Bero Milk Chocolate Cake is crafted with unsalted butter, sugar, vanilla, and more. This straightforward recipe requires just 30 minutes in the oven and yields a delightful 8×8″ cake. Perfect for a quick, indulgent treat.
More Bero Recipe:
🤎 Why You’ll Love This Milk Chocolate Cake Recipe:
- Simple Ingredients: Embrace the ease of creating a luscious chocolate cake with everyday pantry staples.
- Moist Texture: Experience the perfect balance of moisture, ensuring each bite is a heavenly delight.
- Rich Flavor: Indulge in the decadence of the finest ingredients, creating a truly satisfying chocolate experience.
❓ What Is Bero Milk Chocolate Cake Recipe?
Bero Milk Chocolate Cake, is a divine fusion of butter, sugar, vanilla, eggs, cake flour, cocoa, baking soda, kefir, and hot water.
🍫 Bero Milk Chocolate Cake Ingredients
- 113g or ½ cup unsalted butter softened
- 200g or 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- 2 large eggs set them in a bowl of warm water as soon as you begin baking, this will bring them to room temp
- 150g or 1 cup plus 2 tablespoons cake flour
- 50g or ½ cup natural cocoa powder
- ½ teaspoon baking soda
- 190g or ¾ cups kefir or buttermilk at room temperature
- 60g or ¼ cup boiling water
🎂 How To Make Bero Milk Chocolate Cake
- Warm the oven up to 350 F. Grease and line an 8×8″ square cake pan with crosswise-cut parchment paper. This makes it easy to remove the cake.
- You can use a hand mixer or a stand mixer to mix the butter, sugar, vanilla, and salt in the bowl. It should be beaten for 5 to 6 minutes until it’s very fluffy and light.
- One egg at a time, beating well after each addition (for at least a minute).
- In a separate bowl, mix the cake flour, baking soda, and cocoa. Turn on the mixer and slowly pour in the kefir while mixing. Put the hot water in.
- Mix the batter until it’s just barely mixed.
- Pour into a cake pan that has been prepared.
- Bake for about 30 minutes, or until a cake tester or you can touch the middle of the cake and it springs back.
- Before putting the buttercream on top, the cake should be cool.
💭 Recipe Tips:
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk/kefir are at room temperature for smoother incorporation and a consistent texture.
- Gradual Egg Addition: Add eggs one at a time, beating well after each addition. This gradual incorporation ensures a uniform and well-aerated batter.
- Gentle Mixing: When combining the dry ingredients (cake flour, baking soda, cocoa), mix until just barely combined. Overmixing can lead to a dense cake.
🍨 What To Serve With Milk Chocolate Cake?
You can serve Milk Chocolate Cake with Vanilla Ice Cream, Whipped Cream, Cream, Chocolate Ganache Drizzle, Chopped Nuts, Mint Leaves
🎚 How To Store Leftovers Milk Chocolate Cake?
- In the fridge: Store leftover milk Chocolate Cake in an airtight container for up to 3 days.
- In the freezer: WrapLeftovers Milk Chocolate Cake in plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Milk Chocolate Cake?
- In the oven: Place leftover milk chocolate cake on a baking sheet, and heat for 10 minutes at 350°F.
- In the microwave: Place leftover milk chocolate cake on a microwave-safe plate, heat for 20 to 30 seconds,
- On the stove: Use a non-stick pan over low heat, put the cake slice, and warm for 5-8 minutes, flipping it once.
- In the air-fryer: Place leftover milk chocolate cake in the basket, and air-fry for 3-5 minutes at 350°F.
FAQ’S:
How Can I Prevent The Cake From Sticking To The Pan?
To prevent sticking, thoroughly grease and line the 8×8″ square cake pan with crosswise-cut parchment paper. This ensures easy removal without any clinging.
Why Let The Cake Cool Before Adding Buttercream?
Allowing the cake to cool completely before adding buttercream prevents the frosting from melting, ensuring a smooth and firm topping.
How To Make the Cake More Moist?
Enhance moisture by adjusting the quantity of kefir or buttermilk in the batter. Slight increases can result in a moister and more delightful texture.
How To Prevent The Cake From Being Too Dense?
Avoid a dense texture by following the recipe precisely. Be cautious not to overmix the batter, and ensure the oven is preheated to the correct temperature for optimal baking.
More Bero Recipe:
Bero Milk Chocolate Cake Nutrition Facts:
- Calories: 330
- Calories from Fat: 120
- Total Fat: 13g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 170mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 3g
Bero Milk Chocolate Cake
Description
Bero Milk Chocolate Cake is crafted with unsalted butter, sugar, vanilla, and more. This straightforward recipe requires just 30 minutes in the oven and yields a delightful 8×8″ cake. Perfect for a quick, indulgent treat.
Ingredients
Instructions
- Warm the oven up to 350 F. Grease and line an 8×8″ square cake pan with crosswise-cut parchment paper. This makes it easy to remove the cake.
- You can use a hand mixer or a stand mixer to mix the butter, sugar, vanilla, and salt in the bowl. It should be beaten for 5 to 6 minutes until it’s very fluffy and light.
- One egg at a time, beating well after each addition (for at least a minute).
- In a separate bowl, mix the cake flour, baking soda, and cocoa. Turn on the mixer and slowly pour in the kefir while mixing. Put the hot water in.
- Mix the batter until it’s just barely mixed.
- Pour into a cake pan that has been prepared.
- Bake for about 30 minutes, or until a cake tester or you can touch the middle of the cake and it springs back.
- Before putting the buttercream on top, the cake should be cool.
Notes
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk/kefir are at room temperature for smoother incorporation and a consistent texture.
Gradual Egg Addition: Add eggs one at a time, beating well after each addition. This gradual incorporation ensures a uniform and well-aerated batter.
Gentle Mixing: When combining the dry ingredients (cake flour, baking soda, cocoa), mix until just barely combined. Overmixing can lead to a dense cake.