Скачать или смотреть Chocolate & Vanilla Sponge cake

Dry Ingredients

2 cups granulated sugar,
195gm all-purpose flour,
¾ cup unsweetened cocoa powder,
1 ½ tsp baking powder,
1 ½ tsp baking soda, and 1 tsp salt.

Wet Ingredients: 9 large eggs (room temperature), 1 cup whole milk (or buttermilk for extra tang), ½ cup vegetable oil (optional) 2tsp vanilla extract.

Instructions
Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
Mix Dry: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until no lumps remain.
Combine Wet: Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for about 2 minutes.

Bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Frost: Beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla, and enough milk to reach a fluffy, spreadable consistency.



Cook Times at 350°F (177°C)
Two 9-inch round pans: 30–35 minutes.
One 9x13-inch pan: 35–40 minutes.
Cupcakes: 22–25 minutes.
Bundt pan: 50–55 minutes.

Serve for 5 people