Ingredients
100g unbleached all-purpose flour
1 tsp baking soda
40g unsweetened cocoa powder
½ tsp salt
60ml buttermilk
1 tbsp lemon juice
3 large eggs
75g granulated sugar
Optional vegan swap: unsalted plant-based margarine and almond milk with lemon (for buttermilk alternative)
Instructions
Preheat oven to 180°C (350°F) and prepare three 18cm round pans with parchment paper.
In a bowl, whisk flour, baking soda, cocoa powder, and salt.
In another bowl, whisk buttermilk, lemon juice, eggs, and sugar until homogeneous.
Combine wet and dry ingredients, stirring until just mixed.
Divide batter into three equal 70g portions using a kitchen scale and cake divider.
Sprinkle a thin layer of plant-based margarine between each layer in the pan.
Pour each batter portion into the pan at a 45° angle using a硅胶 spatula.
Tap pans firmly on the counter to release air pockets.
Bake for 20-22 minutes until a toothpick inserted comes out clean.
Cool completely before adding glaze.
Notes
For gluten-free: substitute 100g spelt flour + ½ tsp xanthan gum and add 8 minutes to bake time.
Store unfrosted layers airtight for 5 days or freeze for 2 months.
Add glaze 30 minutes before serving to prevent sogginess.
Room-temperature eggs blend 30% faster than chilled eggs.
- Prep Time: 20
- Cook Time: 22
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (can be vegan)
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 285
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 72mg