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    Home

    Best Chocolate Cake Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

    1.7K
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    Everyone should have a perfect moist chocolate cake recipe in their baking routine. Chocolate cake is one of the most popular and craved dessert in the world. This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Learn how to make the best chocolate cake in the world with step by step pictures and video so you can make them for any special occasions. 

    moist chocolate layer cake with chocolate ganache

    Chocolate Cake

    I would say that this is the best chocolate cake recipe ever, it is moist, fudgy, soft and almost like eating a chocolate bar. Rich, decadent and totally moist fudgy chocolate cake.

    Table of Contents

    • About Chocolate Cake Recipe
    • Chocolate Cake Ingredients
    • How to Make Chocolate Cake (Step by Step)
    • Expert Tips
    • What frosting goes best with chocolate cake?
    • Frequently asked questions
    • 📖 Recipe Card
    • Chocolate Cake Recipe (Best, Rich & Moist Chocolate Cake Recipe)

    About Chocolate Cake Recipe

    Chocolate cake is a type of cake that is flavoured with melted chocolate, cocoa powder, or both. Chocolate is used to make chocolate cake. It may also contain other ingredients like flour, sugar, milk, oil other flavourings. Chocolate cake dates back to the 17th century, when American cocoa powder was added to traditional cake recipes.

    This chocolate cake taste so moist and rich. The cake itself is super rich and chocolaty. If you are looking for a best chocolate cake recipe then your search ends here. This chocolate cake is everything you want in a chocolate cake.

    Adding hot coffee makes this cake incredible moist. Also the little amount of coffee enhances the chocolate flavour and makes the cake more chocolaty. This can be made for your kids birthdays as well. You can decorate it with any frosting as you like. Check out all my frosting recipes.

    Similar Cake Recipes,

    Devils Food Cake

    Black Forest Cake

    Eggless Chocolate Cake

    What makes chocolate cake so decadent?

    This chocolate cake taste so moist and rich. The cake itself is super dense and chocolaty. If you are looking for a best chocolate cake recipe then your search ends here. This chocolate cake is everything you want in a chocolate cake. It is

    • Rich
    • Moist
    • Fluffy
    • Light and soft
    • Chocolaty
    • Super dark and super chocolaty

    Chocolate Cake Ingredients

    ingredients used for making moist chocolate cake

    All Purpose Flour - All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies.

    Sugar - This recipe requires refined sugar than brown sugar.

    Cocoa - Try to find the best quality cocoa powder for better taste and flavour. I prefer to use hershey's or cadburys.

    Leavening Agent - you need both baking soda and baking powder.The combo of both leavening agent helps with the rise of the cake and makes it soft.

    Egg - use large size eggs in this recipe. If you prefer egg free recipe, then check my eggless chocolate cake.

    Buttermilk - Buttermilk makes the cake super moist. If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk.

    Hot Coffee - I used instant coffee powder which is mixed with hot water in the cake. This hot mixture makes the cake light and tender once it is baked.

    a slice of chocolate cake

    Best Chocolate Cake Recipe ( 3 Easy steps)

    Pre-preparation - Preheat oven to 170 Degree C. Line two 8 inch (18 cm) baking tray with parchment paper and oil it well. Set aside till use.

    Chocolate Cake batter - Take flour, cocoa, baking powder, baking soda, salt in a sifter and sieve it. Add in sugar and mix well. Take eggs, oil, buttermilk, vanilla in a jug and mix well. Pour this into the dry ingredient and mix well. Now add coffee powder to hot water and pour that into the batter and mix.

    Baking & Serving - Pour this into two prepared tin and bake it for 30 to 40 mins. Remove it from oven and let it cool down for 15 mins. Now flip over to a cooling rack and peel off the parchment.  Let this cool completely. Now decorate it with frosting.Let it chill for 30 mins in fridge and serve.

    super moist chocolate cake

    What makes chocolate cake moist?

