Tuesday, November 1, 2016

Vanilla cake with chocolate bits

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This is my never-fail vanilla cake recipe. Yesterday when I baked it I added some broken bits of chocolate to the batter. I have never baked a choco chip cake or cookie but I had always wanted to. Choco chips are not available near my place and so I used regular dark chocolate bar which I broke into tiny bits. As soon as I took the cake out of the pan my son was right beside me ready to pounce on it. I couldn't even let it to cool for some time. He was getting so impatient and wouldn't let me take photos. After shooing him away I managed to click a couple of pictures.

The original recipe for the vanilla cake is from this site

All purpose flour - 1 1/4 cups
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Sugar - 3/4 cups
Eggs - 2 large
Vanilla essence - 1 tsp
Cooking oil - 1/2 cup
Buttermilk - 1/2 cup
Choco chips - 1/4 cups. (Since I couldn't find choco chips here, I used Amul dark chocolate bar broken into small bits)

Sieve flour, baking soda and salt together. I always powder the sugar while baking. Beat eggs using an electric mixer for a few seconds. Add the sugar and beat for a few more seconds. Then add the vanilla and oil and beat for a minute. Add flour and buttermilk alternately in 2 batches and beat gently until combined. Note that while making cake batter, you should not beat vigorously after adding the flour. You should only mix gently to allow everything to combine. Finally fold in the chocolate bits or choco chips. Fill the pan half full.  I always bake my cake at 150 degree C for 50 minutes. After 40 mins you can check the doneness by inserting a skewer, fork or whatever and it should come out clean. Cool for 5-10 mins and remove the cake from the pan. Allow it to cool completely if you have the patience.

Have a nice day! 


  1. Thank you for the great recipe, I could just eat a piece right now. :) x

  2. Looks yummy!! :)Thanks for sharing!! Here we get choco chips in most of the supermarkets. Some online grocery cart vendors also stock that. What is the buttermilk consistency required for this recipe?

    1. Not too thick and not too thin. If I have thick curd, I take half the measurement of curd and half milk.

  3. The cake looks delicious! Reminds me of the time i used to prepare cake along with my mother.


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