Chocolate Layer Cake


(from 29 reviews)
209
Chocolate Layer Cake

My mother was visiting us and I was lucky enough to have her with me for her birthday after 7 years. Another reason this birthday was very special because this was the first time I was going to bake her a birthday cake. So this cake had to be something very special. She loves chocolate and I wanted to bake a decadent chocolate layer cake to celebrate this special occasion.

I already have an eggless chocolate layer cake in the blog. You may know it as the "I can't believe it's chocolate cake" recipe. It's one of the most tried recipes in the blog with top reviews too. But that chocolate cake has only 2 layers. I wanted to make something big, a multiple chocolate layered cake.

That's when I found a moist chocolate layered cake recipe in a magazine. This cake has 4 layers. Even though it looks like you have to spend a lot of time making it, this is a simple chocolate layer cake recipe. It looked pretty easy and used only 2 eggs, so substitution was not a big issue. I used homemade applesauce recipe in place of the eggs. Unlike the other cake recipe which uses oil for the fat, this chocolate layered cake calls for butter making it a very moist, rich and delicious cake. Just one caution though, this one is super duper tasty, so don't blame me if you indulge and gain some pounds.

To make a vegan chocolate layer cake, substitute the butter with vegan butter like Earth Balance and for the buttermilk use non-dairy milk and vinegar.

Chocolate Layer Cake

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Chocolate Layer Cake Recipe

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Prep TimeCook TimeMakes
15 Mins30 Mins12 servings
AuthorCategoryMethod
CakesBaking
Chocolate Layer Cake
4.7 from 29 reviews
Special occasions call for a special treat and this chocolate layer cake should be it. I bet you would wonder why do we need eggs to bake a delicious and decadent cake once you try this recipe.
Ingredients:
  • 2 cups All Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 and 1/2 teaspoon Baking Soda
  • 1 and 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 3/4 cup Unsalted Butter, at room temperature
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar, lightly packed
  • 1/2 cup Unsweetened Applesauce
  • 1/2 tablespoon Apple Cider Vinegar
  • 1 and 1/2 cups Buttermilk
  • 1 teaspoon Vanilla Extract
Ingredients For Frosting:
  • 1 cup Unsalted Butter, at room temperature
  • 225-g Unsweetened Chocolate, chopped and melted
  • 1 tablespoon Vanilla
  • 1/4 teaspoon Salt
  • 6 cups Icing Sugar
  • 1/2 cup Milk
  • 1/4 cup water/Milk/Strong Coffee
Procedure:
  1. Preheat oven to 325F/160C for 15 minutes. Line two 9 inch round cake pans with parchment paper and grease it lightly with non stick cooking spray.
  2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Stir until mixed.
  3. Beat butter with sugars in a large bowl, using an electric mixer on medium for about 3 minutes.
  4. Add the applesauce in two additions, beating well and scraping down sides of bowl after each addition. Mix in the vinegar too. The mixture will look curdled but don't worry.
  5. Beat in vanilla.
  6. Reduce speed and beat one third of flour mixture into butter mixture, then add half the buttermilk.
  7. Repeat additions, scraping down sides until well mixed.
  8. Divide batter evenly between pans and smooth tops. Tap the pans lightly to burst air pockets if any.
  9. Bake in center of oven until a tooth pick inserted in center of cakes comes out clean, 25 to 30 min. If using two racks, move the pan from the top rack to the bottom and the vice-versa in about 15 minutes.
  10. Cool in pans on a rack for 10 minutes.
  11. Run a knife around inside edge of each pan and then turn cakes out onto rack.
  12. Remove parchment. Let cool completely, about 1 hour. I actually left it overnight before I could frost the cake.
For Icing:
  1. Beat butter for icing in a large bowl, using an electric mixer/hand beater on medium, until creamy, 1 min.
  2. Add melted chocolate, vanilla, salt and 1 cup icing sugar. Beat for 1 minute.
  3. With mixer on medium-low, add remaining sugar in 3 parts, alternating remaining liquids (milk and coffee) and ending with sugar.
  4. Beat on medium-high, scraping down sides of bowl as needed, until fluffy and smooth, 1 to 2 minutes.
Frosting the cake:
  1. Be extremely careful while slicing each cake into half because its very delicate. One of my layers actually split in half and I somehow managed to patch it up and used it as the bottom most layer and covered it with the frosting. I think shrink wrapping the 2 cakes with plastic wrap once it has cooled completely and storing it in the refrigerator for a couple of hours will harden it up a little bit and slicing it into half won't be much of a trouble. Check this chocolate cake recipe to learn about frosting a layered cake.
My Notes:
  1. The original frosting was a mocha frosting, which uses 1/4 cup of strong coffee to prepare the icing as I have indicated above. Since I didn't want to add coffee I used plain water from the tap. You can use 1/4 cup of any liquid of your choice; water, coffee or milk.
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(Note: This recipe was updated & republished from the archives)