    Oil or Butter - In my opinion I find that oil makes the cake incredibly soft than butter. Cakes made with oil stays moist, Even if you store the cake in fridge. Because butter tends to firm up when cold.

    Buttermilk - the fats from the buttermilk helps make chocolate cake so tender and moist.

    Hot Coffee & Runny Batter - don't be alarmed when you pour hot coffee into the batter. The batter will look runny once the hot liquid is added. But remember runny batter makes the most moist cakes.

    Over baking - bake till the mentioned time. don't over bake the cake, over baking will make the cake dense.

    chocolate cake frosted with ganache

    How to Make Chocolate Cake (Step by Step)

    Pre-Preparation

    1)Preheat oven to 170 Degree C | 340 degree F. Line two 8 inch (18 cm) round cake pan with parchment paper and grease it well with oil. Set aside till use.

    line 2 round cake pan with parchment paper

    Wet Ingredients

    2)I used a pitcher or jug to mix the wet ingredients. Take two eggs in a bowl.

    take egg in a jug

    3)Add in oil. I used flavourless vegetables oil (refined oil). I found that oil makes the cake incredibly moist. You can add melted butter in place of oil.

    add in oil to egg

    4)Add in buttermilk or yogurt. Yogurt or buttermilk acts as a tenderizer and makes the cake so moist.

    add in buttermilk

    5)Add a splash of vanilla extract.

    add in vanilla extract

    6)Mix this ingredients really well and set aside. This is your wet ingredients.

    wet ingredients for chocolate cake

    Dry Ingredients

    7)Place a sieve over a large mixing bowl. Add in plain flour, cocoa powder, salt, baking powder and baking soda.

    sieve flour, cocoa, baking soda, baking powder and salt.

    8)Sieve this really well. This sifting process will combine the dry ingredients evenly.

    sieve it well

    9)Add in sugar.

    add in sugar to flour

    10)Mix this really well and set aside till use.

    This is dry ingredients

    Making Chocolate Cake Batter

    11)Now pour the wet ingredients into the dry.

    pour the wet ingredients

    12)Use a whisk to mix gently. Don't mix too fast or hard. Just gently mix.

    mix well to thick batter

    13)Now take a cup of hot coffee and pour it into the thick batter. You can brew fresh coffee instantly and use. Or add a tsp of instant coffee powder to 1 cup of hot water and use that. Make sure the coffee is hot when you pour into the batter.

    pour in hot coffee

    14)Once the hot coffee is added in, mix it gently to form a slightly runny batter.

    mix to smooth batter

    Baking Cakes

    15)Divide the cake batter between the two prepared cake pans evenly. Pop it into the oven and bake.

    divide the chocolate cake batter between two cake pans

    16)Now the cakes are baked. You can insert a tooth pick to check whether the cakes are baked. If the tooth pick comes clean then the cakes are cooked. Remove the cakes from oven and let it cool in the tin for 5 minutes.

    chocolate cake baked

    17)gently invert the cakes on a cooling rack or parchment lined work surface. Gently peel off the parchment from the bottom of the cakes.

    remove parchment paper from the cake

    18)Leave the cakes to cool completely so we can frost it.

    chocolate cake baked

    Frosting the Cakes

    19) You can use any frosting to frost the cake. I made a rich chocolate ganache for this cake.

    chocolate ganache is ready

    20)Once the cakes are cooled completely. Take a bread knife or serrated knife.

    use serrated knife to slice top of cake

    21) Gently slice the top of the cake so we have a even surface for frosting.

    super moist chocolate cake

    22)Now to frost the cake. place the cake top facing down so we have a smooth surface to work with. Gently dollop ⅓rd of the frosting over the cake. Use a spatula to spread the frosting over the cake.

