Better than Takeout Chicken Fried Rice

This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!

So many varieties of fried rice can be made. These better than takeout fried rice recipes are a collage of all my favorites!

Chicken fried rice in a skillet.

Chicken Fried Rice

I mean really. Who doesn’t like fried rice? Ok maybe my six year old doesn’t because of the veggies inside, but I am pretty sure he is the only one out there. 🙂 For my birthday dinner with my family I chose to go to our favorite little chinese restaurant. And it was the bomb. But their fried rice was excellent. But I kept thinking, I can make this just as good at home and I have been craving it ever since!

Since I learned a few awesome tricks on how to get the perfect fried rice in my recipe here, I wanted to make a big old batch for myself for lunch. The baby was craving it that day. But I thought, why don’t I add in some protein and make a meal out of it. You guys. The chicken gave it such amazing flavor! I really couldn’t believe how good it turned out. I promise that you can stay at home and have this better than take out chicken fried rice. You will really be impressed with yourself.

Get Ready to Make Some Rice:

  • Vegetable Oil: This helps with cooking the chicken and adding flavoring at the same time.
  • Soy Sauce: Chinese favorite sauce that is authentic and brings rich flavoring.
  • Chicken: Cut into small pieces and add into the skillet or wok.
  • Cooked Rice: It is best to have already cooked rice that has been cooled in a refrigerator.
  • Sesame Oil: Brings in a subtle and rich flavoring.
  • Onion: Small white onion chopped up.
  • Peas and Carrots: Frozen vegetables work best then leave them overnight to be thawed.
  • Soy Sauce: More of this delicious sauce! 
  • Eggs: Lightly beaten and added in the wok.
  • Green Onions: Chopped and sprinkle in for added texture, color and flavoring!

Cooking Fried Rice:

  1. Cook in a skillet: In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
  2. Add oil and vegetables: Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  3. Pour egg mixture: Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Stir in remaining ingredients: Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

The Recipe Critic Pro Tip:

I cooked my chicken in this teriyaki sauce recipe here. It added amazing flavor to the chicken and it just shredded apart. Other wise, you can boil your chicken, or even cook it in a medium skillet until no longer pink.

The process of making chicken in a wok. First cooking the chicken, then cook peas and carrots next add eggs and rice then mix together.

Tips for Making the Best Fried Rice:

Enjoy making the this fried rice using these tips to help accomplish the authentic Chinese taste. It is simple to make and comes together quickly and easily. Once you make it you will be making it over and over again!

  • Cold Rice: To make the best rice you have to plan a little bit ahead of time. Chilled cooked rice is the best way to use up left over rice as well as fried rice. Rice that is cooked and still warm does not cook well when making fried rice. It tends to turn out mushy and very sticky.
  • Make Cold Rice: If you are on a time crunch and craving fried rice simply place the warm rice on a sheet pan and stick it in the refrigerator for 30 to 45 minutes or until cold. For an even quicker remedy, place the rice in the freezer for 10 to 15 minutes long. Just enough for it to chill but not be frozen.
  • High Heat: It is best to cook on high heat to help fry and brown the rice and veggies throughly. Try not to have the rice steam in the pan or stick together too much. Stir frequently.
  • Soy Sauce: Add in extra soy sauce towards the end as you are trying the fried rice as you are cooking it. A light soy sauce is what I prefer for flavor.

Chicken fried rice in a skillet with a spoon scooping up some to show a zoom in.

Variations:

Try new things and mix it up with all these new and fun variations when making the best fried rice recipe. The best part is using up the leftover rice. Find more left overs that can be added into this chicken fried rice recipe to make it easier. Mix and match ingredients and create more delicious flavors of rice.

  • Protein: Mix up your protein with ham, shrimp, bacon or enjoy it with vegetables.
  • Oil: Instead of adding in all the oils, butter is just as great! Add in butter to create a rich, flavorful taste.
  • Rice: It is best to have cold or chilled rice for this recipe. Quinoa or long grain rice are great ways to enjoy a variety.
  • Vegetables: Create a combination of a few to several of your favorite vegetables to enhance this recipe. Broccoli, cauliflower, snap peas or water chestnuts are great vegetables to add in.

