Milk Chocolate Layer Cake
Makes 1 (9-inch) cake
  • ¼ cup (57 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (56 grams) untoasted sesame oil
  • 2 large eggs (100 grams), room temperature
  • 2½ cups (312 grams) cake flour
  • ¼ cup (32 grams) dried nonfat milk
  • ¼ cup (21 grams) unsweetened cocoa powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (2.5 grams) baking powder
  • 6 ounces (175 grams) 45% cacao milk chocolate, melted
  • 1 cup (240 grams) whole buttermilk, room temperature and divided
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • Whipped Ganache Frosting (recipe follows)
  • Garnish: crushed candy-coated milk chocolate eggs*
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, oil, and eggs at medium speed until well combined, about 2 minutes.
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, melted chocolate, ½ cup (120 grams) buttermilk, and extracts to butter mixture, beating until well combined. With mixer on low speed, add remaining ½ cup (120 grams) buttermilk, beating until combined. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Whipped Ganache Frosting between layers and on top and sides of cake. Garnish with crushed chocolate eggs, if desired.
*We used Cadbury Milk Chocolate Mini Eggs.
Recipe by Bake from Scratch at