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209 COMMENTS

  1. Hey, can I replace applesauce with butter milk? So instead of adding 1.5 cup butter milk I will add 2 cups butter milk and skip apple sauce???

    • You can use vegan buttermilk by mixing a teaspoon of vinegar with 1.5 cups of non-dairy milk and use it instead of buttermilk.

  2. Hi, big fan of your blog. I made cup cakes of this recipe, but it cracks from top don’t know why. I baked them on lower rack in convection mode at 160 c for 14 mins. Please help.

    • Thanks Seema. Maybe for convection mode it needs even lesser time to bake. I haven’t tried baking in convection mode, so not aware if it has anything to do with it.

  3. hi. I made the Eggleston cake for my son couple of days ago. which turned out really well. how ever your frosting n icing part i found very confusing.
    for the chocolate layer cake which I made has the frosting recipe but u fail to add the procedure. you have attached a link for frosting procedure but talks abt a totally different cake. the frost recipes do not match.
    as for your icing you state the method but no ingridients.
    so I am left searching the net to find a frosting ingredients n the method.
    mariam.

    • Are you talking about the Chocolate Layer Cake, because I do have included the ingredients and procedure for frosting in the recipe. The ingredients for frosting is below the ingredients for the cake and same with the procedure too. I just have linked to another recipe to show how you have to frost layer cakes, the method that is, because that recipe has step-by-step pictures.

  4. Hi Madhuram. I have been looking for a chocolate cake recipe for long now. I havent had much luck with chocolate cakes. Either they wouldnt taste good or wouldnt demould. But your recipe is definitely a keeper. Its awesome in taste and texture. Thank you for the wonderful recipe.

  5. […] wanted to bake a chocolate layered cake, because he loves it and was going through various resources to find a good eggless recipe. Earlier […]

  6. Hi Madhuram,

    I baked this cake for my friends daughters bday and it was a total hit…I made a 8 inch 3 layer cake and cupcakes and cake pops of the same batter…I frosted it with buttercream and decorations were fondant.I have been baking for a while and have been referring to a lot of your recipes ..thanks for this website and your recipes and detail instructions and notes. Wish I could share a pic of my creation..

  7. Hi i tried this cake today. The cake was looking awesome in the oven but when i took it out and as it cooled down a bit it started deflating .. I used banana instead of applesauce . Can u suggest something to overcome this deflating problem ?

  8. Hi thank you for the recipe. Unfortunately our first try was a flop as the cake sunk in the center! What went wrong? Will try again but half the recipe.

  9. I LOVE this recipe! I have made it four to five times now. Everyone absolutely loves it and always asks for it for their birthday. So I will be making it again for my mother’s birthday, since everyone devours it.
    I will say that it does take a lot longer for it to bake in the oven than what is said in the directions. I just set the timer for 35-40 minutes and then check on it every 10 minutes or so with a toothpick. It can take up to an hour for it to bake properly, but this doesn’t bother me, because when it is done, it is perfect. You just have to be a little flexible on time.

  10. I tried this cake twice and both times it looked really good in the oven, rising nicely and all. Rather than 2 pans, I used a 8×13 pan. I tested for doneness with a toothpick in the centre after the time listed..30 mins and the centre was still very doughy. I left it an additional 10-12 mins until the toothpick came out clean in the middle. As it cooled, the entire cake deflated to about half its height. This is a problem I have had with every eggless cake…looks good and the collapses. Don’t know what else to try!!! I need eggless to satisfy egg allegies!

    • Again this recipe too is flawless Mariene. I don’t know what you are doing wrong! Are you over beating the batter, or opening the oven in the middle? Are you living in a high altitude place?

  11. Nice recipie but the prob is that some of these ingredients aren’t available in my town. So will u suggest me substitute for some ingredients like brown sugar, apple cider vinegar, unsweetened chocolate?

    • Sorry that I’m late with reply. If you are still looking for an answer you can try mixing 1.5 cups of milk (any) with 2 teaspoons of vinegar as a substitute for buttermilk.

