We’ve always been captivated by the timeless charm of Marjorie Johnson recipes, those mid-century baking gems that turned everyday ingredients into irresistible treats. As baking enthusiasts, we’re excited to revisit her legacy from the iconic Pillsbury Bake-Offs, where she wowed judges with clever twists on classics.
These recipes aren’t just about nostalgia—they’re foolproof ways to bring warmth and flavor to our modern kitchens. Let’s dive in and recreate the magic that made her a household name.
Ingredients
As we delve into the heart of Marjorie Johnson’s recipes, known for their nostalgic charm and reliable results from her Pillsbury Bake-Off triumphs, we focus on the key components that bring her mid-century baking legacy to life. For our exploration of her iconic prize-winning chocolate cake—a staple in vintage baking circles—we’ve organized the ingredients in the order they are typically used, with precise measurements and prep notes to ensure accuracy and ease.
Dry Ingredients
- Flour: 2 cups all-purpose flour, sifted to remove lumps and ensure a light texture
- Sugar: 1 ½ cups granulated sugar, finely measured for the perfect sweetness balance
- Cocoa powder: ¾ cup unsweetened cocoa powder, sifted to blend smoothly and enhance the rich chocolate flavor
- Baking powder: 1 ½ teaspoons, fresh to provide the necessary lift for a fluffy cake
- Baking soda: 1 ½ teaspoons, ensuring it’s not expired to react with acidic elements for optimal rising
- Salt: ½ teaspoon, fine sea salt to heighten the chocolate’s depth without overpowering
Wet Ingredients
- Eggs: 2 large eggs, at room temperature to promote even emulsification and volume
- Milk: 1 cup whole milk, warmed slightly to help dissolve the cocoa and create a moist crumb
- Vegetable oil: ½ cup, neutral-flavored for a tender consistency that echoes Marjorie Johnson’s reliable methods
- Vanilla extract: 2 teaspoons, pure to add authentic warmth and aroma to this timeless treat
| Ingredient | Serving Size | Calories per Serving | Key Benefit |
|---|---|---|---|
| All-purpose flour | 1 cup | 455 | Provides structure and chew |
| Granulated sugar | 1 cup | 774 | Adds sweetness and moisture |
| Unsweetened cocoa | 1 cup | 196 | Delivers rich chocolate flavor |
Instructions
We walk you through the precise steps to recreate Marjorie Johnson’s prize-winning chocolate cake, drawing from her mid-century baking legacy for reliable, delicious results every time.
Prep
Before we dive into baking, let’s prepare our ingredients and tools to ensure Marjorie Johnson’s chocolate cake turns out perfectly structured and flavorful.
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray to prevent sticking.
- In a large mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda, and 1 teaspoon of salt. This step builds the cake’s foundation, creating a light, airy texture we love.
- In a separate bowl, combine the wet ingredients: Beat 2 large eggs until fluffy, then add 1 cup of whole milk, ½ cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 cup of boiling water. The hot water enhances the cocoa’s rich, deep flavor, evoking the nostalgic aroma of her Bake-Off triumphs.
Cook
Now that our components are ready, we move to cooking, where the magic of Marjorie Johnson’s recipe transforms simple ingredients into a moist, decadent chocolate cake.
- Pour the wet mixture into the dry ingredients and mix vigorously with a hand mixer on medium speed for 2 minutes until the batter is smooth and glossy. This ensures even distribution for a uniform rise and tender crumb.
- Transfer the batter to the prepared pan, smoothing the top with a spatula for an even bake. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. As it bakes, the kitchen fills with the irresistible scent of warm chocolate, a hallmark of her enduring appeal.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This cooling process locks in moisture, preventing the cake from becoming dry.
Assemble
With the cake cooled, we assemble it to highlight Marjorie Johnson’s signature flair, resulting in a visually stunning and irresistibly tasty treat.
- If making a layered cake, slice the cooled cake horizontally into two even layers using a serrated knife. Spread a generous layer of chocolate frosting (made from 1 cup butter, 2/3 cup cocoa powder, 3 cups powdered sugar, and 1/3 cup milk) on the bottom layer for a silky, velvety finish that enhances the cocoa’s intensity.
- Stack the second layer on top and frost the entire cake evenly, using an offset spatula to create smooth swirls. For added elegance, sprinkle ¼ cup of chocolate shavings or chopped nuts around the edges, capturing the charm of her Bake-Off presentations.
- Let the assembled cake set for 15 minutes before serving, allowing the flavors to meld into a harmonious, nostalgic delight that brings her recipes to life in your kitchen.
Equipment Needed
As we transition from mixing the batter and preparing the ingredients for Marjorie Johnson’s iconic chocolate cake, let’s gather the essential tools that ensure a seamless baking process. These items help us replicate her mid-century baking techniques with modern efficiency, maintaining the cake’s rich texture and nostalgic charm.
We recommend the following equipment, organized by category for clarity:
- Mixing Bowls: Two to three medium-sized stainless steel or glass bowls for combining dry and wet ingredients separately. This allows us to achieve the light, airy texture Johnson prized in her recipes.
- Measuring Cups and Spoons: A set of standard dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon, ½ teaspoon) for precise measurements. Accuracy here is key to balancing flavors like the cocoa powder’s depth.
- Electric Mixer or Hand Whisk: A stand mixer or handheld electric mixer for beating the batter smoothly; alternatively, a sturdy wire whisk if opting for a hands-on approach. We find this tool indispensable for incorporating air and ensuring even blending.