    Place the second layer bottom side facing up. Add ⅓rd of the frosting and spread evenly. Spread the remaining frosting on the sides of the cake. Try to spread as evenly as possible. Decorate with sprinkles.

    how to frost chocolate cake

    23)Once the frosting is spread. Place the cake in fridge for 30 minutes before slicing and serving.

    slice of chocolate cake

    Chocolate Cake with Chocolate Buttercream

    This is the same cake which I make another day. This time I used chocolate buttercream frosting to decorate the cake.

    Chocolate Cake with Chocolate Buttercream

    Expert Tips

    • Don't over mix the cake batter. If you over mix the cake will turn rubbery.
    • Use good quality cocoa powder for better flavour.
    • Make sure you use hot coffee when you add it into the batter.
    • Instead of baking this in 2 round cake pan, you can bake in a 9x16 baking tray. 
    • This cake can be served as snack cakes too.
    • You can use whole wheat flour instead of plain flour.

    Storage

    Chocolate cake can be stored at room temperature for upto 2 days.

    Any leftover cakes can be stored in fridge covered upto 3 days. Bring back to room temperature before serving.

    What frosting goes best with chocolate cake?

    This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Here are some of the frosting ideas that goes well with this chocolate cake.

    Magic Coffee Whipped Cream - If you enjoy coffee flavour, then this one goes well with this cake.

    Whipped Cream Frosting - simple, basic and not too sweet frosting.

    Vanilla Buttercream - classic vanilla-chocolate combo is to die for!

    Frequently asked questions

    What can I substitute for buttermilk in chocolate cake?

    If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk.

    You can make homemade buttermilk. Mix 1 tsp of lemon juice into 1 cup of warm milk and leave it for 10 mins. The mixture will turn into buttermilk.

    Where did chocolate cake originated?

    Monks in Europe developed the first recipes, which included ingredients such as almonds, raisins, and cinnamon. Confectioners added nuts and coconut to create more exotic flavours in the nineteenth century. There are hundreds of different types of chocolate cakes available today.

    Popular Chocolate Cakes on this Blog that you can try this weekend

    Chocolate Bar Cake - delicious cake that has a whole bar of chocolate on top.

    Molten Lava Cakes - lava cakes are very popular. Try my classic lava cake or eggless lava cake.

    Steamed Chocolate cake - if you don't have an oven, try this steamed version.

    Chocolate Cherry Loaf Cake - This is a must try recipe for this Christmas.

    Chocolate snack cake - enjoy a slice of this cake with a cup of tea or coffee.

    Death by chocolate cake - one word, so good!

    Chocolate Mirror cake - gleaming beauty perfect for special occasions.

    More Cakes to try

    • Battenberg Cake Recipe (Checkerboard Cake)
    • Eggless Mango Cake Recipe
    • Mango Cake Recipe
    • Lemon Poppy Seed Cake Recipe
    • Pineapple Upside Down Cake Recipe
    • Eggless Coconut Cake Recipe

    📖 Recipe Card

    Chocolate Cake Recipe (Best, Rich & Moist Chocolate Cake Recipe)

    Everyone should have a perfect moist chocolate cake recipe in their baking routine. Chocolate cake is one of the most popular and craved dessert in the world. This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Learn how to make the best chocolate cake in the world with step by step pictures and video so you can make them for any special occasions. 
    4.60 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 servings
    Calories: 326kcal

    Equipment

    • 2 8 inch Round Cake Pans
    • Mixing Bowl
    • Parchment Paper
    • Spatula & Whisk

    Ingredients

    Dry Ingredients

    • 2 cup All Purpose Flour 240 grams
    • ¾ cup Cocoa Powder 80 grams
    • 2 cup Sugar 400 grams
    • 2 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1 tsp Salt

    Wet Ingredients

    • 2 large Eggs
    • ½ cup Oil 120 ml
    • 1 cup Buttermilk Check Notes 240 ml
    • 2 tsp Vanilla Extract