Chicken fried rice in a bowl.

More better than take out recipes!

  • Baked Sweet and Sour Chicken
  • Firecracker Chicken
  • Baked Honey Sesame Chicken

Print

Better than Takeout Chicken Fried Rice

Amazing chicken fried rice that is better than take out! This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!
Course Dinner, Main Course
Cuisine Asian American
Keyword chicken fried rice, fried rice, fried rice recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 200kcal
Author Alyssa Rivers

Equipment

  • Large Skillet or Wok
  • Spatula

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 pound chicken cut into small pieces
  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion chopped
  • 1 cup frozen peas and carrots thawed
  • 2-3 Tablespoons soy sauce more or less to taste
  • 2 eggs lightly beaten
  • 2 Tbsp chopped green onions optional

Instructions

  • In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
  • Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Video

Notes

Updated on April 10, 2020

Originally Posted on March 21, 2014

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 301mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1774IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

Chocolate Depression Cake

Depression as in The Great Depression, not depression as in “this cake will cure your depression.” 😅Since a lot of us are experiencing ingredient shortages right now, I thought there was no better time to post this Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake), which was also born out of a time when ingredients were in limited supply—The Great Depression. This unique cake is rich and chocolatey without using any eggs, milk, or butter. A cake without butter?? So “wacky,” I know. 

Chocolate Depression Cake (No Eggs, Butter, or Milk)

How Do You Make Cake without Eggs or Butter?

Butter usually serves to keep cake soft and tender by coating the flour molecules in fat and preventing them from developing a tough gluten matrix. In this recipe, butter is replaced with the cooking oil of your choice, which can achieve the safe effect, but with slightly less richness.

Eggs usually help leaven cakes by creating steam that puffs up the batter, then giving structure to the risen cake as the proteins firm up. In this cake, the eggs are replaced with a combination of vinegar and baking soda, which foams up quickly, making the cake light and fluffy. It’s almost like a giant version of my Chocolate Mug Cake, if you’ve ever tried that. Anne Byrn’s 1917 Apple Sauce Cake also uses a similar no-egg, no-butter style batter.

Is This the Best Chocolate Cake?

Haha, let’s be real, this cake doesn’t have butter. So while it’s probably not the best chocolate cake I’ve ever had, it’s a damn fine treat when your cabinets are bare. Not to mention it’s incredibly easy. Anyone can make this cake, and with very little cooking equipment or ingredients. For those two reasons alone, this is a good recipe to keep tucked in your back pocket (or your browser’s bookmarks). Also, it just happens to be vegan!

How to Serve Depression Cake

I made a super simple dairy-free chocolate icing to top my cake, but be aware that this type of dairy-free icing is super sweet because there is no fat to kind of mellow out the sweetness. If you’re not into super sweet icings, I suggest skipping the icing and just dusting your cake with powdered sugar after it cools (if you do it while the cake is still hot the powdered sugar will dissolve). Or, if you do have butter on hand, you can go with a more traditional chocolate buttercream frosting. A scoop of vanilla ice cream on top of an icing free slice of this cake would also be divine.

One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background

 
One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background

Print

Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!
Total Cost $2.41 recipe / $0.27 serving
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 9 1 slice each
Calories 319.77kcal
Author Beth – Budget Bytes

Equipment

  • Glass Mixing Bowls
  • Measuring Cups Spoons
  • Liquid Measuring Cup
  • Whisk

Ingredients

Chocolate Cake

  • 1.5 cups all-purpose flour $0.23
  • 1 cup granulated sugar $0.80
  • 1/2 tsp salt $0.02
  • 1 tsp baking soda $0.02
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1/3 cup cooking oil* $0.21
  • 1 Tbsp vinegar** $0.06
  • 1 tsp vanilla extract $0.30
  • 1 cup water $0.00

Chocolate Icing

  • 1.5 cups powdered sugar $0.10
  • 1/4 cup cocoa powder $0.16
  • 3 Tbsp water $0.00
  • 1 tsp vanilla extract $0.30

Instructions

Chocolate Cake

  • Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
  • Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
  • Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
  • Pour the cake batter into an 8×8″ or 9×9″ baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.

