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Vanilla Buttermilk Cake with Double Chocolate Fudge Frosting

Light and buttery Vanilla cake with a rich double chocolate frosting.
Servings: 6



  • 85 g Butter room temperature
  • ¾ cup Sugar
  • 2 Eggs
  • cups All Purpose Flour
  • ½ tsp Baking powder
  • ½ tsp Salt
  • ½ cup Milk
  • 2 tsp Lemon juice
  • 1 tsp Vanilla extract

Frosting - by Thida Bevington

  • 90 grams Milk Chocolate
  • 90 grams Dark chocolate
  • 113 grams Butter
  • 175 grams Icing sugar
  • 90 grams Milk
  • 1 tsp Vanilla extract
  • Sprinkles optional



  • Combine milk and lemon juice and stir well. Set aside for 15 minutes to make buttermilk.
  • Preheat oven to 180 degrees Centigrade.
  • Grease a square baking tin lightly with butter.
  • In a mixing bowl, using a stand or hand held mixer, beat butter and sugar on low speed until light and fluffy, about 8 minutes.
  • Scrape down the sides of the bowl while creaming.
  • Add eggs one at a time, beating on low until incorporated. Continue to beat on low until batter is creamy.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add 1/3 of the dry ingredients to the batter. On a low speed, mix the ingredients just until you see no flour streaks.
  • Add 1/2 the buttermilk and mix on low again. Repeat flour and buttermilk addition alternately. You should end with the flour mixture.
  • When all ingredients have been mixed, add the vanilla and mix on low until just incorporated.
  • Pour batter into the prepared pan and evenly smooth the top with a spatula. Bake at 20-25 minutes or until a toothpick inserted into the cake comes out clean with no crumbs.
  • Let cake cool completely after baking.


  • Place milk and dark chocolate and butter in a bowl. Melt these ingdredients using a microwave OR double boiler method. Stir the mixture well until incorporated.
  • In a separate bowl whisk together icing sugar, milk and vanilla extract thoroughly.
  • Pour the melted chocolate into the icing sugar mixture and stir it thoroughly.
  • Cover with a plastic wrap and set it aside on the countertop for 2-3 hours. The frosting will turn fudgy and thick when it cools.
  • If you want to speed the thickening process, after 1 hour, chill in the refrigerator for half an hour. Check the consistency. You should be able to run a spoon through it easily and it should be thick.
  • If it has become too hard, place it outside on the counter and check the consistency after half an hour.
  • Place the buttermilk cake on your serving platter.
  • Using a spoon, put dollops of the frosting on the surface of the cake.
  • Spread the frosting evenly using a spatula or the back of the spoon till the cake surface is covered completely.
  • Continue spreading the frosting OR you can pipe and design the remaining frosting with any nozzle.
  • Top with sprinkles if using.
  • Cut the cake into squares or small rectangles.
  • Serve and enjoy!


Saving and storing
You can make the cake a day ahead and store in the refrigerator after wrapping it tightly in plastic wrap. This makes sure it wont lose moisture. Bring to room temperature completely before frosting.
You can refrigerate leftovers for up to 4 days. If you like a softer frosting, let it come to room temperature on the counter for half an hour before serving.
Leftover frosting can be refrigerated for 5 days or frozen for a month.