Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup water
  • 16 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon vanilla bean paste

Instruction

  • Preheat oven to 350 °F and lightly grease a 8x8-inch glass baking dish.
  • With a fork, mix together flour, cocoa powder, sugar, baking soda, and salt together in the baking dish.
  • Make three depressions in the batter. 2 smaller depressions and 1 large one (see photo).
  • Pour vinegar and vanilla in the two smaller depressions and the vegetable oil in the larger depression.
  • Pour the cup of water over the entire mixture and whisk together until batter forms.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, make the buttercream.
  • In the bowl of a stand mixer or a hand mixer and glass bowl, cream together butter and powdered sugar until combined. Add milk then vanilla bean paste and beat until light and fluffy. Set aside.
  • Let cake cool completely before frosting.
  • Slice into squares and serve.