Discover the ultimate indulgence with Heavenly Helen’s Cake! This moist and flavorful cake is perfect for any occasion, featuring simple ingredients and easy-to-follow steps. Whether you’re a baking novice or a pro, you’ll impress friends and family with this delicious treat. Perfect for celebrations or a sweet everyday dessert.
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Heavenly Helen's Cake: Moist, Delicious, and Easy to Make
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Helen's Heavenly Cake is a moist and flavorful dessert that’s perfect for any occasion. With easy-to-follow instructions and simple ingredients, this cake is suitable for bakers of all skill levels. Whether you're celebrating a special event or just craving something sweet, this delightful treat is sure to impress!
Equipment
Mixing Bowls - For combining ingredients.
Measuring Cups and Spoons - For precise measurements.
Electric Mixer - To cream ingredients smoothly (a whisk works too).
Spatula - For folding and mixing batter.
Rubber Scraper - To ensure no batter is left in the bowl.
Cake Pan (9-inch round or 9x13-inch) - For baking the cake.
Parchment Paper - Optional, for lining the cake pan.
Cooling Rack - To cool the cake after baking.
Saucepan - If making a glaze or sauce.
Whisk - For mixing wet ingredients or sauces.
Ingredients
3/4 cup butter or margarine 175 mL
2 cups sugar 500 mL
2 eggs 2
1 tsp. vanilla 5 mL
2 1/2 cups flour 625 mL
1/2 cup cocoa 125 mL
2 tsp. baking soda 10 mL
1/2 tsp. salt 2 mL
2 cups buttermilk or sour milk* 500 mL
Jeanne’s quick Icing:
3 3/4 oz. pkg. instant chocolate pudding 113 g
1 cup whipping cream 250 mL
Instructions
1
To prepare the cake, in a large mixing bowl, cream together butter and sugar. Add eggs and vanilla and mix well.
2
In another bowl, mix flour, cocoa, baking soda and salt.
3
Add flour mixture to creamed mixture alternately with buttermilk, making three dry and two liquid additions, starting and ending with the flour. Mix just until blended.
4
Spread batter in well-greased baking pans, either 9 x 13” (23 x 33 cm) pan or two, 8” (20 cm) round pans if you are making a filling.
5
Bake in a 350°F (180°C) oven for 40 minutes, or until a toothpick inserted in the center comes out dry. Let the cake cool in the pan for five minutes before turning out on a rack to cool.
6
TO PREPARE JEANNE’S QUICK ICING
Prepare the pudding according to the package directions. Whip the cream until stiff.
7
Fold the whipped cream into the pudding mix and spread over the cooled cake.