Directions
- 1Grease three 9-inch round cake tins with butter.
- 2Pour a small amount of cocoa powder or flour and gently tap and swirl the pan to evenly coat the bottom and sides.
- 3Tap out the excess into the cocoa powder.
- 4In a large bowl, combine 3 cups of all-purpose flour with granulated sugar, more cocoa powder, baking soda, baking powder, salt, and a quarter teaspoon of ground cardamom.
- 5Add four large eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of neutral oil, and 2 teaspoons of vanilla extract.
- 6Use an electric mixer or whisk to combine everything, but be careful not to overmix.
- 7Divide the batter evenly between the three prepared cake pans.
- 8Bake in a preheated 350°F (175°C) oven for 30–35 minutes.
- 9Allow to cool in the pan for about 15 minutes, then use a knife to gently separate from the pan and invert onto a cooling rack.
- 10The cakes now need to cool completely before you can frost them.
Ingredients
- 1 butter
- 1 cocoa powder
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1.5 cups cocoa powder
- 1 tbsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp salt
- 0.25 tsp ground cardamom
- 4 eggs
- 1.5 cups buttermilk
- 1.5 cups warm water
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
Equipment
9-inch round cake tinswhiskelectric mixerknifecooling rack
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