Race Day Cake
A rich, moist chocolate cake with deep cocoa flavor, topped with fluffy white frosting and chocolate squares, perfect for celebrations and race day festivities.
Ingredients
Instructions
- Combine boiling water and cocoa; cool.
- Sift cake flour, sugar, baking soda, and salt into a bowl.
- Make a well in the dry ingredients and add vegetable oil, egg yolks, vanilla, and cooled cocoa mixture.
- Beat until smooth with a spoon.
- Measure egg whites and cream of tartar into a large mixing bowl and beat until very stiff.
- Pour the egg yolk mixture in a thin stream over the beaten egg whites, gently cutting and folding in with a rubber spatula until completely blended.
- Pour into an ungreased 10-inch tube pan.
- Bake for 55 minutes at 325°F, then increase oven temperature to 350°F and bake for an additional 10 to 15 minutes or until the cake tests done.
- Let the cake hang over the bottle neck until cold.
- Ice with Fluffy White Frosting and decorate with broken milk chocolate bars.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-processed cocoa instead of natural cocoa. If you're out of cream of tartar, a substitute can be made using lemon juice or white vinegar in a pinch. Be sure to gently fold the egg yolk mixture into the egg whites to maintain the cake's airy texture. For a lighter frosting option, try Icing For Moist Chocolate Cake.
Serving Suggestions
Serve slices of Race Day Cake with a generous dollop of Fluffy White Frosting and a sprinkle of broken milk chocolate bars for added texture. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries. For a delightful afternoon treat, enjoy it alongside a cup of coffee or tea.
Storage & Reheating
Store leftover Race Day Cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for up to a week. To enjoy it warm, briefly microwave individual slices for about 10-15 seconds. This helps revive its moist texture while keeping the frosting intact.
Nutrition & Diet Analysis (per serving)
Each serving of Race Day Cake contains roughly 341 calories, with 10g protein, 39g carbohydrates, and 7g fat. It is an excellent source of potassium (76% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 685mg per serving (30% 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's completely cooled before storing it. Wrap it tightly in plastic wrap to keep it fresh. Frost right before serving to maintain the fluffiness of the icing.
What can I use instead of vegetable oil?
You can substitute vegetable oil with an equal amount of canola oil or melted coconut oil. If you prefer a butter flavor, use melted unsalted butter. Each option will impart a slightly different taste, so choose based on your preference.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Additionally, the cake should spring back when gently pressed. Keep an eye on the baking time to avoid over-baking.
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).