff Donlan
Editor: Merlyn Rosales