    For Making Hot Coffee

    • 1 cup Boiling Water 240 ml
    • 1 tsp Instant Coffee Powder

    Instructions

    • Preheat oven to 170 Degree C. Line two 8 inch (18 cm) round baking pan with parchment paper and grease it well with oil. Set aside.
    • Mix wet ingredients. Take eggs, oil, buttermilk, vanilla in a jug and mix well. Set aside.
    • Mix dry ingredients. Take flour, cocoa, baking powder, baking soda, salt in a sifter and sieve it. Add in sugar and mix well. Set aside till use.
    • Now pour the wet ingredients into the flour mixture. Gently mix till combined. Mix instant coffee powder with hot water. Now pour the hot coffee into the batter and gently mix. The batter will be runny.
    • Pour this into two prepared tin and bake it for 30 to 40 mins. Remove it from oven once cooked and let it cool down for 15 mins. Now flip over to a cooling rack and peel off the parchment.
    • Let this cool completely. Now decorate it with frosting. Let it chill for 30 mins in fridge and serve.

    Notes

    • Don't over mix the cake batter. If you over mix the cake will turn rubbery.
    • Use good quality cocoa powder for better flavour.
    • Make sure you use hot coffee when you add it into the batter.
    • Instead of baking this in 2 round cake pan, you can bake in a 9x16 baking tray. 
    • This cake can be served as snack cakes too.
    • You can use whole wheat flour instead of plain flour.

    For Buttermilk Substitute

    If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk.
    You can make homemade buttermilk. Mix 1 tsp of lemon juice into 1 cup of warm milk and leave it for 10 mins. The mixture will turn into buttermilk.
     

    Nutrition

    Serving: 1servings | Calories: 326kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 390mg | Potassium: 147mg | Fiber: 3g | Sugar: 35g | Vitamin A: 78IU | Calcium: 77mg | Iron: 2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    1.7K
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    Eggless Chocolate Cake Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Looks absolutely yummy!!! Can I substitute oil with butter???

      Reply
    2. jyothi

      at

      Yum yum yum.... lovely chclte cake. I wanna try it for this x'mas !!!

      Reply
    3. Aarthi

      at

      @AnonymousYes u can, melt it

      Reply
      • Anonymous

        at

        Wat should be the measure for butter.? If we are using it instead of oil

        Reply
    4. Anonymous

      at

      i wl try it ..god bless you.. 🙂

      Reply
    5. ivy

      at

      Excellent!!!!loved baking it!!!

      Reply
    6. Anonymous

      at

      Hii..is there any substitute of eggs fr making it eggless

      Reply
    7. Aarthi

      at

      @Anonymoussorry no sub for eggs

      Reply
    8. Aarthi

      at

      @Anonymoussame measure.

      Reply
    9. Anonymous

      at

      Hi Arthi.I made this cake by following your instructions & it was very tasty yammy & delicious. Thank u soooo much for sharing your recipe 🙂 🙂

      Reply
    10. Manvi

      at

      Hi.. Just started following your site.. It's awesome. Can you please let me know the temperature setting off the same cake in microwave. Thanks

      Reply
    11. Aarthi

      at

      @ManviSame temp in microwave convection mode

      Reply
    12. shalini srini

      at

      Hi Arthi,
      I have few questions as I'm first time doing it.
      1)advise me the best microwave oven to buy.I need it to do for baking cakes,cookies and pizza's. Or otg is best.
      2)you have mentioned preheat the oven to 170°c ,is there any time limit for it or just like that we need to set the temperature alone,
      3)please advise me how to do this in otg which mode to choose.

      Reply
    13. Anonymous

      at

      Wat should be the temperature and time for microwave

      Reply
    14. Aarthi

      at

      @AnonymousThis has to be done in microwave convection mode, same time and same temp

      Reply
    15. Aarthi

      at

      @shalini sriniI haven't used microwave, OTG is what i have.

      Preheat the oven for 10 mins.

      You have to choose the two rods on mode.

