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milk chocolate cake

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


  • 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)


  • 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.