Description
This Chocolate Buttermilk Cake is a moist, rich, and decadent dessert that’s perfect for any chocolate lover. The buttermilk adds a tangy richness that enhances the chocolate flavor and keeps the cake incredibly tender. It’s simple to make and can be paired with your favorite frosting, making it ideal for birthdays, celebrations, or just a sweet treat.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 1/2 cup hot water or hot coffee (to enhance the chocolate flavor)
For the Frosting (optional):
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons buttermilk (or heavy cream for a richer texture)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup semi-sweet chocolate chips (melted, optional for extra richness)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the pans with parchment paper.
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Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cocoa powder, granulated sugar, and brown sugar.
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Mix Wet Ingredients:
- In a large bowl, beat the softened butter and eggs together until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix until combined.
- Add half of the dry ingredients to the butter mixture and beat on low speed. Add the buttermilk and continue mixing until just combined. Gradually add the remaining dry ingredients and mix until smooth.
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Add the Hot Liquid:
- Stir in the hot water or coffee, which will help the cake batter become thinner and more liquidy. This is normal and helps create a moist cake.
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Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool the Cake:
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
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Prepare the Frosting (optional):
- While the cakes are cooling, prepare the frosting. In a medium bowl, beat together the softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt until smooth and creamy.
- If you prefer a thicker frosting, add more powdered sugar until you reach your desired consistency. If you like a richer chocolate flavor, you can melt the chocolate chips and stir them into the frosting for a glossy finish.
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Assemble the Cake:
- Once the cakes are completely cooled, spread frosting on the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
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Serve and Enjoy:
- Slice and serve the cake. You can garnish with chocolate shavings, sprinkles, or a dusting of cocoa powder for extra flair.
Notes
- You can make this cake ahead of time and store it at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
- For a more intense chocolate flavor, you can substitute coffee for the hot water as it enhances the chocolate notes.
- If you prefer a different frosting, cream cheese frosting or whipped cream works wonderfully with this cake as well.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg