My chocolate buttermilk cake is simple, quick to make and happens to feed a crowd, which makes it my go-to cake for birthdays and celebrations. While a multi-layer cake is always impressive, I usually lean into something a little more approachable and there is nothing better than a cake that is baked in a rectangular cake tin. It’s super easy to decorate, easy to serve and I think it always looks great too. I’ve suggested 12 large squares but it can easily be stretched into 16 portions by reducing the serving size – after all it is rich and decadent.
And, I just love a cake that comes together in a single bowl with just a whisk. It means that from start to finish, it’s only really a few minutes of work. And while my kids would happily eat this cake for afternoon tea simply dusted with a little icing sugar (I mean, who wouldn’t?), for a celebration, it just has to have a generous swirl of the cream cheese frosting. Not too sweet, but luscious and light, the frosting is again, very simple to make. Here I ustilise a stand mixer for wonderful texture and ease. Just be sure that both the cream cheese and butter are at room temperature before beginning to mix to ensure the frosting is silky and smooth.
I do think sprinkles are rather sweet and a little bit of fun, but you can of course vary what you put on top of the cake. Freeze dried raspberries, or fresh for that matter, are lovely, as are cacao nibs or even just a sprinkling of sea salt flakes. The cake is best eaten on the day it’s made.