To be frank – this cake was only made because I had a carton of buttermilk that was about to expire. I know that expiration date on buttermilk is not a firm date – the milk is fermented after all – but it was the kick I needed to make this. It is easy, quick and freezes quite well.
Unlike a lot of other cakes, I think that this doesn’t taste as good out of the oven, but the moistness of the cake makes it perfect for eating the next day – or freezing and then eating.
The original recipe comes from the amazing Norwegian website, Det Søte Liv.
Ingredients for the cake
250 g butter, melted and cooled.
800 g sugar
800 g all-purpose flour
2 tsp vanilla extract
8 tsp cinnamon
4 tsp baking soda
1 liter buttermilk/fermented milk product
- Mix the dry ingredients together in a mixing bowl.
- Set the oven to 200 degrees
- Add the butter, buttermilk and vanilla extract.
- Combine well, until the batter is smooth and without lumps.
- Pour the batter into a sheet-pan (30×40 cm), covered in baking/parchment paper. Make sure it is fairly even.
- Bake for approximately 30 minutes.
- Cool the cake in the pan.
100 g butter, melted and cooled.
500 g powdered sugar
3-4 tbsp cocoa
4 tsp vanilla extract
8 tbsp milk
- Add all the ingredients together and mix until smooth.
- Pour over the cake once it is cool.
- Let the frosting cool before cutting (unless you want the jagged little edges that I have.)