Snapguide

How to make chocolate buttermilk cake with strawberries

Make Chocolate Buttermilk Cake With Strawberries

21
STEPS
INGREDIENTS

For this recipe, a kitchen scale is important! If you don't have a specific kitchen scale, you can use a grams converter online!

Sift together your flour, baking soda, salt, and cocoa powder.

Sift together your flour, baking soda, salt, and cocoa powder.

Combine your buttermilk and vanilla extract!

Combine your buttermilk and vanilla extract!

Add both oils to your sugar\u2026.

Add both oils to your sugar….

\u2026. and beat on high for 5 minutes

…. and beat on high for 5 minutes

Until its creamed to perfection! :) Then add the eggs one at a time.

Until its creamed to perfection! :) Then add the eggs one at a time.

Slowly add buttermilk mixture, and flour mixture, alternating dry and wet ingredients in 3 additions.

Slowly add buttermilk mixture, and flour mixture, alternating dry and wet ingredients in 3 additions.

beat until smooth, don't forget to scrape down the side of the bowl!

beat until smooth, don't forget to scrape down the side of the bowl!

Divide batter evenly into two 7" pans lined with parchment circles!

Divide batter evenly into two 7" pans lined with parchment circles!

Bake for 40-50 minutes until toothpick inserted in center comes out clean!

Bake for 40-50 minutes until toothpick inserted in center comes out clean!

To make the frosting begin by putting two inches of water in the bottom of sauce pan.

To make the frosting begin by putting two inches of water in the bottom of sauce pan.

Place the sugar and egg white into a bowl, and place that over the sauce pan.

Place the sugar and egg white into a bowl, and place that over the sauce pan.

Keep whisking the sugar and egg whites, until mixture reaches 120 degrees Fahrenheit.

Keep whisking the sugar and egg whites, until mixture reaches 120 degrees Fahrenheit.

Beat egg white, sugar mixture on high until stiff peaks form, this will probably take up to 10 minutes!

Beat egg white, sugar mixture on high until stiff peaks form, this will probably take up to 10 minutes!

Whip whip whip! When it reaches firm peaks, add the room temperature butter and continue to whip.

Whip whip whip! When it reaches firm peaks, add the room temperature butter and continue to whip.

add a touch of vanilla extract!

add a touch of vanilla extract!

Let it beat! :)

Let it beat! :)

Now its time to build the cake, start by cutting up fresh strawberries for the filling, and decoration!

Now its time to build the cake, start by cutting up fresh strawberries for the filling, and decoration!

Then cut each cake in half and stack your cake, filling strawberries in-between each layer.

Then cut each cake in half and stack your cake, filling strawberries in-between each layer.

Once you stacked all the layers, give it a crumb coat, and pop it in the fridge for at least 10 minutes!

Once you stacked all the layers, give it a crumb coat, and pop it in the fridge for at least 10 minutes!

once its properly firm, test it by removing it from the fridge and if it doesn't stick to your finger, you're good! To finish off frosting, start by plopping a good amount on top, and work it around.

once its properly firm, test it by removing it from the fridge and if it doesn't stick to your finger, you're good! To finish off frosting, start by plopping a good amount on top, and work it around.

smooth out the edges\u2026.

smooth out the edges….

\u2026 and the top! Start by decorating with strawberries! (or whatever you'd like!)

… and the top! Start by decorating with strawberries! (or whatever you'd like!)

Here's what I did\u2026 :)

Here's what I did… :)

And take creative license with it! Cake decorating is fun! :)

And take creative license with it! Cake decorating is fun! :)

Thank you to all my wonderful followers for being so supportive! :)

Happy Baking!! xoxoxo - Rikki

Happy Baking!! xoxoxo - Rikki

  • 192.0g Flour all purpose
  • 60.0g Canola oil
  • 60.0g Coconut oil
  • 130.0g Eggs (about 2)
  • 307.0g Sugar
  • 67.0g cocoa powder
  • 7.0g baking soda
  • 3.0g salt
  • 363.0g Buttermilk
  • 6.0g vanilla extract
  • For the swiss buttercream
  • 250.0g Room temperature butter
  • 80.0g egg whites
  • 150.0g sugar