Authentic Italian Love Cake
A delightful cake combining rich chocolate and creamy vanilla layers, perfect for any special occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For the cake base
- 1 cup sugar To sweeten the batter
- 1/2 cup unsweetened cocoa powder For the chocolate flavor
- 1 teaspoon baking powder To help the cake rise
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt Enhances flavor
Wet Ingredients
- 1/2 cup butter, softened For a creamy texture
- 3 large eggs For structure and moisture
- 1 teaspoon vanilla extract For flavor
- 1 cup buttermilk For tanginess
Optional Topping
- Powdered sugar for dusting Optional decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until creamy and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Mix until just combined.
Baking
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Decoration
- Once cooled, dust with powdered sugar or your favorite toppings, if desired.
Notes
Using high-quality cocoa powder and fresh ingredients will enhance the flavor. Feel free to experiment with flavors like espresso powder or orange zest for a twist. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week.