Hi! Will there be a notable difference if I beat the butter and sugar together with whisk attachment rather than use a paddle attachment? I don’t have one 😮💨
Just wondering I have a similar go to recipe but it uses a mild oil instead of butter, otherwise it’s pretty similar in terms of ingredients. I’m just wondering is the cake still soft and moist even after refrigeration?
Can this cake be made in advance and frozen for a couple of days?
yes! this makes stacking + filling cakes sooo much easier. Just make sure to tightly wrap the cake layers in plastic before freezing!
Hi! Will there be a notable difference if I beat the butter and sugar together with whisk attachment rather than use a paddle attachment? I don’t have one 😮💨
Just wondering I have a similar go to recipe but it uses a mild oil instead of butter, otherwise it’s pretty similar in terms of ingredients. I’m just wondering is the cake still soft and moist even after refrigeration?
the cake needs to temper when you pull it from the fridge- but after the tempering period it does return to it's plush moist state :)
Thank you! That’s what I thought too, needed to confirm as I usually don’t do butter in choc cakes 🥲
Excited to try this though!
Ooh this recipe sounds so good, what can I sub for buttermilk, would Greek yogurt thinned with milk work?