Chocolate Icing

  • If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.
  • Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.
  • Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.

Notes

*Use any neutral cooking oil of your choice, like canola, vegetable, grapeseed, safflower, corn, or avocado oil.

**Any light vinegar will work, like white vinegar, rice vinegar, or apple cider vinegar.

Nutrition

Serving: 1slice | Calories: 319.77kcal | Carbohydrates: 59.44g | Protein: 3.09g | Fat: 9.07g | Sodium: 272.58mg | Fiber: 2.71g

Scroll down for the step by step photos!

Chocolate Icing being Poured over the baked chocolate cake

How to Make Chocolate Cake with No Butter, No Eggs, and No Milk – Step by Step Photos

Chocolate cake dry ingredients in a bowl with a whisk on the side

Preheat the oven to 350ºF. In a large bowl combine 1.5 cups all-purpose flour, 1 cup granulated sugar, ½ tsp salt, 1 tsp baking soda, and ⅓ cup unsweetened cocoa powder. Stir these ingredients together until they’re well combined.

Wet ingredients being poured into dry ingredients in the bowl

Measure 1 cup water in a liquid measuring cup, then add 1 tsp vanilla extract and 1 Tbsp vinegar (any light vinegar, like white vinegar, rice vinegar, or apple cider vinegar). Add ⅓ cup cooking oil and the water mixture to the dry ingredients.

Mixed cake batter in the bowl with a red spatula

Stir until a thick cake batter forms. A few lumps are okay, but make sure no dry flour remains on the bottom of the bowl.

Cake batter being spread into a square baking dish

Pour the cake batter into an 8×8 or 9×9 inch baking dish.

baked chocolate cake in the white square baking dish

Bake the cake in the fully preheated 350ºF oven for 35 minutes. If you plan to make the chocolate icing, cool the cake for at least an hour before making and adding the icing.

Finished chocolate icing dripping off a red spatula into the bowl

To make the icing, simply add 1.5 cups powdered sugar, ¼ cup unsweetened cocoa, and 1 tsp vanilla extract to a bowl. Starting with one tablespoon water, stir in water until it forms a thick icing (about 3 Tbsp total). The powdered sugar only needs a very small amount of liquid to melt into a thick icing. If you let the icing sit for a bit, it can dry out, but can be moistened again by stirring in another splash of water.

Chocolate icing being spread over the chocolate cake with a red spatula

Pour the prepared icing over the baked and cooled cake, then spread into an even layer. Cut the cake into nine equal pieces, then serve!

A piece of chocolate depression cake on a white plate with a fork and a glass of milk on the side

It’s also really good with a glass of milk or scoop of ice cream. 😉

The post Chocolate Depression Cake appeared first on Budget Bytes.

Easter Menu Plan {Number 6}

This Easter menu plan is just what you need to have a successful Easter meal! This traditional meal is simple to make and delicious for all ages!

Each recipe is planned and prepared to be simple and easy with the minimum amount of ingredients. This Easter menu plan is the perfect combination! You can see all of the (weekly menu plans here). Have a Happy Easter! 

Easter Menu Plan {Number Six}

Week six is all about Easter! This is one of my favorite holidays with all my favorite recipes in one dinner. Simple to make menu plan all ready for you! Plan Easter dinner a traditional way and enjoy with all your family.

Slice the honey ham in slim slices and drizzle sauce right over it. Enjoy a few different side dishes that are bright colors with all the flavor. Soft and buttery rolls will melt in your mouth. Then end with a fun dessert kids can make or a decadent cupcake that is easy to eat and feed a crowd. 

Classic honey glazed ham recipe with the easter menu plan photo.

Classic Honey Glazed Ham 

Classic Honey Glazed Ham is a deliciously prepared ham coated with a brown sugar and honey sweet glaze mixture and then baked to a tender, juicy perfection in every slice. Perfect for your holiday meal!