  12. Out of curiosity, why does the recipe require unsalted butter? I suspect that it is to make the cake a little healthier than it normally would be, but I would like to be certain.

    • Baking recipes always call for unsalted butter because you can adjust/add the quantity of salt to the dry ingredients.

  13. Hi,

    I am planning to bake this chocolate cake for my son’s 1 st birthday! I plan to bake in an 11X15 inch pan. Will I have to double this recipe?

  14. Hi just finished making the cake tonight. It is for tomorrow morning, do I store in the fridge or on the counter overnight?

  15. Thanks for your reply. I read on some website that if we dilute the frosting and just brush it on the cake it should keep it moist and I did that before doing the frosting. Now I think of it the biggest mistake I did I kept the cake in fridge uncovered so only the top layer is hard but the bottom is soft. We finished eating the cake anyhow by warming it a bit for 10 sec in microwave. My 1 yr old also tasted it. She gave me a tough time while preparing the cake..I made this cake at nights( total 2 nights)
    One thing I have lot of frosting leftover! Did u use all of yours in the cake?
    I have kept it in freezer so may be I can use it again..

    Where did u learn about this egg substitution. Is it in the dummies book?

    • The cake should be stored in a covered container. You should get one of those cake carriers which has an air-tight lid. It’s available in Walmart too for $10. I think you are talking about crumb coating. That’s usually done before doing the actual frosting so that when you do it you don’t pull away the cake. It’s definitely a good idea to do that first, put the cake in the fridge for an hour or too so that frosting the cake would be much easier. I don’t remember if I had frosting leftover. I did learn about egg substitution from a couple of books that I borrowed from the library. But I had to learn it practically by trial and error and in that process I have thrown out a lot of stuff. Now I’m undergoing the same thing with gluten-free and egg-free baking!

  16. Finally made the cake n it was all good just until I frost it n kept in refrigerator to cool. I baked one day n frosted the other day n let it cool on the rack overnight. It was soft when I cut the layers but after frosting refgerated it for a day n today its like cement.
    Why its so hard
    I followed everything as per recipe. The toothpuc came out clean.
    Why went wrong?

    • Hi Vaidhehi, if you serve the cake directly from the fridge it will be hard. You have to put it out for at least 20-30 minutes before serving. Another tip which I find very useful is the one I used in my Eggless Strawberry Cream Cake recipe. Soaking the cakes in sugar syrup before frosting it will keep the cake very moist even when you keep it in the fridge.

  17. Hi
    I baked the cake and now I’m going to frost it but I’m stuck. How to measure 225gm chocolate. I got a bar its 170gm so I have two 170gm bars. Please reply urgent. What are the silver beads on the cake called?

  18. i tried this recipe for my lo birthday with gluten free flour and it came out great! The cake was light and fluffy. Thank you so much for posting this recipe.

  19. Hi,

    Can you please let me know from where did you get those silver beads on top of the cake. Are they edible or just for decorating purpose?

  20. Hi,
    I made a modified version of this cake (I made this for the birthday of my 2 years old and I wanted less chocolate in it). The changes that I made are:
    – replace the cocoa with flour
    – replace the vanilla with lemon zest
    – replace vinegar with fresh lemon jus
    – instead of icing sugar for the creme I used regular sugar + ” spoons of vanilla pudding, melted together with the milk and chocolate
    so basically this became a chocolate-lemon cake, which was delicious

  21. This cake came out awesome I did some changes –

    Added 1 Teaspoon – Cinnamon
    Replaced Buttermilk with Milk
    Added 10 Tablespoon Dark chocolate(Vanleer)
    Drop of Chocolate color

    The cake was awesome and perfect… i give this Recipe 10 on 10…

  22. This is a really good recipe, I made it for my son who does not eat eggs. The cake is moist and fluffy. I made a ganache glaze rather than the frosting.

  23. This is a really an excellent recipe. I’ve made it three times so far and it was perfect every single time. Everybody loved it! Thank you!

  24. Hi Madhuram,

    can i use cake flour instead of all purpose flour?

    to make the buttermilk, what should be the ratio of curd (yogurt) and water?

    thanks

    • Cake flour should work. The buttermilk should look thick like milk cream. So start with some yogurt and little water and add either one to get the desired consistency.

  25. Hi Madhuram, Looks like a great cake and eggless too! Just 1 question: do you use the same measuring cup for wet and dry ingredients? Thanks!

