Ingredients

What you'll need

• 130 grams of Butter*
• 600 grams of Sugar
• 7 eggs*
  
  
• 560 grams of Flour
• 40 grams of Cocoa Powder
• 7 grams of Baking Powder
  
  
• 500 grams of Milk
• 60 grams of White Vinegar
• OR 560 grams of Buttermilk
  
  
• 125 grams of Sunflower Oil
• 1 teaspoon of Vanilla Extract
• Red Food Colouring, gel
  
  
• 16 grams of Baking Soda
• 35 grams of White Vinegar

*Make sure this ingredient is at room temperature.

This recipe makes about 24 cupcakes or three cakes with a diameter of 22,5 cm.

Tools

What you'll need

• Paddle Attachment(s)
• Electric Mixer
• 2 Big Mixing Bowls
• Silicone Spatula
• Aluminium Foil
• Cupcake Pan or 3 Springform Pans (Ø22,5 cm)
• 24 Cupcake Liners or Baking Paper
• Balloon Whisk or Sifter
• Optional: Ice Cream Scoop*

*Makes it easier to divide the batter if you're using cupcake liners or multiple cakes.

Method

Method

1. Optional: Combine 500 grams of milk with 60 grams of white vinegar and stir. Leave this at room temperature until it has thickened slightly and you can see some curdle. NOTE: This will take about 30 minutes.
2. Preheat your oven to 180 degrees Celsius.
3. Combine the buttermilk, sunflower oil, vanilla extract and red food colouring.
4. Whisk the flour, cocoa powder and baking powder together.
5. In a separate bowl beat butter and sugar until light and fluffy.
6. Add the eggs in one at a time.
7. Add half of the flour mixture and mix until well incorporated.
8. Add the buttermilk mixture into batter and mix until well incorporated.
9. Add in the leftover flour mixture and mix well.
10. Combine baking soda and white vinegar.
11. Add into the batter and mix briefly until incorporated.
12. Divide your batter into three cake pans.
13. Bake for 20 - 30 minutes at 180 degrees Celsius. NOTE: Check if the cake is done by inserting a skewer or knife, if it comes out clean it's done.
14. Let the cakes cool completely. 

Used in

Used in the Following Recipes: