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Serve with a dusting of powdered sugar or a simple cream cheese frosting.
Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
For longer storage, freeze the cake slices individually wrapped.
Variations:
Add chopped nuts like walnuts or pecans for crunch.
Mix in raisins or shredded coconut for extra texture.
Substitute cocoa powder with melted dark chocolate for a richer flavor.
FAQ:
Q: Can I make this cake gluten-free?
A: Yes, use a gluten-free flour blend instead of all-purpose flour.
Q: How can I make the cake more moist?
A: Adding a bit of applesauce or yogurt to the batter can increase moisture.
Q: Can I use vegetable oil instead of other oils?
A: Yes, vegetable oil works perfectly in this recipe.
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