Side dish for the easter menu plan with a photo of classic deviled eggs.

Deviled Eggs

Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect!

Side dish photo of the creamy parmesan scalloped potatoes.

Creamy Parmesan Scalloped Potatoes

These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish! 

Side dish of roasted brown butter honey garlic carrots.

Roasted Brown Butter Honey Garlic Carrots

Roasted Brown Butter Honey Garlic Carrots make an excellent side dish. Roasted to tender perfection in the most incredible brown butter honey garlic sauce these will become a new favorite! 

Side dish photos of funeral potatoes.

The Best Funeral Potatoes

A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!

Side dish photo of lemon parmesan garlic asparagus.

Roasted Lemon Parmesan Garlic Asparagus

A quick an easy side that is full of delicious parmesan garlic flavor with a hint of lemon. This is a side that you will make again and again!

Bread rolls photo with easter menu plan.

Perfect Soft and Buttery Rolls

Perfect soft and Buttery Rolls have the perfect texture and are so soft and fluffy. They taste amazing and you won’t be able to get enough! 

 

Carrot cake cupcakes photo with dessert over top in writing.

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

The most perfect and moist spiced carrot cake cupcakes with a white chocolate cream cheese frosting! These became one of my favorite cupcakes with the first bite! 

Bird's nest cookies on a photo.

Bird’s Nest Cookies 

These birds nest cookies are so cute, little and fun to make with kiddos. They are filled with creamy peanut butter, milk chocolate and butterscotch chips all melted together with chow Mein noodles to look like a nest. Add Cadbury eggs for a special touch birds nest touch!

Easter Menu Printable Shopping List:

I made this as easy as possible by even providing a FREE shopping list that is easy to print and makes your grocery shopping days much easier.

  • Main Dish: Classic Honey Glazed Ham
  • Appetizer: Deviled Eggs
  • Potato Dish: Creamy Parmesan Scalloped Potatoes 
  • Side Dish: Roasted Brown Butter Honey Garlic Carrots
  • Potato Dish: The Best Funeral Potatoes  
  • Side Dish: Lemon Parmesan Garlic Asparagus
  • Bread Side: Perfect Soft and Buttery Rolls 
  • Dessert: Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting 
  • Treat: Bird’s Nest Cookies

Easter Menu Plan Printable Grocery List:

Easter is ready to be made and served this Sunday! Start off with a main dish, side dishes and even a recipe for rolls! Dessert is always on the list with two options for kids to make as well as an easy to make carrot cupcake with white chocolate cream cheese! So much to be asking for this Easter season!

Simply click on the grocery list printable and print off the groceries for the Easter dinner and enjoy the ease of shopping, cooking and meal planning without the hassle. 

Click Here for the Grocery List Printable

Easter weekly menu plan printable

Click Here for the Grocery List Printable

Post Updated on April 10, 2020

Originally Posted on July 25, 2015

Bistek na Bangus

Bistek Na Bangus has that classic flavors of our traditional Bistek Tagalog or “beefsteak” — fragrant onions, savory soy sauce, and tangy calamansi — only it’s made of fish and is a perfect good friday dish!

Since it’s Good Friday today, it would have been a regular Monggo Friday for us as per tradition but because we usually go to the market on a per week basis now, I had to think of what to cook today based on what we have in the fridge. Good thing I was able to stock up on boneless bangus — and we have kitchen staples of onions, soy sauce, and calamansi! So we had Bistek Na Bangus for lunch. — and we had it with Garlic Fried Rice! So good together!

Bistek is one of our favorite ulams because it’s one flavorful dish. peanutbutter and Ykaie loves it in beef, of course, but I like fish (and pork) as well. Not only because it’s budget-friendly but because it’s so much healthier too.

