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Buttermilk Chocolate Cake Recipe

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4.1 from 15 reviews

This Buttermilk Chocolate Cake is a moist, rich, and flavorful dessert made with a blend of cocoa, buttermilk, and a luscious chocolate frosting. Perfectly balanced in sweetness and texture, it is easy to prepare and ideal for any celebration or chocolate craving.

Ingredients

Cake Ingredients

  • 2 cups (240 g) all purpose flour
  • 2 cups (400 g) granulated sugar
  • ½ cup (40 g) unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs (US), room temperature
  • ½ cup (118 ml) melted butter
  • ½ cup (118 ml) canola oil
  • 1 cup (237 ml) buttermilk, room temperature
  • 1 cup (237 ml) hot water (very warm, but not boiling)

Frosting Ingredients

  • ¾ cup (170 g) unsalted butter
  • ½ cup (40 g) unsweetened cocoa powder
  • 1/3 cup (79 ml) buttermilk, room temperature
  • 1 tsp vanilla extract
  • 2½ - 3 cups (300 - 360 g) powdered sugar, sifted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  3. Add Wet Ingredients: Whisk in the oil, melted butter, eggs, and buttermilk until the mixture is smooth and well blended. Then carefully whisk in the warm water to create a thin batter.
  4. Pour and Bake: Pour the chocolate buttermilk cake batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool Cake: Allow the cake to cool in the pan for 15-20 minutes. Then, using the parchment paper, gently lift the cake out of the pan and place it on a cooling rack to cool completely.
  6. Make Frosting Base: Melt the butter in a saucepan over low heat. Once melted, whisk in the cocoa powder and cook for about 1 minute over low heat to bloom the cocoa powder and enhance the chocolate flavor. Remove from heat.
  7. Finish Frosting: Whisk in the buttermilk, powdered sugar, and vanilla extract until the frosting is smooth and creamy.
  8. Frost and Serve: Transfer the cooled cake back into the cake pan or onto a serving dish. Pour and spread the chocolate buttermilk frosting evenly over the cake. Allow the frosting to set, then slice and serve.

Notes

  • Make sure your eggs, buttermilk, and other cold ingredients are at room temperature to ensure even mixing and a smooth batter.
  • Do not boil the water added to the batter; it should be warm to help dissolve ingredients without cooking the batter prematurely.
  • Use parchment paper to easily lift the cake out of the pan without breaking.
  • Blooming the cocoa powder in melted butter intensifies the chocolate flavor in the frosting.
  • Adjust powdered sugar in the frosting to achieve your preferred consistency and sweetness.
  • Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Find it online: https://dishcooks.com/buttermilk-chocolate-cake-recipe/