Ingredients
Cake
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½ cup (125g) unsalted butter, softened
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½ cup (125ml) vegetable oil
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1 ½ cups (330g) caster sugar
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1 tbsp Queen Organic Vanilla Extract
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4 large eggs, room temperature
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3 cups (450g) plain flour
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1 tbsp baking powder
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½ tsp salt
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1 ¼ cups buttermilk, room temperature
Chocolate Buttercream
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250g unsalted butter, softened
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3 cups (450g) icing sugar
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½ cup (60g) cocoa powder, sifted
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3 tbsp (60ml) milk
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2 tsp Queen Organic Vanilla Extract
Method - Cake
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1
Preheat oven to 180C. Grease & line the base & sides of 2 x 20cm round cake tins with baking paper.
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2
Using a stand or hand mixer, beat butter, oil, sugar & Vanilla until well combined. Add eggs one at a time, mixing until incorporated.
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3
Separately, whisk together flour, baking powder, and salt. Using a spatula, mix in half the flour mixture, then half buttermilk to the butter mixture, repeat with remaining flour & buttermilk and mixing until just combined.
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4
Divide batter between cake tins & bake for 30-35 min. Allow to cool in tin for 10 minutes before inverting onto cooling rack to cool completely before frosting.
Method - Buttercream
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1
Using a stand or hand mixer, beat butter until light and creamy. Add sugar, cocoa, milk & Vanilla. Mix on low until combined, then increase to high & beat until fluffy. Spread half of the buttercream over the first layer, then top with second layer and finish with remaining buttercream.
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