      Reply
    16. Anonymous

      at

      Hi.. Looks good.. I will definitely try this.. But could you pls let me know which brand cocoa powder to usse ? Can I use nescafe instant coffee powder also ? Also which oil to use ?

      Reply
    17. Aarthi

      at

      @AnonymousI use weikfield brand. And yes u can use nescafe. And i use gold winner refined oil

      Reply
    18. Anonymous

      at

      @Aarthi

      Reply
    19. Anonymous

      at

      @Aarthi

      Reply
    20. Anonymous

      at

      wonderful blog loved it.

      Reply
    21. ponnu rustham

      at

      Any substitute for rum?

      Reply
    22. Anonymous

      at

      I just love to bake cakes. .but dont hve microwave or oven
      can you pls post some cake recipes that can be done in cooker... waiting for your reply...

      Reply
    23. Aarthi

      at

      @AnonymousU can try all my cake recipe in pressure cooker.

      Reply
    24. Aarthi

      at

      @ponnu rusthamYou can skip rum in this cake/.

      Reply
    25. Anonymous

      at

      Ur recipes are too good described briefly with images. The ake looks yummy as the name of ur blog. Thxx to you for sharing ur recipes.

      Reply
    26. Anonymous

      at

      Thxx for sharing ur recipes so briefly as u r in front of us . thxx

      Reply
    27. Anonymous

      at

      Wonderful recipe....Will surely try it....looks too much yum...thank uu for sharing such a greattt one.... love following ur blog... thank u aarthi

      Reply
    28. Anonymous

      at

      Can I skip rum

      Reply
    29. Anonymous

      at

      Can I skip rum

      Reply
    30. Aarthi

      at

      @Anonymousyes u can skip rum

      Reply
    31. Dalreen Paul

      at

      Hi Aarthi..
      Tried out tis cake.. it came out super awesome..i omitted the rum..but still tasted yummyyylicious.. love the way you present your recipes with illustrations.. makes it really easy to try it out..

      Reply
    32. Anonymous

      at

      Can you do a post on homemade chocolate mint cake using fresh mint leaves?

      Reply
    33. Anonymous

      at

      How much time Will be required to bake cake in pressure cooker??

      Reply
    34. Aarthi

      at

      @Anonymousit depends on each cake. so always keep a eye on it.

      Reply
    35. Anonymous

      at

      Hi Aarthi,
      It looks very yummy and I really like the way you presented it. I never made a cake at home but after seeing your post I really felt like trying it. I am looking to buy the cake pans and have a question about it. I see that you use removable base pans in some of the recipes and the normal aluminum pans for some others. Can you please suggest which cake pans will be better?

      Reply
    36. Aarthi

      at

      @Anonymousi always use aluminium baking pans always. theu are batter. U can use normal ones or removable ones too

      Reply
    37. avni

      at

      hello, i wanted to know the temperature for baking..for pre heating you have mentioned degrees, is it the same for cooking time as well?

      Reply
    38. Aarthi

      at

      @avniyes for cooking time also it is the same temp

      Reply
    39. Anonymous

      at

      Hi, looks yummy... I want to know the difference between using oil instead of butter....

      Reply
    40. Aarthi

      at

      @Anonymousadding oil in cakes gives more light and soft textured cakes..

      Reply
    41. Anonymous

      at

      Will it work when I halves this recipes? Thanks..

      Reply
    42. Aarthi

      at

      @Anonymousyes u can halve it

      Reply
    43. Anonymous

      at

      Hello!
      Would something bad happen if I put in more rum? Like would it still bake as well? 🙂

      Reply
    44. Aarthi

      at

      @Anonymousadding too much rum will make it too strong..I think u can go for just a tblspn more ..Adding too much will affect the consistency as well

      Reply
    45. keerthana kuthalasangu

      at

      Is both baking soda and our normal cooking soda are same ?