- Baking Pans: Two 9-inch round cake pans, preferably with non-stick coating, to create the classic layered effect in Johnson’s chocolate cake. Grease these thoroughly for easy release and a flawless presentation.
- Oven and Thermometer: A conventional oven preheated to 350°F, paired with an oven thermometer for consistent temperature. This equipment safeguards the cake’s moist crumb and prevents over-baking.
- Spatula and Rubber Scraper: A silicone spatula for folding ingredients without deflating the batter, and a rubber scraper for getting every bit from the bowl. These promote efficiency and minimize waste in our baking routine.
- Cooling Rack: A wire cooling rack to allow the cake layers to cool evenly post-baking, preserving the cake’s tender structure and enhancing its overall flavor profile.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Mixing Bowls | 2-3 | Separating and combining ingredients for optimal texture |
| Measuring Cups and Spoons | 1 set each | Ensuring precise measurements for flavor balance |
| Electric Mixer or Whisk | 1 | Blending batter for smooth consistency |
| Baking Pans | 2 (9-inch round) | Shaping the cake layers evenly |
| Oven and Thermometer | 1 each | Maintaining baking temperature for perfect results |
| Spatula and Scraper | 1 each | Folding and scraping for efficient prep |
| Cooling Rack | 1 | Cooling cakes to retain moisture and structure |
Make-Ahead Instructions
One of the joys of recreating Marjorie Johnson’s chocolate cake is the flexibility it offers for busy schedules. We often prepare elements in advance to streamline baking day, ensuring our cakes remain as delightful and nostalgic as the originals. Below, we break down the steps for making ahead various components, using her reliable methods to maintain flavor and texture.
Preparing Ingredients and Batter in Advance
To save time, we recommend prepping the dry and wet ingredients separately before assembly:
- Dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda, and 1 teaspoon of salt. Store this mixture in an airtight container at room temperature for up to 1 week. This step ensures even distribution and prevents last-minute rushes.
- Wet ingredients: Combine 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract in a separate bowl. Cover and refrigerate for up to 2 days. For optimal freshness, avoid adding boiling water until you’re ready to mix the batter, as it activates the cocoa’s flavor.
Baking and Storing the Cake Layers
We can bake the cake layers ahead and store them for later use, preserving Marjorie Johnson’s signature moist texture:
- Follow the mixing and baking steps from our earlier instructions, then let the cooled layers rest on a wire rack.
- Wrap each layer tightly in plastic wrap, then place them in a freezer-safe bag or container.
- Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting to retain moisture and prevent crumbling.
Frosting and Assembly Tips
Frosting can be made ahead to enhance efficiency without compromising quality:
- Prepare the chocolate frosting by creaming 1 cup of softened butter with 3½ cups of powdered sugar, ⅔ cup of unsweetened cocoa powder, and ¼ cup of milk until smooth. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- When ready to assemble, bring the frosting to room temperature and re-whip for 1-2 minutes to restore its creamy consistency. Layer the cake just before serving to keep the edges crisp and the flavors vibrant.
For a quick reference on storage durations, we summarize the key timelines in the table below:
| Component | Storage Method | Duration |
|---|---|---|
| Dry ingredients mix | Airtight container at room temperature | Up to 1 week |
| Wet ingredients mix | Refrigerated | Up to 2 days |
| Baked cake layers | Wrapped and frozen | Up to 3 months |
| Frosting | Refrigerated or frozen | Up to 5 days (refrigerated) or 2 months (frozen) |
By following these make-ahead strategies, we ensure that Marjorie Johnson’s chocolate cake remains a effortless yet impressive centerpiece for any gathering.
Conclusion
We’ve delved into the timeless charm of Marjorie Johnson’s recipes and seen how they blend nostalgia with modern baking ease.
Her techniques inspire us to create delectable treats that bring people together.
Let’s embrace this legacy in our kitchens and make every bake a celebration of flavor and tradition.
Frequently Asked Questions
Who was Marjorie Johnson?
Marjorie Johnson was a mid-century baking icon known for her success in the Pillsbury Bake-Offs. She created timeless recipes that blend nostalgia with reliable techniques, making her a favorite for home bakers. Her work continues to inspire, offering simple ways to recreate delicious treats that evoke the charm of classic American baking.
What are the key ingredients in Marjorie Johnson’s chocolate cake?
The key ingredients include all-purpose flour for structure, granulated sugar for sweetness, cocoa powder for rich flavor, and wet components like eggs, oil, and boiling water to enhance moisture. Precise measurements ensure a perfect balance, making the cake easy to replicate while delivering that iconic, nostalgic taste in your kitchen.
How do you make Marjorie Johnson’s chocolate cake?
Start by preheating your oven and greasing the pan. Mix dry ingredients like flour, sugar, and cocoa in one bowl, then combine wet ingredients like eggs and boiling water in another. Blend them together for a smooth batter, pour into the pan, and bake until done. Finish with frosting and decorations for a stunning result—simple steps for bakery-quality cake at home.
What equipment is needed to bake Marjorie Johnson’s chocolate cake?
Essential tools include mixing bowls for separating ingredients, measuring cups and spoons for accuracy, an electric mixer or whisk for smooth batter, non-stick baking pans, an oven thermometer for correct temperature, and a cooling rack to maintain texture. These basics ensure your baking experience is efficient and yields professional results.
Can I prepare Marjorie Johnson’s chocolate cake in advance?
Yes, you can prep dry and wet ingredients ahead and store them in airtight containers. Bake cake layers up to two days early and keep them wrapped to stay moist. Make frosting in advance and refrigerate it, assembling just before serving for freshness. A summary table in the article outlines storage times for easy planning.