Chocolate Cake Recipe Without Buttermilk
Chocolate cake never fails to please. It’s a nice addition to birthday parties, holiday feasts, and family gatherings. This buttermilk-free chocolate cake bakes out deliciously moist and soft.
Make this delectable chocolate cake the next time you have a reason to celebrate. It’s simple to make and prepared with genuine chocolate.
Contents
- Ingredients You’ll Need
- How to Make Chocolate Cake Without Buttermilk
- Tips and Tricks
- What Makes Cake Moist?
- How to Store the Homemade Chocolate Cake
- Easy Chocolate Cake without Buttermilk Recipe
- FAQs
- Can I use milk in a cake instead of buttermilk?
- What can I use instead of buttermilk in cake mix?
- Can you substitute buttermilk with water in chocolate cake mix?
- What does buttermilk do in a cake mix?
- Is buttermilk necessary for cakes?
- Is it better to use milk or water in a chocolate cake mix?
- What makes a box cake mix better?
- What can I do if I don’t have buttermilk?
- What is a substitute for 2 cups of buttermilk?
- Can I use water instead of buttermilk?
Ingredients You’ll Need
- all-purpose flour
- milk
- unsweetened cocoa powder
- sugar
- baking soda
- baking powder
- salt
- espresso powder
- vegetable oil
- eggs
- vanilla extract
- boiling water
(Note: Full recipe is at the bottom of the post)
How to Make Chocolate Cake Without Buttermilk
- In a large mixing basin or the bowl of a stand mixer, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Whisk to blend, or use the paddle attachment of an electric mixer to whisk through the flour mixture until fully incorporated.
- Mix in the milk, vegetable oil, eggs, and vanilla extract on medium speed until well blended. Reduce the speed to low and slowly drizzle in the hot water until the batter is well combined.
- Divide the cake batter equally between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick or cake tester put into the middle comes out clean.
- Remove from the oven and cool for approximately 10 minutes before removing from the pan and cooling fully. Frost to taste.
Tips and Tricks
- After adding the hot water, the cake batter will be quite thin. This is to be anticipated. You’ll enjoy how moist and delicate the cake turns out after baking.
- Whisk the butter and sugar together till light yellow and fluffy. The cake will be very moist and light.
What Makes Cake Moist?
Reverse creaming is a technique that ensures a moist cake. It covers the flour with butter and enables for the addition of additional sugar and liquids to the cake. As a consequence, the cake is very soft and moist.
How to Store the Homemade Chocolate Cake
This chocolate cake may be prepared ahead of time and stored in the refrigerator or freezer. Allow the cake to cool fully before wrapping it in plastic and storing it in a resealable freezer bag or freezer-safe container. You may keep it in the freezer for up to a month. Allow the cake to defrost in the fridge while still wrapped in plastic if you want to ice it. Remove the plastic wrap and frost when totally thawed.
Easy Chocolate Cake without Buttermilk Recipe
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Ingredients
- 2cupsall-purpose flour
- 1cupmilk
- 3/4cupunsweetened cocoa powder
- 2cupssugar
- 1 1/2teaspoonsbaking soda
- 2teaspoonsbaking powder
- 1teaspoonsalt
- 1teaspoonespresso powder
- 1/2cupvegetable oil
- 2eggs
- 1teaspoonvanilla extract
- 1cupboiling water
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Coat two 9-inch cake pans with baking spray or butter and gently dust them.
- In a large mixing basin or the bowl of a stand mixer, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Whisk to blend, or use the paddle attachment of an electric mixer to whisk through the flour mixture until fully incorporated.
- Mix in the milk, vegetable oil, eggs, and vanilla extract on medium speed until well blended. Reduce the speed to low and slowly drizzle in the hot water until the batter is well combined.
- Divide the cake batter equally between the two cake pans. Bake the cake for 30-35 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Remove from the oven and cool for approximately 10 minutes before removing from the pan and cooling fully. Frost to taste.
FAQs
Can I use milk in a cake instead of buttermilk?
You may use any sort of milk, but if your recipe asks for a specific type of buttermilk, such as low fat, it may be advisable to replace a comparable type of milk. Add 1 tablespoon (15 mL) vinegar to a liquid measuring cup to produce 1 cup (240 mL) of buttermilk replacement.
What can I use instead of buttermilk in cake mix?
To produce a buttermilk alternative in baking recipes, combine milk with white vinegar or lemon juice. I usually use 2% or whole milk and fresh lemon juice, although bottled would suffice.
Can you substitute buttermilk with water in chocolate cake mix?
Use buttermilk instead of water! It will add richness as well as make the texture thicker and more moist. Using sour cream instead of the water stated, as with buttermilk, results in a beautifully rich and moist cake that tastes much more handmade.
What does buttermilk do in a cake mix?
Buttermilk adds a tangy taste to your cakes. Because it is acidic, it readily breaks down gluten in your cake, making it softer and more moist. The taste isn’t overpowering, but we appreciate the faint tang it adds to this cake.
Is buttermilk necessary for cakes?
Is buttermilk required? Yes, it does make a difference in the final product. Buttermilk brings a pleasant tang to cakes, breads, biscuits and other bakes while adding very little fat. This acidic ingredient, like yogurt and sour cream, helps tenderize gluten, giving baked products a softer texture and more body.
Is it better to use milk or water in a chocolate cake mix?
When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.
What makes a box cake mix better?
A Pro’s 6 Easy Ways to Upgrade Your Boxed Cake Mix…
Add one additional egg. If you just use one tip from this article, make it this one.
Pour in some milk, coffee, or soda.
Replace the oil with butter.
Mix in the Instant Pudding.
Enhance the flavor with a citrus extract or zest.
Decorate the cake with homemade icing.
What can I do if I don’t have buttermilk?
Lemon Juice or Vinegar + Milk
This fantastic alternative for homemade buttermilk is our all-time favorite. To make 1 cup of buttermilk, combine 1 tablespoon of distilled white vinegar or lemon juice with 1 cup of milk. Allow to stand for 5 minutes after stirring.
What is a substitute for 2 cups of buttermilk?
4 cup plain yogurt makes an excellent thick buttermilk alternative.4 cup milk divided into 3If you need 2 cups of buttermilk, combine 1 tablespoon lemon juice or vinegar with 1 teaspoon milk. Two tablespoons aren’t required. Stir 1
Can I use water instead of buttermilk?
Whisk a little milk or water into plain unsweetened yogurt until it resembles buttermilk. The proportion will vary depending on the thickness of your yogurt, but in general, 14 cup water + 34 cup yogurt equals 1 cup buttermilk.