      Reply
    46. Rajshree

      at

      Can you please give the recipe for the frosting? Thanks
      Rajshree

      Reply
    47. Cynthia Pinto

      at

      I tried d cake it was yum. I liked d colour of yr cake..which brand cocoa did u use.

      Reply
    48. Cynthia Pinto

      at

      I tried d cake it was yum. I liked d colour of yr cake..which brand cocoa did u use.

      Reply
    49. Aarthi

      at

      @Cynthia Pintoi used a brand which my super market sells..not sure about the name.

      Reply
    50. Aarthi

      at

      @Rajshreehere is the frosting
      https://www.yummytummyaarthi.com/2014/12/the-best-chocolate-frosting-ever.html

      Reply
    51. Aarthi

      at

      @keerthana kuthalasanguyes cooking soda nad baking soda are same

      Reply
    52. mousumi

      at

      looks sinful, going to try it now for my son's birthday who loves chocolate cake. i have tried some of your recipes n they have all turned out nice, so keep them coming. god bless

      Reply
    53. sona c

      at

      Tried this one.simply awesome ..thanks

      Reply
    54. sareefa munawara

      at

      Hi, two cups means 240g or 480g.. and baking soda and cooking soda are same??

      Reply
      • Aarthi

        at

        it is 240 grams and cooking soda and baking soda is same

        Reply
    55. Pooja Jagushte

      at

      Hi Aarthi. My batter turned out runny after adding coffee. Help !

      Reply
      • Aarthi

        at

        no issues.it willbe like that only.

        Reply
    56. Pavithra K

      at

      Hi Arthi, how do u bake two cake at a time? I have Morphy Richards 52 ltrs, still I can't keep 2 cake tins at a time.

      Reply
      • Aarthi

        at

        you can place one cake inside and other little outside. you cannot place it side by side

        Reply
    57. J Moni Jebas

      at

      Can we steam this aarthi

      Reply
      • Aarthi

        at

        no u cannot

        Reply
    58. Shabina N.T.

      at

      You are the most reliable food blogger for me.
      I have tried many recipes and it is always awesome.
      Please tell me if we skip icing will it still taste good.

      Reply
      • Aarthi

        at

        yes it will

        Reply
    59. Anonymous

      at

      How do you make buttermilk?

      Reply
    60. Anonymous

      at

      Please can you tell me the measure of maida is it 240 gms or 480 gms. As in your recipe u have said 1cup =240gms and maida is 2 cups .@Aarthi

      Reply
      • Aarthi

        at

        1 cup maida weighs 120 grams

        Reply
    61. Anonymous

      at

      What is the substitute for butter milk Aarathi?

      Reply
      • Aarthi

        at

        no substitute for that

        Reply
    62. Lekshmi

      at

      Aarthi, I followed your recipe and did only one substitution. I made it with Atta instead of Maida as I do not store Maida at home. It came exactly like how you have described in the picture. Amazing recipe. Loved it.

      Reply
    63. Priyanka

      at

      Hi Aarthi, I made cupcakes from this batter and they turned out amazing. Everyone just loved them. However, this time I made a cake but it broke very badly. Can you please guide me in advising where I went wrong? Does too much water break the cake? For buttermilk, I used 2 spoons of curd and rest all water. Was I correct?

      Reply
      • Aarthi

        at

        did you over filled the cake tin. Also take milk and add some lemon juice to make buttermilk.

        Reply
    64. Mary Beth Christie

      at

      Made this today. It was amazing!!!! I hate when you look at 5 star recipe and read the rating and they are giving it 5 stars. Then, in their comment, they say they are going to try it. I tried it and it is amazing. I used dark rum instead of clear rum, just because I like it better. The recipe calls for baking at 170 degrees. That is metric. I baked it at 325 degrees fahrenheit for 50 minutes. It turned out fine. The unsalted butter for the rum icing states butter in grams. Its 2/3 cups in standard units. Great recipe. Thanks for posting it.

      Reply
    4.60 from 5 votes (5 ratings without comment)

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    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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