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Save the Date!

Oct 2, 2012 | From the kitchen of Rose

On Tuesday, November 20, 2012, from 12 to 2 I will be doing a book signing and demo of the new Rose™ line at my long-time friend Lisa Mansour's wonderful NY Cake on W. 22nd Street, NYC (the place to go for all your baking and cake decorating needs).

I will be posting more details closer to the time. Hope to see you there!


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rosvia
03/ 3/2016 11:02 AM

Rosvia, you can double the recipe without any changes providing you have a 12 cup muffin pan or pyrex custard cups.


Lol.. So silly of me.. Thanks anyway.
Another question, your blueberry muffin recipe is for 6 servings, if I want to make 12 servings, is it okay to just double the recipe or any adjustment needed? Thank you.


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rosvia
03/ 2/2016 12:05 PM

Rosvia, "eliminate" the baking powder means that you don't use any,


Hi Rose and Woody,
I have question about the Chocolate Fudge Cake from the Cake Bible. It says that 'if using non-alkalised cocoa, eliminate the baking powder and use a total of 1-1/4 tsp of baking soda'. So how much of the Baking Powder we should use to be exact? Thank you.


Woody Wolston
Woody Wolston in reply to comment from Ryan
12/ 7/2013 08:39 AM

Hi Ryan,
Both recipes are using the correct number of eggs. The increase in the amount of moisture from the water and molasses in the brown sugar replacing one of the eggs is proportional to the increase in the Chocolate Fudge Cake's total amount of ingredients. The Perfect All-American Chocolate Butter Cake has 1240 grams of ingredients, where the e Chocolate Fudge Cake has 1576 grams of ingredients
Rose & Woody


Hi, I was reading through the Chocolate Fudge Cake recipe (page 60) when I read in the 'Understanding' part that the recipe has increased amount of moisture from the water and molasses in the brown sugar to replace one of the eggs in the Perfect All-American Chocolate Butter Cake (page 54). But both recipes use 3 eggs - should I use just 2 eggs for the Chocolate Fudge Cake? Thanks!


Hi Judy,
We comment that adding melted chocolate to the batter may not make the cake more fudgy. Rose states in the Understanding section that the reason for using melted chocolate for the Fantasy Cake was it was more convenient to add to the batter and to give a less intense chocolate flavor to blend with the yellow cake. We took the same approach for the Marble Velvet cake in Rose's Heavenly Cakes.
To make the Chocolate Fudge cake on page 60, Rose increased the cocoa by 26% from the Perfect All American Chocolate cake on page 54. If you compare the recipes, Rose adjusted and changed some of the other ingredients to make the Chocolate Fudge cake more fudgy.
Hersheys gives info that 3 tablespoons cocoa+1 tablespoon oil=1 ounce of unsweetened, baking chocolate if you are subbing.
The Rose factor will work for her recipes, but we can not predict how it will work for someone else's recipe.
You may want to try and compare Rose's base chocolate cake recipe page 493 to the Chocolate Fudge cake and then experiment with adding melted chocolate recognizing that you will have to adjust other ingredients.
Rose & Woody


hi Kathy 1, thank you for writing. I hope you are the first of many. It will be so lovely to meet some of the people in person that prior to this I have only met on the blog.


Hi Rose. Can't wait to meet you at NY Cake and to get your new book.


Judy garden
Judy garden
10/ 3/2012 12:43 PM

I have a chocolate baking question. The Checkerboard Fantasy cake calls for 85 grams of chocolate to be added to part of the batter. I'm making a chocolate wedding cake and would like to add chocolate to the batter for that extra fudgyness. How much melted chocolate would go in the chocolate base cake? And will it be the same formula for multiplying it by the Rose factor?



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