nonstick cooking spray
1 cup all-purpose flour
1 cup sugar
½ cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup melted unsalted butter
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 cup water
1½ cups chocolate frosting
1 cup raspberries
1 tablespoon powdered sugar
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Coat the interior of a round baking pan with nonstick cooking spray.
round baking pan
nonstick cooking spray
Combine the flour, sugar and cocoa in a large bowl.
1 cup all-purpose flour
1 cup sugar
½ cup cocoa
measuring cups
large bowl
Add the baking powder, baking soda and salt to the dry ingredients. Whisk to combine and set aside.
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
measuring spoons
whisk
Place the melted butter and vanilla extract in a medium bowl.
⅓ cup melted unsalted butter
2 teaspoons vanilla extract
liquid measuring cup
medium bowl
Add the vinegar and cold water to the wet ingredients. Stir to combine.
1 cup water
1 teaspoon white vinegar
spatula
Slowly whisk the wet ingredients into the dry ingredients. Whisk until the cake batter is smooth and glossy. Do not overmix.
Scrape the cake batter into the greased pan with a spatula.
Place the pan on the middle shelf of the June Oven. Bake the cake 35 minutes, until a toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow directions on your June to continue cooking.
Remove the cake from the June Oven and let it cool completely in the pan. Once cool, run a paring knife between the pan and the edges of the cooled cake. Unmold the cake and transfer the cake to a platter. Use a spatula or knife to spread the frosting evenly on the top of the cake.
1½ cups chocolate frosting
Decorate the top of the cake with raspberries, starting by putting one raspberry in the middle of the cake and forming concentric circles of raspberries around it. Use all the raspberries.
1 cup raspberries
Place the powdered sugar in a strainer, if using. Tap the strainer over the cake to dust the cake with powdered sugar before serving.
1 tablespoon powdered sugar
strainer
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
[[ errorMessage ]]