Description
Experience a velvety and moist chocolate crumb with this quick-prep 6-inch cake designed for ultimate convenience. By using buttermilk and warm water to bloom the cocoa, you can achieve professional-grade results in a fraction of the time usually required for gourmet bakes.
Ingredients
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3/4 cup granulated sugar
- 1/2 cup Triple Cocoa Blend or Dutch-Process Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup warm water
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease two 6-inch round cake pans.
- In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt to ensure a light texture.
- In a separate smaller bowl, whisk together the warm water, buttermilk, egg, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry mixture, whisking slowly at first and then vigorously until the batter is smooth and glossy.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the most tender crumb, avoid over-mixing the batter once the wet and dry ingredients are combined; stop as soon as the mixture is smooth. If you do not have buttermilk, you can create a quick substitute by mixing a half cup of milk with half a tablespoon of white vinegar and letting it sit for five minutes before use.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American