  26. Hi, I want to make an Eggless super moist chocolate cake with Strawberry icing. I liked your recipe and it seems the cake is very moist.
    Can I use Yogurt instead of Applesauce! Will it make any difference in moisture! Also am making 2 9″ cakes, but I want to increase the ingredient ratio a bit (Say 4 cup flour). Can you please suggest!

    Thanks in Advance.

  27. I’m a student of class 10 thanx for the amazing recipe I had never tried baking before it was my first time n my family loved it …thanx again 🙂

  28. Is there a substitute for apple cider vinegar? As I am not a vegan Will it hurt if I use milk in the recipe to make it moist or will it make it soggy? Also, can castor/icing sugar substitute brown sugar ( I personally don’t like the flavour)?

    • You could omit the vinegar and use castor sugar instead of brown sugar, but not icing sugar. I think one of the readers has mentioned in the comments section that the cake turned out great even without it. Are you thinking of using milk instead of buttermilk? I think it should be fine.

  29. Just put this in the oven to bake. I forgot to add the 3/4 cup brown sugar 🙁 When i read beat butter and sugars (i missed reading the s in sugars) I hope it comes out well.

  30. This is a very good recipe. I tried it exactly except for the apple sauce –I replaced it with grated pear, which did the job. The cake did not grow much, but turned out to be a quite moist and delicious brownie. As regards the frosting, on the other hand, 6 cups of icing sugar and 1 cup of butter made the cake way too sweet and fat. If I make this cake again (which is very likely), I will use only half of these or may try my own cream/frosting.

    • Thanks for the feedback Matt. I actually don’t remember if the frosting was too sweet for us. I guess the 6 cups of sugar was used to balance the bitterness from the coffee for the mocha frosting.

  31. […] just a tad bit more moisture. I used my Betty Crocker recipe and made a few modifications based on this recipe I found online.) John’s little buddies: Jessica, Christa and Benjamin, River and Jamison […]

  32. Hi Madhuram,

    I am a vegetarian. I was skeptical if this recipe would turn out so well when I tried it first. But it’s so delicious and yummy. So soft and chocolaty. My brother and I are addicted to it. My brother just loves this cake. He thinks its better than the popular “Monginis cake”. And he is the kind of person who is very hard to please. My 7 yr old cousin loved this so much that she wanted this cake for her birthday. This is my first baking experience. I always thought baking a cake like this must be so difficult. But you make everything look so easy. Thank you. Lots of love 🙂

  33. Hi, what can I use instead of the applesauce? Please give me a good substitute or give me the recipe to make it. We don’t seem to find it in India. Thanks.

      • Thanks Madhuram. I actually saw the user comments much later and found the recipe. But thanks very much for your prompt response.
        Please can you also provide some recipes for muffins and cakes with whole wheat flour and that too eggless!! As i would like my kids have healthy cakes made out of wheat and not maida. If you already have some recipes on your site. Pls. let me know.Ah! and a second question..is your FAQ page already on the site?? as i did not find it. Please send me the URL.
        Thanks once again to make baking easier….
        Regards
        Soumya

  34. […] Ingredients For Chocolate Cake (Adapted from here) […]

  35. Hi ,

    I loved the website and tried this cake yesterday for my parents anniversary. They loved it and the cake tasted amazingly good. But I did just 2 layers of frosting instead of 4 ( personal taste as we dont like a lot of frosting) and it was YUM! But my cake was crumbling a lot after we had cut the cake, although I cooled the cake for almost a day before frosting it! Could something have gone wrong? I believe I followed the recipe as is.

    • Thanks for trying the recipe RB. One of the many reasons for cakes crumbling is that you might have over mixed the batter. This results in incorporating too much air making the cake very light and fluffy, thereby makes it to crumble.

  36. Hi,
    Wanted to ask you did you do the icing n frosting
    in this recipe.OR You have done either of that
    How did you do that?Frosting is done on top of the cake n icing is done inside the layer of the cake.Let me know.
    THANKS.

    • You’re welcome Tina. I just prepared one frosting and used it to fill it between the layers and frost the cake too. Actually icing and frosting are used interchangeably, but technically icing is for cookies and frosting is for cakes and sometimes a different “filling” (like jam spreads, mousse, etc) is used in between the layers of the cake which is not the frosting itself. But most of the time the frosting and filling are the same to keep it simple.