I like frying the onions in the oil where the bangus will be fried so that it will be infused with its aroma and flavors and in turn make the fish tastier. Ang dali lang lutuin nito. Just fry the onions and fish and simmer in soy sauce, calamansi, water mixture — and it’s done. Yun nga lang, medyo may labanan sa kusina habang piniprito ang bangus. Hiramin mo na lang ang shield ni Captain America..LELz.

What’s your favorite Bangus Recipe? Share naman so I can try it as well!

OTHER FISH RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 1 large deboned milkfish, cut into 6
  • 2 large white onions, sliced
  • ½ cup cooking oil
  • salt and pepper
  • 2 tbsp soy sauce
  • ¼ cup water
  • 3 tbsp calamansi juice

Directions
  1. Season milkfish with salt and pepper.
  2. Heat oil in a pan and saute onions for about 20 seconds. Remove from pan and set aside.
  3. In the same pan, fry the milkfish until brown, remove and set aside.
  4. Remove oil from the pan except for 1 tbsp. Pour soy sauce and water. Stir and bring to a simmer.
  5. Pour calamansi juice, mix well and add the bangus back and top with the white onions.
  6. Cover the pan and Simmer for about 1-2 minutes.
  7. Turn off heat. Serve with isang kalderong rice.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Bistek na Bangus appeared first on The Peach Kitchen.

Chocolate Raspberry Cake

 Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!
Simple yet decadent cakes, like German Chocolate Cake, Coconut Cake with Pineapple Filling, and The Ultimate Carrot Cake, are one of my favorite things to bake. The end result so gratifying, making something so beautiful from simple ingredients.

This is one of my go-to party cake recipes that makes a great, moist and delicious chocolate cake that’s impressive looking, but simple.

Baking tips for beginners:

Use Room temperature ingredients, particularly room temperature eggs and butter in any recipe.  The ingredients more easily whip and emulsify, allowing the batter to properly bake.

Don’t over-mix: Over-mixing the batter is a common mistake and one of the biggest culprits of a dense, dry cake. Once you combine the wet and dry ingredients, use a spatula to gently mix just until the ingredients are combined.

Spoon measure the flour: Be careful when measuring the flour that you don’t “pack” it into the measuring cup. Use a spoon to scoop  the flour into the measuring up and then level it off with the back of a knife.  Too much flour packed into a cake can also cause it to be dense and dry.

No buttermilk? Buttermilk is a really easy ingredient to make yourself, so don’t fret if you don’t have any on hand!

How to Make Chocolate Raspberry Cake:

1. Make chocolate cake:  Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt.  Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes.

Four process photos for making homemade chocolate cake.

3. Make raspberry filling: Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.

Two process photos for making raspberry filling.

4. Make chocolate frosting: Mix Cocoa and powdered sugar together. Add milk and vanilla extract. Add butter and beat until smooth and creamy!

5. Assemble your cake: Spread a layer of raspberry filling in between the two chocolate cake layers. Frost the outside of the cake with chocolate frosting.  If desired, spread remaining raspberry filling on top of the cake.

Two process photos for filling and stacking a chocolate cake with raspberry filling.

For High Altitude:

Since the air pressure is lower at higher altitudes, more flour is needed to ensure your cake rises appropriately.  Increase flour by 2 Tablespoons if you are baking at high altitude.

For Store Bought Raspberry cake filling:

If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling. (I prefer the Solo brand).

For seedless raspberry filling:

Cook the raspberries with only water and lemon juice. Press the mixture through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.

A slice of Chocolate Raspberry Cake on a plate.

Make Ahead and Freezing instructions: 

The cake can be made and assembled up to 1 day in advance. Cover and store at room temperature or in the fridge.

Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.

To freeze the chocolate cake, cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!

Consider trying these popular desserts:
  • German Chocolate Cake
  • Better Than Anything Cake
  • Mississippi Mud Brownies
  • Snickerdoodles Bars
  • Perfect Chocolate Chip Cookies
  • Tres Leches Cake

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A two layer chocolate cake with raspberry filling and chocolate frosting and fresh raspberries on top.g

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Chocolate Raspberry Cake

Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 413kcal
Author Lauren Allen

Ingredients

Chocolate Cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Frosting:

  • 1/2 cup butter , melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Raspberry Filling:

  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Fresh raspberries for topping on the cake , optional

Instructions

Chocolate Cake:

  • Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).
  • Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt. 
  • Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks. 
  • Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.

