Easy Minion Cake | Despicable Me 2 (How To)

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Devils food cake Recipie: DOUBLE MIXTURE

100 grams best-quality cocoa powder (sifted)
200 grams dark brown muscovado sugar
500 ml boiling water
250 grams soft unsalted butter (plus some for greasing)
300 grams caster sugar
450 grams plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 teaspoons vanilla extract
4 large eggs


Preheat the oven to 180°C/gas mark 4/350°F.
Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
While this is going on — or as soon as you stop if you’re mixing by hand — stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
Dribble the vanilla extract into the creamed butter and sugar — mixing all the while — then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

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