Ingredients
All-purpose flour - 2 cups
Cocoa powder - 1 tablespoon (unsweetened)
Baking soda(bi-carb soda)-1 1/2 teaspoon
Salt - 1/2 teaspoon
Sieve all the dry ingredients at least 3 times
Wet Ingredients (at room temperature)
Unsalted butter - 1 1/2 cup (150g)
Sugar - 1 1/2 cup (powdered)
Eggs - 4nos
Vegetable oil - 1/2 cup
Buttermilk - 1cup
vanilla essence - 2teaspoon
Red food colour - 2-3 teaspoons
For Frosting
Cream cheese - 1 packet(226g at room temperature)
Whipping cream - 1 pack (450ml)
Sugar powdered - 1/2 cup
Sugar syrup - 1 cup (I made sugar syrup adding strawberries to get a tangy taste)
Prepare two 8 inch cake pans with butter or nonstick oil spray.
In a bowl beat sugar and butter until creamy. Slowly add the eggs one by one to this and mix well. Now combine buttermilk, vegetable oil, essence and colour to the egg mix. You have to mix well until you get a creamy texture.
To this add dry ingredients in small qty and mix thoroughly folding it into the wet mix. If the batter is too thick you can loosen it by adding milk(room temperature)
Divide batter into equal measure among the 2 prepared pans and bake for about 25 to 30 minutes, in 350 F/180 C. Let the cake cool completely.
Cream Cheese Frosting
(Cream cheese at room temperature)
Beat together cream cheese, sugar and vanilla until smooth lighter in colour (about 3-4 minutes). In another bowl beat whipping cream separately until it turns fluffy. Now combine both and beat well till you get a thick creamy consistency.
Now the cake assembling and decorating part.
Transfer 1 cake onto a serving dish/plate, flat side down, trim the top off to create a flat bottom later. Spread the strawberry sugar syrup evenly on the layer which makes the cakes juicy and flavourful. Scoop about 1 1/2 - 2 cups of frosting onto the cake and spread evenly over the top.
Place second cake layer on top and do the same. Once done, use remaining frosting to cover the top and sides of the cake.
Crumble the trimmed cake pieces and sprinkle on top and sides. Decorate the cake according to your choice/idea.
NOTE - This is a very very soft and moist cake kinda melts-in-your mouth cake, so you need to be extra careful while assembling/frosting.
All-purpose flour - 2 cups
Cocoa powder - 1 tablespoon (unsweetened)
Baking soda(bi-carb soda)-1 1/2 teaspoon
Salt - 1/2 teaspoon
Sieve all the dry ingredients at least 3 times
Wet Ingredients (at room temperature)
Unsalted butter - 1 1/2 cup (150g)
Sugar - 1 1/2 cup (powdered)
Eggs - 4nos
Vegetable oil - 1/2 cup
Buttermilk - 1cup
vanilla essence - 2teaspoon
Red food colour - 2-3 teaspoons
For Frosting
Cream cheese - 1 packet(226g at room temperature)
Whipping cream - 1 pack (450ml)
Sugar powdered - 1/2 cup
Sugar syrup - 1 cup (I made sugar syrup adding strawberries to get a tangy taste)
Prepare two 8 inch cake pans with butter or nonstick oil spray.
In a bowl beat sugar and butter until creamy. Slowly add the eggs one by one to this and mix well. Now combine buttermilk, vegetable oil, essence and colour to the egg mix. You have to mix well until you get a creamy texture.
To this add dry ingredients in small qty and mix thoroughly folding it into the wet mix. If the batter is too thick you can loosen it by adding milk(room temperature)
Divide batter into equal measure among the 2 prepared pans and bake for about 25 to 30 minutes, in 350 F/180 C. Let the cake cool completely.
Cream Cheese Frosting
(Cream cheese at room temperature)
Beat together cream cheese, sugar and vanilla until smooth lighter in colour (about 3-4 minutes). In another bowl beat whipping cream separately until it turns fluffy. Now combine both and beat well till you get a thick creamy consistency.
Now the cake assembling and decorating part.
Transfer 1 cake onto a serving dish/plate, flat side down, trim the top off to create a flat bottom later. Spread the strawberry sugar syrup evenly on the layer which makes the cakes juicy and flavourful. Scoop about 1 1/2 - 2 cups of frosting onto the cake and spread evenly over the top.
Place second cake layer on top and do the same. Once done, use remaining frosting to cover the top and sides of the cake.
Crumble the trimmed cake pieces and sprinkle on top and sides. Decorate the cake according to your choice/idea.
NOTE - This is a very very soft and moist cake kinda melts-in-your mouth cake, so you need to be extra careful while assembling/frosting.
