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Buttermilk Chocolate Cake Recipe

Buttermilk Chocolate Cake Recipe
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★★★★★

5.1 from 9 reviews

This Buttermilk Chocolate Cake is a rich, moist, and tender chocolate cake made with a blend of cocoa powder, buttermilk, and a combination of butter and canola oil. Topped with a luscious buttermilk chocolate frosting, it offers an indulgent yet balanced chocolate experience perfect for any occasion.

Ingredients

Scale

Cake

  • 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

  • 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 to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined to ensure even distribution of leavening agents and cocoa.
  3. Add Wet Ingredients: Whisk in the oil, melted butter, eggs, and buttermilk until the batter is smooth and well combined, then carefully whisk in the warm water to create a thin batter that will result in a moist cake.
  4. Pour and Bake: Pour the prepared batter into the greased and lined cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool the Cake: Allow the cake to cool in the cake pan for 15-20 minutes. Use the parchment paper to gently lift the cake out of the pan and place it on a cooling rack to cool completely.
  6. Prepare Frosting: Melt the butter in a saucepan over low heat. Once melted, whisk in the cocoa powder and cook for about 1 minute to bloom the cocoa powder enhancing the chocolate flavor. Remove from heat.
  7. Finish Frosting: Whisk in the buttermilk, powdered sugar, and vanilla extract until the frosting is smooth and well combined.
  8. Frost the Cake: Transfer the cooled cake back to the cake pan or a serving dish. Pour and spread the buttermilk chocolate frosting over the cake evenly.
  9. Set and Serve: Allow the frosting to set before slicing. Serve the moist and flavorful chocolate cake and enjoy!

Notes

  • Ensure eggs and buttermilk are at room temperature for the best batter consistency.
  • Do not use boiling water; it should be very warm to help dissolve ingredients without cooking the eggs.
  • Blooming cocoa powder in melted butter intensifies the chocolate flavor in the frosting.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For an even richer chocolate taste, you can add a teaspoon of espresso powder to the cake batter.

Nutrition

Keywords: Buttermilk Chocolate Cake, Moist Chocolate Cake, Chocolate Cake Recipe, Easy Chocolate Cake, Homemade Chocolate Cake, Chocolate Frosting

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