If you don’t have buttermilk just use normal greek yogurt and thin it with milk till it has the consistency of thicker than milk but thinner than yoghurt.
It’s pretty much just drinkable yoghurt. In the NL we drink it like you would with a glass of milk in the morning..

Hello Serena,
1 stick of butter is 113 gm and 1/4 stick butter is 28.3 g. So you need 141.3 gm butter for this recipe. Also you can use online conversion tools for the same if you have any doubt.

hi, could I know how many grams is 1 1/4 stick of butter?
I live in Australia, I will use australian cups but really I do not have idea sbout stick of butter
thank you
serena

All purpose flour

Hi Tracy, here is the conversion for 1 1/4 stick butter – 1 cup + 4 tbsp

Hi, Buttermilk a.k.a unflavoured/unsalted Chaas, you can easily make it at home as well. I am based out of US and so not familiar with the local brands there.

Aww That’s a huge compliment Asma 🙂 Thank You so much for this wonderful feedback.

That’s so lovely Pamela, your feedback just made my day :-). Way to go Zara!!

Thank you for such a fantastic recipe.

Thank You Thank You so much Tia! Your comment just made my day. Am so happy to know that everybody loved it, and belated birthday wished to your boys… ❤️

This cake was hands down the best cake I have ever tasted! To say it was divine is an understatement! I made this cake for my twin boys birthday and everyone loved it and where all asking me what bakery I picked it up from. If you are thinking of giving this cake a try, don’t think. Do it! Thank you so much Akhila for sharing your wonderful recipe! ❤️❤️

Hello Leana,

Honestly I havent worked with a 4 inch pan before. So I calculated pan volume measurements and found out that you can use half the measurements of this whole recipe for two 4-inch cake pans. Or you can use my Chocolate Cake recipe from here (https://www.pepperdelight.com/chocolate-cake-with-dulce-de-leche/), which is equivalent to two 4-inch cake pans and pour the batter by giving it some it some space to rise. If there is any leftover batter, you can either discard it or make some cupcakes.
(Please note, these are according to volume calculations).

Many thanks!

I am so glad you loved this recipe 🙂 Adding chopped hazelnuts sounds like a wonderful idea. I am pretty sure that crunchiness takes this cake to next level. Thank You so much Joann for trying out this recipe and posting your wonderful feedback. You really made my day <3

Thank you so much Karthika..so glad it came out well 🙂

Hi Nitsy, This is no regular cake and its a party special which I baked for my blog’s anniversary and I guess a little extra sugar can go with every celebration! I really hope your son loves it, Happy Birthday to him in advance.

Thank You Imogen for reaching out to me. I generally follow cup measurements and use tools like the link below to convert when needed:
http://dish.allrecipes.com/cup-to-gram-conversions/

Thanks Nat. It’s up to you, i would probably do two batches as there would be no confusion with the measurements. Enjoy!

Hi Koko, few factors contribute to your cake being uncooked; Over temperature is the most likely problem, in such cases increase the cooking time and bake till a toothpick test comes clean.

After 35 minutes inside still liquid. What did I wrong?

Hi Amal, multiple factors contribute to a cake not baked properly; wrong measurement of ingredients, batter not mixed well, oven temperature, etc. I wouldn’t be able to exactly tell what went wrong, but if your cake isn’t cooked enough I would suggest you extend the bake time till the toothpick test comes out clean.

Hi Cassie, you can still make this cake even though you do not have a stand mixer. Just that you will have to put in more manual effort to beat the ingredients manually so as to achieve the right consistency.

Hi Rashmi,
Brown sugar has it’s own distinct color and flavor and that will change a bit when substituting with granulated sugar, but you can definitely substitute and the sweetness will remain the same.
I have not tried out any eggless cakes and so cannot guarantee how it will turn out, but some of the common substitutes are tofu, bananas, and applesauce.

Hi Amy, for an 8 inch cake you can use a 9 inch recipe and fill the batter to 3/4th of the pan’s height, and discard the rest.
I suggest you follow my Chocolate Cake with Dulce De Leche recipe as it’s the same cake in a 9 inch size, and multiply the measurements by 3.

Id like
To know this too as I have 3, 8 inch pans to make this cake and don’t know how long to bake them for. Can someone please tell me?!

That’s GREAT…I am so glad it turned out well. And Yes, I have used plain flour, which dont rise too much.
Thank You so much for trying out this recipe and posting your feedback.

That’s wonderful. Thank You Asma for trying out my recipe and posting your feedback. So glad you liked it 🙂

Thank You Maureen…!
This being a frosted cake, has to be refrigerated once baked so that the frosting/icing stays tact. I wouldn’t recommend storing it refrigerated for more than 4-5 days.

Thank You Megan!!
I generally follow cup measurements and use tools like the link below to covert when needed:
http://dish.allrecipes.com/cup-to-gram-conversions/

Thank You so much Tziona…I am so happy that you liked it 🙂

Sorry for the late reply Mahwish, I am currently traveling on vacation with limited internet access. Mascarpone cheese can be found in any International stores, but otherwise you can make your own with cream cheese. Check this link https://www.nigella.com/ask/substitute-for-mascarpone-in-tiramisu. I haven’t used Almarai, but if it’s a spread then your frosting might become runny, so I suggest using original cream cheese.

Yes Sana, you can do both. You can refrigerate the frosting in advance, but will have to bring it back to room temperature and whisk it once before spreading onto the cake.
The cake can also be refrigerated in advance, make sure its at room temp before serving. You can refer my recipe notes for details.

Hello, it again depends on how many 8 inch cakes you plan to layer, and will have to accordingly calculate it manually. For a single 8 inch cake recipe I can point you to my Chocolate Cake with Dulce De Leche recipe. That is for a 9 inch cake, but pour the batter upto 3/4th of ur pan’s height and discard the rest.

Hello Rubi, I have used Nestle brand for both cocoa powder and chocolate; Nestle 100% Pure Cocoa powder & Nestle Chocolate Baking Bar (62% cacao).

Thank You so much Michaela for trying out my recipe and posting your feedback. So glad that you liked it. You made my day :-).
You can easily make buttermilk at home, by mixing milk with lemon juice, which is infact removing the cream content from milk.

Sure Monika, Hope everybody likes it…!

This comment has me very excited to make this cake for my dad’s name day soon!
I will let you know how it turns out!!

Sure, anytime 🙂 … Thank You chetta…!!

Hey Makos, let me know if you happen to be in town. I would be happy to bake one for you. Thank You so much for your wonderful comments !! 🙂

HaHa…I am lucky to have you here to experiment all my recipes…Thank You Apoorv 🙂

Thank You so much Praseeth 🙂