Raspberry Cake Filling:*

  • Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake. (See notes for seedless raspberry filling.)

Chocolate Frosting:

  • Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!

Assemble your cake:

  • Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.

Notes

Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling. (I prefer the Solo brand).

For seedless raspberry filling, cook the raspberries with only water and lemon juice. Press the mixture through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.

Make ahead and Freezing instructions: 

Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.

To freeze the chocolate cake, cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!

Nutrition

Calories: 413kcal | Carbohydrates: 70g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 329mg | Potassium: 227mg | Fiber: 4g | Sugar: 52g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg

I originally shared this recipe March 2013. Updated April 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Chocolate Raspberry Cake appeared first on Tastes Better From Scratch.

Mango Salsa

Just one bite of this amazing homemade Mango Salsa and you will be hooked! It’s made with just a fresh fresh ingredients and minutes of your time, and can be served with chops, or topped on tacos, quesadillas, salads, burritos and more. 

This mango salsa recipe tops our favorite salsas list which also includes: Cowboy Caviar, 5-Minute Salsa, and Salsa Roja.

What makes my Mango salsa recipe different from others online is it’s smooth salsa consistency, as opposed to a pico-de-gallo consistency. I love the texture and the way the flavors blend when pureed together and I love the added touch of flavor from a dash of cider vinegar. You can make the salsa mild, medium or hot depending on how you add the jalapeño.

Ingredients:

  • Fresh mangos: Check for ripeness by gently squeezing it.  A ripe mango will be slightly soft but not at all mushy (similar to how you might check an avocado or peach for ripeness).  Smell it near the stem, looking for a sweet aroma, and choose a round, plump mango over a lean, flat one.
  • Red onion: these have a mild flavor that’s perfect for salsa and I love the color it adds.  Substitute a yellow onion or a sweet onion if needed.
  • Red bell pepper: Adds color and crunch….
  • Cilantro
  • Jalapeño: for mild salsa, remove the seeds and membrane inside the jalapeño; for spicier salsa, leave all or part of the seeds and membrane.
  • Lime: fresh lime juice give the best flavor
  • Cider vinegar. Substitute white vinegar or rice vinegar if necessary.
  • Salt

The labeled ingredients needed to make mango salsa.

How to Make Mango Salsa (in two steps):

1. Place all ingredients in a food processor and pulse a few times to combine.

2. Serve with tortilla chips, over fish, chicken, on tacos, burritos, salads or quesadillas.

Process photos for making mango salsa.

Serve Mango Salsa on:

  • Slow Cooker Chicken Tacos
  • Chicken Quesadillas
  • Salmon
  • Chicken
  • Mexican Tamales
  • BBQ Chicken Tacos
  • Grilled Fish Tacos
  • Any Mexican Food!

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Mango Salsa served in a bowl surrounded by tortilla chips.

Print

Mango Salsa

Just one bite of Mango Salsa and you’ll be hooked! Enjoy it as an appetizer with tortillas chips, or topped on tacos, quesadillas, salads, burritos etc.
Course Appetizer, Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 84kcal
Author Lauren Allen

Ingredients

  • 3 ripe mangos , peeled, seeded
  • 1/2 red onion ,
  • 1/2 red bell pepper
  • 1/4 cup fresh cilantro , chopped
  • 1 small jalapeno , (veins and seeds removed, for milder salsa)
  • ½ teaspoon cider vinegar
  • Juice of 1 lime
  • Salt , to taste

Instructions

  • Place all ingredients in a food process and pulse a few times to combine.
  • Serve with tortilla chips, over fish, chicken, on tacos, burritos, salads or quesadillas.

Notes

Yield: Makes about 3 1/2 cups.

Nutrition

Calories: 84kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 250mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1801IU | Vitamin C: 65mg | Calcium: 16mg | Iron: 1mg
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