Cake Ingredients
- ½ cup Milk
- 1½ tsp. Apple Cider Vinegar
- 1 cup AP Flour
- ¾ cup + 2 Tbsp. Sugar
- ¼ cup + 2 Tbsp. Cocoa Powder
- 1 tsp. Baking Powder
- ¾ tsp. Baking Soda
- ½ tsp. Salt
- ¼ cup Oil (Canola, Coconut, etc.)
- ⅓ cup Applesauce
- 1½ tsp. Vanilla
- ½ cup boiling Water
Instructions
- Prepare the “buttermilk.”
In a small bowl, mix the milk and apple cider vinegar. Set aside for a few minutes to curdle slightly. - Preheat & prep.
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan. - Mix dry ingredients.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. - Add wet ingredients.
Pour the milk mixture into the dry ingredients. Add the canola oil, applesauce, and vanilla. Stir until combined. - Add boiling water.
Slowly stir in the boiling water until the batter is smooth. The batter will be thin. - Bake.
Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. - Cool completely before frosting.
Chocolate Frosting Ingredients
- 1 stick Butter, diced and softened to room temperature
- ⅓ cup Cocoa Powder
- 1⅔ cups Powdered Sugar
- 1 tsp. Vanilla
- 1 Tbsp. Milk (plus a few drops more if needed)
Instructions
- Beat the butter and cocoa powder together with a mixer until fully blended.
- Add half of the powdered sugar and mix well.
- Add the vanilla and milk, then beat in the remaining powdered sugar.
- Frosting should be very thick. If needed, carefully add a few drops of milk until desired consistency is reached.
Recipe Notes
- This recipe is half of the original cake recipe and one-third of the original frosting recipe.
- For a 9×13-inch pan: double the cake recipe and double the frosting recipe.
- For a two-layer cake: double the cake recipe and triple the frosting recipe.