  37. Hi,
    The cake looks yummy will try this but before that wanted to ask you what do you mean by Unsweetened Applesauce & Apple Cider Vinegar.Are these 2 things easily available in the market. If I use white vinegar is it ok. please let me know. thanks.

    • Unsweetened applesauce and apple cider vinegar are both available in all grocery stores in US and Canada. Applesauce is available in big jars as well as in snack size containers. Get the latter because the one in jar turns bad quite quickly. You can also make it at home by following this method: https://www.egglesscooking.com/2011/07/01/homemade-applesauce-recipe/

      You can also use white vinegar but sometimes I feel that white vinegar gives an after taste/smell to the baked goods. It could be just me too. Try it for yourself and see which one you like better.

  38. hi,

    can i use store bought frosting for the cake? running out of time, so will not be able to do it all. please let me know asap. planning to prepare tomorrow for my frnd’s b’day. thanks.

  39. Hi,

    Can I replace the sugar with maple syrup? I want to make this for my son’s first birthday but I’m keeping him away from refined sugar.

    Thanks.

    • You can try it Vidula. Maybe you could use 3/4 cup of maple syrup and 3/4 cups of buttermilk instead of 1 and 1/2 cups mentioned in the original recipe.

  40. This is very tasty. I have been substituting sour cream for half of the applesauce for a truly decadent cake. I have been making the cake in cupcake form. From one recipe I get 20-24 cupcakes. I bake them at 325 for about 22 minutes. My daughter is allergic to eggs, and so I have been on the look-out for a great eggless recipe. Thanks to you, I finally found it!

    • Those are some interesting changes you have made M. Thanks for trying the recipe. Please do rate the recipe when you find time.

  41. Hi
    I’ve been reading your posts for a few months now.Your recipes are really good.
    I tried this chocolate lake.It was unbelievably moist.But one thing I would like to suggest is to reduce the liquid/wet ingredients say buttermilk by 1/4 cup and also the amount of baking soda & bak.powder a little bit.
    This way,the cake would retain its moistness but would be easy to slice/cut

  42. hi

    please advise what we can use instead of the applesauce or the silken tofu as we do not get it here in south africa..

    i would like to try this receipe..
    thanks

  43. Thank you so much for this recipe. I made this cake a few days ago and it has been a huge success with all who tasted it. My mother felt left out as she doesn’t like chocolate cake so I was wondering if a vanilla version could be made by replacing the cocoa with more flour and baking powder, and the brown sugar with more white?

  44. Hello,
    I am so glad I found your website. I wanted to bake a cake for Janmashtami and I found this cake recipe!
    I made a practice cake before the actual event and it was a great success! Thanks to your eggless cake recipe! I really like all your eggless cake recipes and will try them out one at a time in the future!
    Thanks a lot,
    Devika.

    • You could use some other pureed fruit. Mashed bananas should be fine too. Banana and chocolate is a very good combination indeed. This recipe already uses buttermilk, so I would’nt suggest using yogurt. Moreover I would think that the eggs in the recipe acts more like a binder, so some pureed fruit should do it.

  45. Dear Madhuram,

    Isn’t six cups of icing sugar a LOT for the frosting? I usually find that your recipes suit my sweetness requirements perfectly…is 6 cups correct here?

    • Radhika, if I remeber right I think the sweetness was alright, this being a chocolate frosting. Otherwise I guess the flavor of unsweetened chocolate will overpower it and may also lend a bitterness. Usually for a cup of shortening 4 cups of icing sugar is used. So you can try that too and gradually increase the quantity of sugar if you want to.

    • You can simply omit it or add lemon juice instead. Somebody else tried it without the vinegar and still the cake came out good.

    • In a measuring mug add 1 and 1/2 teaspoons of vinegar (white/apple cider) and pour soy milk until it reaches the 1 and 1/2 cups mark. Stir it with fork and let sit for 5 minutes. The mixture will curdle and you can use this instead of buttermilk.

    • Electric beater is not a must. You could simply use a wooden spoon but of course its a lot of muscle work. Or why don’t you blend everything in a mixie.

  46. Made this yesterday for my children’s 10th birthday party (and for Mother’s Day breakfast today!). I followed instruction carefully. Mine didn’t look as good as yours, but this was_the_ best eggless chocolate cake my (lacto-vegetarian) kids have ever eaten. Thank you very much for all that you, Madhuram.

