Chocolate Cake
Yield: 1 quarter sheet cake
From the Momofuku Milk Bar Cookbook, by Christina Tosi
  • 1 stick butter, at room temp
  • 1½ cup granulated sugar
  • 3 large eggs
  • ½ cup buttermilk
  • ¼ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons Fudge Sauce (recipe below.)
  • 1¼ cups cake flour
  • ½ cup cocoa powder. (preferably valharona)
  • 1½ tsp baking powder
  • 1½ tsp salt
  1. Preheat the oven to 350. Prepare a rimmed quarter sheet pan by spraying with cooking spray and covering the base with a sheet of parchment. Set aside.
  2. Whisk together the flour, baking powder, cocoa and salt in a small bowl. Set the dry ingredients aside for later.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and sugar on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.
  4. Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.
  5. With the mixer on low speed, add the wet ingredients (buttermilk, canola oil, and vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn practically white. Don't stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.
  6. Add the fudge sauce and mix on low speed until fully incorporated. Scrape down the sides of the bowl.
  7. With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.
  8. Pour out the batter into the prepared sheet pan, spreading it out into an even layer.
  9. Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.
Recipe by The Baker Chick at