Granny'S Vinegar Cake
A moist, tangy chocolate cake with a hint of vanilla and vinegar, perfect for family gatherings or casual celebrations, offering rich flavor and tender crumb.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs and blend well.
- Add vanilla and mix.
- Add melted chocolate and blend thoroughly.
- Sift cake flour and add alternately with sour milk, mixing well after each addition.
- Mix vinegar and baking soda together, then add to the batter and beat until combined.
- Pour the batter into two greased and floured 9-inch layer cake pans.
- Bake at 375°F (190°C) for 25 minutes.
- Allow to cool and frost with your favorite frosting.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in place of the melted chocolate, or add a dash of espresso powder to enhance the chocolate taste. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This recipe can also be made with gluten-free cake flour for a gluten-free version.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a rich chocolate frosting or a light whipped cream topping. Serve it with a side of fresh berries or a scoop of vanilla ice cream for a delightful contrast. For an extra indulgent treat, try it with a drizzle of chocolate sauce. It’s perfect for birthdays or any special occasion, making it a great companion to recipes like Renya'S Beef And Bean Round-Up.
Storage & Reheating
To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week; just ensure it’s well wrapped to prevent drying out. To reheat, slice individual pieces and microwave for about 10-15 seconds, or warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Vinegar Cake contains roughly 376 calories, with 5g protein, 57g carbohydrates, and 10g fat. It is a good source of iron (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to it and letting it sit for about 5 minutes to create a sour effect. This will help achieve the desired tanginess in the cake.
What kind of frosting goes well with vinegar cake?
A cream cheese frosting or a simple chocolate ganache pairs wonderfully with vinegar cake, providing a nice balance of sweetness. You could also use a fluffy buttercream or even a fruit glaze for a refreshing twist.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add an extra square of melted chocolate or a couple of tablespoons of cocoa powder to the batter. This will deepen the chocolate notes and make for an even more decadent dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).