Set the oven temperature to 350°F (175°C). Butter and dust a 9-inch circular cake pan.
Sift the flour, sugar, baking soda, cocoa powder, and salt in a large mixing basin.
To the dry ingredients, add the egg, buttermilk, vegetable oil, and vanilla essence. Blend until well blended.
Pour the hot water in gradually while mixing the batter until it’s smooth.

Transfer the mixture into the ready-made cake pan and distribute it uniformly.

A toothpick placed into the middle of the cake should come out clean after 25 to 30 minutes of baking in a preheated oven.
After baking, take the cake out of the oven and allow it to cool for ten minutes or so within the pan.
Once the cake has cooled, move it to a wire rack to finish cooling.
After the cake cools, you may either sprinkle it with powdered sugar or frost it with your preferred frosting.
Cut and present!
Savor your velvet cake, which is fast and tasty!

Set the oven temperature to 350°F (175°C). Butter and dust a 9-inch circular cake pan.
Sift the flour, sugar, baking soda, cocoa powder, and salt in a large mixing basin.
To the dry ingredients, add the egg, buttermilk, vegetable oil, and vanilla essence. Blend until well blended.
Pour the hot water in gradually while mixing the batter until it’s smooth.

Transfer the mixture into the ready-made cake pan and distribute it uniformly.

A toothpick placed into the middle of the cake should come out clean after 25 to 30 minutes of baking in a preheated oven.
After baking, take the cake out of the oven and allow it to cool for ten minutes or so within the pan.
Once the cake has cooled, move it to a wire rack to finish cooling.
After the cake cools, you may either sprinkle it with powdered sugar or frost it with your preferred frosting.
Cut and present!
Savor your velvet cake, which is fast and tasty!

Set the oven temperature to 350°F (175°C). Butter and dust a 9-inch circular cake pan.
Sift the flour, sugar, baking soda, cocoa powder, and salt in a large mixing basin.
To the dry ingredients, add the egg, buttermilk, vegetable oil, and vanilla essence. Blend until well blended.
Pour the hot water in gradually while mixing the batter until it’s smooth.

Transfer the mixture into the ready-made cake pan and distribute it uniformly.

A toothpick placed into the middle of the cake should come out clean after 25 to 30 minutes of baking in a preheated oven.
After baking, take the cake out of the oven and allow it to cool for ten minutes or so within the pan.
Once the cake has cooled, move it to a wire rack to finish cooling.
After the cake cools, you may either sprinkle it with powdered sugar or frost it with your preferred frosting.
Cut and present!
Savor your velvet cake, which is fast and tasty!