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Cocoa buttermilk sheet cake with fruit

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Ingredients for 1 servings:

  • 3 cups flour
  • 2 tsp baking soda
  • 3 tbsp cocoa powder
  • 2 cups sugar
  • 2 cups buttermilk
  • 1 cup vegetable oil
  • 3 eggs
  • 1 jar cherry(s) or other fruit
  • possibly cake glaze

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick mug cake

First, drain the cherries. Reserve the juice for the glaze, if desired. Combine the dry ingredients. Add the buttermilk, oil, and eggs and mix everything briefly with a mixer. Pour the very runny batter onto a baking sheet and top with the drained cherries or other fruit (the cake tastes good without fruit, too). Bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. Either glaze with icing or make a glaze from the cherry juice and spread it over the cake (you’ll need two packages of glaze for this).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cocoa buttermilk sheet cake with fruit