John Myers
Buttermilk Chocolate Sheet Cake
The perfect buttermilk chocolate sheet cake recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs; but you can also only use 3 eggs
- 200 g Soft margarine or butter
- 2 cups Sugar
- 1 packet Vanilla sugar or the scraped pulp of a vanilla pod
- 4 cups Flour
- 2 cups Buttermilk; corresponds to 500 ml
- 1 Cup Cocoa powder
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Cinnamon, to taste
- I used a 250 ml cup for this cake. Mix eggs, margarine, sugar (with sugar I only made the cups about 3/4 full) and vanilla sugar with the hand mixer on the highest setting for a few minutes until frothy. Flour, baking soda, baking powder, cocoa powder (start with half a cup and add more, if necessary, until the dough has the desired color) and, if necessary, mix cinnamon and stir briefly into the dough alternating with the buttermilk on a low level .
- Place the dough on a well-coated or greased large baking sheet (preferably a drip pan with a high rim) and smooth it out. Bake in the preheated oven on the middle rack at 180 degrees for about 18-23 minutes. For me it wasn’t quite 20 minutes.
- Take out, let cool and decorate as you like. Either just dust with powdered sugar, or cover with powdered sugar or chocolate icing. The cake is very juicy and fluffy.
- The cake is wonderful for birthdays because it is easy to decorate and decorate. As a variant, you can also replace a cup of flour with ground nuts or desiccated coconut.
- You can also coat the finished cake with jam and cover it with a rolled-out marzipan blanket. Then z. B. Cut out hearts (or more simply: cut into cubes) and then dip them in liquid chocolate couverture or brush them all around. Is then similar to Petit Fours 🙂 … z. B. good on a cake buffet.
Facebook Comments