Go Back
milk chocolate cake
Print

Milk Chocolate Cake 

Yummy, easy milk chocolate cake, made snacking style.
Course Dessert
Keyword chocolate babka, milk chocolate, snackingcake
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • ½ cup unsalted butter softened (113g)
  • 1 cup granulated sugar 228g
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon fine sea salt
  • 2 large eggs set them in a bowl of warm water as soon as you begin baking, this will bring them to room temp
  • 1 cup plus 2 tablespoons cake flour 170g
  • ½ teaspoon baking soda
  • ½ cup The Saco Pantry organic natural cocoa (46g)
  • ¾ cups kefir or buttermilk at room temperature(192g)

Instructions

  • Preheat the oven to 350 F and grease and line an 8x8” square cake pan with parchment paper crosswize (to make a +, this makes for easy lifting).
  • In the bowl of a stand mixer or using a hand mixer, beat together the butter and sugar as well as the vanilla and salt. Beat for a good 5-6 minutes, until it’s very light and fluffy.
  • Add the eggs one at a time, beating well between each addition (at least a minute).
  • Over the batter, sift the cocoa, baking soda and cake flour. With the mixer on, begin beating and pouring in the kefir slowly. Beat until batter is just combined.
  • Pour into prepared cake pan and bake for about 30 minutes, until you can touch the center of the cake and it springs back (or use a cake tester).
  • Cake should be completely cool before spreading the buttercream on top.