  47. I am NO baker, thus ask: Can this recipe be easily used for cupcakes? Please include cooking time, if the answer is ‘yes’. Thank you! d

    • I think you should be able to get about12-15 cupcakes or even about 18 depending on the size. Bake it at 350F for about 15-17 minutes or until a toothpick inserted in the center comes out clean.

  48. Wow !
    i am allergic to eggs alot and looking at this just made my day,
    me and my mum shall be trying it as soon as!1 Thank you soo much!!

  49. Hello Madhuram,
    I tried this cake and loved the cake a lot, but the icing was too sugary for us. Thx for the recipe. Its very delicious.

  50. hi the recipe sounds delicious but i’d like to know what is all purpose flour and can I substitute with plain flour?

  51. Hello Madhu

    I made birthday chocolate cake yestreday and it’s very light and moist because I subtituted
    1 1/2 cup buttermilk with 1 1/2 cup coca cola also I cut the butter 1/4 stick.

    Thank you

  52. Hello Madhu

    I s it 2 x 9 inch round cake pan or Just One 9 inch round cake pan? If just ONE 9 round cake pan it’s no
    problem because I just have ONE 9 inch springform pan.

    Thank you

    • I’m not sure about it Eugene. I have heard a lot about using cola as an egg substitute but haven’t tried it myself, especially replacing it for the buttermilk. So I wouldn’t know unless I give it a try.

  53. 6 cups of icing sugar? I usually follow your recipes exactly as they are and I get the exact sweetness i need. but isn’t 6 cups way too much?

    • Hi Radhika, I agree that it looks like a lot but it is necessary because there are 4 layers in this cake. If you make it just a 2 layer cake, you won’t need so much sugar/icing.

  54. Hi Madhuram:
    You have a lovely blog. The chocolate cake looks great. I had couple of questions…if possible please answer them. Can you tell me which stores in US carry edible silver beads and tutti frutti.

    • You have to check some cake decorating shop (Michaels may be for the silver beads). The tutti fruiti you should be able to find it in the baking section of the regular grocery store next to cherries. It will be named as candied peel and not tutti fruiti.

  55. Mam!
    Chocolate Layer Cake is really looking yummy! Recently I became crazy to prepare eggless cake and becoming popular among my friends for my cakes. Thank u so much for this website as well as yummy recipes. Keep posting many many such recipes. Sure to try this yummy cake soon.

  56. This looks deeeelicious! I have a birthday party to go to tomorrow, maybe I will ask if they need a cake! 🙂

  57. Looks really good and yummy.
    Just wanted to let you folks know that I have baked many a
    chocolate cake with minimal butter (Like 50 gms)and Coco-cola
    Coke)instead of buttermilk or water. The coke reacts with the
    baking soda and produces a wonderfully light and moist cake.
    About the layers the recipe does say bake in two pan so there
    will obviosuly be 4 layers.

  58. Hey Madhu
    The cake looks awesome.
    One question though….i see that your cake has 4 layers.
    Did you cut one 9-inch layer cake into 4 layers????
    or did you double the batch and made into 4 layers ??
    Thanks as always for sharing your recipes with us.

    – Rupa

      • Hey Madhu
        In your above reply you said this recipe would yield two 9-inch layer cakes.
        But on your website under the yield tab it says “one” 9-inch layer cake
        Confused.

        – Rupa

  59. hello….

    I have tried this cake today and it came out superb. Just omited applesauce as i didn’t get that.
    I am loving your recipes.

    Thanks

      • yes.
        Previously i had only one option as egg substitute i.e. condensed mil. But since i came across your site i got lots more options to try. And love cooking.

        Keep posting
        thanks for everything.

        • Jaaee, I had actually used 1/2 tablespoon of apple cider vinegar while baking the cake but forgot to include it when I posted the recipe and have updated it now. So I would like to know about the texture of the cake without it. How was it?

  60. Sorry, but I have another question also. Looking at the cake, I can see that it has 4 layers of icing. Did u cut the cake to 3 horizontal parts or I need to bake 2 cakes to have the above seen result?

  61. This looks great! Makes me crave to bake it ASAP. I have a question though. Buttermilk, what can I replace it with? We don’t have buttermilk in Lebanon, so I need ur advice about this. Thx in advance!

    • Hi Vera, if you can get yogurt just thin it out. Blend 1 cup of yogurt with 1/2 cup of water or adjust the ratio according to the thickness of the yogurt. Or else you could also curdle soymilk with a tablespoon of vinegar, which is a vegan alternative for buttermilk.

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