Bishop Cake
Bishop Cake is a rich, moist chocolate cake with hints of cinnamon and vanilla, perfect for chocolate lovers and suitable for casual gatherings or family desserts.
Ingredients
Instructions
- Combine dry ingredients: flour, sugar, salt, cinnamon, and baking soda.
- Melt butter in a saucepan or microwave.
- Add cocoa to the melted butter, then add the dry ingredients.
- While blending, gradually add water and mix well.
- Add buttermilk, eggs, and vanilla to the mixture.
- Blend at low speed until smooth.
- Pour the batter into a greased 15 x 10-inch pan.
- Bake at 375°F for 15 to 20 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have buttermilk, you can create a substitute by mixing milk with a little vinegar or lemon juice. Ensure the cocoa is unsweetened to avoid altering the cake's sweetness. Be careful not to overmix when combining wet and dry ingredients to maintain a tender texture.
Serving Suggestions
This Bishop Cake is delicious on its own but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Consider pairing it with a fruit compote for a refreshing contrast. It also complements well with a cup of coffee or tea, making it a great addition to a dessert table or afternoon snack.
Storage & Reheating
To store leftovers, keep the cooled cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to three months. Reheat individual slices in the microwave for 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bishop Cake contains roughly 853 calories, with 13g protein, 99g carbohydrates, and 47g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it is fully cooled before storing it in an airtight container. This allows the flavors to meld, resulting in a more delicious cake. You can also freeze it and defrost it the night before you plan to serve it.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg or a flaxseed meal mix (1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let sit for 5 minutes). These substitutes work well to maintain moisture and texture in the cake.
How do I know when the cake is done baking?
To check if the cake is ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Baking time may vary slightly, so keep an eye on it, especially as it approaches the 15-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).