Milk Chocolate Cake

This cake is absolutely delicious. It is moist and fluffy. The chocolate flavor is light and not overwhelming. No frosting is needed at all. Not even the drizzling of glaze and melted chocolate was needed. The only thing that I would suggest is a nice glass of cold milk. This is how cake should be.

I don't often make cake from scratch. I think I have done so 5 times at the most. If non-boxed cake turns out like this every  time, I may have to replace the time spent decorating a cake with the time spent making it from scratch. This cake, however, would not be good for decorating with a heavy decorator's frosting. It is too light and delicate.

Using cake flour for this recipe is a must. As is the sifting the flour three times. As a reminder, to make sour milk you place 1 T white vinegar or fresh lemon juice in a measuring cup and then fill it to 1 C with milk. Let set 15 minutes or until milk starts to slightly curdle.

Milk Chocolate Cake (Printer-friendly PDF Version)
2 C cake flour
1/2 t salt
1 1/2 C sugar
1/2 C butter (softened)
2 eggs
1 C sour milk
1 t vanilla
2 squares bitter chocolate (melted)
1 T vinegar
1 t baking soda

Measure 2 cups of cake flour and sift with the salt three times. Set aside.

Cream together the sugar and the butter thoroughly.

Add the eggs one at a time. Beat well after adding the first egg. Beat for two minutes after adding the second egg.

Add the vanilla to the batter. Alternate adding the flour mixture and the sour milk, starting with the flour and ending with the flour, mixing well between each addition. The additions should be: flour, milk, flour, milk, flour, milk, flour. That gives four additions of flour and three of milk.

Be sure to mix well.

Add the melted chocolate and mix it all up. The batter will look light and fluffy and delicious now.

In a cup, add the baking soda to the vinegar and give it a quick stir. It should bubble up nicely.

Add the dissolved baking soda to the batter and beat for 2 minutes. The batter now should look even more fluffy and delicious.

Pour the batter into two 8 inch round pans that are prepped with shortening and flour. Bake at 375 for 25 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely (in or out of the pan, I always remove cake). You can optionally drizzle glaze on top. To make glaze, mix 1 C powdered sugar with 2 T milk.

Enjoy!