ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Cake Batter

Prep time 20 mins
Yield Makes about 6 cups
Add an additional 1/4 tsp. vanilla extract if you do not have almond extract. 

Ingredients

  • 2 cups sugar
  • 1 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups cake flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk

How to Make It

  1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

  2. Whisk together flour, cocoa, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Beat 1/3 cup hot water into batter just until smooth. (Batter will be thick.) Use immediately.