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 Natural Vanilla Essence-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 Natural 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.
Comments & Reviews
The intended cake pan is 28cm x 37.5cm. & the depth is 5cm. Would I be correct in thinking 2 full recipe amounts for the cake.?
Aileen
Hi Aileen,
We recommend using the tin size in recipe so the batter cooks through properly. Thanks!
Queen
Would this cake hold up in a tiered cake?
Sandra
Hi Sandra,
Yes, this cake would be perfect for layering.
Queen
Are the recipes American or Australian?
Frances
Hi Frances, our recipes follow metric & Australian measurements (eg. 1tbsp = 20ml). We do try to include weights where we can so that other countries can use our recipes. Hope this helps!
Queen