Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Feel free to substitute the buttermilk with a mixture of milk and vinegar if needed. The cake’s flexibility is part of its charm, allowing you to adapt it to what you have on hand.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Slowly stir in the boiling water until the batter is smooth. The batter will be thin, but that’s normal.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the frosting by whipping the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is cooled, spread the whipped cream frosting evenly over the top.
- For an extra touch, you can drizzle melted chocolate over the frosting or sprinkle with chocolate shavings.
As you bake, remember to enjoy the process. As Mama Lou always said, “A cake baked with love is a cake well-baked.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International